Any Home Bakers Here?

[cavemanrich]

Most likely Friday, I will be making FLAN for a weekend Fiesta here at the corral.
I never made it before,, except the Instant Jello variety. I would call that poor-mans flan, or desperation flan

This is the recipe I will be going with. Already have all necessary ingredients on hand
https://www.allrecipes.com/recipe/44497/baked-flan/

My question to anyone here that has experience with flan.
I do like to vary recipes a little, to my liking. Was thinking of adding a jigger of Captain Morgan to the mix. I have done that to cakes that I baked previews times. It adds a nice hint of flavor The alcohol portion evaporates in the baking process,, so no one gets a buzz. Also thought of adding some corn starch to the mix. That would stiffen the final product. I of course will refrigerate for over a day. Then flip over onto a plate.
Any ideas ??
This is what I hoping to end up with.

 

[igorsMistress]

View attachment 2989565

The farmhouse cheddar has developed a nice rind. Now it is time to wax it as soon as I buy a pot specifically for the cheese wax.

View attachment 2989566

Also made 30 minute mozzarella today. Ricotta is on the stove now as we speak.

View attachment 2989567

Leicester is still in the press. It will be that way until 5:45 PM.

Jared

Jared, you are a man of many talents!

 

[jnicholes]

Jared, you are a man of many talents!

Thanks.

I’m gonna try making Colby cheese today. I need to start it at 3 o’clock my time. It is aged for 2 to 3 months.

14 days until the farmhouse cheddar is matured and ready to eat.

 

[jnicholes]

Today, I’m going to try the recipe on post 959. Broccoli and cheddar quiche.

 

[Sally PB]

I’m gonna try making Colby cheese today

Oh, good luck! I want to know how it goes. Colby is one of my absolute favorite cheeses!

 

[jnicholes]

OK, I learned something interesting today. I opened up the farmhouse cheddar, only to discover that there was mold growth underneath the wax. It wasn’t much, I was able to remove it with a cheese cloth dampened in salt water. I then tasted it. It’s about medium cheddar, I would say.

The mold had me worried, so I opened up the Leicester. Same thing happened there. I removed the mold. I tasted the Leicester, even though it supposed to age for nine months. It is extremely strong. If I had let it age for nine months, the mold would’ve grown and potentially destroyed the cheese. Even if that didn’t happen, the cheese would probably have been too strong to eat.

I guess I don’t have to age cheese as long as I thought.

 

[bruceha2000]

Hmmm, I think you need to find out why the mold is growing and if there is some way to avoid that. I've had cheddars that were aged 2 years.

 

[Sally PB]

I guess I don’t have to age cheese as long as I thought.

Where's the mold coming from, can you tell?

 

[ronott1]

Most likely Friday, I will be making FLAN for a weekend Fiesta here at the corral.
I never made it before,, except the Instant Jello variety. I would call that poor-mans flan, or desperation flan

This is the recipe I will be going with. Already have all necessary ingredients on hand
https://www.allrecipes.com/recipe/44497/baked-flan/

My question to anyone here that has experience with flan.
I do like to vary recipes a little, to my liking. Was thinking of adding a jigger of Captain Morgan to the mix. I have done that to cakes that I baked previews times. It adds a nice hint of flavor The alcohol portion evaporates in the baking process,, so no one gets a buzz. Also thought of adding some corn starch to the mix. That would stiffen the final product. I of course will refrigerate for over a day. Then flip over onto a plate.
Any ideas ??
This is what I hoping to end up with.
View attachment 3003334

Thanks!

 

[Ladies-Eight]

Bakers good afternoon one and all!

The temperature is 82 and sunny.

Have a great day!