Go Back   CurlTalk > Life > Non-hair discussion

Like Tree128Likes

Reply
 
LinkBack Thread Tools Display Modes
Old 03-17-2013, 12:34 PM   #61
 
Join Date: Jul 2010
Posts: 4,903
Default

I tried to make mozeralla twice already. both times i got some ricotta looking stuff. its tasty but not what i want. 2 gallons of milk, wasted. but i have a lot of whey for bread making next week. i guess thats the bright side?
thelio is offline   Reply With Quote
Old 03-18-2013, 06:18 AM   #62
 
Join Date: Jul 2010
Posts: 4,903
Default

The toffee pudding was yummy. i used the butter i made to make the toffee sauce. Mmmmmm!!!
Attached Thumbnails
It's all about the dough!-imagejpeg_2_9.jpg  
spring1onu and Curlyminx like this.
thelio is offline   Reply With Quote
Old 03-18-2013, 10:00 AM   #63
 
rouquinne's Avatar
 
Join Date: Aug 2001
Posts: 17,487
Send a message via ICQ to rouquinne Send a message via MSN to rouquinne
Default

i want thelio to move in with me!!!!

__________________
My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
rouquinne is offline   Reply With Quote
Old 03-18-2013, 10:56 AM   #64
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

Thelio, here is a traditional mozzarella recipe:
http://www.culturesforhealth.com/mak...-cheese-recipe

This guy has a great page:
http://biology.clc.uc.edu/fankhauser/cheese/cheese.html

http://biology.clc.uc.edu/fankhauser...ARELLA_jn0.HTM

http://biology.clc.uc.edu/fankhauser...ta_Filata.html

I like the explanation of the process here:
http://thewayofcheese.wordpress.com/...12/mozzarella/

Here is the way it's mostly done in the US, with citric acid:
http://alineaphile.com/2009/10/mozzarella-curd/

Truth be told, as much as I love mozzarella, I love burrata and stracciatella much more, and stracciatella is basically like making mozzarella but not bothering with the shaping, so it's easier.
http://www.nytimes.com/2012/08/15/di...e-at-home.html

http://www.youtube.com/watch?v=rEm2VCmIw_8

http://blog.zagat.com/2013/02/chef-s...rfect.html?m=1
Curlyminx, thelio and Curlsnswirls like this.
__________________
Saria is offline   Reply With Quote
Old 03-18-2013, 11:41 AM   #65
 
Join Date: Jul 2010
Posts: 4,903
Default

that is how my "mozerralla" looked after is was done. but its super soft, like mozerralla. it taste really good, so we didnt toss it, we still going to eat it.

thinks saria. i think i will get some culture and give it another go eventually. i think my dad will flip out if i use one more gallon of milk.

i'm having a tasting of some of the goodies i make for work. people has expressed interest in buying things from me. get ready for lots of pictures!!
spring1onu and Curlyminx like this.
thelio is offline   Reply With Quote
Old 03-18-2013, 11:44 AM   #66
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

The citric acid way is easier, but the culture produces a more flavorful mozzarella.
Since you have whey from making mozzarella you can make traditional ricotta. Check out that guy's page. He uses a lot of whey!
__________________
Saria is offline   Reply With Quote
Old 03-18-2013, 11:49 AM   #67
 
Join Date: Jul 2010
Posts: 4,903
Default

Quote:
Originally Posted by Saria View Post
The citric acid way is easier, but the culture produces a more flavorful mozzarella.
Since you have whey from making mozzarella you can make traditional ricotta. Check out that guy's page. He uses a lot of whey!
I have alot of whey. I used it to make the sandwich bread. I bought some in with my butter and everyone thought i had bought it from the store.

since i'm taking a break from the cheese making business, I'll saving the whey i have collected to make bread.
thelio is offline   Reply With Quote
Old 03-18-2013, 11:52 AM   #68
 
rouquinne's Avatar
 
Join Date: Aug 2001
Posts: 17,487
Send a message via ICQ to rouquinne Send a message via MSN to rouquinne
Default

