The Official Food Thread
- Thread starter lowfat
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Uughh so hungry now BASTICH!
Just out of the oven. Overnight, about 18 hour rise. Some bread to go with my home made soup. About 25% whole wheat
Beautiful! I shall take two please
My Costco also has cut but unblanched fries- I like to blanche them, let them sit and then fry later. I also often use the confit from their roasted chickens to give the gravy depth. I'm not one for tomato in the gravy though.
Weirdly, here they have huge bags of of St Alberts curds for not that much more than the regular sized bags sold where the cheese is.
Another day and another mozzarella failure. Even spent $70ish on a decent pH meter. Calibrated it. Drained the whey @ 5.5pH. Heated up. Streched a bit. Waited 15 minutes and tried again. Similar. Waited 15 minutes and its borked. Thankfully I did just a small sample so I didn't ruin it like last time. I get something similar to dry ricotta out of it. For some reason I've found a whopping 2 recipes online for pizza mozza. One definitely seems wrong as pizza mozza should be cultured and it isn't. The other I've tried and failed at twice.
I've been using yogurt as a culture since I make it and its dirt cheap. But I'm told yogurt definitely should work for mozzarella. The lab cultures you can buy are expensive af. About $5 to do a gallon of milk. That just isn't feasible. Might as well just buy the damn cheese at that point.
OR I could spend $40 on an ebook. I've been told there is a mozzarella recipe on the book that uses yogurt. But then a review says half the book is filled with the guy ranting about modern lab grown cultures and pasteurized milk.
Maybe I'll try other cheeses for now. I started with mozzarella as it seemed the simplest. Feels like I'm wrong tho. Or maybe I'll try making some kefir as it can also be used as a culture.
/rant on cheese making.
I've been using yogurt as a culture since I make it and its dirt cheap. But I'm told yogurt definitely should work for mozzarella. The lab cultures you can buy are expensive af. About $5 to do a gallon of milk. That just isn't feasible. Might as well just buy the damn cheese at that point.
OR I could spend $40 on an ebook. I've been told there is a mozzarella recipe on the book that uses yogurt. But then a review says half the book is filled with the guy ranting about modern lab grown cultures and pasteurized milk.
Maybe I'll try other cheeses for now. I started with mozzarella as it seemed the simplest. Feels like I'm wrong tho. Or maybe I'll try making some kefir as it can also be used as a culture.
/rant on cheese making.
maybe try the other recipe?
That is the problem. I can't find any without buying a cheese making book.
I'm going to go cube 2 nice big rib eyes and air fry them *GASP*. Yes airfry, and make steak bites, at medium rare, slice up a baguette and make double sided garlic toast and while the steak bites are air frying, I'm going to mix up a sour cream and horse radish sauce to top the bte on the garlic baguette. Mmmm hungry.
the one without culture. maybe you'll be surprised!
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