|
LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
Posts: 69,310
Loc: The Inexpressible...
Last seen: 5 hours, 4 minutes
|
Cheese 1
#28609102 - 01/04/24 04:50 AM (24 days, 8 hours ago) |
|
|
I wanna get into making cheese. Anyone here make their own?
-------------------- "What you must understand is that your physical dimension affects everyone in the higher dimensions as well. All things are interconnected. All things are One. Therefore, if one dimension is broken or out of balance, then all other dimensions will experience repercussions." - Pleiadian Prophecy 2020 The New Golden Age by James Carwin PROJECT BLUE BOOK ANALYSIS! (312 pages!) | Psychedelics & UFOs | Ready to Contact UFOs? | The Source on Mushrooms | Trippy Gematrix | Dj TeknoLogical | Fentanyl Test Kits R.I.P. Big Worm || The Start of the Ascension Process was 2020. Welcome to the Next Great Era of Earth 🌎🌍🌏
  Oregon Eclipse Festival 2017 :: Aug 19th - 21st :: Pure Paradise   Very Effective LSA Extraction Tek | 💧 Advanced Cold Water LSA Extraction Method 💧 |  Mescajuana - Mescaline with Marijuana | DMT Dab Bongs | UFO Technology! Shpongle
     
|
koraks
Registered: 06/02/03
Posts: 26,670
|
|
Not really. My dad used to. We had a couple of goats and he'd turn the cheese into milk. I was a tiny little kid and I don't remember much of the taste. My older sister does. She's till not a fan of goat cheese, LOL! I think it's great.
Making it was apparently not hard. Boil milk, put in some rennet, let coagulate. Filter the rennet, salt it, drain liquid and press. Then ripen as desired.
I sometimes make Indian paneer, which is basically a quick & dirty version of cheese and uses citric acid instead of rennet. https://en.wikipedia.org/wiki/Paneer
|
LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
Posts: 69,310
Loc: The Inexpressible...
Last seen: 5 hours, 4 minutes
|
Re: Cheese [Re: koraks] 1
#28611832 - 01/06/24 02:58 PM (21 days, 22 hours ago) |
|
|
Very cool!
It sounds pretty easy to me. Im a bit confused by adding peppers into the mix: how do you keep the pieces of peppers suspended in the milk-rennet mix so its not all at the bottom? More research is needed 
I think Ive had goat cheese before. I would total make that if I had a goat.
-------------------- "What you must understand is that your physical dimension affects everyone in the higher dimensions as well. All things are interconnected. All things are One. Therefore, if one dimension is broken or out of balance, then all other dimensions will experience repercussions." - Pleiadian Prophecy 2020 The New Golden Age by James Carwin PROJECT BLUE BOOK ANALYSIS! (312 pages!) | Psychedelics & UFOs | Ready to Contact UFOs? | The Source on Mushrooms | Trippy Gematrix | Dj TeknoLogical | Fentanyl Test Kits R.I.P. Big Worm || The Start of the Ascension Process was 2020. Welcome to the Next Great Era of Earth 🌎🌍🌏
  Oregon Eclipse Festival 2017 :: Aug 19th - 21st :: Pure Paradise   Very Effective LSA Extraction Tek | 💧 Advanced Cold Water LSA Extraction Method 💧 |  Mescajuana - Mescaline with Marijuana | DMT Dab Bongs | UFO Technology! Shpongle
     
|
koraks
Registered: 06/02/03
Posts: 26,670
|
|
Quote:
LogicaL Chaos said: Im a bit confused by adding peppers into the mix: how do you keep the pieces of peppers suspended in the milk-rennet mix so its not all at the bottom?
It helps if you mix the stuff in once you've already drained the rennet. At that point, it's pretty much a dry, crumbly mix.
|
GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
|
|
Funny thing... I have been watching videos on cheese making for a few days now. I haven't done it for several years but it is really easy. Don't expect any cheese that you make to be anything like the cheese that you like, homemade cheese is pretty bland. I would start by making mozzarella, all you need is ingredients, a bowl and your hands.
-------------------- GabbaDj FAMM.ORG
|
GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
|
|
Quote:
LogicaL Chaos said: Very cool!
It sounds pretty easy to me. Im a bit confused by adding peppers into the mix: how do you keep the pieces of peppers suspended in the milk-rennet mix so its not all at the bottom? More research is needed 
After you cut the curds and remove them from the whey you can add dried peppers and seasonings. From there you mix everything well and you don't have to worry about keeping things suspended, the curd has a texture like soft tofu.
-------------------- GabbaDj FAMM.ORG
|
LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
Posts: 69,310
Loc: The Inexpressible...
Last seen: 5 hours, 4 minutes
|
|
Interesting. So you mix it kinda like yogurt then?

Yeah, Im expecting my first few attempts at making cheese to be pretty bad might try a batch in a few weeks or so.
|
koraks
Registered: 06/02/03
Posts: 26,670
|
|
Quote:
LogicaL Chaos said: Interesting. So you mix it kinda like yogurt then?

Yeah, Im expecting my first few attempts at making cheese to be pretty bad might try a batch in a few weeks or so.
Yeah, mix it like yoghurt. That's it. In my experience, the curd is more granular and elastic than soft ('silken') tofu, but it's pretty much the same principle. Tofu, after all, is basically soy cheese.
I'm sure your first batch will be fine. I agree with @GabbaDJ - start with an unripened cheese like mozarella. The main challenge with ripened cheese is to control mold growth. You look cheese, and so does a whole army of microbiological life. They'll colonize your cheese in no-time, and the trick is to either prevent this from happening (for e.g. Gouda style cheeses) or to control it, possibly by inoculating your cheese or just the rind.
|
LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
Posts: 69,310
Loc: The Inexpressible...
Last seen: 5 hours, 4 minutes
|
Re: Cheese [Re: koraks]
#28618253 - 01/12/24 02:11 AM (16 days, 11 hours ago) |
|
|
Good advice, thanks guys!
I found this cool YT video on how to make Mozzarella. Looks pretty simple to me 
|
|