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CosmicCharlie
11-19-2004, 03:53 AM
I've made beer for quite a while, but I want to try making my own mustard. And/or cheese. Those seem like fun too.

Jmattioli
11-19-2004, 03:57 AM
Cheese sounds like a useful addition for wine or mead. Got any good tips or instructions?
Joe

CosmicCharlie
11-19-2004, 04:00 AM
Not as of yet. All Ive done so far is make plain cheese from plain yogurt, then flavor it with wine and/or spices.

Oskaar
11-19-2004, 06:41 AM
"Do you in fact have any cheese at all?"

"Yes sir . . . well no sir, not a scrap! I was deliberately wasting your time."

"I'm afraid I'm going to have to shoot you then."

"Right-o sir."

BANG

"What a senseless waste of human life."

Vicky Rowe
11-19-2004, 06:45 AM
Y'know, Oskaar? I *really* worry about you some times......

Vicky - wondering what its going to be like getting drunk with Oskaar at the next MeadFest....... :-X

Cartierusm
11-19-2004, 07:01 AM
I've made cheese. Went through the whole production. Equipment, educations etc... Cheese without proper hands on instructions is very hard to make. The difference between cheddar and gouda is 3 degrees temperature difference for like 3 hours. It's hard. Then you won't know if it's any good until a year from when you made it. At least mead you can try when it's done even if it's not up to it's true potential.

Oskaar
11-19-2004, 07:17 AM
And that's without mead!

Couldn't resist a bit of the Monty Python Cheese Shop skit! ;D

Oskaar

Vicky Rowe
11-19-2004, 08:17 AM
I figured that was Python......

And we're seriously considering having cheese makers actively participate in the next MeadFest....

Be Afraid. Be Very Afraid.....

Muahahahahahahaahhaaa 8)

Jmattioli
11-19-2004, 08:38 AM
It's nice to know I'm hanging around on a forum with really "ate up" people. I don't feel so odd anymore. ;D no :D I don't have teeth like that.
Joe

exmoor_cat
11-19-2004, 08:18 PM
"What?"
"I think he said 'blessed are the cheesemakers'?"

Couldn't resist joining in!

Caerwyn
11-20-2004, 03:38 AM
just don't ask where rennet comes from. ;)

You'll never look at cheese the same way again.

Caerwyn

exmoor_cat
11-20-2004, 04:19 PM
heheheheh, there are alternatives too :)

Back on topic - most of my hbbies are dormant due to cashflow issues, but I tend towards sport such as rowing, hockey and fencing. OTher things re travelling whenever possible and wargaming/roleplaying.

UncleBen
11-21-2004, 08:11 AM
I have made cheese. It's rather cheep, and easy to do. I also only ever used vegetible rennet.

I recomend starting with making mozzarella untill you know what your doing. A mix up a gallon powered milk, and add a pint of heavy whipping cream, as an excellent replacement for fresh cow's milk.

Mozzarella doesn't require aging, so you get to enjoy it the same night. Most other cheeses need to be pressed, for several days to years.

I also make soap. I told my wife, it was a nice clean hobby:) Soap, if actaully fun to make from scratch, and like wine there's a bit of artistic expression allowed. Soap bars make excellent presents too.

Oskaar
11-21-2004, 10:11 AM
Let's see . . .

I like to hunt upland game, I'm a bit of a shutterbug, I enjoy reading Ancient history (Egypt, Greece, Rome, Asia Minor, etc.), I do a lot of BBQ-ing, I go to garage sales (I found 37 6.5 gal carboys for a total of $8.00), I ski in the local mountains when I have time, and I am a board member on three non-profit art, community outreach and cultural organizations.

I teach a self-defense for women class, I'm using a couple of music software applications to score some music that I used to perform with my band (I play keyboard and synthesizer, but not for a long time so my chops are really REALLY rusty!), and I attend about two wine tastings per week.

Oskaar

Talon
11-21-2004, 06:53 PM
Okay, I feel like the off the wall one with my hobbies... lol
Other than making mead, I'm a ham radio operator and I love to go rock climbing. And that's where all normalcy ends...
I also spin poi. I've not used my fire poi yet, I'm working on a routine to do first for a full 5 minutes first, then I'll work on practicing with them lit.
I breathe fire and want to learn the fire staff.
(Yes, I have at a minimum of 2 spotters at all times just in case I hit myself or get blowback. Safety is always a foremost thought. One is always my wife with a wet towel and the other usually holds the water hose.)

ScottS
11-21-2004, 11:01 PM
My wife and I do lots of stuff. ;D It's grown into a business: http://www.slezakfarms.com. We've processed cow and goat milk into nearly everything imaginable, though we haven't had a large enough supply of good cow milk to make lots of hard cheeses just yet. In another 18 mos or so our milk cow will be doing her thing. I can't wait. We make soap, lotion, etc. We've got 7 hams curing in the basement. I've made lots of sausage, and I'm making my first foray into kielbasa-making this winter. I keep some bees and am building that into part of the business. Besides that, I too really enjoy reading about ancient history, Roman history in particular. I haven't had time to indulge in much of that lately though.

