Question - Ingredient Doubling

[john H]

Nice to see we can all learn together Kilt. I have been making cheese for a few years now and every time it gets a little easer. AC4Y keep at it kilt.

John

[UpMyKilt]

Thanks John!

I started this all about August 22nd of this year

I decided to try Feta because:

1. I really like Feta (although I love cheese in general).
2. It seemed like one of the easier things to start with for a beginner.
3. Not sure I have a suitable place for aging other types of cheese.
4. I have a Greek Lady friend who enjoys feta. A Lot.
5. I went with trying a Bulgarian style as I have a Bulgarian Lady friend who enjoys her "sirene."


Please don't tell my Irish Lady friend about the Greek or Bulgarian Lady Friends :p. Or vice versa.

But then there is my Italian Lady Friend who loves Barolo style wines and Asiago.

Yes, I've enjoyed the hobby of winemaking as well. At one time, had 10 5 gallon carboys along with a bunch of smaller ones, all going at once.

But those Lady Friends all drive me back to Irish Whiskey at times

[awakephd]

Nice cheese porn. AC4U!

[valley ranch]

Looks good!

[UpMyKilt]

Thank you, Andy and Valley Ranch

If you happen to see anything that I am doing wrong or isn't quite right, please let me know! One does their best from instructions but it's not the same as watching/seeing it being done elsewhere, and then "copying" that.

But so far, everything is tasting really good!

[valley ranch]

Quote: Kilt guy, Please don't tell my Irish Lady friend about the Greek or Bulgarian Lady Friends :p. Or vice versa.

But then there is my Italian Lady Friend who loves Barolo style wines and Asiago.

Yes, I've enjoyed the hobby of winemaking as well. At one time, had 10 5 gallon carboys along with a bunch of smaller ones, all going at once.

But those Lady Friends all drive me back to Irish Whiskey at times :

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No! I'm not going to comment or question! I give you my ornyalootion (blessing) on your cheese and wine making. Keep us up to date.

[UpMyKilt]

LOL Valley Ranch. Hopefully you know I'm just being "cheeky" or "saucy."

Okay... here we are putting the Goat Milk Feta, made back in the first week of September, to good use It's lunch time!

Feta slices on a tomato and roast beef sandwich. Yes - I made the bread as well

It is all... very good!

[valley ranch]

That looks inviting, good for you!

[Fritz]

Awesome fresh looking lunch! Now THAT'S Real food kids .... gather around and see what it looks like ! Lol

Another cheese for you Ian, for keeping it real

[achik1990]

I use +QoS as well and I followed the recipe for making mozzarella (1/4 for 1 gallon of milk/4 litre instead of 1/4 for 12.5 litre, since 1 tablet : 50 litre)
the final product as distinctive bitter taste to it.
So yeah just follow the rennet instruction