If you can get or check out from the library the book Home Cheesemaking by Ricki Carroll, that's a good place to start on the cheesemaking front. Different cheeses are made in different ways. Mozzarella is supposed to be either the easiest or one of the easiest, and I'm still having quite the time getting it right. It's basically, warm the milk, add citric acid, a starter, and some rennet; let "ripen" (which just means let it set for a bit to form curds); heat and stretch. Sounds easy enough, doesn't it? I don't know why I keep botching it. Yesterday I tried a bit of a different method I found online--refrigerate it overnight, then reheat and stretch. We shall see what today brings. My troubles may be in that (1) I am working with raw (unpasteurized) milk and (2) I refuse to use the microwave to reheat it. I'm not sure.
As for kombucha, as with most things, I sort of wing the measurements (which may be the real reason my cheese is failing). I'd suggest looking at the info and instructions at the Happy Herbalist. I just
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also, i want to make the kombucha today
i forgot the ratios
shoudl it be 8 cups of tea and 1 cup of sugar?
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As for kombucha, as with most things, I sort of wing the measurements (which may be the real reason my cheese is failing). I'd suggest looking at the info and instructions at the Happy Herbalist. I just ( ... )
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