Any Home Bakers Here?

[bruceha2000]

If I had problems with a poster put them on ignore.

Been there, done that, works great.

 

[Blooie]

All yeast products I have frozen...freeze well. Short
periods better for me.

Good to know….all the breads I’ve frozen in the past froze well, but Briocje is still kinda new to me.

Maybe make steak sandwiches with those lovely buns? I will supply the steak. View attachment 3033557

You’re on!!

View attachment 3033690
Y’all think this is risen enough?

The top was so bulged up it was stuck in the oven

Nah, give it a few more hours!

Just out of oven Artisan Multigrain Seeded Loaf...I like the LONG LOAF remember NOT THE ROUND.

Me too!!

View attachment 3033781
Loaves! Don’t mind the butter I dropped on the cooling rack.

Beautiful!

 

[HomesteaderWife]

I know this is the baking thread, BUT...has anyone else here tried a variety of good quality cheeses? In the past few months, I've stumbled upon a bit of a hobby with watching and reading into the processes for making many different real cheeses (not the over processed stuff we usually get). We tried Parmigiano Reggiano, which I absolutely loved. I'm hoping to trie a few varities of Brie and Camembert next. I would really love to hear the opinions of some of you who have purchased good quality cheeses - brand, where you bought them at, what type of cheese.

Our Parmigiano was labeled Boar's Head brand, but had the PDO markings and the rind stamping where you knew it was a true Parmigiano wheel. We found it at Publix.

 

[cavemanrich]

I know this is the baking thread, BUT...has anyone else here tried a variety of good quality cheeses? In the past few months, I've stumbled upon a bit of a hobby with watching and reading into the processes for making many different real cheeses (not the over processed stuff we usually get). We tried Parmigiano Reggiano, which I absolutely loved. I'm hoping to trie a few varities of Brie and Camembert next. I would really love to hear the opinions of some of you who have purchased good quality cheeses - brand, where you bought them at, what type of cheese.

Our Parmigiano was labeled Boar's Head brand, but had the PDO markings and the rind stamping where you knew it was a true Parmigiano wheel. We found it at Publix.

I can guide you to make Farmers cheese,, also known as Queso Fresco in Mexican markets, or Quark in European Markets. I can post here when I make my cheese cake, or via PM if you would like. I have used 2 different bacteria strains. Origin; Greek yogurt, and Sour cream. They work similarly, but yet different.
Purchased cheeses,, I do like different types, and they come sliced from my local deli.
Swiss,, Muenster,, Gouda, or Smoked Gouda,,, Pepper-jack,, Brick,, American cheddar,, and a few more. I often try one that they are promoting on sale. Mozzarella,, I mainly use for my pizzas.

 

[Blooie]

My favorite cheese for any pasta dish I’m making is Pecorino Romano. It’s tangy and salty. I grate it into a bowl, then add some hot pasta water to stir it into a paste before adding it to dishes like Cacio a Pepe, or it becomes stringy, but I can also just grate it over the top of any finished dish. It’s made from sheep’s milk. I always have that and Parmesan Reggiano in my freezer. When I go to the trouble of making my own pasta (entirely by hand), then I want the cheeses or sauces to compliment what I’ve done.

 

[cavemanrich]

It’s made from sheep’s milk.

When I got to this line,,,,, ALL MY INTERESTS WENT SOUTH..
I will only consume cheese from Bessy.

 

[Blooie]

When I got to this line,,,,, ALL MY INTERESTS WENT SOUTH..
I will only consume cheese from Bessy.
View attachment 3034589

Ken had been eating it just fine, until one day after supper I made the mistake of asking him to wrap the cheese and put it in the fridge for me. He saw the label. “Don’t ever use that in anything I eat again.” He’s still eating it, he just doesn’t realize it because I started using it mixed with the Parmesan. But he asks every time, “This is Parmesan, right?” Yes, dear.

 

[cavemanrich]

I'm with Ken ... But I know what is in the fridge,
A long time ago,,, my son purchased some cheese from Trader Joe's,, Origin,,, Goats. I did not touch it... He did not make much progress on it ether. It went to trash after sitting in fridge way too long. Stuff looked too rich. (meaning fat contents)
I have heard stories from my Gi Joe veterans drinking camel milk.. That totally grossed me out. I guess if I was in battle in that desert environment, with no guarantee of returning home,,,,I might have taken a swig of it then.
Cant help it,,, the pix describes my feelings about Bessie.

 

[Sally PB]

I can guide you to make Farmers cheese,, also known as Queso Fresco in Mexican markets, or Quark in European Markets. I can post here when I make my cheese cake, or via PM if you would like. I have used 2 different bacteria strains. Origin; Greek yogurt, and Sour cream. They work similarly, but yet different.

Please post this! I'm interested too.

@jnicholes has made several cheeses.

Cheese and bread are soulmates, imo.

 

[SnapdragonQ]

I know this is the baking thread, BUT...has anyone else here tried a variety of good quality cheeses? In the past few months, I've stumbled upon a bit of a hobby with watching and reading into the processes for making many different real cheeses (not the over processed stuff we usually get). We tried Parmigiano Reggiano, which I absolutely loved. I'm hoping to trie a few varities of Brie and Camembert next. I would really love to hear the opinions of some of you who have purchased good quality cheeses - brand, where you bought them at, what type of cheese.

Our Parmigiano was labeled Boar's Head brand, but had the PDO markings and the rind stamping where you knew it was a true Parmigiano wheel. We found it at Publix.

I can't help you with specialty cheeses to buy, but I can attest to just how easy it is to make simple, but delicious, cheese at home. Like Cavemanrich says below. And Jared has done too.

A book on making cheeses from the library, or search online for home made soft cheeses, some easy cultures you purchase (to avoid all the chemistry initially) milk, and voila...cheese!
The best part is, you can flavor it with your own herbs or additions. I used to make the most wonderful Feta like cheese that I seasoned with sun dried tomatoes and herbs from my own garden.

That cheese made me a whole lot of friends.

I can guide you to make Farmers cheese,, also known as Queso Fresco in Mexican markets, or Quark in European Markets. I can post here when I make my cheese cake, or via PM if you would like. I have used 2 different bacteria strains. Origin; Greek yogurt, and Sour cream. They work similarly, but yet different.
Purchased cheeses,, I do like different types, and they come sliced from my local deli.
Swiss,, Muenster,, Gouda, or Smoked Gouda,,, Pepper-jack,, Brick,, American cheddar,, and a few more. I often try one that they are promoting on sale. Mozzarella,, I mainly use for my pizzas.

When I got to this line,,,,, ALL MY INTERESTS WENT SOUTH..
I will only consume cheese from Bessy.
View attachment 3034589

Would you believe that one can make soft cheeses at home from fresh goat milk that rival Bessy's cheese?

Ok, I know what you are going to say, but no, when handled properly, and from a quality dairy goat, goat milk does not always have that goat milk muskiness.
I chose my dairy goat breed carefully so as to have as close as possible the same flavor profile as cow's milk, ie: flavor and butterfat content, and I made a small cottage business out of goat milk products. My best and top seller being goat milk fudge.
...in all kinds of flavors too

On that, fresh, quality, goat milk and cow's milk compete quite well.

I am with you on the sheep milk though. While I considered getting a few dairy sheep (a specialty breed, not just any ol' sheep) one taste of pure sheep milk cheese quickly persuaded me not to.