Any Home Bakers Here?

[JanetMarie]

Hello all,
Was sent over here by a cool gal @BullChick!!
I love to bake and experiment in the kitchen. Love recipes, have collected more than I would ever be able to make in my life time, that goes for recipe books too!
Making others my kitchen guinea pigs is a hobby. Unfortunately I have too many food-digestive issues to enjoy food/eating like I used to so I feed everyone else!
Feels great to see people enjoy what you have created.
Have been checking out the thread here, you guys are all about it!! Awesome!
I am interested in making cheese. Never attempted it before. I have some rennet I would like to do something with.
The recipe on your thread, 30 min. mozzarella, calls for citric acid.
Could I use the "citric acid" used in canning/preserving fruit, "Balls Fruit Fresh"?
It also has ascorbic acid & an anti-caking agent, silicon dioxide. Not sure if these other ingredients would interfere with the process or make it taste bad.
It is what I have on hand right now that has citric, but I totally understand if I need to just purchase plain 'citric acid'.
The recipe for cream cheese looks so super easy. That is a definite on the 'to do' list.
Thank you for any & all your input! I will be hanging around here for sure, if that is kosher with all of you?
I know, that was pretty bad.. sorry,
Thanks again!-Danielle

Nice to meet you. I have digestive issues also, so it keeps me from baking much, so when I do it's for others. I would post on here more if I could eat like I used to. I really miss homemade bread warm out of the oven slathered with butter!

 

[JanetMarie]

I get hives just because I read a word. If that isn’t funny, I don’t know what is!

I took Benadryl, and used allergy eye drops. Apparently I am special, but the doctors all say I’m not actually literally crazy. It’s like being easily hypnotized. The power of suggestion is strong for me.

This is interesting. Recently I've seen some books for sale on Amazon that talk about meditating, or communicating with your body to heal.

 

[JanetMarie]

@JanetMarie you're rabbit and mine are very alike. Sophie got along with my hens very well. She shared the chicken feed.

In fact, the only difference is mine is a Netherland Dwarf Californian female, and yours is a Flemish Giant male! From what you said, they behave the same way.

Do you ever play "towel" with her?

 

[wyoDreamer]

When I was in college, I had a pet rabbit. It was a Hoto - but her coloring was "broken" so she was black and white rather than white with black eye-liner. I named her "Brooken". My housemate was afraid of rabbits, but loved to feed her cereal through the cage.

I made a Cherry Pound Cake last night. the recipe called for Marachino Cherries so I used some of the Tart Cherries I picked in Door county last summer and had in the freezer. I will frost it after work today and then see how it turned out...

 

[jnicholes]

@LittleMissPurdy welcome to the thread!
I'm a cheese maker myself, I've made many types of cheese. I've made Derby, farmhouse cheddar, Swiss, and 30 minute mozzarella. Debating on making leichester. If you need help with cheese making or need advice, I know quite a bit about cheese making and will be able to help you.

Anyway, to everyone else, you probably heard me mention the story of the cursed soup. This was a long time ago.

This week, I am going to make it. I'm going to face the curse.

Also, I was experimenting with the clam chowder I mentioned earlier. I added a little bit of onion powder, thyme, a pinch of tarragon, dill weed, and a bay leaf to a can of clam chowder. On a scale of 1 to 10, my family rated it as a nine.

I'm also going to make my clam chowder recipe and I'm going to add these herbs. I will let you all know how it turns out.

Jared

 

[ronott1]

My daughter didn't do well with her pet rabbits "that she would do anything for"...not!!

She's 30 years old now, and much more responsible.

My Middle DD got a rabbit-- and then got married and moved to Finland! I take care of the rabbit now. She did a good job of caring for him until moving though

 

[ronott1]

@LittleMissPurdy welcome to the thread!
I'm a cheese maker myself, I've made many types of cheese. I've made Derby, farmhouse cheddar, Swiss, and 30 minute mozzarella. Debating on making leichester. If you need help with cheese making or need advice, I know quite a bit about cheese making and will be able to help you.

Anyway, to everyone else, you probably heard me mention the story of the cursed soup. This was a long time ago.

This week, I am going to make it. I'm going to face the curse.

Also, I was experimenting with the clam chowder I mentioned earlier. I added a little bit of onion powder, thyme, a pinch of tarragon, dill weed, and a bay leaf to a can of clam chowder. On a scale of 1 to 10, my family rated it as a nine.

I'm also going to make my clam chowder recipe and I'm going to add these herbs. I will let you all know how it turns out.

Jared

You are having quite a lot of fun is sounds like

 

[Kelsykin]

@LittleMissPurdy and @PenguinsCraft welcome to the bakers thread! Glad to have you in the kitchen!
View attachment 1680848

Thank you. I am wanting to make some soft pretzels and some homemade pizza this week or next. My boys are going stir crazy for more baking.

 

[ronott1]

Thank you. I am wanting to make some soft pretzels and some homemade pizza this week or next. My boys are going stir crazy for more baking.

I started pizza dough this morning and will bake two 13inch pizzas tonight.

I made pretzels in the fall. Don't forget the baking soda part!

 

[Kelsykin]

@LittleMissPurdy welcome to the thread!
I'm a cheese maker myself, I've made many types of cheese. I've made Derby, farmhouse cheddar, Swiss, and 30 minute mozzarella. Debating on making leichester. If you need help with cheese making or need advice, I know quite a bit about cheese making and will be able to help you.
Jared

Waiting to get my dairy herd set up. Need to reinforce the fencing in a few spots.