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Old 05-18-2007, 01:05 PM   #11
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I miss cheese.

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Old 05-18-2007, 01:20 PM   #12
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Quote:
Originally Posted by Catfish
I miss cheese.
I'd imagine that is a problem o'er yonder. Hey but in the meanwhile you can gorge on Sashimi, Soba, dried Squid snacks and prolly a gazillion other things that are hard to come by here.
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Old 05-18-2007, 07:22 PM   #13
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Quote:
Originally Posted by Catfish
I miss cheese.
What about bread?
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Old 05-19-2007, 08:34 AM   #14
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Good bread around here (other parts of the country aren't so lucky). I can buy a selection of good cheeses... really a select few. Whenever I get to the states I head straight for a cheese counter and olive bar.
Sadly Japans humidity is too extreme for aged homemade cheeses.

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Old 05-19-2007, 02:04 PM   #15
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Default Here's to beer & cheese.

Quote:
Originally Posted by Catfish
I miss cheese.
I found this.... maybe give it a try.

http://www.leeners.com/cheese.html#deluxecheesekit

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Old 05-28-2007, 05:09 PM   #16
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Thanks for all the replies and dicussion will give it a try later this summer

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Old 06-07-2007, 08:56 PM   #17
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One of my good friends felt left out when my buds and I started brewing beer. She doesn't like beer but loved the idea of making something from scratch that is better than what you can buy in the stores.

"Dammit, I want to make something from scratch too!"

So she took off with the cheese making.

Here are links to her cheese blog complete with recipes.
http://wiki.sackheads.org/index.php/...27s_Cheese_Log

She is pretty hard core and what I've tasted has been pretty amazing.

Casey

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Old 06-07-2007, 09:04 PM   #18
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Quote:
Originally Posted by zoebisch01
Sounds like she made Paneer. It is really good cooked with Spinach in one of their traditional dishes.
Palak Paneer! I love that stuff! Anyway, yeah the same process is done pretty much all over the world, Ricotta, Paneer, Farmer's chese, Topfen... it's all pretty much the same thing.... I know an Austrian Konditermeister that makes own topfen for his pasteries, great stuff!
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Old 07-19-2007, 02:40 PM   #19
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So for those who have made cheese...

I love cheese, almost as much as beer. I love cooking, brewing, making things, etc

Can I make decent cheese, of any quantity with investing very little?

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Old 07-19-2007, 03:15 PM   #20
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Quote:
Originally Posted by 98EXL
So for those who have made cheese...

I love cheese, almost as much as beer. I love cooking, brewing, making things, etc

Can I make decent cheese, of any quantity with investing very little?
Well, you need a large ss pot, a temperature and humidity controlled fridge are the big items really. The best quality ingredients, time, patience and the ability to miss the mark until you get it right.

The hardest thing to making consistent cheese is getting your humidity right. I do this make-shift and as a result I get make-shift results. I need to invest in a humidity controller and a humidifier that will work properly which is a couple hundred bucks at least. You can make good cheese without one but it is really hard, especially if you want to make consistent soft ripened cheese, etc.

'Course you can stick to fresh cheeses like some of the non-aged Chevre's (goat milk), paneer, ricotta, mozarella and a few others that escape memory atm. Those are much easier to start out with for sure. But being the nut that I am, I want to do the Reblochon, Camembert, etc which are quite a bit more involved. Oh that reminds me, a good tool (some would say essential but that is debateable) is a way to accurately measure pH.

The good news is a lot of the equipment can be double-dipped with homebrewing and some other hobbies (with proper sanitization of course).
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