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Darkeru
Joined: 21 Apr 2010
Location: England
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 Posted: Tue Dec 21, 2010 8:50 pm Post subject: |
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| Artris wrote: |
| The milk here in Korea doesn't always taste right to me. Sometimes it is great, sometimes it has almost a slightly turned taste lurking in the background. I have been buying the standard Seoul Milk and keeping track of expiration dates as well. My guess is it has something to do with what the cows are fed: in the states you can taste the difference between milk in winter and spring. |
I and a few other people I know have said the same. The 'Denmark' brand milk tastes more like milk back home, though not quite as good. It doesn't taste like it's been left out though, like the other milks. I've found it in EMart, Homeplus and Costco. |
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Wed Dec 22, 2010 12:37 am Post subject: |
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| Artris wrote: |
| interestedinhanguk wrote: |
| As far as I can tell, whole milk is the standard. |
You might be right: I could not find whole milk, as translated on my phone, for the life of me. I was looking for 전유.
I've been under the impression that the standard is 2% milk fat, since 'low fat milk' here is 1%. Regardless, I saw someone mention a low temp milk brand Pasteur which I looked for first. I think E Mart doesn't sell that brand, so I may have to go to Seoul for it. Cheese making aside, I've been looking for a milk that tastes more like home.
The milk here in Korea doesn't always taste right to me. Sometimes it is great, sometimes it has almost a slightly turned taste lurking in the background. I have been buying the standard Seoul Milk and keeping track of expiration dates as well. My guess is it has something to do with what the cows are fed: in the states you can taste the difference between milk in winter and spring.
Maybe I can just mix my 'heavy whipping cream' with some skim and get whole? heh |
Careful with the whipping cream. Don't get the ones that look like juice boxes; they contain other ingredients. Try to find the one (can't remember the brand name) that just looks like a smaller milk carton. That is 100% cream.
I like the milk here more than at home. The stuff back home (US) tastes kind of bland in comparison. Korean milk tastes more "barnyard" and I like that.  |
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aaron.southkorea
Joined: 20 Jan 2010
Location: Seoul
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| Posted: Thu Dec 23, 2010 5:42 am Post subject: |
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TONS OF QUESTIONS:
My friend and I tried to make mozzarella tonight using Denmark Low Fat and heavy cream (NOT whipping cream) on a 10:1 ratio. Is this correct?
We used Citric Acid and rennet (a la the Ricki Carroll method) and for the second time ended up with ricotta cheese! It's delicious, no doubt, but it is most certainly NOT mozzarella.
What's up?
The rennet and Citric Acid were bought from JJMail.com (like GMarket) so we can't vouch for their integrity. But still, come on, we can only do so much with ricotta!
What's the problem? Please please please PM me or respond with helpful advice. Or even just any advice. But I don't want to make any more ricotta so please don't talk about that.
WE ARE SERIOUS. Please! Help!
OK. Also, please give any other advice on cheese-ing. We are very serious hobbyists. OK. Serious in the sense that we like to drink while making cheeses.
Help! |
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Thu Dec 23, 2010 5:56 am Post subject: |
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It didn't come together after kneading?
You didn't boil it, right? |
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Rutherford
Joined: 31 Jul 2007
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| Posted: Thu Dec 23, 2010 5:28 pm Post subject: |
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Interestedinhanguk: Are those filter papers you posted made from paper? Are they reusable? The one I bought was also in the paper and plastic gloves section but it is more like a mesh towel that I just boil and reuse. I'll try to get a picture of it.
What is so special about the pasteur low temperature milk? On the labels here, it seems like Seoul/Busan milk is 130 degrees for 3 seconds while denmark is under boiling but for 30 seconds. Doesn't that length of time affect the milk. I bought some pasteur low temp to try and wasn't impressed by the taste. |
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Fri Dec 24, 2010 12:42 am Post subject: |
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| Rutherford wrote: |
| Interestedinhanguk: Are those filter papers you posted made from paper? Are they reusable? The one I bought was also in the paper and plastic gloves section but it is more like a mesh towel that I just boil and reuse. I'll try to get a picture of it. |
It's like a mesh towel. Not really cheesecloth, but close enough. I think it's probably the same thing you have. I've never re-used one, but I imagine one could. |
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pr1ncejeffie
Joined: 07 Dec 2008
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| Posted: Fri Mar 04, 2011 6:13 pm Post subject: |
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Hey, what website can I find some cheese making kits.
