Search results

Here is the method I use . . . Thirty Minute Mozzarella with The Cheese Queen - YouTube I buy a "lightly" pasturized milk cost me about $6 a gallon not counting the $3 a gallon deposit on the bottles . . . I also use fine sea salt instead of "cheese" salt did you try to do anything past the...

just lift the air lock and let the pressure balance out. Unless the ambient pressure changes or your cider off gasses a little bit it's gonna happen anyway.

Crappy shot I know but self portrait taken with the camera pointed at me and me looking in a mirror to aim 5 1/4 inches end to end when it's up 8 inches tip to tip when it's straight out **EDIT** just noticed I have a few greys, since I shave my head daily I didnt know LOL

not so worried about the ugly parts, TBH I could give a ratz arse on what people think of my appearance I just dont like my image being available to being recognized. Ask people who have me on face book, even there photos of me are few and far between When I retire I'm becoming a hermit

funny thing is I have the same issue with hair on top of my head if I could figure out a way to post just the 'stach I would. I dont like having my picture taken if I can avoid it. I'll see what I can do I guess . . .

bah I'm slow . . . but giggling :)

commercial that is . . . Bud Light Lime "In The Can",...Banned Commercial - YouTube

mainly a modified walrus cuz putting in up takes time I'm too lazy to spend BUT when I do break out the handlebars it's exquisite :p I use spike glue (think liberty spikes) and if I let it sit for a few hours when I comb it out it's really big and bushy and holds it's shape perfectly When I...

cant have a beard until I retire . . . my mustache on the other hand hasnt been trimmed since I broke my leg 5-6 years ago

nice, but I've had this wild scheme for years to take a recliner just like that and put one of those "hoverround" type powered chairs in it :fro:

hard to taste the 3 drops when you are done where as the 2 or 3 ounces isnt

the calcium chloride will make it a bit more firm. So will cutting the curds smaller and stirring it more. I just made a batch the other day and it's a bit gooey, taste great just a bit soft. It's definetly more of an art then a science. **EDIT** so will stretching it more

She'll get over it, if not you got pillows right? :drunk:

you can, but trust me get a corker . . . .

I got the link to come up on my phone but too hard to read on that so I'm figuring work is blocking it. I'm gonna have to wait until the morning :(

I'm not sure if I am allowed to play outside of deer camp . . . BTW Zamial I got a 9 year old cheddar in the fridge from Mars Cheese Castle. Working on killing off my current stock b4 I jump into that bad boy

if you get "bitter, vinegary" cider IMHO you're doing something wrong . . . plus I have no problem making hard cider year round with commercially available juice. I wish I could get the link to work because I would love to read the article but I dont know if it's a problem on my end due to...

There are 2 ways to make moz. The way I normally use is with citric acid and rennet. There is another way which uses thermophilic culture to raise the acidity instead of the citric acid and rennet. If you are trying to make ricotta with just reheating your whey it works much better if you...

the recipe I have is for whole milk ricotta and has a note on the side saying you can only make whey ricotta from a batch of cheese that used cultures as starters. Was your moz culture based? http://www.cheesemaking.com/Mozz-Culture.html

try making bigger curds. I know when my stuff is too gooey I found smaller curds and extra stirring helps firm it up.