Cheese making after the collapse

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  • #53296
    woodchipper518
    Participant

    Looking into cheese making but I’m seeing products used today by hobbyists that weren’t around the old days…..rennet, annoroto, mesophillic or thermophillic cultures. So I’m looking for folks who know what to store for cheese making post SHTF. I have access to both milk cows and goats so as long as they are producing milk and aren’t steak I should be okay with those raw materials. I’ve got about 5 lbs of non-iodine salt. Need some more cheese cloth and a couple of books.

    What else?

    #67766
    IceFire
    Moderator

    Actually, rennet has been around for millennia. There are 2 types of rennet – animal, which was traditionally made from the stomach lining of a young calf/kid; and vegetable – which is made from a plant called Our Lady’s Bedstraw that contains a natural curdling agent. Annatto is derived from the seeds of the achiote tree native to tropical regions from Mexico to Brazil. Another thing used in cheesemaking is citric acid – which is derived from citrus fruits.

    Personally, I DO have both thermophilic and mesophilic cultures stored, as well as rennet (and I am working on getting Our Lady’s Bedstraw established in the garden, to have a renewable rennet source), and citric acid stored. Instead of paying the outrageous price for “cheese salt”, I store and use canning/pickling salt, and grind it fine. Everything is rotated pretty regularly, since I make cheese pretty much weekly (have goats and cattle, although am only milking the goats currently)

    Instead of using regular “cheese cloth”, you might want to get “butter muslin” instead.

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