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In less than a month now, I will finally be able to break into the first Parmesan cheese I made. It has to age a MINIMUM of 10 months. Can't wait!
I have to say that I made some blue cheese dressing out of one of my blues, man it was the best blue cheese dressing I've ever eaten. It was so good that I would just take a spoon and eat it out of the jar! It also seemed to get better and better tasting every day.
I made the mayonnaise that went into it as well. I always make my own mayo.
I have to say that I made some blue cheese dressing out of one of my blues, man it was the best blue cheese dressing I've ever eaten. It was so good that I would just take a spoon and eat it out of the jar! It also seemed to get better and better tasting every day.
I made the mayonnaise that went into it as well. I always make my own mayo.
I've been making my own mayo, too! It's so much better than store-bought. I can make enough for what I'm doing and more fresh when I need it. How do you make your blue cheese dressing?
I have to say that I made some blue cheese dressing out of one of my blues, man it was the best blue cheese dressing I've ever eaten. It was so good that I would just take a spoon and eat it out of the jar! It also seemed to get better and better tasting every day.
I made the mayonnaise that went into it as well. I always make my own mayo.
I've been making my own mayo, too! It's so much better than store-bought. I can make enough for what I'm doing and more fresh when I need it. How do you make your blue cheese dressing?
Sour Cream
Mayonnaise
Garlic powder
Vinegar
Black pepper
Blue cheese
I also have this trick where I put 1/3 of the blue cheese in with everything else and mix it on a high speed blender. I like to have that cheese flavor in with the liquid ingredients, then I add the rest to also have the chunks of cheese.
I don't like my blue cheese dressing as tart as some people do so I have more mayo than called for. Yum.
I've been making my own mayo, too! It's so much better than store-bought. I can make enough for what I'm doing and more fresh when I need it. How do you make your blue cheese dressing?
Sour Cream
Mayonnaise
Garlic powder
Vinegar
Black pepper
Blue cheese
I also have this trick where I put 1/3 of the blue cheese in with everything else and mix it on a high speed blender. I like to have that cheese flavor in with the liquid ingredients, then I add the rest to also have the chunks of cheese.
I don't like my blue cheese dressing as tart as some people do so I have more mayo than called for. Yum.
Dang! That's the same recipe I use, except I haven't considered blending some of the cheese in, I usually leave it all chunky.
Also: the calcium chloride has turned my bad summer around. Every batch I've made using it has turned out terrific. And the mozzarella melts beautifully. I didn't think I needed it, but it certainly does help make a much nicer curd.
I've been making my own mayo, too! It's so much better than store-bought. I can make enough for what I'm doing and more fresh when I need it. How do you make your blue cheese dressing?
Sour Cream
Mayonnaise
Garlic powder
Vinegar
Black pepper
Blue cheese
I also have this trick where I put 1/3 of the blue cheese in with everything else and mix it on a high speed blender. I like to have that cheese flavor in with the liquid ingredients, then I add the rest to also have the chunks of cheese.
I don't like my blue cheese dressing as tart as some people do so I have more mayo than called for. Yum.
Dang! That's the same recipe I use, except I haven't considered blending some of the cheese in, I usually leave it all chunky.
Also: the calcium chloride has turned my bad summer around. Every batch I've made using it has turned out terrific. And the mozzarella melts beautifully. I didn't think I needed it, but it certainly does help make a much nicer curd.
Hmm...that is interesting. What was wrong that the CaCl fixed?
Yum! And you are right, no cheesecake on earth tastes as good as on made completely from scratch. I have no source for cream, and goat's milk is naturally homogenized, the cream doesn't rise to the top, like cow's milk. So, I've been making cheesecakes using chevre. Amazingly delicious and tangy without using the sour cream.THE CHEESECAKE PROJECT
Ok so, I make the best cheesecake in the universe. However, I have gotten cheesecake in various places accross the US that admit is probably just as good. Well, I don't want to share the top. But how do I improve on perfection? Well, one way is to completely make it from scratch. I going to make a cheesecake with cream cheese that I made, with sour cream that made, and with a graham cracker crust made from graham crackers that I also made.
