Any Home Bakers Here?

[jnicholes]

Hello,

I haven’t been on in awhile, a lot going on here where I am at.

I got my hands on a bacteria called Propionic Shermanii, the bacteria that makes holes in Swiss cheese. I made Swiss today, and it is pressing now. I will keep you updated.

Jared

 

[rjohns39]

Glad things went well Aria, best wishes with your husband's recovery!

I hope it was not for something serious!

wishing and praying for fast recovery

@Aria
Hope your hisband has a quick recovery!

X2

Hello,

I haven’t been on in awhile, a lot going on here where I am at.

I got my hands on a bacteria called Propionic Shermanii, the bacteria that makes holes in Swiss cheese. I made Swiss today, and it is pressing now. I will keep you updated.

Jared

I need to make your farmhouse cheddar and now adding Swiss to the list...

 

[ronott1]

Hello,

I haven’t been on in awhile, a lot going on here where I am at.

I got my hands on a bacteria called Propionic Shermanii, the bacteria that makes holes in Swiss cheese. I made Swiss today, and it is pressing now. I will keep you updated.

Jared

That is exciting!

 

[pennyJo1960]

back from shopping got the spatter shield for the mixer 15.95 so nice BF said going to
great wall of china for dinner great place he thinks i work to hard

 

[Aria]

Thank you all for your kind words.

 

[wyoDreamer]

CHEESE SOUFFLE

¼ c. margarine or butter
¼ c. all-purpose flour
½ tsp. salt
¼ tsp. dry mustard
Dash of ground red pepper (I used ground white pepper)
1 c. milk
1 c. shredded Cheddar Cheese (4 oz)
3 eggs, separated
¼ tsp cream of tartar

Heat oven to 350 degrees.

Butter 4-cup soufflé dish or 1-quart casserole. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish: butter 1 side. Secure foil band, buttered side in, around dish.

Heat butter in saucepan over low heat. When melted, stir in flour salt mustard and pepper.

Cook over low heat, stirring constantly, until smooth and bubbly.

Remove from heat. Stir in milk. Place back on stove and heat to boiling, stirring constantly. Boil and stir for 1 minute.

Stir in cheese until melted.

Beat egg whites with cream of tartar on high until stiff but not dry.

Beat egg yolks on high until very thick and lemon colored - about 3 min. Stir into cooled cheese mixture.

Stir about ¼ of the egg whites into the cheese mix, then gently fold cheese mix into remaining egg whites. (I had a little bit of streaking left and it turned out great)

Carefully pour into buttered soufflé dish. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes.

Carefully remove foil band. Divide soufflé with 2 forks to serve. Makes 3 servings, 465 calories each.

 

[wyoDreamer]

Basically, make a cheese sauce - add an egg yolk. Fold in beaten egg white and bake.
I used 1/3 of the cheese sauce with 1 egg for my first soufflé, for the second I used a little more cheese sauce and 2 eggs. I baked it in a ceramic soup mug that i have. I used medium cheddar and sharp white cheddar for the cheese.
I also used the cheese sauce on my steamed broccoli and cauliflower for lunch, lol.

 

[ronott1]

CHEESE SOUFFLE

¼ c. margarine or butter
¼ c. all-purpose flour
½ tsp. salt
¼ tsp. dry mustard
Dash of ground red pepper (I used ground white pepper)
1 c. milk
1 c. shredded Cheddar Cheese (4 oz)
3 eggs, separated
¼ tsp cream of tartar

Heat oven to 350 degrees.

Butter 4-cup soufflé dish or 1-quart casserole. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish: butter 1 side. Secure foil band, buttered side in, around dish.

Heat butter in saucepan over low heat. When melted, stir in flour salt mustard and pepper.

Cook over low heat, stirring constantly, until smooth and bubbly.

Remove from heat. Stir in milk. Place back on stove and heat to boiling, stirring constantly. Boil and stir for 1 minute.

Stir in cheese until melted.

Beat egg whites with cream of tartar on high until stiff but not dry.

Beat egg yolks on high until very thick and lemon colored - about 3 min. Stir into cooled cheese mixture.

Stir about ¼ of the egg whites into the cheese mix, then gently fold cheese mix into remaining egg whites. (I had a little bit of streaking left and it turned out great)

Carefully pour into buttered soufflé dish. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes.

Carefully remove foil band. Divide soufflé with 2 forks to serve. Makes 3 servings, 465 calories each.

Thanks for the recipe!

I will add it as a side to a dinner next week

 

[pennyJo1960]

I saved and printed after blowing it up
have not figured when but could be

 

[wyoDreamer]

Here is a photo of my second soufflé.

It had settled a little bit at this point, but it was good.