/ck/ - Food & Cooking

[Borneo No.6056950]

2.2l/4 pints of whole milk + 1.5 tsp of citric acid dissolved in a bit of water

warmed to 32C

[Borneo No.6056960]

turn off heat and add about 1/3 tsp of animal rennet dissolved in water and stir for half a minute

cover with lid and leave for a few minutes until its like jelly

[Borneo No.6057006]

cut it up a bit with a wooden spoon/spatula whatevs and stir while heating to 43C

turn off heat and stir for a few more minutes

drain off whey

[Borneo No.6057011]

put curds in a bowl and microwave on high for a minute to get them to melt together and expel more whey

[Borneo No.6057017]

drain whey again and knead it a little

it'll be really hot so be careful

[Borneo No.6057020]

microwave for half a minute so it melts together even more

then knead until it's shiny and smooth

[Borneo No.6057023]

eat warm

[Anonymous No.6057041]

>>6056950
careful citric acid can burn a whole throgh your skin

[Anonymous No.6057081]

>>6057023
Wow, that looks really good. Was the flavour worth the trouble?

[Borneo No.6057094]

>>6057081
yeah, its not actually that much effort
total time is about half an hour, and it really impresses people

>>6057041
its ok i know how to science safely

[Smith the CIA Agent No.6057116]

>>6057011
No whey.

What did you make, it looks like it wheys nothing.

[Anonymous No.6057131]

>>6057023
is this mozerella

[Anonymous No.6057133]

>>6057116

[Anonymous No.6057152]

Do you use a thermometer for this, or can you get away with eyeballing it?

[Anonymous No.6057159]

>>6057152

depends on how good your temperature estimating skills are

[Borneo No.6057165]

>>6057116
Hey don't curd your enthusiasm!

>>6057131
yes

>>6057152
I used a digital thermometer but if you're good at telling temperature it doesn't matter if you're off a little

[Anonymous No.6057232]

>>6057165
>>6057159
I'll give it a go. I'd been holding off making some cheese because I don't have a thermometer to hand, but hell, what's the worst that could happen?

[Borneo No.6057267]

>>6057232
the temperatures aren't hot enough to burn yourself either so you can test with a finger

body temperature is about 37C, so 32C will feel a wee bit cooler etc etc

microwave on highest settings for the exact amount of time

glhf!

[Anonymous No.6057269]

>>6057232
>what's the worst that could happen?

[Anonymous No.6057277]

You forgot the fucking kosher salt!

Bland cheese will be bland.

[Borneo No.6057289]

>>6057277
idk man it tastes pretty good when still warm

the leftovers doe i'll cut into slices, salt and fry in olive oil

[Anonymous No.6057291]

is this how you make meth

[Anonymous No.6057321]

Can someone compile this into a .jpg?

[Borneo No.6057323]

>>6057291
for meth you substitute the milk with organic pasture raised phenylacetone

[Borneo No.6057339]

>>6057321
only because you asked nicely

[Anonymous No.6057355]

>>6057269
as some who works in the cheesw business, this image frightens me

[Anonymous No.6057356]

>>6057339
Donkeyshame

[Anonymous No.6057365]

>>6056950
32 degrees is freezing...how do I warm it up to freezing?

[Anonymous No.6057369]

>>6057356
>mfw i imagined medic saying this
thanks gabe

[Anonymous No.6057373]

>>6057339
>.png

YOU HAD ONE FUCKING JOB

[Anonymous No.6057381]

>>6057269
That was after the earthquakes, wasn't it?
What a day. ;_;7

[Anonymous No.6057385]

>>6057339
what can you do for other flavors? there's no salt in this, unless the rennet also adds sodium ...

[Anonymous No.6057404]

>>6057365
I use celsius
It's about 90 Fahrenheit

>>6057385
Add chopped parsley and a pinch of salt to the curds before kneading, so you fold the stuff right in
I had mine plain because I'm lazy

[Anonymous No.6057478]

>>6057289
marinate for a few days in olive oil with chili flakes and a little basil
alternately, caprese, though that's much better with a very creamy mozz

[Anonymous No.6057492]

>>6057404
Just Joshin ya Borneo

[Borneo No.6058522]

>>6057492
>I've been had

>>6057478
oh yeah i have a basil plant
gonna fry the rest of the mozz and top it with shredded basil

[Anonymous No.6058710]

>>6057020
Do you need a microwave for this?

You better have used that whey btw

[Smith the CIA Agent No.6058879]

>>6057165
:3

Borneo, how do I cheese curds? I want to make poutine for my kid in Hong Kong and cannot find cheese curds.

Also, I guess I'll have to buy a digital thermometer, my temp telling skills are pretty much "This is hot." "That looks cold" and occasionally, I get that mixed up.

[Borneo No.6058973]

>>6058879
I'd suggest this recipe http://www.cheesemaking.com/Recipe_CheeseCurds.html

this lady knows her shit
digital thermometer is a good investment, i got one for a couple quid off amazon

[Anonymous No.6059054]

Where do you buy rennet?

[Anonymous No.6059059]

>>6057269
>>6057381
No, that was because the USDA inspected and found them to be using illegal wooden shelves. The inspector then chimped out to save the children.

[Anonymous No.6059061]

>>6058973
>i got one for a couple quid off amazon
How do you ship the squids to them to exchange for the thermometer?

[Anonymous No.6059080]

ty Borneo

Glad to see you're not dead.

[Anonymous No.6059090]

>>6059059
>>6059059
>durp durp

[Anonymous No.6059100]

>>6059061
That wouldn't be remotely funny even if anon accidentally typed, "squid" instead of quid.

