Wildsky
Femivore
Wish we were closer, I'd make the feta and you can make the mozz and we could trade!Henrietta23 said:
Intermediate Cheesemaking: Beyond chevre
- Thread starter freemotion
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Henrietta23
Yard Farmer
Wouldn't that be awesome?? We couldn't be much further apart though...Wildsky said:Wish we were closer, I'd make the feta and you can make the mozz and we could trade!Henrietta23 said:
So, my chevre is done, looks awesome but tastes a little tangy. I don't remember it being quite so tangy last time. Of course it is in the 90s. I hung it to drip in my kitchen which wasn't that hot, maybe in the 70s. It doesn't taste bad, but do you think it's safe?
Wildsky
Femivore
Henrietta23 said:Wouldn't that be awesome?? We couldn't be much further apart though...Wildsky said:Wish we were closer, I'd make the feta and you can make the mozz and we could trade!Henrietta23 said:
So, my chevre is done, looks awesome but tastes a little tangy. I don't remember it being quite so tangy last time. Of course it is in the 90s. I hung it to drip in my kitchen which wasn't that hot, maybe in the 70s. It doesn't taste bad, but do you think it's safe?
Does it need a little more time? My feta had a "tangy" smell for 2 days I was waiting on it, by the 3rd day the smell had gone.- Thread starter
- #124
freemotion
Food Guru
When it is bad, you'll know it.
Raiquee, your wish is my command....in a few days. Hoping for the good computer to be back online soon. I was supposed to work on my tasks on Tues/Wed and the heatwave and new buckling sucked all my time...and energy. So I won't get back to it until my next "weekend off" which is Tues/Wed, as I work the real weekends.
I will get some pics of my press, molds, cheeses, drying racks, etc.
And my new buckling, who looks like something out of a Disney film!
Raiquee, your wish is my command....in a few days. Hoping for the good computer to be back online soon. I was supposed to work on my tasks on Tues/Wed and the heatwave and new buckling sucked all my time...and energy. So I won't get back to it until my next "weekend off" which is Tues/Wed, as I work the real weekends.
I will get some pics of my press, molds, cheeses, drying racks, etc.
And my new buckling, who looks like something out of a Disney film!
Henrietta23
Yard Farmer
It's in the fridge now. I tasted some now that it's cold and it's fine. Quite good. For fresh, easy cheese.... 
raiquee
Power Conserver
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Great! Thanks for noticing my needs
Anyone else wanna post their cheese that they are working on? I'd love to see! Visual person!
Anyone else wanna post their cheese that they are working on? I'd love to see! Visual person!
mamaluv321
Lovin' The Homestead
^same here^ I am so into making cheese, just gotta get some goats...btw, Free, I think you've changed my mind about nigi's. Nor sure tho, still fence sittin! (literally!!)
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freemotion
Food Guru
I seem to be a baaaaa'd influence.....
Henrietta23
Yard Farmer
Nods in agreement....freemotion said:I seem to be a baaaaa'd influence.....
Made mozzarella again this morning. I have enough that I may actually share it at our family gathering this evening!
RockyToggRanch
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Hey everyone!
This is a cool thread.
I'm going to make fresh cheese curds today. I anxious to try some aged hard cheese, but everyone is begging for curds.
I've made them twice and they were really good, but they tasted bitter after a few days. The chickens still loved them though. I think it may have been from the salt I was using. Anyway I'm switching recipes and salt.
This is a cool thread.
I'm going to make fresh cheese curds today. I anxious to try some aged hard cheese, but everyone is begging for curds.
I've made them twice and they were really good, but they tasted bitter after a few days. The chickens still loved them though. I think it may have been from the salt I was using. Anyway I'm switching recipes and salt.
