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Joined 2 years ago
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Cake day: June 30th, 2023

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  • Yogurt is super easy to make with any (dairy) milk.

    There are some cheeses that are better with unpasteurized milk, but it still works with pasteurized milk. I think most cheeses made with unpasteurized milk are just done that way because the pasteurization is an unnecessary step. Cheeses that are aged long enough have the pathogens die off. In the US, that threshold is 60 days. In the EU, tradition is deemed more important than safety, so there is no waiting period. https://pmc.ncbi.nlm.nih.gov/articles/PMC12146498/#fsn370409-bib-0006

    Homogenization is a challenge for curd formation with some cheeses, but you can counteract it with some extra calcium chloride.

    It’s common to add cream to milk to boost the fat content for some cheeses.

    You wouldn’t make rennet-based cheeses of the leftovers from a jug of milk, though, cause that’s not enough bang for your buck. I just make what’s essentially like a ricotta. All you have to do is heat it up, and add a little bit of distilled vinegar or lemon juice which cuddles it, and then you strain it through cheesecloth.



  • Until you do like step one of taking an appliance apart, and realize that the real manual is marked “for technician use only”, and it’s hidden inside of the appliance.

    My washer and dryer both have good manuals complete with circuit diagrams under the top once i take a few screws out. My chest freezer has one taped up under the hatch where the compresser sits. My refrigerator has one hidden in the door hinge.