I need to get some trimmers or loppers or something so that I can get my trees under control - the branches are everywhere!
Oooh, ivory iron against red brick sounds spectacular. Get pictures when they're filled!
I know how to make mozzarella, but I've never tried it - it's more expensive to make than to buy around here, at least. I want to make more yoghurt again sometime, though, as that works out to be about on par with the cost of buying the thick Greek stuff.
I don't know what the citric acid does, but I'll let you know how this cheese turns out. The best part of researching it was a video I found, done by a chef from The Lodge at Vail. It was an awesome video. Then, the site it was on sequed to one by Penn & Teller, debunking bottled water. Bwahahaha! I've long suspected that's a rip-off, as they make clear...
Well, the citric acid is an additional coagulant - it's the only one you need if you're making a fresh farmer's cheese like curds or ricotta or paneer. So I'm guessing it just helps it set better?
Some of the bottled water out there comes from the town water supply in Pittsfield, where I used to live. Yeah, there's a reason I just drink tap water.
I've got pictures. I'll work on getting them in order this afternoon.
Do you know, do you have to use citric acid for mozzarella? For my first batch, I only had rennet. Plus I used F&A milk, which is low-temp pasteurized, not high. It seemed okay. I'm making another batch now. If it doesn't turn out well, I'll get some citric acid tomorrow.
Oooh, ivory iron against red brick sounds spectacular. Get pictures when they're filled!
I know how to make mozzarella, but I've never tried it - it's more expensive to make than to buy around here, at least. I want to make more yoghurt again sometime, though, as that works out to be about on par with the cost of buying the thick Greek stuff.
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Then, the site it was on sequed to one by Penn & Teller, debunking bottled water. Bwahahaha! I've long suspected that's a rip-off, as they make clear...
Reply
Some of the bottled water out there comes from the town water supply in Pittsfield, where I used to live. Yeah, there's a reason I just drink tap water.
Reply
Do you know, do you have to use citric acid for mozzarella? For my first batch, I only had rennet. Plus I used F&A milk, which is low-temp pasteurized, not high. It seemed okay. I'm making another batch now. If it doesn't turn out well, I'll get some citric acid tomorrow.
Reply
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