[Borneo No.6059132]

>>6059054
from amazon

>>6059080
i survived, thanks

[Anonymous No.6061181]

>>6059100
>not knowing Britbong expatriates routinely refer to their currency as the "squid"

[Anonymous No.6061197]

>tfw cant buy citric acid on the open market in my country ;_;

[Anonymous No.6061212]

>>6061197
wat, why?

[Anonymous No.6061217]

>>6061197
>>6061212
Even if you don't know they why, you can do it without if you can find a mother culture.

[Anonymous No.6061234]

>>6061197
It's the citric acids acidity that causes the milk to separate so you can replace it with vinegar or something.

[Anonymous No.6061241]

what sort of cheese does that taste similar to?

[Anonymous No.6061250]

>>6061212
Britbong here.
I was question about buying citric acid at the chemist before.
She went on about it being used to make drugs.

I said if I were interested in manufacturing drugs I wouldn't be wasting my time with a weak organic acid and would use sulphuric acid as the high molecular mass would net more product than if I used HCL.
That seemed to work and she sold me the citric acid.

[Anonymous No.6061256]

>>6061250
aye
I would think that anyone using citric acid for that sort of thing would not be making potent or large batches. I'm terrible at chemistry, though, so there could be an easy way of refinement that I'm ignorant of, I guess.

[Anonymous No.6061260]

>>6061250
>citric acid
>HCL
ya blew it anon

[Borneo No.6061313]

>>6061197
vinegar or lemon juice can be substituted
or the silkroad

>>6061241
I guess it tastes kinda like cheese curds? It's a really mild, fresh milky taste.

>>6061250
what a silly bird

[Anonymous No.6061316]

>>6061250
>the high molecular mass would net more product
come again?

[Anonymous No.6061326]

>>6061316
The molecular mass of the sulphuric salt (so4) is 96, where as chlorine salt is 37? So if you made 1mole with the sulphuric acid you get about 60 more grams of product.

[Anonymous No.6061330]

>>6061326
This is assuming a 1:1 ratio of acid use to product formed?

[Anonymous No.6061331]

>>6061250

I'm pretty sure it was just that chemist being weird, citric acid is widely sold anywhere that has home brewing equipment.

[Anonymous No.6061721]

>>6061197
I thought you were joking until I googled it. Holy fuck, you Britbongs are up shit creek. Next they'll ban baking soda because crack is made with it.
http://www.exchangesupplies.org/article_paraphernalia_and_the_law_introduction.php

[Anonymous No.6061722]

>>6061212
see >>6061721

[Borneo No.6061764]

>>6061721
I live in bongistan and i just bought a bag of the stuff from amazon with no problem

[Anonymous No.6061857]

>>6058710
Nobody knows ?

[Borneo No.6061873]

>>6061857
if you don't have a microwave you can do it in hot water

the heat is needed to get the loose curds to melt together and expel the whey trapped in it

[Anonymous No.6061987]

>>6061764
From Amazon in the UK, or from Amazon in the U.S.? If the latter, will Her Majesty's Customs Service allow it through? Will you end up being put under surveillance as a possible drug manufacturer? I'm asking seriously here; I value your presence on /ck/ and would hate to see you thrown into Newgate or the Tower until you were either executed or transported to Australia.

[Anonymous No.6061999]

>>6057269

> mfw a million dorrars worth of cheese is kill

[Anonymous No.6062020]

Can you do this with human milk?

[Anonymous No.6062022]

>>6062020

Yes, but you have to use human rennet instead of animal rennet.

[Anonymous No.6062082]

>>6062020
Do you have a ready supply of human milk to make into cheese?

[Borneo No.6062098]

>>6061987
UK. I'm sure I'm safe, though if i were deported to my home country for such a crime the sentence is death

[Anonymous No.6062128]

>>6062020
>>6062022
>>6062082
This needs its own thread.

[Anonymous No.6062250]

>>6062098
Thanks for the tread! Mind if I upload that .png to the booru?

[Borneo No.6062299]

>>6062250
go for it!

[Anonymous No.6062482]

>>6062098
>home country
wat

U mean ur not a Britbong, m8?

[Anonymous No.6062512]

I once mixed milk, salt and lemon juice, but it in a cloth and let it drain. Most delicious breadspread EVER

[Anonymous No.6063626]

>>6062512

Fast & dirty ricotta equivalent. I have filled many ravs and torts with that cheese as the base.

[Borneo No.6063694]

>>6062482
no im just here for study/work

>>6062512
sounds indereststing, does it taste lemony too?

[Anonymous No.6063837]

>>6063626
That's a very good idea. And the possibilities are endless, since you can mix in anything you want before draining.

[Anonymous No.6063843]

>>6063694
Yes, it does taste lemony. But i loved that very much. I guess u could have used less lemon and no salt to make it even more versatile (for sweet stuff...). In fact, i'm goin to make some now.

[Anonymous No.6063875]

>>6057339
>Lain
I love you

[Anonymous No.6064174]

>>6062082
Once I impregnate my wife, yes.

[Anonymous No.6066241]

>>6064174
Get to work on that, then. If you need help, feel free to give me a call.

[Antarctica No.6066255]

>>6064174
>9 months from now I see a HuffPo story about some guy selling human milk mozzerella on pizzas or some shit

[Anonymous No.6066269]

>>6062022
No it doesnt

[Anonymous No.6066733]

will not work with murican super pasteurized milk.

[Anonymous No.6066761]

>>6057373
the majority of the image is either flat colours, which the .png format actually compresses better than .jpg does, or text, which would get fucked up by .jpg compression.

use jpg for fotographs and png for flat colors and text

[Anonymous No.6066763]

>>6057373
png is better for text and images with few colors
jpg is better for photography and stuff with a lot of colors
gif is shit
webm is the future