Any Home Bakers Here?

[MotherofOrpies]

If you want to try making a different cheese with rennet, I would start with this recipe. It’s the first one I ever did, pretty simple and easy.

https://cheesemaking.com/products/30-minute-mozzarella-recipe

You can get all ingredients except for the milk on this website. Personally, I would recommend using whole milk for cheese making unless a recipe says otherwise.

I tried to make cream cheese from kefir, but the end result tasted bitter, I don’t know why i used full fat fresh organic milk

 

[MotherofOrpies]

I love celestial seasoning, they have a tea free chai I am NOT a fan of peppermint tea what really interested me was the bigelow salt caramel tea, but I fear, I won‘t get it here in Germany …wow, I found a website which sells it in Germany, but….42€ for 18 satchels, are they crazy ?!

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 70s partly sunny with 75% chance of rain.

Have a great day!

 

[Sally PB]

using about a heaping tablespoon of sour cream

Is this just ordinary store bought sour cream? Does the brand matter?

(I'm remembering buying store bought yogurt as a starter for my own yogurt, reading the label, and finding out it had NO cultures in it.)

 

[troyer]

I love celestial seasoning, they have a tea free chai I am NOT a fan of peppermint tea what really interested me was the bigelow salt caramel tea, but I fear, I won‘t get it here in Germany …wow, I found a website which sells it in Germany, but….42€ for 18 satchels, are they crazy ?!

Maybe

 

[cavemanrich]

Is this just ordinary store bought sour cream? Does the brand matter?

(I'm remembering buying store bought yogurt as a starter for my own yogurt, reading the label, and finding out it had NO cultures in it.)

Sally,, yes I remember you posting about your yogurt adventure.
I use real sour cream. Not the reduced calorie type that has who knows what in it. Some of those things I cant pronounce ether.
On the side label it says "cultured milk and cream"
This is the one I use. Other sour creams from other stores are fine just the same. (as long as they have the cultured milk, and cream)

Now returning to yogurt adventures.
I purchased a Yogurt maker. BUT HAVE NOT TRIED IT YET
But I will sooooooon
I purchased a Plain Greek Yogurt, that contains "active cultures"

Just a side note;
I have made my farmers cheese with that Greek yogurt culture in the past.
It came out well, also,, but is is a different bacteria, than the sour cream.
Sour cream sourced bacteria grows well at about 80°F. That way I can have on my kitchen counter in summertime, without adding additional warmth. I just start out by warming my milk to that temperature on stovetop. I use thermometer

Yogurt bacteria needs higher temperature to grow well. I think about 110°F but I'm not sure exactly. (too lazy now to look up the specific)
When I used the Greek yogurt culture in my cheese making,,,,,,, it took a much longer time to set. I did not have it at the ideal temperature, so that was the reason.

 

[ronott1]

Sally,, yes I remember you posting about your yogurt adventure.
I use real sour cream. Not the reduced calorie type that has who knows what in it. Some of those things I cant pronounce ether.
On the side label it says "cultured milk and cream"
This is the one I use. Other sour creams from other stores are fine just the same. (as long as they have the cultured milk, and cream)

View attachment 3937624

Now returning to yogurt adventures.
I purchased a Yogurt maker. BUT HAVE NOT TRIED IT YET
But I will sooooooon
I purchased a Plain Greek Yogurt, that contains "active cultures"

Just a side note;
I have made my farmers cheese with that Greek yogurt culture in the past.
It came out well, also,, but is is a different bacteria, than the sour cream.
Sour cream sourced bacteria grows well at about 80°F. That way I can have on my kitchen counter in summertime, without adding additional warmth. I just start out by warming my milk to that temperature on stovetop. I use thermometer

Yogurt bacteria needs higher temperature to grow well. I think about 110°F but I'm not sure exactly. (too lazy now to look up the specific)
When I used the Greek yogurt culture in my cheese making,,,,,,, it took a much longer time to set. I did not have it at the ideal temperature, so that was the reason.

I make piima every five days or so. It is cultured buttermilk from Sweden and Norway. It is a traditional culture and does not need a Yogurt maker.

 

[cavemanrich]

I make piima every five days or so. It is cultured buttermilk from Sweden and Norway. It is a traditional culture and does not need a Yogurt maker.

Ron,,, you are giving me new ideas to try. I will get some Pima, and try making cheese from that.
How long does it take to set for you??? and do you start out with warmed milk to about 70°F? (room temperature)

 

[pennyJo1960]

I think I am lurking more than baking I do not make cheese no urge.

 

[jnicholes]

I was able to fix my cheese problem. It became very dry today, so I waxed it.

We will know October 4th if it was successful or not.