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Thread: Cheese

  1. #1
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    Cheese

    So I joined up to the Russian Facebook called VK thing to see if there were any pattaya based russian sluts on there. Yep - I am being brutally honest. Anyway, the answer was no, although the in Russia there are loads with very little care about showing all god gave them on their profiles... but thats a different story.

    One thing I stumbled upon was a cheese recipe which I think looks a bit like mozzarella, or if left longer, but I am not sure.



    2 ingredients. Pop 2-3 tablespoons of the small pot into the big bottle of milk. Shake and leave.



    Next, pour through 2 layers of gauze



    next day - curds, basically, which the Russians seems to eat




    How to Make Fresh Lactic Cheese

    It seems that the lactic acid approach is where all the blooming marvelous frensh smelly cheese come from.

    Necron - give it a go.
    Originally Posted by bsnub "No wonder I drive a tesla"

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    Its delicious, been making this for a while now.

    The Germans call it Quark.

    Legend has it that it tastes even better if strained through a virgins panties.

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    Quote Originally Posted by taxexile
    Legend has it that it tastes even better if strained through a virgins panties.
    This is Thailand.

    No hab. Out of stock.
    Last edited by withnallstoke; 22-07-2014 at 02:58 PM.

  4. #4
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    Would if I could find the culture.

    Does it get any further than that? Like to an actual hard set stage?

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    Quote Originally Posted by pseudolus
    but thats a different story.
    Fook the cheese...Let's be 'avin the story!

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    Quote Originally Posted by Necron99
    Would if I could find the culture.
    They sell it in Makro, and I think I have seen it in Big C as well. I nearly bought it once thinking it was natural yogurt but realised my mistake, and put it back. Now you know, you can keep an eye out.


    Quote Originally Posted by Necron99
    Does it get any further than that? Like to an actual hard set stage?
    From what I can tell the curds it make will not take a pressing - too weak. Need to be strained to get the whey out of placed into moulds and let gravity along do it. Creamy smooth cheese seems to be the order of the day.

    I guess that you could wax the cheese and ripen it that way - no idea how to get that scrummy white fluffy mold on the outside like Brie and Camembert.

    I'm thinking mix some garlic and herbs through it, and eat within a few days.

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    The mold should take naturally, but fuck knows what would latch onto it here.......
    You could buy a brie and prime it with some scrapings?

    If you can get rennet and citric acid you can make mozzarella in about 30 minutes, that would be my preference.

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    Quote Originally Posted by Necron99 View Post
    The mold should take naturally, but fuck knows what would latch onto it here.......
    You could buy a brie and prime it with some scrapings?

    If you can get rennet and citric acid you can make mozzarella in about 30 minutes, that would be my preference.
    Me too. But I can never remember to order rennet as its not something I see around the shops. I'mm gonna try this out this weekend and see what happens.

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    Quote Originally Posted by withnallstoke View Post
    Quote Originally Posted by taxexile
    Legend has it that it tastes even better if strained through a virgins panties.
    This is Thailand.

    No hab. Out of stock.
    Finding them upcountry is not much of a chore...

  10. #10
    Pronce. PH said so AGAIN!
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    Quote Originally Posted by Necron99
    Does it get any further than that? Like to an actual hard set stage?
    It'll turn into Arabic jameed which is nasty stuff and hard enough to drive nails into wood:

    Jameed (Arabic: جميد, literally "hardened") is an Arab food consisting of hard dry laban made from ewe or goat's milk.[1] Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the jameed is dry to the core because any dampness can spoil the preservation process. It is also often referred to as "rock cheese".

    https://en.wikipedia.org/wiki/Jameed


    Quote Originally Posted by pseudolus
    I'mm gonna try this out this weekend and see what happens.
    You can speed things up and get a creamier result by using milk powder instead of fresh and doubling the ratio of powder to water. Simmer it carefully because it will stick easily to the pot and then let it cool down to room temp. Throw in a few spoons or a whole cup of natural yoghurt and leave it out over night or a bit longer for the bacteria to work their magic then hang it in a pillow case to drain over a bucket or something in the fridge for a while and after some seasoning you'll get something approaching mascarpone or even boursin.
    bibo ergo sum
    If you hear the thunder be happy - the lightening missed.
    This time.

