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Cheese coloring
Posted: 13 February 2008 10:43 PM   [ Ignore ]
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I recently found ground annatto at the supermarket. This is the same stuff that is in the cheese coloring liquid from New England cheese. Has anyone ever used this in powder form, or made a liquid of it?

Sal

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Posted: 14 February 2008 06:52 AM   [ Ignore ]   [ # 1 ]
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try to soak it in very clean water , and see how’s the color, and i might boil the water to get more color, then i will filter the powder and use it in cheese….

tell us what will happen with u

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Posted: 14 February 2008 02:51 PM   [ Ignore ]   [ # 2 ]
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I would make a concentrated solution and place it in a dropper bottle. Gradually add it to see what concentration u need, I dont thingk u need much.

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Posted: 16 February 2008 01:14 AM   [ Ignore ]   [ # 3 ]
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Can somebody post the ingredients of the annatto based cheese dye from cheesemaker.com, if it has them. I’m going to try and make some solutions. Annato powder in water gives a red/pink color, a bit weak. If you put it in alcohol you get a very nice orange color.

Sal

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Posted: 16 February 2008 07:01 AM   [ Ignore ]   [ # 4 ]
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as Neil said, make concentration, and add to milk until u get nice color;
no idea about alcohol effects , but, if u have to use alcohol, make ur concetration using pure alcohol (no taste) and boil so the alcohol will evaporates , then use it

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Posted: 16 February 2008 07:05 AM   [ Ignore ]   [ # 5 ]
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nice idea for all cheese makers i want to share ,,,, example cheddar or gouda
make two pots of cheese batch (identical) , BUT one with annatto and the other without, make cheese in both pots (same time and procedures) , when u get to mold it, mix two curds from both pots (few from first pot, and few from second, and press…  u will end up with very very nice cheese ... i will post picture so u can see it

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Posted: 16 February 2008 07:21 PM   [ Ignore ]   [ # 6 ]
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Very tiny pic LOL, would be interesting experiment with Gouda.

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Posted: 17 February 2008 02:52 AM   [ Ignore ]   [ # 7 ]
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i liked the idea, it produce nice look cheese

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Posted: 05 May 2008 09:52 PM   [ Ignore ]   [ # 8 ]
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Okay, so I made a cheddar this weekend and tried out the powdered annato. I took a Tbls. of the powder and put it in a tea bag I got at a tea shop.

I used it just like you would if you were making tea. The color in the milk was very light, almost pink, but after the final press it’s darkened a good amount. I’m hoping it will get darker with age.

SAL

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Posted: 06 May 2008 01:15 PM   [ Ignore ]   [ # 9 ]
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IT WILL!!

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Posted: 06 May 2008 02:26 PM   [ Ignore ]   [ # 10 ]
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Interesting color, great looking wheel smile So u added the coloring at the beginning?

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Posted: 06 May 2008 05:27 PM   [ Ignore ]   [ # 11 ]
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I added the coloring after it had ripened with the culture. It should be the same time it’s normally added.
Its drying now and the corners are stating to darken up nicely.

For those of you who use the cheese color drops, does the recommended amount give you a nice orange color? (2 drops per gallon)

SAL

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Posted: 07 May 2008 07:05 AM   [ Ignore ]   [ # 12 ]
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i think this color is not nice, pink,not dark yellow or orange.
even it is natural , but u feel strange when u eat it.. 
try less color next time

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Posted: 07 May 2008 09:03 AM   [ Ignore ]   [ # 13 ]
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I think that it looks great.  It will be interesting to see it after it has been waxed and aged properly.  Looking at the bag of Annato, is it a product of Mexico?  Where did you get it?

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Posted: 07 May 2008 12:50 PM   [ Ignore ]   [ # 14 ]
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I got this in the Mexican section of my grocery store, with all the spices.

It’s beginning to dry now and turning a nicer color of orange. I’ll take another pic when it is done.

SAL

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Posted: 07 May 2008 03:53 PM   [ Ignore ]   [ # 15 ]
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I find you need a LOT more..4 drops per gal for a darke cheddar/colby

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