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10-03-2012, 05:25 PM
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Join Date: Dec 2009
Posts: 8,499
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Mozza Day
Figured it was time to make mozzerella.
More like bread making because you knead the cheese and then cook it in the whey.
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10-03-2012, 05:37 PM
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Join Date: Sep 2010
Posts: 49
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Looks tasty...what is the recipe you use?
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10-03-2012, 06:06 PM
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Join Date: Sep 2012
Posts: 105
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Very jelous
That is a very fine art! You have amazing talent. I would do anything to learn about cheese making. Did you teach yourself, or was it something you learned through family tradition. I have 4 little ones who eat like big ones & I could certainly save a few $$$. Thanks for showing us.
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10-03-2012, 07:38 PM
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Join Date: Dec 2009
Posts: 8,499
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I am curious,cheap, intensely restless and have a short attention span. lol
That's why I learned to do the things that make me happy.
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10-03-2012, 08:35 PM
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Join Date: Jan 2010
Posts: 3,003
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Again, excellent post!
Always wanted to make a goat cheese like I tasted in France, instead of the pasteurized stuff that's passed off in store.
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10-04-2012, 07:30 AM
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Join Date: Dec 2009
Posts: 8,499
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Yum- Breakfast of Winnipeg rye bread smeared with fresh mozza
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10-04-2012, 07:42 AM
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Join Date: Aug 2012
Location: Calgary
Posts: 22
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Looks great! Do you use Rennet? if so where do you get in Calgary? I would like to make Feta.
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10-04-2012, 08:04 AM
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Join Date: Dec 2009
Posts: 8,499
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Quote:
Originally Posted by Lux Outfitters
Looks great! Do you use Rennet? if so where do you get in Calgary? I would like to make Feta.
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Easiest to get a Feta Kit online- will come with rennet.
Some grocery stores carry what is called Junket Rennet in the baking aisle used to make pudding and custard.
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10-04-2012, 08:11 AM
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Join Date: Aug 2012
Location: Calgary
Posts: 22
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Quote:
Originally Posted by omega50
Easiest to get a Feta Kit online- will come with rennet.
Some grocery stores carry what is called Junket Rennet in the baking aisle used to make pudding and custard.
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Thank you!
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10-04-2012, 09:21 AM
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Join Date: Mar 2008
Location: Fort Saskatchewan Ab
Posts: 8,926
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Omega I thought you were pretty cool before , but you make Cheese . I think im going to have to attempt at Befriending you LOL . Ill sample your cheese anytime . My grandpa use to make cheese wish I knew how he did it because it was good . He would add Jalapenos or diced up Banana peppers . DROOOOOOOOOOOOOOOOOOOOOOOOOL
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10-04-2012, 09:56 AM
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Join Date: Dec 2009
Posts: 8,499
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Quote:
Originally Posted by BBJTKLE&FISHINGADVENTURES
Omega I thought you were pretty cool before , but you make Cheese . I think im going to have to attempt at Befriending you LOL . Ill sample your cheese anytime . My grandpa use to make cheese wish I knew how he did it because it was good . He would add Jalapenos or diced up Banana peppers . DROOOOOOOOOOOOOOOOOOOOOOOOOL
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Thanks to your grandpa for the inspiration. You got me thinking about the pepper cheese smokies I make out of game meat that I spice with the banana pepper juice and diced banana peppers.
What if I made a batch of cheese with about 10% banana pepper juice mixed with the milk?
I am on it!!!! Will let you know how it turns out and will document with pics.
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10-04-2012, 09:59 AM
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Join Date: Mar 2008
Location: Fort Saskatchewan Ab
Posts: 8,926
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Quote:
Originally Posted by omega50
Thanks to your grandpa for the inspiration. You got me thinking about the pepper cheese smokies I make out of game meat that I spice with the banana pepper juice and diced banana peppers.
What if I made a batch of cheese with about 10% banana pepper juice mixed with the milk?
I am on it!!!! Will let you know how it turns out and will document with pics.
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sweet thats what he did i remember him pouring like half the jar of juice in . HE made stuff with Olives also , bought sliced olives greens and blacks I remember that stuff like it was yesterday . We would eat that stuff when we were out fishing , with a ring of sausage .