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    Quote Originally Posted by Necron99 View Post
    The mold should take naturally, but fuck knows what would latch onto it here.......
    You could buy a brie and prime it with some scrapings?

    If you can get rennet and citric acid you can make mozzarella in about 30 minutes, that would be my preference.
    Just thinking the same....
    The simple [but yet complex] process of producing a quality mozz is quite similar.

    Time measurement and technique differ though.

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    Quote Originally Posted by pseudolus View Post
    2 ingredients. Pop 2-3 tablespoons of the small pot into the big bottle of milk. Shake and leave.
    How long should you leave it?

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    One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero

    English | 2014 | ISBN: 0761177485 | 272 pages | PDF | 80 MB

    It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.

    In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

    Go get it here... kaaskoppen!

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    Quote Originally Posted by pseudolus
    to see if there were any pattaya based russian sluts on there. Yep - I am being brutally honest. Anyway, the answer was no, although the in Russia there are loads with very little care about showing all god gave them on their profiles.
    but you posted pics of cheese FFS!

  15. #15
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    I believe the romantic purist [cheese makers] might scoff at the ideal of creating an "instant" cheese...

    An hour or two, indeed.

  16. #16
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    Looks good that.

    But I'll probably err on the side of walking two minutes to my local shop and buying a lump of stilton for a quid.

  17. #17
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    Quote Originally Posted by pseudolus View Post
    So I joined up to the Russian Facebook called VK thing to see if there were any pattaya based russian sluts on there. Yep - I am being brutally honest. .
    If you want to find a Russian woman in Pattaya, why not go to Pattaya and look for one, rather than going to a cheese making website?

  18. #18
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    Quote Originally Posted by somtamslap View Post
    Looks good that.

    But I'll probably err on the side of walking two minutes to my local shop and buying a lump of stilton for a quid.
    Having ate the offending matter in the Mother land. No, no, no. It smells like fetid wet socks and tastes like crumbly, tasteless, unfinished poor mans cheese.

  19. #19
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    Quote Originally Posted by rebbu View Post
    Quote Originally Posted by somtamslap View Post
    Looks good that.

    But I'll probably err on the side of walking two minutes to my local shop and buying a lump of stilton for a quid.
    Having ate the offending matter in the Mother land. No, no, no. It smells like fetid wet socks and tastes like crumbly, tasteless, unfinished poor mans cheese.
    Poor man's cheese.
    That'll work nicely with this crowd.

  20. #20
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    Quote Originally Posted by Fluke View Post
    Quote Originally Posted by pseudolus View Post
    So I joined up to the Russian Facebook called VK thing to see if there were any pattaya based russian sluts on there. Yep - I am being brutally honest. .
    If you want to find a Russian woman in Pattaya, why not go to Pattaya and look for one, rather than going to a cheese making website?
    I found they tend to price their self well out of the market in Pattaya,shame really as you can miss a bit of European fanny in Thailand!

  21. #21
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    Flake and Dave - this is about cheese not about your trolling (flake) or your hooking (Dave).


    Anyway



    30 minutes mozzarella

    Looks decent...but uses rennet.

  22. #22
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    Yes sorry Pseudo looks very interesting but honestly would do as Slap said in his post,here or in Thailand.

    I thought you being brutally honest about Russian based tarts in Pattaya in the O.P would allow some other views.

  23. #23
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    Why not just go to cheese shop?


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    Cheese constipates...

  25. #25
    Gohills flip-flops wearer
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    Quote Originally Posted by thaimeme
    Cheese constipates..
    You are supposed to eat it Jeff, not shove it up ...................

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