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Does any one make cheese.?
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Offline scotty  
#1 Posted : Thursday, June 07, 2012 5:56:32 AM(UTC)
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"Not necessarily complicated cheeses but Ricotta, cottage, queso blanco or queso fresca.

Its fun and mostly :)easy too"
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Offline scotty  
#2 Posted : Thursday, June 07, 2012 6:47:16 AM(UTC)
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Originally Posted by: bigwheel Go to Quoted Post
Never got into it but have bumped into some over the years who enjoy the hobby. Have churned out yogurt and kifir a few times. Guessing that might be sorta similar to making fresh cheeses. Will put on the roster for a potential new hobby.


just look up queso blanco. It is whole milk treated with white vinegar-- i like it.

http://www.ehow.com/how_2296683...queso-blanco-cheese.html"
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Offline Shinejunky  
#3 Posted : Thursday, June 07, 2012 12:18:11 PM(UTC)
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Will do bigwheel sorry to hear about the grandson he will be on our prayer list
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Offline John Barleycorn  
#4 Posted : Thursday, June 07, 2012 3:00:21 PM(UTC)
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"I hope your grandson recovers quickly and will say prayers for him.
--JB"
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Offline scotty  
#5 Posted : Thursday, June 07, 2012 10:46:28 PM(UTC)
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Sad ------------------------------------------
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Offline Shinejunky  
#6 Posted : Friday, June 08, 2012 2:54:44 PM(UTC)
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Keep us updated we'll keep praying
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Offline scotty  
#7 Posted : Saturday, June 16, 2012 12:10:28 PM(UTC)
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"rigging for ricotta tomorrow

UserPostedImage"
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Offline Outland  
#8 Posted : Saturday, June 16, 2012 12:23:38 PM(UTC)
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How does ricotta differ from yogurt, homewise?

I've made the soft stuff from milk and rennet, it was called yogurt from the old Lebanese woman who taught my mother this 40 yrs ago

Not sure? Lasagna!!!! Cannoloni !!!
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Offline scotty  
#9 Posted : Saturday, June 16, 2012 1:17:04 PM(UTC)
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"the photos dont show.
Ricotta is traditionally made from the whey of a cheese that you jus made. Ricotta means re cooked.

my recipe is from plan milk with citric acid as a catalyst. I never made this recipe before. i hope it is good."
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Offline Outland  
#10 Posted : Saturday, June 16, 2012 1:36:07 PM(UTC)
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"Ya got me thinkin BW

Real Ricotta is very slightly sweet. Yogurt is acidic due to lactic acid production by the bacteria. Scotty's method uses the citric to coagulate proteins. If he rinses it after the curds are done forming its a respectable ricotta. Lasagna and Canneloni, whens's dinner???!!!"
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Offline scotty  
#11 Posted : Saturday, June 16, 2012 1:44:32 PM(UTC)
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Originally Posted by: Outland Go to Quoted Post
Ya got me thinkin BW

Real Ricotta is very slightly sweet. Yogurt is acidic due to lactic acid production by the bacteria. Scotty's method uses the citric to coagulate proteins. If he rinses it after the curds are done forming its a respectable ricotta. Lasagna and Canneloni, whens's dinner???!!!

A bit of heavy cream is called for. we shal see what comes of the recipe.

I also have a sicillian recipe that uses buttermilk as one of the ingredients. Right now it testing time.
I lived about 20 miles from DeCarlo distributors (( POLLY-O brand )), the mozzarella giant-- They had an outlet store that sold fresh mozzarella and ricotta too.
Im fussy now"
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Offline Outland  
#12 Posted : Saturday, June 16, 2012 2:01:06 PM(UTC)
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Quote:
Ok gotcha. We used to make a version of some Arab food where you drain the yogurt overnight in cheese cloth then mix the leftover curds with shredded cucumbers and something else...garlic maybe. Very tasty.
Reply With Quote


Yeah, thats what the neighbor lady showed my mom. I tried it a few times, and once tried to make it hard so it could be sliced. Salted it and kept it in the refrig...,..harvested about 7 months later. I was the only one to try it, wife and daughters looked at me like I was OJ Simpson. I lived."
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Offline scotty  
#13 Posted : Sunday, June 17, 2012 1:18:32 AM(UTC)
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"The milk is treated. I set the hotplate to about 1/2 (750 watts). I have the overhead stirrer keeping the milk moving and the thermostat set for 181 deg F.

Now we wait

UserPostedImage"
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Offline scotty  
#14 Posted : Sunday, June 17, 2012 3:12:04 AM(UTC)
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"Truth be told. After 1 hour the temperature didnt rise 1 degree. Soo i increased the setting on the router control to 80%. still nothing.

Solution turn switch on router speed control to on position #
$#
^% $#$"
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Offline scotty  
#15 Posted : Sunday, June 17, 2012 3:13:57 AM(UTC)
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Originally Posted by: bigwheel Go to Quoted Post
Sounds like your taste buds are about like mine. If its stinky..salty..sour or hot I tend to like it.


my favorite cheese is pecorino romano---then auriccio(brand) imported provoloneOhMyGod"
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Offline scotty  
#16 Posted : Sunday, June 17, 2012 5:25:17 AM(UTC)
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"UserPostedImage

UserPostedImage


UserPostedImage"
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Offline scotty  
#17 Posted : Sunday, June 17, 2012 5:26:15 AM(UTC)
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[IMG]http://sphotos.xx.fbcdn.net/hphotos-ash3/c67.0.403.403/p403x403/598917_3843325054546[/IMG]
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Offline scotty  
#18 Posted : Sunday, June 17, 2012 5:39:21 AM(UTC)
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Originally Posted by: bigwheel Go to Quoted Post
Noticed my router controller worked the same way. They are real sensitive to the old on and off switch. Will try to keep an eye peeled for the cheeses you mention. I tend to gravitate toward the extra sharp cheddar plugs..which we always called Rat Cheese back in the good old days. Tastes mighty good with a frosty mug of the devils jurine. Few anchovies on the side. Dang I'm making myself hungry here..or maybe you done it. lol.


The cheeses i mentioned make sharp cheddar taste very mild by comparrison.

MMMMM anchovy pie(( Actually it is called escerole pie but it wreaks of anchovies))-- a tradition from the island where my dads parents came from. BUUUTTT you gottaove anchovies.

Its so simple to make.
Boil 2 pounds escerole
mix in a cup of black olived sliced in half and a cup of green olives sliced in half
Add t cans of anchovie filetts with the oil.
Mix well

The dough is simply flour and water. Get a 12 inch black fry pan and make enough dough to cover the bottom and up the sides plus about2 inches more

Now make another layer of dough just to cover the filling and fold the sides over the top. Make the dough thick please.

Now put the pan on a low flame.
pour in a little olive oil and sear both the bottom and top.

Now you keep turning the pie ove every 15 or so minutes till the dough is cooked.

The dough resembles concrete at this point.

Serve it hot or cold, sliced if you have a great knife.

it will kill most folks but i love it OhMyGod"
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Offline Outland  
#19 Posted : Sunday, June 17, 2012 5:45:22 AM(UTC)
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Yum!! Love, love anchovies
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Offline Outland  
#20 Posted : Sunday, June 17, 2012 5:55:32 AM(UTC)
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Quote:
Sounds like your taste buds are about like mine. If its stinky..salty..sour or hot I tend to like it.


Pretty much, not that fond of sweet stuff. I save the juice from a jar of pepperocinis and mix it with hooch....quite tastyBigGrin"
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