Hi :)
I'm scotty. I make wine--sausages-- pastramis-- cornrd beefs and bacon. I smoke lots things too
This is my photo bucket food page'
http://s35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/. (http://s35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/.)
But cheese making has set me back. I made queso blanco a couple of times
<a href="http://s35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/?action=view¤t=cheese.jpg" target="_blank"><img src="http://i35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/cheese.jpg" border="0" alt="queso blanco"></a>
-- i tried ricotta. Once i made mozzarella that doubled as a weapon.
I have plenty of equipment.
i even made a press which i never used.. cluck cluck cluck
:-[
(http://i35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/CheesePress_1047.jpg)(http://i35.photobucket.com/albums/d199/slowpoke59ds/JUST%20FOOD/CheesePress_1047.jpg) my buddy straightened out the crooked
I like to have gadjets--here is my milk warmer
(http://i35.photobucket.com/albums/d199/slowpoke59ds/CHEESES/cheesemaking.jpg)
I really would like to try hard cheese-- ill read a lot and see if i can get the knowledge
Morning Scotty and welcome to the forum. If you can make all those other things, I'm sure you will get the hang of making cheese. Start simple and work up.
ill try again--what do you recomend?
remember that queso blanco is the only cheese that i had success with.
Scotty welcome! Moz is a very tough cheese. For simple cheese you could make Light Cream Cheese, there's a recipe on the CFO website. I also like Feta as no aging, but you need Lipase . . . have fun!
i have lipase--renet. citric acid and lots of additives and spices-- i just need to try something i guess. ill look at feta now-- ;D
i didnt find the feta recipe--please help?? :)
OK OK IN THE LIBRAY___GOT IT ;D
nope, i dont have it-- someone please direct me to a feta recipe on this site-- i already have a cheese making book but i dont really trust the recipes i found in her book. i have her tape and she(( cheese queen)) seems inconsistant in her methods.
ok this time i have it-- i really try before asking others to do the legwork for me :D
Scotty,
On another subject what is "high temp cheese''? A customer came in this morning saying he was going to make brats and sausage and needed high temp cheese to put in them. He was going on a hunting trip with his buddies to Wyoming. Maybe it is a local reference.
JMB
Hey Scotty.
Welcome to the forum. Here's one of the best websites with cheese recipes and other info:
http://www.foodsci.uoguelph.ca/cheese/welcom.htm (http://www.foodsci.uoguelph.ca/cheese/welcom.htm)
Quote from: JMB on October 21, 2010, 05:18:46 PM
Scotty,
On another subject what is "high temp cheese''? A customer came in this morning saying he was going to make brats and sausage and needed high temp cheese to put in them. He was going on a hunting trip with his buddies to Wyoming. Maybe it is a local reference.
JMB
There is a special cheese made for that purpose ill post a great supplier for spices and other things such as high temp cheese
http://www.butcher-packer.com/index.php?main_page=index&cPath=204&zenid=1c10ab0a9d4992b4055a0cd66ef27f61 (http://www.butcher-packer.com/index.php?main_page=index&cPath=204&zenid=1c10ab0a9d4992b4055a0cd66ef27f61)
Quote from: KosherBaker on October 21, 2010, 06:25:33 PM
Hey Scotty.
Welcome to the forum. Here's one of the best websites with cheese recipes and other info:
http://www.foodsci.uoguelph.ca/cheese/welcom.htm (http://www.foodsci.uoguelph.ca/cheese/welcom.htm)
I'll check out that website now--thanks :)
>:(HEY KOSKER BAKER >:(
I will still thank you for that website lol lol-- i wil have to do lots of studying--the amount of information is actually what i like to find.
Thanks again---
OK now is a kosher baker a nice jewish boy/girl who is a baker or just any baker that works in a kosher bakery..
:o NY folks need to know these details ;D
Quote from: scotty on October 21, 2010, 07:07:14 PM
OK now is a kosher baker a nice jewish boy/girl who is a baker or just any baker that works in a kosher bakery..
:o NY folks need to know these details ;D
It's the former. :) Just a nice Jewish boy who loves to cook, bake, make cheese, read the scriptures, play flamenco guitar, ...... and so on and on and on .... :)
I make the following recommendation a lot, because I'm finding it enormously useful myself. That is, if you go through the archives for the forums on this site you'll find an incredible wealth of information. Useful and pertinent, and of course lots more links. I only gave you one on purpose. So as not to overwhelm.
Enjoy
Quote from: KosherBaker on October 22, 2010, 03:47:11 AM
Quote from: scotty on October 21, 2010, 07:07:14 PM
OK now is a kosher baker a nice jewish boy/girl who is a baker or just any baker that works in a kosher bakery..
:o NY folks need to know these details ;D
It's the former. :) Just a nice Jewish boy who loves to cook, bake, make cheese, read the scriptures, play flamenco guitar, ...... and so on and on and on .... :)
I make the following recommendation a lot, because I'm finding it enormously useful myself. That is, if you go through the archives for the forums on this site you'll find an incredible wealth of information. Useful and pertinent, and of course lots more links. I only gave you one on purpose. So as not to overwhelm.
Enjoy
Something like the anointing oil running down through the beard. Great site and a great tip.
Thanks again KB
Welcome aboard Scotty! Fancy meeting you here. This is a great forum with wonderful members all willing to share their experiences. This is where I generally am when I am not on my forum or facebook.
You seem to prefer cheeses I don't have much interest or experience with. I am one of the few people here that consider mozzarella a simple cheese to make if you take you time and are patient.
JMB - High Temperature Cheeses are generally much lower in moisture and don't "melt" or loose their fats when used in application where heat is applied - as Scotty mentioned smoking sausages. It probably would seem strange to most people that you would deliberately want to make a cheese that won't melt - but pictures a nice bratwurst where the cheese doesn't end up in the pot or on the skillet but stays in the sausage?
I dont think i know you DJ.
I didnt quit the fetadea. we are just finishing a load of bacon then the rubens with our nieghbors are next with the corned beef that is still in the brine.
i have gotten encouragement here and after the feta i will try a hard cheese finally. ;D