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  1. Hockeydudde

    First mozzarella attempt

    I'm not sure I'm much help here. Quick mozzarella still has 100% of the original lactose and no "good buggies" introduced. Being so moist, the water activity is high. Spoilage and pathogens have no competition. I don't think this comes down to the "if it smells good" test. I think it comes...
  2. Hockeydudde

    First mozzarella attempt

    I'm going to retract this statement. This did work great for the winter when the "cellar" was heated by a small seedling mat. Now that it's warming up and the cooler is coming on, the water tray does not keep up, I think the cooler just extracts too much moisture. I'm going to set up an inkbird...
  3. Hockeydudde

    Show me your poor man's Cambro. What do you rest your meats in?

    I tend to rest my meat in a MES smoker. Bought it a few years ago because I was planning to mod it with a mailbox and cold smoker. Never got around to that, but it does hold temp and can be set as low as you could want it. You can also add water if you want higher humidity.
  4. Hockeydudde

    Trying out the "True Dry" vs vac sealed dry bacon

    I personally like hot finish because not having to handle raw pork first thing in the morning is really nice. Also being able to snack on it is a huge plus as well. I really like to just eat the hot smoked bacon out of the fridge.
  5. Hockeydudde

    Traditional mozzarella

    Thanks all! We finished the one tied in a knot. That one I stretched about 5 times more than the others. Texture was drier, but SUPER stringy. I was able to pull shreds off as thin as a piece of paper. Cheese making is a rabbit hole, with many many learning curves along the was down, lol. But...
  6. Hockeydudde

    Pickled asparagus

    Awesome! I will try it. They have such great fresh texture, but was afraid of then going slimy.
  7. Hockeydudde

    Pickled asparagus

    Watching! Also curious if anyone does a fermented pickle on asparagus!
  8. Hockeydudde

    Time to try Sauerkraut

    What's you ghost pepper per cabbage ratio? Approximately.
  9. Hockeydudde

    Fasting

    I did a 48 hour day for holy week, first time for me. My stomach is hurting thinking about it. It was an intense and very fruitful experience for me. Prayers for your strength to push through and that it helps resolve your issues.
  10. Hockeydudde

    Time to try Sauerkraut

    We love making purple kraut! The color is pH indicator, so you can visually monitor progress. Also makes eating fun and science-y for the kids. Did you know eggs and paper plates are basic? Put it on either and they turn blue!
  11. Hockeydudde

    Time to try Sauerkraut

    Never tried this, but we do like to include fresh produce from our garden that came out the ground when we have it, washed only with water. Garlic onion or carrot. Just enough to provide some local culture, unless it actually belongs in the recipe. Might be in our heads because we want to like...
  12. Hockeydudde

    Traditional mozzarella

    Thanks! Yeah, was happy with the melting and browning. If say it had decent stretch, not oooy-gooey, but good enough. I was happy.
  13. Hockeydudde

    Traditional mozzarella

    Just sampled some from the fridge. Texture was very soft and moist with the classic flaky/string texture. Wife made gluten free pizzas for dinner. Mushroom, bell pepper, onions, mozzarella and home canned tomatoes sauce.
  14. Hockeydudde

    Traditional mozzarella

    Thanks all! It's certainly not for everyone, but I find it good practice monitoring acid development. And it's nice not to wait 4 months to know if you screwed it up or not, lol.
  15. Hockeydudde

    Traditional mozzarella

    Inspired by @jcam222 , I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site: https://dairyfoodsconsulting.com/resources-1/ The recipes are for huge batches, but they provide the most pH targets of any recipes I've...
  16. Hockeydudde

    First mozzarella attempt

    I have as many successes as failures, so take it for what is worth, but I have an upright fridge/freezer on an ink bird temp control. For humidity, I have those humidity beads they sell for humidors. I make about 5 lb cheese once a week and it stays 75 - 85 % pretty good. If it goes low, I add...
  17. Hockeydudde

    First mozzarella attempt

    Your whey is nice and clear, you got a good set. But your curd still fell apart some. I suggest trying a different milk source as your next step. If you get fresh milk, you shouldn't need the additional calcium. Good progress!
  18. Hockeydudde

    French Chaource - great beginners cheese, only takes two weeks

    I've been looking for quickly ready cheese that have a little more character than a queso fresco. Saw this suggested at the bottom of @jcam222 mozzarella thread. I recently tried aging something similar, but made with no renet and 48 hour ripening. Very sour and never dried enough, they were a...
  19. Hockeydudde

    First mozzarella attempt

    This made me want to make mozzarella, lol. Was reading my books and in one it says trying to stretch before it's ready will make the cheese hard and grainy. This might be the "split" you describe. When checking if it'll stretch, leave most of it alone and try only a small piece to prevent over...
  20. Hockeydudde

    First mozzarella attempt

    I'm only a little help. I make allot of cheese, but only mozz a few times. I'm not familiar with Al s method, if you post a link that'll help. I'm assuming this was a 30 minute type recipe with added acid. if you got a clean break in the correct amount of time, don't add more rennet. To much...
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