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01-03-2011 2:53 AM


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  • Posted in thread: My first successful Mozzarela day on 01-03-2011 at 02:40 AM
    I am trying to find out how to make softer mozzeralla as well but I think the problem tends to
    be in over kneading it and/or squeezing too much whey out of it during the microwaving and of
    things.If y...

  • Posted in thread: My first successful Mozzarela day on 01-03-2011 at 02:36 AM
    Yep; did that...still a lot of whey that I don't want to throw away!I haven't much use for
    it....and it takes up lots of freezer space.You can use the whey for feeding any knd of
    livestock, I have rea...

  • Posted in thread: rennet on 01-03-2011 at 02:21 AM
    I use animal rennet and it will keep in the fridge for 12 months

  • Posted in thread: New To The Cheese on 01-02-2011 at 08:50 PM
    I will have to say as I am a new cheesemaker, that the kit you are looking at I would say is
    too much for someone new.There are so many variables in making cheese and it can be a little
    overwhelming a...

  • Posted in thread: Harder than it looked (TWSS) on 01-02-2011 at 08:41 PM
    Knowquiteawake,You don't want to use aluminum pots nor teflon coated. Stainless steel, glass or
    unchipped enamel pots. Aluminum will have a reaction in many cooking processes that aren't
    helpful. Stir...

  • Posted in thread: Making Soft Mozzarella Question..... on 01-02-2011 at 07:09 PM
    I am using the book Home Cheesemaking by Ricki Carroll, and did two batches of the 30 minute
    Mozzarella. The first was a little to firm for our tastes but was all in all very yummy though.
    I made a se...