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Remember: Eddie cucha catcha cama, tosta nana tosta noka, samma camma wacky Brown..... the guy who fell into the well and drowned because it took so long to say his name..... ****** Campfire song from the 50's and 60's ******* Well, I have just such...

Not such a good idea.... at least not the way I did it with the long slow culturing period. Once the curd has set, it's set, and you can't add more rennet to get a firmer curd. The next time I do this, I'll add quite a bit of whey to the warm milk, mixing it up well, then give some culturing...

The heat pad I use is a heavy rubber pad designed for melting snow off boots.... it gets quite hot. I've had it for quite a few years, and don't know if you can get them anymore...... H.W.

Rennet as a catalyst?? I got "back sloppy" yesterday, and as I was busy with other things. I poured a quart of whey from a previous batch (day before) into a gallon of cold milk, mixed it up well, and set it on a hot pad. I like a lot of sour tang anyway, so I reasoned that a bit of...

Anybody do it? I just started a batch, and decided to back slop whey from the previous batch that I'd been souring before making ricotta. Commercial cultures are not cheap! I'm making another round of feta, and the cultures involved are not normally found in feta, but who cares? Among...

I've scanned through the Ebook I mentioned above, and find it interesting. The author offers recipes for things like imitation brie or gorgonzola, that do not use mold at all. Instead the brie is rolled in tapioca flour to give it the appearance, and the gorgonzola has spirulina alge added to...

The notion that we should accept an inferior diet and lifestyle so that humans can continue to reproduce like rabbits, cramming ever more people into the environment is absurd and offensive. The problems we are facing in this world are almost entirely due to overpopulation, either directly or...

Here is a book with numerous cheese recipes based on soy or almond milk. I'm curious enough that I ordered the book in PDF format ($15.00). While I'm far from a vegetarian or vegan, I've found that the movement has resulted in a number of interesting products and recipes. A link to the book...

I didn't want to confess, but I often have refrained from taking any FG reading also, for exactly the same reasons. Though I usually took OG readings, not that it really mattered. I know what my efficiency runs, so an OG reading really isn't necessary either, except that I did various kinds...

Ron: I tried it, but was not particularly impressed. What it could use is a lot more spice, as well as some chopped toasted nuts, and a bit of sourness, as I mentioned before...... at least for my taste. When I do it again, it will be on a smaller scale. To me it's a foundation for...

In almost 200 brews, I almost never used a hydrometer............ H.W.

I made Marcellin last week, and was unable to produce any ricotta from the whey, which had been allowed to sour for 3 days before straining off the curd. I made another Marcellin the other day, and had the same luck trying to produce ricotta from the whey, but saved the whey into two growlers...

I have accumulated far more kefir grains than I really need, and it will not be long before I have to dispose of some. I'd be happy to share if anybody needs some. PM me if you do. H.W.

I just read about this an hour or so ago........... I already have a ball of hrudka hanging from a cupboard handle......... How's that for fast ;-) I buy eggs at Costco by the 5 dz, and have an abundance at the moment. Good Friday seems like a good day to make Easter Cheese ...

I salted my mason jar marcellin a little while ago........ it will hang for another two days, and then go into the jars. Beautiful stuff! I haven't made an ordinary chevre, but if this is what it's going to be like, it's on my list. I may have a source of goat's milk before long...

I've ordered a nitro faucet for my nitro mocha........... a bit silly perhaps, but I kind of like the stuff. My procedure has been to shake well before serving. I'm on batch two (1 gallon), and made my own chocolate syrup to keep the sweetness down to what I consider a decent level. I...

Yesterday, about 52 hours into the process, I had geotrichum showing. The curd had not dropped beneath the whey as it was supposed to, but obviously I had not followed procedure, not heating the milk, and adding a full quart of kefir. I ladled the works into a cheese cloth lined colander...

I quit brewing, and mostly quit drinking....one beer twice a week..... I sold most of my equipment, and all of my supplies. That does not however mean that I am no longer interested in brewing. I've been brewing since age 12 (50 years ago). The technology of brewing translates into other...

How long did you ripen it? H.W.

I've been playing with non alcoholics lately as I no longer drink more than 2 beers a week. This is a permanent change for me for health reasons, and thus far as been surprisingly easy. Like anybody who brews and drinks a lot, I always was worried about the ever present specter of...