Any Home Bakers Here?

[jnicholes]

Good morning everyone.

Making herbal tea this morning.

We have severe wildfire smoke. How severe is it? Well, earlier this morning, you could look at the sun through the telescope without a solar filter and not get hurt.

You can even make out sunspots.

By the way, don’t try this unless you really know what you’re doing.

Other than that, the temperature is 52°F with an air quality of 130.

 

[jnicholes]

I forgot to add, I made extremely clear ice last night. I added some to my herbal tea to make iced herbal tea.

 

[Ladies-Eight]

I forgot to add, I made extremely clear ice last night. I added some to my herbal tea to make iced herbal tea.

View attachment 3936082

View attachment 3936083

What kind of herbal tea and brand?

 

[jnicholes]

What kind of herbal tea and brand?

Country peach passion, Celestial Seasonings.

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 80s mostly sunny with 77% chance of rain.

Have a great day!

 

[Ladies-Eight]

Country peach passion, Celestial Seasonings.

Thanks.

 

[jnicholes]

@Ladies-Eight here is my herbal tea collection.

 

[cavemanrich]

Country peach passion, Celestial Seasonings.

That is one I do often steep.
I like Celestial Seasonings teas. I usually purchase their variety pack. 4 different flavors in one box.

Jared since I have you reading here,, I have a question about cheese. The cheese you posted last, looks mity tasty.
I went to the site that sells the cultures. Read the ingredients of culture, and the only thing that I don't like is the rennet.
I'm not vegan or anything, but don't want rennet.
I am wondering if you would use a quantity of your cheese, as (½cup) culture in a gallon of fresh milk?? would you like the new style cheese that makes,, with just the bacteria working?
I do make my own farmers cheese, AKA Quark,, and Mexico variety Queso Fresco
It is slightly different process than the recipe I read that you posted.
Always looking to try different things, just like you.

 

[jnicholes]

That is one I do often steep.
I like Celestial Seasonings teas. I usually purchase their variety pack. 4 different flavors in one box.

Jared since I have you reading here,, I have a question about cheese. The cheese you posted last, looks mity tasty.
I went to the site that sells the cultures. Read the ingredients of culture, and the only thing that I don't like is the rennet.
I'm not vegan or anything, but don't want rennet.
I am wondering if you would use a quantity of your cheese, as (½cup) culture in a gallon of fresh milk?? would you like the new style cheese that makes,, with just the bacteria working?
I do make my own farmers cheese, AKA Quark,, and Mexico variety Queso Fresco
It is slightly different process than the recipe I read that you posted.
Always looking to try different things, just like you.

Pardon my asking, but what is it about rennet that you don’t like? It’s pretty much essential in cheese making.

I know sometimes you can use vinegar or lemon juice for making cheese, but I have no experience with this.

I’ll have to look into it and get back to you.

Speaking of cheese, I just finished waxing this.

Farmhouse cheddar in the right type of mold and with the right waxing technique. The experiment has begun. I’m gonna let it age for a month, and see if no mold grows underneath the wax with this new technique.

 

[jnicholes]

@cavemanrich I just went through my cheese making book, and I got some news for you.

First off, this is the book. I encourage you to order a copy if you want to try making cheese.

81% of the recipes use rennet. I could be wrong and this number could be higher.

Anyway, rennet is very crucial in cheesemaking. If you try making Fromage blanc without rennet, or if you use homemade cheese as rennet, it will not work. It won’t even taste like the cheese you’re trying to make. It will be completely different.

Cheesemaking is a very exact science. If you don’t follow the instructions and do something different, you can make a different type of cheese on accident. I speak from experience.

For example, farmhouse cheddar you have to heat the milk to 90 in the first step. For a different type of cheese, you have to heat the milk to 85 in the first step. It’s a very exact science, and the slightest changes can affect the end result.

I hate to say it, but if you really want to make the cheese that I made, you need to use the starter which has rennet.

Sorry, I wish I had better news for you.