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by Klaus M on 24 February 2010 - 23:02
Sounds like sarcasm to me!
Perhaps he was referring to the unapproved female in the tube top with missing teeth being pimped out by Hooka Larry.
Perhaps he was referring to the unapproved female in the tube top with missing teeth being pimped out by Hooka Larry.
by BabyEagle4U on 24 February 2010 - 23:02
No, making cheese isn't really that hard to do. Once you get the thickness and consistency right .. then it's more like a continued tastebud science. You have to let it sit for months and years depending how you like it. I like sharp cheeses, so when I make table cheese it a definate 18 plus months in the cellar before use.
The kids love the home made cheese for their mac and cheese ... the cheese I use for the mac and cheese only takes 6-10 days to make.
I use raw milk right from the cow, so it's way easier than trying to make cheese useing processed milk.
I did have a problem at the beginning with my yogurt, for some reason it never got as thick as my grandmas, so that took awhile to get right. I broke down and bought that Russian Matsoni starter and have been useing it ever since. I like this Russian Matsoni because you don't have to use high heat for it to work. The higher heat you use the more culture and live microorganisms die. This would be defeating the whole purpose of home made healthy food, I think.
The cream cheese is really simple. You just put your home made yogurt in a cheese cloth and hang it somewhere above a bowl till it stops dripping, maybe 10-18 hours depending how dry you like your cream cheese.
Really not that hard. You will definately be proud of yourself with your first batch of whatever. Good Luck.
The kids love the home made cheese for their mac and cheese ... the cheese I use for the mac and cheese only takes 6-10 days to make.
I use raw milk right from the cow, so it's way easier than trying to make cheese useing processed milk.
I did have a problem at the beginning with my yogurt, for some reason it never got as thick as my grandmas, so that took awhile to get right. I broke down and bought that Russian Matsoni starter and have been useing it ever since. I like this Russian Matsoni because you don't have to use high heat for it to work. The higher heat you use the more culture and live microorganisms die. This would be defeating the whole purpose of home made healthy food, I think.
The cream cheese is really simple. You just put your home made yogurt in a cheese cloth and hang it somewhere above a bowl till it stops dripping, maybe 10-18 hours depending how dry you like your cream cheese.
Really not that hard. You will definately be proud of yourself with your first batch of whatever. Good Luck.
by RONNIERUNCO on 25 February 2010 - 00:02
THIS THREAD IS GETTING WAY TOO CHEESEY FOR ME.
by mewoodjr on 25 February 2010 - 11:02
It ain't easy... being Cheesy!!!
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