Author Topic: Here I am from South Africa  (Read 192 times)

Offline Setsumi

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Here I am from South Africa
« on: August 28, 2016, 08:11:19 AM »
Hi all
Registered just to say today I made 30 min mozzarala.  Bit undersalted and not enough stech but next time...

Offline Frodage3

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Re: Here I am from South Africa
« Reply #1 on: August 28, 2016, 06:22:01 PM »
Welcome to the forum! You get a cheese from me.

Offline Duntov

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Re: Here I am from South Africa
« Reply #2 on: August 29, 2016, 03:31:07 AM »
Welcome and glad you joined!
Make Cheese, Not War.  -John

Offline Fritz

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Re: Here I am from South Africa
« Reply #3 on: August 29, 2016, 06:55:31 AM »
Welcome Setsumi ! Good to have you here on the forum... We are all interested in what cheeses you are making and how they turn out... Hope we get to see some pics too :) ask away, any questions you have... an answer is sure to appear :)

Fritz

Offline Setsumi

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Re: Here I am from South Africa
« Reply #4 on: August 29, 2016, 02:17:59 PM »
Thank you for the welcome, and the cheese Frodage3. I apprechiate...English is not my firts so even with spellchecker I will do a phonetic.

I already learned much from the forum and hope to share from my experiance.  I still crawling, maybe I will get to walk and make cheese.. Now I must convince my family that I need this as another hobby!!

Offline Setsumi

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Re: Here I am from South Africa
« Reply #5 on: September 22, 2016, 12:17:46 PM »
Here are my 3rd try at quick mozzarella.  Unfortunately I do not have a photo of the streching.

Offline Setsumi

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Re: Here I am from South Africa
« Reply #6 on: September 23, 2016, 12:24:34 PM »
Here is a pick of a streching.

Offline awakephd

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Re: Here I am from South Africa
« Reply #7 on: September 23, 2016, 01:18:47 PM »
Congratulations and AC4U for achieving consistent success with the 30-minute mozzarella. Most of us here have found it much harder to get consistent results with this approach; clearly you are doing something right!
-- Andy

Offline Boofer

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Re: Here I am from South Africa
« Reply #8 on: September 23, 2016, 10:09:32 PM »
Very nice job.

I tried mozz once, failed, and moved on to other cheese styles, so I give you a lot of credit for such an impressive result.

Have a cheese. :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.