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Home Brew Forums > Food and Beverage > Cheese Making Forum > I swear... this place is killing me.
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Old 12-17-2012, 03:51 PM   #21
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Update, The cheese is great, was so easy to make I can't believe it, it taste great too.

1 gal milk, 1/2 a lemon=about 1/4 cup, 1/4 cup white vinegar, 1/2 tbs salt.
Maybe 3/4 tbs salt next batch.

About an 1 hr start to finnish and it was done.

Im going to get 5 gal of milk today, I really want to age some of this, aged 3 to 6 months its suppose to become parmesan, cant wait.

Cheese-cheers

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Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

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Old 12-21-2012, 10:54 PM   #22
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Got my Rikki Carrol cheese making book today. Lots of great info, good techique training and a bunch of good recipes for not so common cheeses. Now I just gotta get busy and try a few of the more different and tasty variations. I'm kind of like Andrew Zimern, I will try anything once so I am definately interested in some of the possibilities in this book. Def worth the 16 bucks directly from her site.
Wheelchair Bob

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Old 12-21-2012, 10:59 PM   #23
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This place is killing me also.... I just found the hot sauce making thread....

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Old 12-22-2012, 02:05 AM   #24
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2 gallons of milk yields a ton (more like 2.5 pounds this time) of faux-chevre/bakers cheese. Last night I used some as a base with some crushed black pepper and thyme to make a fantastic cheese spread. Tonight I made up a cheesecake base with it to make a tray full of bite sized lemon tarts.

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Old 12-22-2012, 02:39 AM   #25
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Jakenbacon, you just had to go there didn't you??? Now I gotta go look at how that goes and maybe give it a try too. I love Thai food and I use sririachi pepper sauce by the quart. Not too hot, but planty of flavor. Darn, another new investigation and some experiments. I absolutely love this site, all kinds of stuff to get into and lots of help to keep you going on new stuff.
Wheelchair Bob

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Old 12-22-2012, 02:58 AM   #26
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Quote:
Originally Posted by jakenbacon View Post
This place is killing me also.... I just found the hot sauce making thread....
Damn it! Forgot I was supposed to be making BBQ sauce.

Gouda cheese tomorrow.
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Old 12-23-2012, 03:28 AM   #27
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Quote:
Originally Posted by jakenbacon View Post
This place is killing me also.... I just found the hot sauce making thread....
Oh Crap there is a hot sauce thread too? LMAO now Im going to have to check that out too.

Cheers
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WileECoyote
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Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

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Old 12-23-2012, 03:45 AM   #28
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Tonight My wife and I made 2 two gallon batches of cheese, in 1 we added diced sun dried tomato's and a pinch or two of Italian seasoning, and the other batch we left plain as I want to age some of it to make it into parmesan cheese.

Oh and the first batch, its all gone.

Cheers

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WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

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Old 12-23-2012, 10:45 PM   #29
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Got two Gallons for a cheddar/Jack. Stopped at the Win Dixie and got some fresh Jappaleennoos (Yeah I spelled it that way on purpose), some Poblanos, Ground pork, and some hard salami. Gotta degrease the salami and pork, cook it up and make a big ole batch of Pepper, salami Jack, The Poblanos and Pork are for chile Reinyos with Mozzarella and dutch smoked Havarti. Still looking for the Hot sauce urge, but I know t's comin...
Wheelchair Bob

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Old 12-24-2012, 03:22 AM   #30
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We took our Gouda out the press tonight. Lost some small chunks to cloth being stuck in it.

We're using store bought, pasteurized, but not ultra pasteurized, 2% milk. So far, it looks to be working.

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