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10-04-2012, 10:01 AM
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Join Date: Dec 2009
Posts: 8,499
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Quote:
Originally Posted by BBJTKLE&FISHINGADVENTURES
sweet thats what he did i remember him pouring like half the jar of juice in . HE made stuff with Olives also , bought sliced olives greens and blacks I remember that stuff like it was yesterday . We would eat that stuff when we were out fishing , with a ring of sausage .
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Sounds like a brilliant man. Those are the memories that last forever!
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10-05-2012, 02:11 PM
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Join Date: Dec 2009
Posts: 8,499
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I went on the hunt for some fresher rennet. Mine was quite old.
I found some at Community Natural Foods- by the Chinook LRT Station
It was in the dairy fridge by the milk cartons- near the yogurt supplies
The box was near empty so I grabbed it, plus a blister pack of 10 tablets.
These are stronger than the tabs I am used to and each of the 10 tablets will set 50 L of milk. They are scored in quarters, so I will use 1/4 tab in some measured water and then use 1/3 of the water/rennet mix per 4l of milk.
Tablets cost under $4 and will set 500 litres of milk , so it is pretty cost effective.
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10-05-2012, 02:14 PM
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Join Date: Jul 2010
Location: Calgary
Posts: 9,599
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Quote:
Originally Posted by omega50
I went on the hunt for some fresher rennet. Mine was quite old.
I found some at Community Natural Foods- by the Chinook LRT Station
It was in the dairy fridge by the milk cartons- near the yogurt supplies
The box was near empty so I grabbed it, plus a blister pack of 10 tablets.
These are stronger than the tabs I am used to and each of the 10 tablets will set 50 L of milk. They are scored in quarters, so I will use 1/4 tab in some measured water and then use 1/3 of the water/rennet mix per 4l of milk.
Tablets cost under $4 and will set 500 litres of milk , so it is pretty cost effective.
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So with that much rennet when are you hosting a cheese making lesson?
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10-05-2012, 02:18 PM
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Join Date: Dec 2009
Posts: 8,499
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Nice Try FM. Nice Try.lol
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10-05-2012, 02:26 PM
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Join Date: Jul 2010
Location: Calgary
Posts: 9,599
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Quote:
Originally Posted by omega50
Nice Try FM. Nice Try.lol
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You know I am not the only one thinking that!
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10-05-2012, 03:46 PM
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Join Date: Dec 2009
Posts: 8,499
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Cheesemaking at home is long long long wait times 12-20 hours punctuated with 2 minutes of the addition of annatto or rennet and then long slow wait and holding times and then 10 seconds of curd cutting more waiting- Takes me 2-3 days so unfortunately does translate well to a lesson.
I think youtube would be more helpful than I could.
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10-05-2012, 08:45 PM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,913
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While thanks to you omega50 my wife thinks I have totally lost it, I told her I needed her kitchen tomorrow because I was making cheese, she just rolled her eyes back and said "WHATEVER"... Lol, wish me luck
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10-05-2012, 09:37 PM
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Join Date: Dec 2009
Posts: 8,499
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Good Luck Man!!!!
Post some results when you get a chance
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10-12-2012, 08:08 PM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,913
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While I finally found some time today to try some cheese making. I took omegas and BBJ advise and make one of the batches with hot banana peppers and WOW is that ever good.
Thanks for the inspiration Omega. I can't wait to try making some cheddar and than finishing it in the smoker..
Last edited by elkhunter1234; 10-12-2012 at 08:31 PM.
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10-12-2012, 08:33 PM
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Join Date: Dec 2009
Posts: 8,499
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Quote:
Originally Posted by elkhunter1234
While I finally found some time today to try some cheese making. I took omegas and BBJ advise and make one of the batches with hot banana peppers and WOW is that ever good.
Thanks for the inspiration Omega. I can't wait to try making some cheddar and than finishing it in the smoker..
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And your wife?
Still skeptical, or will she try it?
Looks like you had fun. Good on ya!!
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10-12-2012, 08:49 PM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,913
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Quote:
Originally Posted by omega50
And your wife?
Still skeptical, or will she try it?
Looks like you had fun. Good on ya!!
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Ya she tried some of the non pepper stuff, but between the kids and grandkids there's not a whole lot left... Lol
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10-13-2012, 08:11 AM
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Join Date: Dec 2009
Posts: 8,499
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Quote:
Originally Posted by elkhunter1234
Ya she tried some of the non pepper stuff, but between the kids and grandkids there's not a whole lot left... Lol
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I feel proud like when my grandchild was born.lol
Those mozza's you made are like little grandkids.
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