Shakespeare
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Sun Feb-22-09 04:26 PM
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I have successfully made my own cheese. Can global domination be far behind? |
bicentennial_baby
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Sun Feb-22-09 04:29 PM
Response to Original message |
1. I still haven't done it! |
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I have the book and everything. They sell rennet at a store in town, I'm just lazy as fuck.
What'd you make?
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Shakespeare
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Sun Feb-22-09 04:33 PM
Response to Reply #1 |
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Came out a little firmer than I wanted, but it'll grate just fine for homemade pizza tonight, and I've checked the troubleshooting in the book to figure out what I need to tweak. For my first attempt, I'm pretty happy. Oh, and it tastes really good! I can't wait to make it again (and again) so I can get the hang of it.
But this morning, I was all like "....OMG...I made CHEESE!" :7
I'm in the middle of making strawberry jam right now (gotta finish before the Oscars start), and I already made bread. I'll post a thread with pics of everything in C&B later today.
:hi: :loveya:
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Silver Swan
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Sun Feb-22-09 05:38 PM
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back in 1973.
It was pretty good, but I never tried it again.
With the price of cheese now, maybe I should.
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RedCloud
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Sun Feb-22-09 07:50 PM
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4. And I make tofu from scratch... |
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The unholy alliance continues...
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harmonicon
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Sun Feb-22-09 09:15 PM
Response to Reply #4 |
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how is that possible?! I thought that tofu only came already sealed and refrigerated from the tofu gods.
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buzzycrumbhunger
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Mon Feb-23-09 07:58 AM
Response to Reply #5 |
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Just last night, actually (some kick-arse lasagne happening).
Even better, someone here turned me on to a site with instructions for making ginger brew and my first batch was a rousing success. I'm disgusted to realize I've been paying almost $5 for a FOUR-pack of Reed's when it costs a fraction of that to make (maybe $3 worth of ingredients for ten 16 oz bottles).
I don't do dairy well, but I could see myself suffering for the sake of some dangerously sharp cheddar.
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surrealAmerican
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Mon Feb-23-09 11:26 AM
Response to Reply #19 |
21. I don't know, the really sharp stuff ... |
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... is usually aged for three years or more. That's more patience than I have.
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nickgutierrez
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Sun Feb-22-09 09:21 PM
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6. I think I have a potential fly in the ointment, as far as global domination goes: |
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How do you intend to poison the people who don't like cheese?
:hide:
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DarkTirade
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Sun Feb-22-09 09:27 PM
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7. On purpose, or did you just forget a carton of milk in the back of the fridge? |
Shakespeare
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Sun Feb-22-09 10:32 PM
Response to Reply #7 |
8. Very much on purpose. Posted some pics.. |
DarkTirade
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Mon Feb-23-09 01:16 AM
Response to Reply #8 |
14. Nifty. I have to say, despite my love of making stuff that's something I never really |
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considered making myself. :)
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Lost in CT
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Sun Feb-22-09 10:33 PM
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9. Don't look now... I moved your Cheese. nt |
HarukaTheTrophyWife
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Sun Feb-22-09 10:36 PM
Response to Original message |
10. And, you did it drunk |
Shakespeare
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Sun Feb-22-09 10:47 PM
Response to Reply #10 |
11. I swear, it was just ONE of those weird Ukranian porters. |
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More than one, and I wouldn't have been able to make anything, let along the mozz. :P
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HarukaTheTrophyWife
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Sun Feb-22-09 10:49 PM
Response to Reply #11 |
12. That's what you get for drinking Chernobyl beer |
blogslut
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Mon Feb-23-09 12:26 AM
Response to Original message |
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I like to make simple vinegar cheeses. Haven't done the firmer kind because I'm too lazy. I'd like to someday. :)
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rcrush
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Mon Feb-23-09 01:22 AM
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Good lord what have you done?
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Brother Buzz
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Mon Feb-23-09 01:28 AM
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16. I successfully make my own wines - Come, we have pleasant business to discuss |
seaker
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Mon Feb-23-09 01:29 AM
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TommyO
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Mon Feb-23-09 06:58 AM
Response to Original message |
18. I really need to find out how to do this |
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I know the information is out there, I just need to find it!
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LynneSin
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Mon Feb-23-09 08:05 AM
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20. I made Mash Potatoes from scratch last night |
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never did that before. It was from my Cooking Light cookbook and bacon & cheese in it (although mind you health B&C)
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Redstone
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Mon Feb-23-09 11:28 AM
Response to Original message |
22. Send me a sample, and I'll let you know. |
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Thu May 09th 2024, 01:20 AM
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