/ck/ - Food & Cooking

Mozzarella making.

>>17450071
Were you the guy asking about what cheeses you could make the other day?

>>17450079
Yes!

>>17450091
Nice job! I suggested making the mozz. Pretty fun, huh?

Savory syrniki I had to make my own farmer's cheese for it

>>17450115
Yes it was way easier than I thought. I remember I wanted to make cheese as a kid but my mom shunned the idea as wasting lots of milk and messy. Wish I had tried this years ago

>>17450133
That's honestly so awesome to hear. For all the retards, idiots, and retarded idiots on this site it makes it worth it to see shit like this.

Excuse my gayness. For some reason this board has gotten so much worse over the past couple weeks. It's refreshing to see this.

Anyways... I believe you can make ricotta with the whey leftover from making mozz if you still have it. It's kind of a time consuming process, but worth it if you just bought the milk. You may get half a cup to a cup from 1-2 gallons of whey.

>>17450211
I want to make my mozzarella salty. Should I add salt to the milk before I start making it or add it when I reheat the curds I strained out?

>>17450249
Usually when you add salt to cheese it's after forming and pressing the curds. Either by allowing the pressed cheese to sit in a saturated salt brine for a while or sprinkling coarse salt over the cheese and letting it sit and absorb the salt.

I think salting the milk would fuck with the curd formation.

If I were to do anything I would either make a 5-8% salt brine solution and let it sit in that until the salt soaked through, or do a saturated salt brine and let it sit in there for like 6 hours and then give it a few days to fully soak through.

Feta is stored in an 8% brine for reference, so you may want something less salty than that.

>>17450249
Check out halloumi recipes also. It may give you some good ideas for salting. Just remember halloumi is vert salty.

My homemade goat milk cheese. The milk is from my goats. I need to get those poor ladies laid again. The milk and cheese is delicious.

Pic homemade feta cheese before I put it in storage brine.yksr

>>17450630
show knife from up close

>>17449766
enjoying your smegma son?

>>17450630
damn nigga, this looks great

>>17450630
>I need to get those poor ladies laid again.
I'll help
*unzips dick*

>>17450723
despite what you may think, it does not smell like cheddar.

>>17450713
It's an old carbon steel sabatier. Nice-ish knife to abuse when I don't want to pull out the jap knives.

>>17450811
Billy goat hooves typed this.

>>17450630
that's so cool. post a cute pic of the goats

>>17451694
:)

i got cheese under my foreskin if that counts

>>17451722
funny looking fellas

>>17450123
Is that supposed to resemble the continental US? You even got the general topography right.

>>17451722
she looks very happy anon

>>17450091
looks good dawg

>>17451722
cute girl

>>17450630
Gross

Saving this poor thread from dying

To the top we go!

Page 1, anybody?

>>17452088
calm down itoddler

>>17450630
>>17451722
that's awesome

>>17453542
Cringe response

>>17453555
It’s really not

>>17453847
What's wrong with my cheese? It came out incredibly well.

>>17453861

>>17453877
These are charcoal coated. Lowers the acidity of the cheese and helps the mold grow well on the outside. Also makes the cheese look lovely.

>>17453885
Wa lah. After a month or so of aging it is done. Beautiful stuff.

>>17449766
No one else make da cheeses?

>>17454823
I don't know how. How did you learn, friend?

>>17454845
Cheesemaking.com started with simple recipes like fresh chevre and quark and worked my way up to more advanced ones. It's more time consuming than anything.

>>17450630
>>17453861
>>17453890
>>17453885
>>17453877
you sell em or just distribute to friends and family

>>17453885
>>17453890
>*destroys your gut bacteria*
>*absorbs your medication*
wa la

>>17454876
Just share. Don't have the space, equipment, or goats to make batches bigger than 5 gallons.

>>17454882
Your calumniate and asinine take baffles not only me, but all passersby.

>>17454893
bro that's a lot of cheese

>>17454921
Yeah, you get around 1lb per gallon of milk used. Take 2-3 days to get 5 gallons of milk.

Not enough to sell, but a nice amount for a family and some friends.

Cheese is a great way to preserve milk.

>>17454893
Noice cheese op. I fuckin love goats they are so rad.

dubs get you in the goat tower. trips and you're the new king

>>17454853
Based, thanks anon

>>17456001
No amount of digits can prepare a human for such secrets.

>>17456001
Cheese me and please me. Goats making moats.

>>17450630
Post pic of goats

>>17459255
>>17451722
Fuck nvm scrolled passed it. 10/10 would make tender love to

>>17451722
Cute

Any recipes? Only cheese I've made so far is ricotta as per CJ.

>>17453885
>>17453890
That’s some funky looking cheese. Looks sorta like marble with the way you cut it, exposing the mold veins.
Is there a name for this type of cheese? It is this something you concocted yourself?

>>17459291
Not OP, but this looks very similar to an American cheese vaguely inspired by Morbier called "Humboldt Fog". Which would suggest that those aren't exposed mold veins but rather vegetable must/ash.

>>17459291
There's a french name for it. It's a bloomy rind, charcoal coated, aged chevre.

If you look at >>17453861 you can see that the mold grows over the charcoal coating. I added a layer of charcoal in the middle >>17453877 for aesthetics.

A sort of similar cheese is called humboldt fog, which is a wonderful goat cheese.

>>17459260
Theyre just babes, anon. Control yourself.

*munching sounds intensify*

>>17456001
no goat can rule me

>>17456001
I hate goats

>>17459660
How could you hate goats?

>>17459660

How?!

>>17456001
Roll

From time to time I like to make cheese using vinegar and then add wey from kefir/yogurt to the resulting cottage cheese,once I tried even adding gorgonzola

>>17460323
>'ate goats
>luv goatse
>simple as