Jmattioli
11-23-2004, 01:07 AM
I have made cheese. It's rather cheep, and easy to do. I also only ever used vegetible rennet.

I recomend starting with making mozzarella untill you know what your doing. A mix up a gallon powered milk, and add a pint of heavy whipping cream, as an excellent replacement for fresh cow's milk.

Mozzarella doesn't require aging, so you get to enjoy it the same night. Most other cheeses need to be pressed, for several days to years.

I also make soap. I told my wife, it was a nice clean hobby:) Soap, if actaully fun to make from scratch, and like wine there's a bit of artistic expression allowed. Soap bars make excellent presents too.
Waiting on a procedure and detailed recipe for your 1 day mozzarella cheese
Joe

UncleBen
11-24-2004, 08:43 AM
Hey joe, Just do a google search for {"mozzarella cheese" making }
Like most people today, I cheate and use a microwave to melt the cheese. Leeners has pretty nice instructions at http://www.leeners.com/mozzarella.html They have a nice kit too.
If you use store bought hogomoginized milk you have to add calcium chloride, or you'll get nasty rocotta looking glob.

I got my recipe here http://schmidling.netfirms.com/cres.htm#mozz

Take care, thanks again for all your help. That cyser I made still rocks. Happy Thanksgiveng.
Ben

UncleBen
11-24-2004, 09:07 AM
Joe, I forgot to point out that I was using the recipe from that page with the instructions from Leeners.

Ben

ScottS
11-24-2004, 09:28 PM
Here is a quick mozzarella recipe that my wife made just yesterday. It is excellent, trust me. ;D We recommend that you get milk as close to the cow as possible. She used whole (unskimmed) raw Jersey milk, nice and creamy. I assume you can't get raw milk or real whole milk, so instead get whole milk from the grocery store. And NOT ultrapasteurized.

1. Dissolve 1 1/4 tsp citric acid powder (get this at a cheese supply company http://www.cheesemaking.com/) in 1/4 cup cold unchlorinated water. Add to 1 gal cool milk in a stainless steel or unreactive bowl.
2. Heat milk to 88 degrees F. Do this in a warm water bath in your sink, not on the stove. Precision is important, just a few degrees off can screw it up unrepairably.
3. Dissolve 1/4 tsp liquid rennet (http://www.cheesemaking.com/) in 1/4 cup cool unchlorinated water. Add to milk, stirring in an up and down motion for 1 minute.
4. Allow milk to set at 88 degrees until you reach a clean break, or until the curds solidify and the whey floats on top. If the whey is still milky white, wait a few more minutes. I waited about 10 minutes.
5. Scoop out curds with a slotted spoon and put in a colander. Make sure that you save the whey. You will need it to make the cheese stretch.
6. Heat whey to 155 degrees on your stovetop. I put a small handful of curds on a slotted spoon and gently lower them into the hot whey. In a few seconds (about 10-20) the cheese will start to melt, turning into a taffy like substance. Stretch the cheese like taffy until all the cottage cheese textured curds turn glossy and smooth. Form into a ball and set aside. Do theis with the rest of the curds. You may want to wear rubber gloves for this step. The cheese is very hot.
7. Make a brine solution in the ratio of 8 oz of kosher or canning salt to 1 quart of cold water. Soak the cheese in the brine for 10-30 minutes. I like 20 min. myself. Remove from the brine, pat the cheese dry and put it in the fridge. It is best eaten soon. And if your house is anything like mine, it doesn't last more than 1 day.

Suzy_Q_Brewmistres
11-27-2004, 10:56 PM
Hobbies.... well let's see...
I crochet, I knit, I sew... since childhood.
I belong to a Local Ren Group and make my costumes.
I do ceramics. I make Dolls...(20 some years) mostly miniature porcelain dolls and Faeries.
I do Beadings and collect rocks. My husband calls me Lucy from Lucy & Desi's movie "The Long Long Trailer".. since I'll stop the car to pick up rocks along side the road.
I am really very new to Mead making... since Sept. I do genealogy (20 some years)...
I'm also a collector of things... quite often vintage and general junque.
So basically, "I've got lots of irons in the fire" as my Dad would say.
I read Historical Romance Novels as well.
I think that's it... prolly more.. just can't think of them all.

:-* Suzy Q, Brewmistress

Norskersword
12-23-2004, 04:00 AM
Longsword martial arts. Italian medieval sword fighting. I took a class on it and I plan to go back. We study from The Flos Duellatorum, a book the was written in Italy in 1410 by a man named Fiore De Liberi. Very fun stuff, I can't get enough of it.