Author Topic: Newbie humor (Read 9164 times)

MolBasser · « **Reply #15 on:** February 26, 2012, 12:31:14 AM »

Just cut the curds and turned the temp up.

MolBasser

MolBasser · « **Reply #16 on:** February 26, 2012, 12:36:17 AM »

You can tell right off, that I am not a photographer...

MolBasser

margaretsmall · « **Reply #17 on:** February 26, 2012, 02:19:54 AM »

Go Mol, looking good so far!

Threelittlepiggiescheese · « **Reply #18 on:** February 26, 2012, 02:28:26 AM »

*so jealous* I wish I had my rennet already >< YOU CAN DO IT MOL! Kick that curds ass, and show it the whey!

MolBasser · « **Reply #19 on:** February 26, 2012, 04:50:40 AM »

Curds are cooked and now I need to separate the whey and such!

Nice nap, and waking to further cheese making!

MolBasser

MolBasser · « **Reply #20 on:** February 26, 2012, 05:14:06 AM »

Curds draining!

MolBasser

MolBasser · « **Reply #21 on:** February 26, 2012, 06:08:07 AM »

Salting the curds....

First press...

Making ricotta right now with the whey. (slight vinegar acidification)

MolBasser

linuxboy · « **Reply #22 on:** February 26, 2012, 06:12:45 AM »

Wait, am confused... Why did you not settle under whey to fuse the curds at a high pH, and why did you salt curds and not brine the finished wheel after you hit 5.3-5.4? Are you going for a pyranees variation? Or did you abandon the tomme idea?

MolBasser · « **Reply #23 on:** February 26, 2012, 06:18:14 AM »

I guess I just did what I did.

I'm still waiting on pH strips so I don't have pH control.

Like I said dude. I'm just a newbie who is winging it it for this cheese.

I've got a TON of studying to do to get the process down.

MolBasser

linuxboy · « **Reply #24 on:** February 26, 2012, 06:21:23 AM »

awesome. It's so much fun

With the tomme, pH is really forgiving due to high drain pH, that's why I suggested it as a first cheese. Hard to mess up following the basic steps in the thread. Will still be good even when you do mess up

Yeah! rock on like a KISS concert circa 1976.

MolBasser · « **Reply #25 on:** February 26, 2012, 06:22:55 AM »

This is what I listen to when I make cheese....

(and other stuff)

[youtube]


Grateful Dead - Mr. Charlie - 03/23/72 NY

[/youtube]

MolBasser

MolBasser · « **Reply #26 on:** February 26, 2012, 06:24:51 AM »

Honestly, I have no effing idea what the hell I'm doing.

I just read some stuff from some crappy websites and I went on my way.

I'll learn. I have the tendency to obsess about new hobbies....

MolBasser

MolBasser · « **Reply #27 on:** February 26, 2012, 07:39:35 AM »

OK. Under 50# of press for the night.

See you tomorrow!

MolBasser

margaretsmall · « **Reply #28 on:** February 26, 2012, 10:27:16 AM »

Whatever you do, it will be cheese at the end. Wing on.
Margaret

MolBasser · « **Reply #29 on:** February 26, 2012, 04:07:34 PM »

Will it be crap, will it be good, will it even come out of the mold....

Soon to find out!

Making the morning coffee to amp up to check it out!

MolBasser

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