When I started, I learned right away that I cannot make cream cheese from the cream that I buy in the store. All of it is Ultra-pasteurized. Ultra pasteurized milk will not make curds. I ended up getting my cream directly from a local farmer and pasteurized it myself. Here is the resulting cream cheese:
Yum! And you are right, no cheesecake on earth tastes as good as on made completely from scratch. I have no source for cream, and goat's milk is naturally homogenized, the cream doesn't rise to the top, like cow's milk. So, I've been making cheesecakes using chevre. Amazingly delicious and tangy without using the sour cream.THE CHEESECAKE PROJECT
Ok so, I make the best cheesecake in the universe. However, I have gotten cheesecake in various places accross the US that admit is probably just as good. Well, I don't want to share the top. But how do I improve on perfection? Well, one way is to completely make it from scratch. I going to make a cheesecake with cream cheese that I made, with sour cream that made, and with a graham cracker crust made from graham crackers that I also made.
When I started, I learned right away that I cannot make cream cheese from the cream that I buy in the store. All of it is Ultra-pasteurized. Ultra pasteurized milk will not make curds. I ended up getting my cream directly from a local farmer and pasteurized it myself. Here is the resulting cream cheese:
I've been thinking about you, and this thread, for several weeks now. I've been in production now and have several cheeses ready for waxing. Today, I'll be making my first mozzarella and will add some hot peppers to part of the batch for a bit of variety. Since this is my day off, and I'll be working on another all day project, I plan on making some gjetost using the whey from this morning's batch of cheese. My other project today is a Eastern Carolina BBQ pork butt.
Keep posting about your projects. Let us know how they turn out, and share some of your recipes.
Thanks, Lee.
Good luck! I'll be looking forward to you're success.Yum! And you are right, no cheesecake on earth tastes as good as on made completely from scratch. I have no source for cream, and goat's milk is naturally homogenized, the cream doesn't rise to the top, like cow's milk. So, I've been making cheesecakes using chevre. Amazingly delicious and tangy without using the sour cream.THE CHEESECAKE PROJECT
Ok so, I make the best cheesecake in the universe. However, I have gotten cheesecake in various places accross the US that admit is probably just as good. Well, I don't want to share the top. But how do I improve on perfection? Well, one way is to completely make it from scratch. I going to make a cheesecake with cream cheese that I made, with sour cream that made, and with a graham cracker crust made from graham crackers that I also made.
When I started, I learned right away that I cannot make cream cheese from the cream that I buy in the store. All of it is Ultra-pasteurized. Ultra pasteurized milk will not make curds. I ended up getting my cream directly from a local farmer and pasteurized it myself. Here is the resulting cream cheese:
I've been thinking about you, and this thread, for several weeks now. I've been in production now and have several cheeses ready for waxing. Today, I'll be making my first mozzarella and will add some hot peppers to part of the batch for a bit of variety. Since this is my day off, and I'll be working on another all day project, I plan on making some gjetost using the whey from this morning's batch of cheese. My other project today is a Eastern Carolina BBQ pork butt.
Keep posting about your projects. Let us know how they turn out, and share some of your recipes.
Thanks, Lee.
I'll be getting goats milk from the farmer next time I go over there. My family wants Goat Cheese ASAP.
My concerns for the cheesecake is whether or not my cream cheese has the correct fat and water percentages. The cream that the farmer gave me was very thick. I added one pint of it to a gallon of whole milk to try to get the light cream I needed. We'll see how it turns out I guess.
I had a delicious piece of 'from scratch' cheesecake this weekend at a three day party. It was perfect! Tart and sweet go together quite well.THE CHEESECAKE PROJECT
Ok so, I make the best cheesecake in the universe. However, I have gotten cheesecake in various places accross the US that admit is probably just as good. Well, I don't want to share the top. But how do I improve on perfection? Well, one way is to completely make it from scratch. I going to make a cheesecake with cream cheese that I made, with sour cream that made, and with a graham cracker crust made from graham crackers that I also made.
When I started, I learned right away that I cannot make cream cheese from the cream that I buy in the store. All of it is Ultra-pasteurized. Ultra pasteurized milk will not make curds. I ended up getting my cream directly from a local farmer and pasteurized it myself. Here is the resulting cream cheese: