WaterfowlForum.Net

assateague wrote:You have to find raw or low-pasteurized milk. Basically cook it slow, add rennet, then form. But you have to let cheddar and the like age for a while. I've wanted to make it for a while, but finding raw milk is 100 times harder than finding meth. And in not sure in patient enough for it to sit in the fridge for 10 months.

BrewGUN wrote:I made some fresh Mozz a few months ago, pretty tasty, great on homeade pizza. The amount of milk to cheese ratio is pretty rough.
http://www.cheesemaking.com/
Thats where I got my stuff, but theres a ton of other sites.
Only one way to go about it, jump right in!
...and send samples

1 gallon Milk, not ultra-pasteurized
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt

1. Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding.

2. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating.

3. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling.

4. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together.

5. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid).

6. Let the curds rest for 5 minutes.

7. With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot.

8. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly.

9. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey.

10. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.

11. At this point, the cheese should be very hot, and look like melted mozzarella!

12. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times.

13. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly.

waterfowlman wrote:Never made any cheese at home but know a few ladies who can whip up a batch in no time.

jehler wrote:

waterfowlman wrote:Never made any cheese at home but know a few ladies who can whip up a batch in no time.

you want crackers with that dick cheese?

aunt betty wrote:I make some really stanky cheese every time I eat California Mix veggies.
Spicy cheese on Mexican night.

jehler wrote:My farts don't smell

Mornin Beef wrote:

jehler wrote:My farts don't smell

I had a best friend in growing up that never flinched and wholly kept up an act that he never could smell my farts. Basically rendered every single weapon I had useless. HotSBDs, loud screamers, sharts, I tried everything. Still to this day I am mad he was so impeccable in his charade. He never ever...ever gave in to complaining about one of my bisquicks. YOUR EFFIN TOOTS STINK JEHLER THERE IS NO SUCH THING AS POOPLESS BUTT WHISPERS. He was the gaseous most lactate intolerant milk drinker I had ever known. We would sit in groups for journalism class after lunch and I would smell that horrendous daily doubler and hold a poker face til the strangers got it. Best times of my life. Funniest times of my life.

assateague wrote:I can't stand cottage cheese. Except in lasagna- then it's awesome.

rebelp74 wrote:Mine smell like roses.

3legged_lab wrote:

rebelp74 wrote:Mine smell like roses.

Women are the only ones I've ever heard make this comment.