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Old 11-09-2017, 10:01 PM   #101
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I made 2 more motz recipes, string cheese turned out really good. Rich, opaque, white, tender, delicious.
And 2 gruyeres, 3 and 4 with imprints.



The end of 2017 is approaching and I only have a batch of cheddar curds on the agenda before the end of the year. Happy Cheesing people.
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Old 11-10-2017, 11:55 AM   #102
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Neato!
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Old 12-24-2017, 09:25 PM   #103
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The year is coming to an end.
1. Merry Christmas to everyone. Enjoy the miracles happening around you.

2. I made 64 batches of cheese, most were 4 lbs each. I made 24 kinds. It was quite an adventure. I was actually surprised there weren't people that liked to cook that also liked to make cheese.

Here is one of the best cheese sauce recipes I learned. 2 T. sodium citrate, 1 and 1/2 cups chicken broth, 1.25 lbs of cheddar cheese. This is good for dipping, for nachos (add some peppers), and for mac and cheese.

Our Christmas and holiday food will feature lots of cheese, I knew you'd guess that. Fondue with 3 kinds of swiss. Mac and Cheese. Artichoke Spinach dip with parmesan. Cheese and sausage trays. Shrimp alfredo and a salad with blue cheese! We spread this out over 10 days, as there is only so much cheese a person can enjoy!

Dh bought me my first cheese book, David Ashers, The Art of Natural Cheesemaking. I'm thrilled, so much information on natural cheese making, making your own cultures or rennets and some of the most basic cheeses. Anyone can do it.

If anyone takes up cheese making and wants to PM me, have at it. I'm sure I'll continue to enjoy it. I'll check back on the cheese area of the forum from time to time.

Merry Cheesy Christmas to everyone. :) Bliss
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Old 12-25-2017, 01:14 PM   #104
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Merry Xmas to you too Bliss. I have really enjoyed following along on your cheese making adventure. I hope you will keep us up to date.
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