Bootlipkiller wrote:Nut cheese
Fromunda cheese
Bootlipkiller wrote:Nut cheese
deadBootlipkiller wrote:assateague wrote:Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.
For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.
How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.
Or you could just get it from the store
gila-river wrote:Great, now the cops want to install dishwashers to. Just do your job Red and stop encroaching on our rights to replace appliances. That is not the responsibility of police.:lol:
Redbeard wrote:deadBootlipkiller wrote:assateague wrote:Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.
For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.
How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.
Or you could just get it from the store
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
3legged_lab wrote:Redbeard wrote:deadBootlipkiller wrote:assateague wrote:Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.
For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.
How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.
Or you could just get it from the store
Wouldn't want to live in a world without cheese anyways.
AKPirate wrote:The sins of Boot and Gaddy are causing the Cali drought and knowing they have no limits to their depravity... :mrgreen:
AKPirate wrote:The sins of Boot and Gaddy are causing the Cali drought and knowing they have no limits to their depravity... :mrgreen:
AKPirate wrote:
AKPirate wrote:The sins of Boot and Gaddy are causing the Cali drought and knowing they have no limits to their depravity... :mrgreen:
assateague wrote:Did you use vegetable or animal rennet? I've heard that getting the curds to set with vegetable rennet is a lot more unreliable than animal.
For the record: if you get a fetal pig, remove the stomach and salt it heavily to preserve it. Then cut a quarter-sized piece for each gallon and a half of milk, and it'll separate. The enzymes are only present in a fetal pig stomach, not once it's been born.
How somebody discovered this is how you get rennet, I have no idea, but I have it on good authority that this works.
aunt betty wrote:Some of y'all may have noticed that I share both my successes and failures.
Its disturbing how some of my critics never have failed at anything.
That means...they never attempt anything new, exciting, or different and if they do they sure as hell ain't telling anyone.
Its natural for a young man to fear failure and especially in public. I will admit I was just like that only 25-30 years ago.
I understand but having punk tweeners criticizing and ball busting every single move gets old at my age.
I made something kind of sort of like cheese and I WILL IMPROVE.
Fuck you if you don't like it.
(Just busting your tiny little balls)
aunt betty wrote:Shut your ****** ass up and try to stay on topic.
Eric Haynes wrote:aunt betty wrote:Shut your ****** ass up and try to stay on topic.
Not that I care, but I probably wouldn't be throwing that word around as a derogatory statement as you have.
aunt betty wrote:Eric Haynes wrote:aunt betty wrote:Shut your ****** ass up and try to stay on topic.
Not that I care, but I probably wouldn't be throwing that word around as a derogatory statement as you have.
You guys are playing fucking games...trying to bait me into a really good meltdown and it's not working but is making you look foolish.
You have no interest in making cheese or cooking yet here you are dogging me.
There's an entire forum for pissing contests, busting balls, and fucking around in general but you insist on trolling me in the cooking forum.
Eric, next time you do this bullshit I'm reporting you just to see if anything happens or if admin gives a fuck.
You have been warned.
assateague wrote:Dammit, did you use animal or vegetable rennet?
FlintRiverFowler wrote:My grandparents said when they were in Italy last fall they went to a place where the mozzarella is made from the milk of water buffalo.
aunt betty wrote:Rats. No raw milk sold at the university. Fuck, they sell apples, berries, meat, chicken, pork, eggs , and everything but milk.
Eric Haynes wrote:aunt betty wrote:Rats. No raw milk sold at the university. Fuck, they sell apples, berries, meat, chicken, pork, eggs , and everything but milk.
Just go to the Amish. They will sell it by the lb. usually.
aunt betty wrote:Eric Haynes wrote:aunt betty wrote:Rats. No raw milk sold at the university. Fuck, they sell apples, berries, meat, chicken, pork, eggs , and everything but milk.
Just go to the Amish. They will sell it by the lb. usually.
Rockome Gardens in Arcola is as Amish as it gets. Arcola is the heart of Illinois Amish country. Not far but I hate driving to Arcola and NOT go duck hunting at Shelbyville. I think maybe huntal6 was there this weekend. It looked like Lake Shelbyville in his pictures. Steep banks ain't Clinton.
Eric Haynes wrote:aunt betty wrote:Eric Haynes wrote:aunt betty wrote:Rats. No raw milk sold at the university. Fuck, they sell apples, berries, meat, chicken, pork, eggs , and everything but milk.
Just go to the Amish. They will sell it by the lb. usually.
Rockome Gardens in Arcola is as Amish as it gets. Arcola is the heart of Illinois Amish country. Not far but I hate driving to Arcola and NOT go duck hunting at Shelbyville. I think maybe huntal6 was there this weekend. It looked like Lake Shelbyville in his pictures. Steep banks ain't Clinton.
I've never bought it, but I know it goes for around $24 per 100lbs here from the Amish. Not sure how you would store it or if you could freeze it for later use.
Easiest to make and I wanted to make it too.Eric Haynes wrote:Is mozzerella supposed to be the easiest to make? Or is it just the kind you wanted for pizza?
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