So basically... Pasteur milk + vinegar + some salt = ricotta cheese? |
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Dazed and Confused
Joined: 10 Jan 2003
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| Posted: Fri Mar 04, 2011 6:46 pm Post subject: |
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[quote="aaron.southkorea"]TONS OF QUESTIONS:
My friend and I tried to make mozzarella tonight using Denmark Low Fat and heavy cream (NOT whipping cream) on a 10:1 ratio. Is this correct?
We used Citric Acid and rennet (a la the Ricki Carroll method) and for the second time ended up with ricotta cheese! It's delicious, no doubt, but it is most certainly NOT mozzarella.
What's up?
The rennet and Citric Acid were bought from JJMail.com (like GMarket) so we can't vouch for their integrity. But still, come on, we can only do so much with ricotta!
What's the problem? Please please please PM me or respond with helpful advice. Or even just any advice. But I don't want to make any more ricotta so please don't talk about that.
WE ARE SERIOUS. Please! Help!
OK. Also, please give any other advice on cheese-ing. We are very serious hobbyists. OK. Serious in the sense that we like to drink while making cheeses.
Help![/quote]
When we make mozzarella we use low temp milk. Using regular high temp milk, such as Denmark, will leave you with an icky mess. |
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Dazed and Confused
Joined: 10 Jan 2003
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| Posted: Fri Mar 04, 2011 6:48 pm Post subject: |
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[quote="Artris"]
Thanks. Now all I need is whole milk. I think I may need to leave town for that though: I don't have an E Mart or Home Plus in town, and the stores I do have don't seem to carry whole milk as far as I can tell.
Anyone mind confirming the Korean for Whole Milk?[/quote]
The regular Seoul Milk in the green and white cartons is whole milk and find for making ricotta. |
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Dazed and Confused
Joined: 10 Jan 2003
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| Posted: Fri Mar 04, 2011 6:49 pm Post subject: |
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[quote="pr1ncejeffie"]Hey, what website can I find some cheese making kits.
So basically... Pasteur milk + vinegar + some salt = ricotta cheese?[/quote]
www.thecheesemaker.com |
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caliburn
Joined: 21 Jan 2011
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| Posted: Fri Mar 04, 2011 8:54 pm Post subject: good information and help |
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i have found rennet available in korea online at http://www.bakingschool.co.kr/bs/bemarket/shop/index.php?pageurl=page_goodsdetail&uid=440434 i don't know if it calf, kid or vegetable rennet.
also, for cheese making you can use distilled water and powdered whole milk. from this you will get pasteurized and homogenized milk, you'll need to add calcium chloride to it.
i don't have a lot of experience making cheese, so i can't really answer questions about problems, but i do make ricotta, mascarpone and mozzarella. for recipes and questions about cheese making http://cheeseforum.org/forum/ is very helpful. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Fri Mar 04, 2011 9:26 pm Post subject: |
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| I have 90 or so vegetable based rennet tablets for sale. I had planned on making a lot of cheese this year, and only made it a few times. I'm in Incheon if anyone is interested in buying them cheap. |
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caliburn
Joined: 21 Jan 2011
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| Posted: Fri Mar 04, 2011 11:39 pm Post subject: rennet tablets |
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| i'll be in korea for several years and would be interested in getting some or all of the tablets you have. let me know how much you want for them. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Sat Mar 05, 2011 12:08 am Post subject: |
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| I've kept them in the freezer for the past 7 months, so they should be good. I'd give them to you for a supply of cheese, if you live in the Seoul/Incheon area. I could give you a few to see if they work, then I'd give you the rest and you could make me a cheese whenever you make a batch. I love brie. |
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pr1ncejeffie
Joined: 07 Dec 2008
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| Posted: Sat Mar 05, 2011 1:48 am Post subject: |
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| Dazed and Confused wrote: |
| pr1ncejeffie wrote: |
Hey, what website can I find some cheese making kits.
So basically... Pasteur milk + vinegar + some salt = ricotta cheese? |
www.thecheesemaker.com |
Thanks, is there any way to get something like that from gmarket or in this country. I read somewhere someone got a small cheese kit on one of those korean websites. |
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