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Thank is really nice to come here


i want to learn and have fun change info.

for first days , i want to read a lot becose i don´t have much to say


right now i´m only questions

sorry for me english in every post

and anyone need something from spain , tell me

Ola Mateo, welcome!

30 years ago in my back packing days I stayed a couple nights in Almeria, it was a really pretty city!

Have fun reading.

Mateo,

I need some Blanc Pescador from Catalunya. We fell in love with this sparkling white wine a few years ago while sailing from Barcelona to Valencia and then the Balearic Islands.

Mateo, Necesito algún Blanc Pescador de Catalunya. Caímos en amor con este vino blanco chispeante hace algunos años mientras que navegaban de Barcelona a Valencia y entonces a los Balearic Islands.

Don't worry about your English.

Don' preocupación de t sobre su inglés.

Mateo-welcome to the forum. Don't worry about your English-we will figure it out. What area of Spain do you hail from? My wife and I have spent some time in your country and really love it. I want to live there!

i want to coment here and i opened a new thread for mistake

sorry for it

i didn´t see in my icon put i´m from Almeria , lol

also i want to learn , how to get natural rennet from baby lamd

i have to closed with rope ,the top of stomag and down too.   and leave it in salt?

sure u guys have a good thread for that , can u post me for see it?

thank i´m so happy to be here ,

Thanks Jeff. I'm thinking I should have let it dry longer too.
4 gal whole milk
1/4 cup yogurt
3/4 tsp rennet diluted in 1/4 cup water(I used veg rennet this time)

heat to 102F
mix in yogurt
ripen 40 min
add rennet
cover and set 30 min
cut into 1/2" curds
let stand 5 min
stir 20 min
let settle
measure off 1/2 of whey
replace w/ 140 F water to bring up to 108F (my water was 120F and it came up to 104)
stir 10 min
let set 10  min
pour into cloth lined colander
press @ 10 lbs 30 min
flip press @ 20 lbs 6 hours
brine 12 hours
dry 2 days until surface is fairly dry (I went 4 days)
wax and age 4 weeks (I vac bagged and it has been 3 weeks)

I decided to open it early because of the obvious moisture in the bag.


ETA It is drying out fairly well now at room temp, but I still haven't cut into it.


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i want to try this , but changing the yogurt for kefir milk from 24 hour , and this time i go to do like this tecnic  like kefir culture for more time  like 30 min in 35º temp before add rennet or vinegar or lemon.
any shortcut ?

Sailor , Blanc Pescador  still a good wine ,lol

i will send u it for sure

at the best time , for christmas time

http://es.scribd.com/doc/54539429/Quimosina (http://es.scribd.com/doc/54539429/Quimosina)

here is good info to translate, history of QUIMOSINA

http://4.bp.blogspot.com/_ZxalsYjjMQ8/TOGyP-LR4kI/AAAAAAAAT1I/Wtw6R3otp-w/s1600/Cheeses.jpg (http://4.bp.blogspot.com/_ZxalsYjjMQ8/TOGyP-LR4kI/AAAAAAAAT1I/Wtw6R3otp-w/s1600/Cheeses.jpg)

1. Gorgonzola. 2. Double Gloucester. 3. Koboko. 4. Parmesan. 5. Dutch. 6. Roquefort. 7. Schabzieger. 8. Dunragit. 9. York Cream. 10. Port du Salut. 11. Cheddar. 12. Pommel. 13. Camembert. 14. Mainzer. 15. Cheshire. 16. Stilton. 17. Cream Bondon. 18. Gruyere. 19. Wiltshire Loaf. 20. Cheddar Loaf.

http://lynnescountrykitchen.net/cheese/cheese.html (http://lynnescountrykitchen.net/cheese/cheese.html)

ok i got info , i think is correct  when u use 3 litrel of milk   , when u have to remove the wey , after u out 1 litrel of water.. it´s ok¿? u put 1/3 of hot water exapmple  38º c?

i put pictures and after i try to explain my proyect

here the 3 first pictures ,is for show contamination

after start proyect it´s raw goat milk ,+leyma milk from store but i think is uht too

, theproblem was , i leave wating long time for curd ,iput it warm and i pass the line to 38º and u can see the curd go down and didn´t get clean curd.

i saw here http://mikea.ath.cx/Aged_Cheese_Class.pdf (http://mikea.ath.cx/Aged_Cheese_Class.pdf)  is better to put goat milk t 28.4º

more

next step

here is curd from today.

http://www.theoldfoodie.com/2008/05/potato-and-cheese.html (http://www.theoldfoodie.com/2008/05/potato-and-cheese.html)

poyato cheese:  it´s interesting for me , but i don´t know the secction i have to put it for share with all forum, if anyone know it and see this ,post me where i haveto put , in  magazinnes?

Puding of kefir and lemonade

http://sites.google.com/site/windintheroses/moldy_lemon (http://sites.google.com/site/windintheroses/moldy_lemon)

cheese potato , veg style

1 papa muy cocida
1/2 taza de levadura de cerveza en copos
1/4 taza de maizena
2 cucharadas grandes de harina de trigo
1 cucharadita de paprika
1 cucharadita de sal
1 cucharada de margarina vegetal
1 taza de leche vegetal

preparación:
se pone a fuego una olla, se derrite la margarina y se agrega las harinas, como si fuesemos a hacer una bechamel. se añaden los demas ingredientes y al final la leche vegetal.
se revuelve constantemente hasta que espese, y listo.

this is other way to make potato cheese vegetable.

1 potato, cooked thoroughly
1 / 2 cup flaked yeast
1 / 4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 tablespoon margarine
1 cup vegetable milk

preparation:
is set to a pot, melt the margarine and add flour, as if we were to make a bechamel. other ingredients are added and finally the milk plant.
stir constantly until thickened and ready.

:) Se puede probar esta receta salada que he utilizado con éxito de Jim Wallace (Nuevo Hacer Queso Inglaterra)

1 gal h20
2.25 libras de sal queso
1 cucharada de CACL
1 cucharadita de vinagre blanco (para corregir el pH t0 5.2)


tiempo de 1 hora y salmuera libras por cápita en el espesor

all cheese