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Dazed and Confused
Joined: 10 Jan 2003
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 Posted: Wed Dec 01, 2010 2:32 am Post subject: Cheese making |
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OK so...everyone on the "raw milk" thread was asking a million questions so I thought I'd just answer them here.
The low temp milks are Pasteur and Homeplus brand that's bottled by Pasteur. The lables are in Korean and my husband usually picks them up when we go shopping.
The cheesemaking is more of my husband's thing than mine. He wanted a new hobby and I was happy making pickles.  At the moment he just does soft cheeses. Even his blue cheese is a soft one. There is ONE guy on Gmarket that sells some basic cheesemaking supplies. We bought some supplies when we were back home last summer that we couldn't find here. |
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Capo
Joined: 09 Sep 2007
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| Posted: Wed Dec 01, 2010 3:04 am Post subject: |
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| all you need is for a basic ricotta milk and an acid usually lemon juice and a cheese cloth. Finding the cheese cloth here is hard. I have heard of people finding them in homeplus/emart, but neither of my local stores stock them. |
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Wed Dec 01, 2010 3:08 am Post subject: |
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| Isn't it a bit ironic that Pasteur brand sells it? |
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NYC_Gal
Joined: 08 Dec 2009
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| Posted: Wed Dec 01, 2010 3:50 am Post subject: |
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| Capo wrote: |
| all you need is for a basic ricotta milk and an acid usually lemon juice and a cheese cloth. Finding the cheese cloth here is hard. I have heard of people finding them in homeplus/emart, but neither of my local stores stock them. |
Vinegar makes a much better tasting farmer's cheese/paneer. If you use skim, it makes a harder paneer better for curries and such. Whole milk makes a softer cheese, great as a spread or ricotta or cottage cheese substitute. |
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lovebug
Joined: 29 Apr 2009
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| Posted: Wed Dec 01, 2010 4:41 am Post subject: |
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yeah i found vinegar much easier to work with and better to add gradually (with lemons, you have to decide if you want to rip open another just to get a few more drops, etc). also, the lemon juice leaves a slight flavor to the cheese, which is fine if you are using it for more dessert-ish recipes.
i use rice wine vinegar and am very happy with our cheese.
you can use a muslin grocery bag or even a new pair of pantyhose as a substitute for cheesecloth. |
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IanChops
Joined: 19 Mar 2009
Location: Pyeongchon, South Korea
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| Posted: Wed Dec 01, 2010 10:47 am Post subject: |
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| Blessed are the cheesemakers |
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BigBuds
Joined: 15 Sep 2005
Location: Changwon
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Rutherford
Joined: 31 Jul 2007
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| Posted: Thu Dec 02, 2010 8:38 am Post subject: |
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| I thought they sell cheesecloth just about everywhere here because it's used in making tofu. I found a nice find cheesecloth at emart that's perfect for straining curds. |
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Artris
Joined: 09 Jun 2009
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| Posted: Mon Dec 20, 2010 10:16 pm Post subject: |
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I brought three separate translations of 'cheese cloth' with me to E Mart last night and was treated to much scratching of heads. I also looked around a bit.
Where are you finding your cheese cloth? I checked the section full of zip lock bags and gloves as well as the baking section with utensils etc. I saw cloth in the cleaning goods that might work but was hesitant to buy anything yet.
A picture of your cheese cloth package would be wonderful, that or the Korean off the front of it so I can go back tonight and ask again. I would really like to make some cottage cheese for Christmas. |
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jdog2050
Joined: 17 Dec 2006
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Tue Dec 21, 2010 1:54 am Post subject: |
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| Artris wrote: |
I brought three separate translations of 'cheese cloth' with me to E Mart last night and was treated to much scratching of heads. I also looked around a bit.
Where are you finding your cheese cloth? I checked the section full of zip lock bags and gloves as well as the baking section with utensils etc. I saw cloth in the cleaning goods that might work but was hesitant to buy anything yet.
A picture of your cheese cloth package would be wonderful, that or the Korean off the front of it so I can go back tonight and ask again. I would really like to make some cottage cheese for Christmas. |
Ask and you shall receive:
http://img72.imageshack.us/img72/8625/sany0016h.jpg
And yes, at least at my local E-Mart, it is near the plastic bags, sponges, foil trays etc. It is not prominently displayed, though. |
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Artris
Joined: 09 Jun 2009
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| Posted: Tue Dec 21, 2010 2:55 pm Post subject: |
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| interestedinhanguk wrote: |
| Artris wrote: |
I brought three separate translations of 'cheese cloth' with me to E Mart last night and was treated to much scratching of heads. I also looked around a bit.
Where are you finding your cheese cloth? I checked the section full of zip lock bags and gloves as well as the baking section with utensils etc. I saw cloth in the cleaning goods that might work but was hesitant to buy anything yet.
A picture of your cheese cloth package would be wonderful, that or the Korean off the front of it so I can go back tonight and ask again. I would really like to make some cottage cheese for Christmas. |
Ask and you shall receive:
http://img72.imageshack.us/img72/8625/sany0016h.jpg
And yes, at least at my local E-Mart, it is near the plastic bags, sponges, foil trays etc. It is not prominently displayed, though. |
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? |
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interestedinhanguk
Joined: 23 Aug 2010
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| Posted: Tue Dec 21, 2010 3:57 pm Post subject: |
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| As far as I can tell, whole milk is the standard. |
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Artris
Joined: 09 Jun 2009
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| Posted: Tue Dec 21, 2010 4:16 pm Post subject: |
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| 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 |
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Kimchifart
Joined: 15 Sep 2010
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| Posted: Tue Dec 21, 2010 7:04 pm Post subject: |
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| interestedinhanguk wrote: |
| Isn't it a bit ironic that Pasteur brand sells it? |
It's not going to be raw. It will be almost certainly pasteurised. Milk that I've tasted in Korea has always been UHT - keeps in the fridge for over a week. Milk back in the uk is off after three days really because it's pasteurised. Raw milk was a killer back in the days. I'd only drink it like that straight out of the bucket, fresh from the cow. |
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