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Shop: Kraken Kratom Red Vein Kratom   Original Sensible Seeds High THC Strains

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OfflineCrystal G
I'm a teapot


Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 4 days
Tried Making Cheese for the First Time * 1
    #14639285 - 06/19/11 07:10 PM (12 years, 7 months ago)

I used the easiest recipe for Farmer's cheese, none of the hardcore fermentation TEKs that takes 5 weeks of storage or anything.

Oh, and I apologize in advance for the low-quality pictures. I only had a camera-phone at the time I made this.

I just used the recipe where you sour milk at 175 degrees Fahrenheit with active cultured buttermilk and unsweetened yogurt, with a few lemon wedges squeezed over it to drop the acidity levels and speed up bacterial proliferation.

Separating the curds from the whey:



I also wanted to try experimenting a little, so I added some diced peaches to the souring process to give a little semi-sweet flavor to it. But I thought that the sweetness and saltiness combo was just okay, and not as complimentary as I thought it would be.

End result was served with olive oil and ground peppercorns on top:



Next I'd like to try this recipe as a twist to this style of cheese:

Quote:

Herbed Ricotta
1 gallon milk
2 tbs salt
1/4 white wine vinegar
1tbs basil chopped
1tbs chive chopped
1 tbs parsley chopped
1 tbs garlic ground into a paste
1tsp black pepper
bring milk and salt up to 200 degrees add vinegar and strain into a cheesecloth and let sit for about 15 minutes place cheese into a kitchenaid and paddle until smooth add herbs garlic and pepper and mix to incorporate refrigerate.Adjust herbs to your taste




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OfflineLordHuron
Browncoat
Male


Registered: 05/06/14
Posts: 236
Last seen: 9 years, 5 months
Re: Tried Making Cheese for the First Time [Re: Crystal G] * 1
    #19959462 - 05/08/14 02:51 PM (9 years, 8 months ago)

I have been making my own fresh ricotta and mozarella at home and at a number of restaurants I have worked at over the years and it is an amazing skill to have.

mozza is basically just as easy as the ricotta, you just need veg rennet (I use this to keep the vegetarians in my family happy) and calcium citrate. I usually dont really measure but for about 10 liters of milk I put about 1 teaspoon of the industrial strength rennet and a little squeeze of calcium citrate. bring it up to 110 degrees F for a little while until the curds rise to the top. (all similar to ricotta except that you seperate with vinegar as you did)

at this point you scoop off your curd and squeeze out as much liquid as possible in cheese cloth or pushed in a fine metal sieve.
Take the dryer curd and put it in a bowl and microwave for 10 seconds, NOT MORE, or else it will lose its ability to be stretchy like good mozza.

more liquid will seperate, get rid of it and kneed the mozza between your fingers folding it over on itself and stretching until it cools again.

repeat usually 3 times until it is a good soft mozzarella consistency.

you can keep it stored in water or olive oil in the fridge, works amazingly for pizza, caprese salad, or just eating soft mozza with salt on it


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