Any Home Bakers Here?

[rjohns39]

A lesson in cheesemaking:

So, I read about this, but this is the first time it's happened to me.

Today, I took a look at the cheese I took out of the press this morning. This is what happened.

View attachment 1830626

See all the tiny holes? That should only happen if I add propionic shermani bacteria to the cheese, which I didn't. I looked in the book I used to make the cheese in the troubleshooting section. Here's what happened:

Coliform Bacteria and/or yeast cross contaminated it, causing the holes.

It doesn't make any sense. I cleaned all of my equipment before using it, I dried it all, I can only deduce that one of the rags I used to dry it was a bread rag that had residual yeast on it, that I was not aware of.

View attachment 1830629

View attachment 1830630

Well, lesson learned.

Jared

Does it damage the cheese? Yeast spores exist in the air we breath.

 

[jnicholes]

@rjohns39, it doesn't exactly damage the cheese, but it does give it the appearance of a sponge and make it difficult to remove from the press, which it was.

It also gives the cheese and unusual aroma.

If I wax this cheese, bacteria will probably grow inside the wax, destroying the cheese.

I guess I just have to eat it then without aging it! I guess that's an upside!

Jared

 

[jnicholes]

Amber Alert has been successful, and the child has been found unharmed.

 

[ronott1]

A lesson in cheesemaking:

So, I read about this, but this is the first time it's happened to me.

Today, I took a look at the cheese I took out of the press this morning. This is what happened.

View attachment 1830626

See all the tiny holes? That should only happen if I add propionic shermani bacteria to the cheese, which I didn't. I looked in the book I used to make the cheese in the troubleshooting section. Here's what happened:

Coliform Bacteria and/or yeast cross contaminated it, causing the holes.

It doesn't make any sense. I cleaned all of my equipment before using it, I dried it all, I can only deduce that one of the rags I used to dry it was a bread rag that had residual yeast on it, that I was not aware of.

View attachment 1830629

View attachment 1830630

Well, lesson learned.

Jared

It is something that can happen sometimes.

 

[pennyJo1960]

Chicken and fries maybe a few carrots to go along

 

[Aria]

Chicken and fries maybe a few carrots to go along

Penny, NEAT...you give me ideas for what to have the next night.
THANKS....sometimes I really run out of ideas. Aria

 

[pennyJo1960]

I tend to also so fried chicken, french fries, steamed carrots and cottage cheese with raspberry jam on top

 

[DigMyChicks]

Anybody have a good strawberry rhubarb pie recipe?

 

[ronott1]

Anybody have a good strawberry rhubarb pie recipe?

I posted a very good cobbler recipe last year:
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-1348#post-19717678

 

[DigMyChicks]

The new King Arthur Flour catalog was delivered today. There is a recipe for Strawberry-Rhubarb Cobbler....and it is very unfair because the picture is using the same 9x13 pan that I have at home and now when I close my eyes I see it on my kitchen table....I will have to make it now!

Strawberry-Rhubarb Cobbler

In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, baked under a batter that's somewhere between a cobbler and a crisp. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.
Fruit

• 4 cups diced rhubarb
• 1 quart strawberries, washed and sliced, or thawed if frozen
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca or cornstarch

Topping

• 2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• Sparkling sugar for garnish

Directions

1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.
2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
3. For the topping: Whisk together the flour, sugar, baking powder and salt.
4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
5. Stir the batter together until it's evenly moistened.
6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Tips from our bakers

• You can prep the fruit, mix it with the sugar and tapioca, and hold the mixture in the refrigerator for up to 3 days before baking this dessert.

Thanks Ron! I assume I can use the fruit part to make the pie?