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Old 01-23-2010, 09:18 PM   #11
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We picked up more milk and used 1/2 a tablet. After adding the citrus acid blend, we heated it all up to 110 and then added the rennit. Came out just fine.

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Old 01-23-2010, 09:24 PM   #12
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Someone tell Ricki that the 1/4 tablet isn't working. It can't come from me because I am a competitor. This is why we have our own kit.

Forrest

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Old 01-24-2010, 12:43 AM   #13
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I actually just finished a bite of herb de provence cheddar that I made at the beginning of October and it's fantastic.

I also started with a Ricki Hard Cheese Kit and later bought her book. It's also where I lost respect for her company.

The recipies that came in the hard cheese pamphlet weren't working for me. When I cross referenced them in the book... they were different recipies. I emailed and was told that although they were different, they both would work. I emailed back simply stating that one worked for me and one didn't and why the inconsistency from recipies coming from the same source?

Never got a reply. Will not order supplies there again.

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Old 02-04-2010, 06:12 PM   #14
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Hey guys, I haven't made cheese or anything yet. I saw it was attached to the HBT forums so I thought I'd step in and check things out. Has anyone tried the Austin Homebrew Supply kit? I'm interested in seeing if this one is any better.

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Old 02-04-2010, 07:28 PM   #15
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Yes, over 750 people have tried the Austin Homebrew Supply Mozzarella cheese kit. It is a killer deal.... Just sayin'

Forrest

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Old 02-06-2010, 10:14 PM   #16
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Would I need to buy the hard cheese kit to make cheddar? Also, is there anything else you need to buy to make it?

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Old 02-07-2010, 12:40 AM   #17
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Hard cheeses are harder to make. No pun intended. You need a cheese press and months of time.

The hard cheese kit includes cheddar. I would master the soft cheeses first.

Forrest

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Old 02-07-2010, 08:26 AM   #18
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Thanks for the heads up. I like to make my own pizza from scratch...I never thought about making the cheese from scratch too haha. ...now all I need to do is figure out how to make pepperoni...got a kit for that?

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Old 06-28-2010, 02:30 PM   #19
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Default Mozarella - Try Calcium Chloride

Because Pasteurization removes calcium, you may need to add a small amount of calcium chloride to aid coagulation and form curd.

About 3/4 crystals to 5 gal of milk. Dissolve the Calcium Chloride first in 1/4 cup H2O before adding to milk.

Also, unless you make ricotta from whey that comes from left from cheese that had a cultured starter (mesophlic bacteria, etc.) you won't get ricotta.

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Old 07-07-2010, 11:44 PM   #20
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Quote:
Originally Posted by Austinhomebrew View Post
Yes, over 750 people have tried the Austin Homebrew Supply Mozzarella cheese kit. It is a killer deal.... Just sayin'

Forrest
Forrest, my daughter and I just whipped up a batch of the Mozzarella cheese from AHS and in a word, it's gooooooooooooooooood. Thanks!

Edit: We followed the instructions from the YouTube video on the AHS site instead of the instructions that came with the kit.
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