Any Home Bakers Here?

[cavemanrich]

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

Thanks for the idea, and info on the book. Like you said, there may be 20 percent cheese recipes without rennet.
I do eat a variety of store purchased cheese. It has to be from cows' milk. Any other milk, like goat, sheep, or whatever other milk there may be,,, wont go down.
In making cheese,, rennet to me is similar to caffeinated tea for you.

 

[jnicholes]

rennet to me is similar to caffeinated tea for you.

I think I understand now.

Would vegetable rennet work? There is such a thing and it’s pretty effective. Again, I speak from experience.

https://cheesemaking.com/products/organic-vegetable-rennet

Also, here is the book.

https://www.amazon.com/Home-Cheese-...id=6272082858796368060-1580174647-&hvexpln=73

 

[cavemanrich]

I think I understand now.

Would vegetable rennet work? There is such a thing and it’s pretty effective. Again, I speak from experience.

https://cheesemaking.com/products/organic-vegetable-rennet

Also, here is the book.

https://www.amazon.com/Home-Cheese-...id=6272082858796368060-1580174647-&hvexpln=73

Thanks Jarod. You come to the rescue.

 

[jnicholes]

Thanks Jarod. You come to the rescue.

No problem. Glad I could be of help. If you do want to start this hobby, please let me know.

Also, let me know if you start making cheese from the book, and what cheese you make. I might be able to help you out a little bit if you have problems.

I’m so glad I could be of help.

Jared

 

[jnicholes]

I messed up on my cheese.

I went to check on it and there was a puddle of whey on the aging area, leaking through the wax. The wax was sealed properly, and according to research, I heated the curds too fast on accident during the making process, resulting in whey trapped in the curds.

Oh well…..

 

[cavemanrich]

I messed up on my cheese.

I went to check on it and there was a puddle of whey on the aging area, leaking through the wax. The wax was sealed properly, and according to research, I heated the curds too fast on accident during the making process, resulting in whey trapped in the curds.

Oh well…..

Is there a way to correct that??
Remove wax,,, squeeze some of the whey out, and redo wax???

 

[jnicholes]

Is there a way to correct that??
Remove wax,,, squeeze some of the whey out, and redo wax???

Yes, I forgot to let the cheese get dry to the touch before waxing. I am doing that now.

 

[jnicholes]

One of my hens is starting to do the “submissive squat” when I approach, so I think I’m going to get eggs soon. Maybe 1-2 weeks if I’m not mistaken.

Here she is, the austra white hen:

Other chickens are doing well also. All are 18 weeks 1 day old.

Anyway, I need to figure out what to bake with all the eggs I am going to get eventually. I have one idea, but I’ll keep it a surprise for now.

 

[pennyJo1960]

Making a pizza here tonight I do that one every other week.

 

[CatInTheHenHouse]

Anyway, I need to figure out what to bake with all the eggs I am going to get eventually. I have one idea, but I’ll keep it a surprise for now.

Quiche?

I’ll suggest eggnog too, even if it’s a little early in the year for it.