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Old 02-27-2012, 12:46 PM   #11
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I'm doing this a bit blind, and not really sure what I'm doing. But even the mistakes don't taste to bad so post anything you cook up.


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Old 02-27-2012, 01:58 PM   #12
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Very cool! It looks like you're off to a great start. I've had very limited experience/success with cheese making but it still intrigues me. Maybe this will be my inspiration to play around with it more.


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Old 03-10-2012, 06:29 PM   #13
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Did a Mozz the other day, where is said it should look like custard, mine looked like cottage cheese in water...just strained it..everything turned out good,
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Old 03-11-2012, 12:51 PM   #14
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Cool. I have been thinking about doing a mozz, as I haven't done one in ages. Just curious what kind of milk did you use?
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Old 03-16-2012, 11:17 AM   #15
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Great thread! I'm a total newbie so I will be following along till I get the courage to begin
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Old 03-23-2012, 05:52 AM   #16
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Should be a sticky!
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Old 04-21-2012, 05:50 AM   #17
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Ive never made cheese but Im a good cook and love cheese so Im interested in giving it a shot. Where can I find the ingredients to make your lactic cheese and any other cheese really. What kind of aging, if any, would be needed for this cheese? Its hot and humid where I live so I imagine Im limited on what I can make.
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Old 04-23-2012, 01:33 PM   #18
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Ok I'm trying to dig myself out from under "the end of the school year" rock. I'm sorry it has taken so long to keep this project going. I realize from comments and beermails that I need to change a few things. so here is a quick update:
*I will transcribe my notes in detail on each cheese. That way it will give you more insight on what I actually did (right or wrong). and it will help if the links to the original recipes die.
*I will include tasting notes in a more structured way to help with describe the outcomes
* most importantly I will start cranking out some cheeses this weekend to catch up.

Let me know if you want anything else and please post your comments and pics of any of these cheese or variations that you have made.
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Old 04-24-2012, 09:30 PM   #19
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Did the Latic cheese, turned out great. Spiced it up 4 ways. Ground pepper, Dill, red pepper, and garlic, all with sea salt.
ended up adding the whole 1/4 cup of rennet insted of just a teaspoon, just made it stiffer, more like a cream cheese.
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Old 04-24-2012, 09:34 PM   #20
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Nice. I have a good mix of fresh herbs growing and I was thinking of the lactic cheese would be great to blend with fresh herbs and some green garlic.


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