Any Home Bakers Here?

[pennyJo1960]

So pie it out blueberry and raspberry berry's where frozen

 

[pennyJo1960]

Pears are my favorite .. Raspberry are my favorite berry

 

[jnicholes]

From Cheese Making Ricki Carroll . 1. Heat the milk to 97 degree F. Add the starter & mix thoroughly. Cover & allow the milk to ripen for 60 minutes, while maintaining the temperature at 97degrees F. 2. Add the lipase & stir well. Let set for 10 minutes. 3. Add the diluted rennet, stirring gently with an up & down motion for 1 minute. Let set for 20 minutes. 4. Cut the curds into 3/8 inch cubes. Let set for 10 minutes. 5. Heat 7 stir the curds gently to 144 degree F., taking 45 minutes & increasing by 2-3 degree F. every 5 minutes. Let set for 15 minutes. 6. Remove curds from the whey, put into a bowl or colander, & let sit for 30minutes, keeping the heat at least 105 degree F. (Cover the colander & let it sit in the pot over the whey.) 7. Now start your stretch test by taking a small piece of curd & dipping it into 180 degree F water. If it does not stretch, try again at 15 minutes intervals. This process can take up to 90-120 intervals. Once you have a smooth & shiny stretch, you are ready to slice your curd into 1 inch slices & start dipping them into your hot water. Let it sit in water until entire mass stretches easily. 8. Working with gloved hands, stretch the curd, forming it into one large ball as you go. Holding this ball in your hands, form it into a bag- or jug-shaped cheese. Making a depression in the top surface with your thumb while pushing the excess curd into the center. Shape it by pulling up on the curd mass from the bottom to the top & working it back down into the center hole. (If the curd cools down too much to stretch, dip the ball into the hot water again. As the curd stretches & becomes shiny . begin forming the Jug neck by squeezing the opening. 9. Once your cheese is completed, place it into a bowl of ice water for 30 minutes. combine the 2 pounds of salt & the cold water to make a brine solution. Transfer the cheese to the brine & soak for 2 hours. 10. Remove the cheese from the brine & pat dry. Reserve the brine for other recipes. Tie each ball with a cord to hang. 11. Hang the cheese for 3 weeks at 50 degree F....To age the cheese, hang at 40 to 45 degree F for 2-12months, depending on the desired sharpness. (It also may be cold smoked at 40 degree F after brining & before hanging to age. My wife was kind enough to type this out for me . If Ricki Carroll is still alive they had a web site that sold all the things you need to make cheese. I made this cheese several times and smoked it . OMG! was it good !

I am a cheese maker too. I use her recipes also. I’ve made farmhouse cheddar, mozzarella, ricotta, Derby, Leicester, Swiss, they’re all delicious.

 

[jnicholes]

I tried making provolone once, didn’t turn out right. Don’t know what happened.

anyway, I got back from my test. 3 to 5 days, and we will know for sure if it’s COVID-19 or not.

 

[swampfox440]

I am a cheese maker too. I use her recipes also. I’ve made farmhouse cheddar, mozzarella, ricotta, Derby, Leicester, Swiss, they’re all delicious.

Cool

 

[pennyJo1960]

I tried making provolone once, didn’t turn out right. Don’t know what happened.

anyway, I got back from my test. 3 to 5 days, and we will know for sure if it’s COVID-19 or not.

Keep all of you in my prayers let us know

 

[swampfox440]

So pie it out blueberry and raspberry berry's where frozen View attachment 2416197

Is there any way you could mail me a piece of that pie ? looks good .

 

[pennyJo1960]

Is there any way you could mail me a piece of that pie ? looks good .

Don't see why not

 

[igorsMistress]

So pie it out blueberry and raspberry berry's where frozen View attachment 2416197

That looks great Penny! I like raspberries too, and blueberries.

 

[igorsMistress]

I tried making provolone once, didn’t turn out right. Don’t know what happened.

anyway, I got back from my test. 3 to 5 days, and we will know for sure if it’s COVID-19 or not.

Good luck Jared!