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You guys were talking about how easy it is to make Ricotta earlier. I made some out of stuff I had lying around. 1 cup half&half milk, 1 tbsp lemon juice, 1/8 tsp salt. Microwave for 2:30, stir, strain through two paper towels in a colander. My first cheese! Thanks!
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Feb 21, 2015 04:40
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| # ¿ Apr 29, 2024 03:07 |
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yes posted:Was it actually good though? I'm extremely wary of cheeses aged past five years because they generally end up tasting like barf. Barf in a good way, or in a bad way?
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Aug 27, 2015 22:21
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I tried really hard to like Limburger, I bought some really nice rye bread, nice mustard, cooked up some onions... The smell didn't bother me, I just couldn't enjoy the taste.
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Oct 12, 2015 06:49
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In the meantime, the cheese store near me went out of business and never got around to ordering Epoisses for me. I guess I've gotta get on that again.
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Aug 21, 2016 00:55
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yes posted:I'm no bitch, and I don't care for Limburger. I've tried well over a thousand different cheeses and I find Limburger to be a pedestrian, gimmicky mess that's often severely overripe and inedibly ammoniated. Even young, it's not very good. I'm just satisfied that I made a proper, good-faith effort to enjoy it.
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Aug 23, 2016 00:47
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Edit: I'm just gonna re-read the conversation before I decide if I want to talk about anything other than Cheese.
Dr. Arbitrary fucked around with this message at 16:29 on Aug 23, 2016 |
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Aug 23, 2016 16:26
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| # ¿ Apr 29, 2024 03:07 |
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I think it depends on the type of cheese, but I tried a recipe that worked great with regular pasteurized cow milk, and totally failed with ultra pasteurized goat milk. Regular milk gave me a nice curd mass. The ultra pasteurized milk gave me lemon flavored milk.
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Apr 21, 2017 19:12
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