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Homemade Mozzarella Cheese - Page 2

post #21 of 38
Thread Starter 

Honestly, it is soooo easy! Trust me on this one!

post #22 of 38
Never trust a squirrel they will take your nuts!
post #23 of 38

Great looking cheese squirrel. You get

post #24 of 38
Quote:
Originally Posted by bmudd14474 View Post

Never trust a squirrel they will take your nuts!


I can't argue with that logic!

post #25 of 38

So is this what it looks like outside your front door? First the Axe now light sabers?

orig[1].jpg

post #26 of 38
Thread Starter 

LOL Gary! I love that picture. May the force be with you!

 

Speaking of the "force" I just ate a whole bag of boiled peanuts and I am sharing the "force" with my kitty cat. She is not amused.

 

IMG_7015bb.jpg

post #27 of 38

My wife and mother in law are making a double batch tomorrow. I can't wait! I am hopefully going to get to smoke some as well. Looks great!

post #28 of 38

I saw a recipe on the telly where they made it without the rennet.  they used ''sour salt''  [citric acid]  I believe it was on Mexico, one plate at a time..

  thanx for the post and I am gonna do it soon..   Hemi.

post #29 of 38
Thread Starter 

Hemi - I use citric acid in mine, but it just doesn't firm up enough. Some people have a problem with rennet, but it is such a small amount it really doesn't bother me. If you try it with the citric acid by itself let us know how it works out!

post #30 of 38

Nicely done, Squirrel-girl!! ::applause::

 

You make it look easy...

post #31 of 38

Great Job Squirrel, I was just talking about doing some cheese today.. this must be an omen, or something.

post #32 of 38
Quote:
Originally Posted by Squirrel View Post

Hemi - I use citric acid in mine, but it just doesn't firm up enough. Some people have a problem with rennet, but it is such a small amount it really doesn't bother me. If you try it with the citric acid by itself let us know how it works out!



I just thought I would mention it for the folks that it WOULD bother.. BUTT on second thought, We are all members of a forum that trades ''secrets''

on how to best prepare and smoke pieces of cow and pigs and so forth.The thought of useing that product to make a better product just makes

sense.   Thanks for the fine post.. 

post #33 of 38

 Squirrel, you are a great teacher!  If you were using the lipase, would it go in at the same time as the salt? thanks for taking the time to post such thorough and super quality information and instructions in everything you post.  You rule! or should I say, Reign??

post #34 of 38

Uh Oh,

Now we're gonna see a squirrel "teacher"??

 

They're absolutely right about you Cheryl, but I want to see the squirrel with a mortar board hat on, and glasses, and a ruler in it's paw !

 

Take your time---I know you're busy!

 

 

Bear

post #35 of 38

Hey squirrel,

Here's a guy dressed like a teacher.

See what's gonna happen to him!

 

http://www.youtube.com/watch?v=xxYBz8sjUWg

 

 

Bear

post #36 of 38
Quote:
Originally Posted by bmudd14474 View Post

Never trust a squirrel they will take your nuts!



 

 

post #37 of 38
Thread Starter 

Barbe Queen - The lipase would go in at the same time the citric acid goes in. At the beginning.

 

 

post #38 of 38
Thread Starter 

Bear and meateater are sick puppies. Just sayin'.

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