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| OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 09:51AM |
In all seriousness, I am interested in trying to make my own cheese. Anyone else ever try this? Am I better off buying a kit or should I piece it all together?
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 10:07AM |
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wowzer
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pRICE cUBE
In all seriousness, I am interested in trying to make my own cheese. Anyone else ever try this? Am I better off buying a kit or should I piece it all together?
It sounds interesting...I've only considered brewing my own beer. Why the urge to make cheese?
Looking for a hobby that results in something I can cut and eat.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 10:09AM |
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pRICE cUBE
Looking for a hobby that results in something I can cut and eat.
Raise chickens.
| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 10:17AM |
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MGS_forgot_password
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pRICE cUBE
Looking for a hobby that results in something I can cut and eat.
Raise chickens.
Too noisy.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 10:54AM |
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anonymouse1
We've made mozzarella--pretty easy, and it's ready to eat right away. Same deal with ricotta.
Key point is to avoid milk that is ultra-pasteurized.
How did it taste?
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 11:53AM |
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clay
I'd probably recommend starting with a simple kit to get your feet wet . . .
Good tip on getting the feet wet. Wetting the feet helps the toe jam ferment properly, adding that special sharpness that is so desirable.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 11:56AM |
Ricotta is easy... tasty too.
I haven't worked myself up to trying to make any of the aged hard cheeses... but one day!
I can also highly recommend (if your local winter temp and humidity levels cooperate) trying some cured meats like Bresaola or Lonzino.
Another hobby that results in something edible... and requires mostly waiting
Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--
Eureka, CA
I haven't worked myself up to trying to make any of the aged hard cheeses... but one day!
I can also highly recommend (if your local winter temp and humidity levels cooperate) trying some cured meats like Bresaola or Lonzino.
Another hobby that results in something edible... and requires mostly waiting
Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--
Eureka, CA
| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 05:13PM |
I'll second Blooz' suggestion of New England Cheesemaking Supply Company. They have great supplies and knowledge to share. They used to sell a 'how to' DVD that you may want to look into. I made some good chèvre a couple of years back from their rennet. The main problem you may run into is finding a source of non- or minimally pasteurized milk. It makes all the difference in the final flavor.
My ideas for good hobbies also involve consuming the final product: bread making, cheese, brewing and fermenting. Good luck with your journey, and remember: If the final cheese made isn't so good, it will taste better shredded on pasta with a good bottle of wine.
My ideas for good hobbies also involve consuming the final product: bread making, cheese, brewing and fermenting. Good luck with your journey, and remember: If the final cheese made isn't so good, it will taste better shredded on pasta with a good bottle of wine.
| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 05:19PM |
One of the summer treats I enjoy is a homemade caprese salad from the garden. I make the mozzarella, pick a tomato or two and some fresh basil from the garden. A drizzle of some good olive oil and a pinch of sea salt and you're livin' large.
- Jack D.
New tasteless sig coming soon!
- Jack D.
New tasteless sig coming soon!
| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 08:06PM |
Is that basil leaves or spinach ?
That's a lot of basil if it is basil.
I grew some for the first time this year to try fresh green rather than dried brown and maybe the basil I grew is really strong but I have to be careful not to use too much.
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That's a lot of basil if it is basil.
I grew some for the first time this year to try fresh green rather than dried brown and maybe the basil I grew is really strong but I have to be careful not to use too much.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 08:50PM |
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Black
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billb
Is that basil leaves or spinach ?
That's a lot of basil if it is basil.
I grew some for the first time this year to try fresh green rather than dried brown and maybe the basil I grew is really strong but I have to be careful not to use too much.
Sounds like you have an odd variety. The stuff pictured is the stuff I grow-- "Sweet" or "Large Leafed Italian."
Outside walking by I can smell my plants from 10 feet away. That's before I pinch the flowers off or a couple leaves. . Mine are that color and size but if I used that many whole one might as well not bother with the tomatoes and mozzarella, you'd never taste them.
Maybe I should dry/freeze some as it might be better than the stuff one buys dried up and crushed in the store .
If that was one of my caprese salads those would be my rather small spinach leaves and the basil would be those little tiny bits you can barely make out on the mozzarella.
Kinda explains why recipes calling for 2 teaspoons of basil ends up almost being inedible.
Only other herb I have grown was mint and it ended up tasting like absolutely nothing.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 10, 2012 09:08PM |
Seems like an awful lot of people are trying this this year.Quote
pRICE cUBE
In all seriousness, I am interested in trying to make my own cheese. Anyone else ever try this? Am I better off buying a kit or should I piece it all together?
You also need a genuine italian outdoor wood fired pizza oven to go with that cheese.
Cut pizza toppings.
Cut slices.
You get to cut and split firewood too.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 11, 2012 02:16AM |
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billb
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Black
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billb
Is that basil leaves or spinach ?
That's a lot of basil if it is basil.
I grew some for the first time this year to try fresh green rather than dried brown and maybe the basil I grew is really strong but I have to be careful not to use too much.
Sounds like you have an odd variety. The stuff pictured is the stuff I grow-- "Sweet" or "Large Leafed Italian."
Outside walking by I can smell my plants from 10 feet away. That's before I pinch the flowers off or a couple leaves. . Mine are that color and size but if I used that many whole one might as well not bother with the tomatoes and mozzarella, you'd never taste them.
Maybe I should dry/freeze some as it might be better than the stuff one buys dried up and crushed in the store .
If that was one of my caprese salads those would be my rather small spinach leaves and the basil would be those little tiny bits you can barely make out on the mozzarella.
Kinda explains why recipes calling for 2 teaspoons of basil ends up almost being inedible.
Only other herb I have grown was mint and it ended up tasting like absolutely nothing.
Sounds like you have some sort of aversion to basil... some people find it repulsive/overwhelming.
Can't relate at all...
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 11, 2012 11:51AM |
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freeradical
Basil is one of those herbs that's only good when it's fresh.
That's why I wanted to try growing some
I use it a lot, just never tried fresh.
They sell little nine or ten inch "window sill" plants in the grocery and they don't "smell" strong to me.
Off to investigate dehydrating/freezing to compare to store bought at a later date.
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| Re: OT: I feel the sudden urge to make my own cheese Date: August 11, 2012 11:58AM |
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Black
Sounds like you have some sort of aversion to basil... some people find it repulsive/overwhelming.
Can't relate at all...
maybe
but I use basil in an awful lot of dishes and not adding until the end of prep like recommended, too.
I looked for a plant tag this AM now that it is not raining. None.
I do know they are NOT lemon basil, because that was the only other choice at the greenhouse last May.
They are whatever common basil gets sold at Home Depot as that's where these were going that I picked from.
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