^^^^aren't you supposed to sit on a tuffet and eat it with curds?

spring1onu, Curlyminx and thelio like this.
__________________
My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
rouquinne is offline   Reply With Quote
Old 03-18-2013, 11:54 AM   #69
 
Join Date: Jul 2010
Posts: 4,903
Default

what excatly is a tuffet?
thelio is offline   Reply With Quote
Old 03-18-2013, 11:55 AM   #70
 
Join Date: Jul 2010
Posts: 4,903
Default

when i was a kid i thought it was "eating her carrots away." then when found out it was curds and whey i was so confused. what the h are curds and whey?? and why is she sitting on a tuffet?
spring1onu likes this.
thelio is offline   Reply With Quote
Old 03-18-2013, 12:08 PM   #71
 
rouquinne's Avatar
 
Join Date: Aug 2001
Posts: 17,487
Send a message via ICQ to rouquinne Send a message via MSN to rouquinne
Default

i think it's like those "pouf"-style ottomans!

nynaeve77 likes this.
__________________
My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
rouquinne is offline   Reply With Quote
Old 03-18-2013, 04:01 PM   #72
 
Curlyminx's Avatar
 
Join Date: Oct 2008
Posts: 2,892
Default

HA! I always thought a tuffet was a grassy-type knoll.

hehe.... thats what I get for going off of nursery rhyme videos!

Thelio, this is an awesome thread. I am REALLY enjoying all your creations!
thelio likes this.
__________________

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Curlyminx is offline   Reply With Quote
Old 03-24-2013, 12:16 AM   #73
 
Join Date: Jul 2010
Posts: 4,903
Default

Parmesan Garlic Herb Bread
Attached Thumbnails
It's all about the dough!-img_20130323_225010-1-.jpg  
thelio is offline   Reply With Quote
Old 03-24-2013, 11:07 AM   #74
 
spring1onu's Avatar
 
Join Date: Apr 2004
Posts: 13,153
Default

thelio, that is begging to be on my plate next to a big pile of spaghetti and sauce!
murrrcat likes this.
__________________




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
spring1onu is offline   Reply With Quote
Old 03-25-2013, 08:06 AM   #75
 
Join Date: Jul 2010
Posts: 4,903
Default

Pretzels
Attached Thumbnails
It's all about the dough!-imagejpeg_2_5.jpg  
spring1onu, Curlyminx and murrrcat like this.
thelio is offline   Reply With Quote
Old 03-25-2013, 09:51 AM   #76
 
spiderlashes5000's Avatar
 
Join Date: Jun 2005
Posts: 19,334
Default

You're kiling me.
__________________
3b (with 3c tendencies) on modified CG

spiderlashes5000 is offline   Reply With Quote
Old 03-25-2013, 09:57 AM   #77
 
Curlyminx's Avatar
 
Join Date: Oct 2008
Posts: 2,892
Default

spring1onu and murrrcat like this.
__________________

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Curlyminx is offline   Reply With Quote
Old 03-25-2013, 11:52 AM   #78
 
Join Date: Jul 2010
Posts: 4,903
Default

Chedder Herb Bread
Attached Thumbnails
It's all about the dough!-img_20130324_175940.jpg  
spring1onu, Curlyminx and murrrcat like this.
thelio is offline   Reply With Quote
Old 03-25-2013, 12:05 PM   #79
 
annabananalise's Avatar
 
Join Date: Nov 2010
Posts: 1,791
Default

Yummmmmmmmmm yes please
__________________
Last relaxer: 8.4.10
BC: 9.6.11

when will your favs?

annabananalise is offline   Reply With Quote
Old 03-25-2013, 08:14 PM   #80
 
kaj1212's Avatar
 
Join Date: Jan 2013
Posts: 98
Default

Do you give out your recipes?? Interested in the white sandwich bread.



Quote:
Originally Posted by thelio View Post
White sandwich Bread:


Sent from my DROID BIONIC using CurlTalk App
kaj1212 is offline   Reply With Quote
Reply
Trending Topics[-]hide

Thread Tools
Display Modes



Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 07:12 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com