Any Home Bakers Here?

[jnicholes]

Cool, when you make mozarella do you use whole raw cows milk? I'm thinking maybe my milk was too creamy and maybe that's why the cheese turned out (after it cooled down) like cream cheese almost hehe, still very tasty and good but definitely not like a traditional mozarella. Been trying to find recipes for cheese making that don't require rennet or lypase; just plain old natural type cheeses (plus it's hard to find vegetarian rennet where we live or any other cheese making liquids and the like) .
Made another cheese that you could call "fresco" but in the end it also came out more creamy than I'd hoped XD.

https://cheesemaking.com/

I think this website has vegetarian rennet. Let me check.

This website also has a lot of cheese recipes. I have a book myself from this website. They have great service, and they have all the ingredients you need for home cheese making. I order from them on occasion.

 

[jnicholes]

Yes, they have vegetarian rennet, and at a good price.

https://cheesemaking.com/collections/rennet/products/liquid-vegetable-rennet

 

[jnicholes]

https://cheesemaking.com/products/30-minute-mozzarella-recipe-no-microwave

Here is a recipe that I use from their website. It makes great mozzarella.

 

[Sally PB]

it is a Pacific Northwest chain. It has everything! It was the original superstore here. Walmat and target have those now, but Fred Meyer even had some lumber at the store in Chico.

So cool! Funny how it has the same name, different spelling. Meijer is Dutch, and the Fred is spelled Frederik.

I'm making potato soup for dinner tonight. I have a bunch of potatoes that won't keep well, so I have to use them up.

Today is the last really warm day. Reality arrives tonight.

 

[BigBlueHen53]

@ronott, I am going to have to refresh my sourdough as well. Following your instructions to @jnicholes, I purchased a bottle of ACV with the mother today and have brought my starter out of the fridge to come to room temp. Now, as I understand it, I should discard all but one cup and then add one cup bread flour and water to feed it today, 1 Tbsp ACV, and leave uncovered? Repeat tomorrow? Is that right?

What's been happening is, when I feed it, it doesn't get bubbly at all, like Jared's did in his picture. It just gets a layer of thin, whey-colored liquid on top and frowns at me. And it just stays thin like pancake batter. I hope I can save it! Thanks for your help. If I have anything wrong in the instructions above, please set me straight.

 

[BigBlueHen53]

So cool! Funny how it has the same name, different spelling. Meijer is Dutch, and the Fred is spelled Frederik.

I'm making potato soup for dinner tonight. I have a bunch of potatoes that won't keep well, so I have to use them up.

Today is the last really warm day. Reality arrives tonight.

Mmmmm, potato soup! I'm in!

 

[ronott1]

@ronott, I am going to have to refresh my sourdough as well. Following your instructions to @jnicholes, I purchased a bottle of ACV with the mother today and have brought my starter out of the fridge to come to room temp. Now, as I understand it, I should discard all but one cup and then add one cup bread flour and water to feed it today, 1 Tbsp ACV, and leave uncovered? Repeat tomorrow? Is that right?

What's been happening is, when I feed it, it doesn't get bubbly at all, like Jared's did in his picture. It just gets a layer of thin, whey-colored liquid on top and frowns at me. And it just stays thin like pancake batter. I hope I can save it! Thanks for your help. If I have anything wrong in the instructions above, please set me straight.

You should only need to add the vinegar once on the first replenish.

The starter usually starts back up after the first or second replenishing.

 

[ronott1]

So cool! Funny how it has the same name, different spelling. Meijer is Dutch, and the Fred is spelled Frederik.

I'm making potato soup for dinner tonight. I have a bunch of potatoes that won't keep well, so I have to use them up.

Today is the last really warm day. Reality arrives tonight.

We had potato leek soup a couple of weeks ago!

 

[Sally PB]

This will have home grown potatoes, garlic, and onion.

I figure there is a LOT of YUM you can make with taters, garlic, onion, tomatoes, and eggs. All things I can grow here.

Except eggs are few and far between right now. The girls are either molting, or haven't started.

 

[BigBlueHen53]

You should only need to add the vinegar once on the first replenish.

The starter usually starts back up after the first or second replenishing.

Very good, thank you!