Greetings Earthlings

[rich]

My name is rich (yes that's my real name). I live in Tn but hail originally from Detroit, MI. I've been brewing for about 12 years, but have only been making great beer for about 2 years.

By trade I am a Network/Server Admin with a touch of programming. I am a multi-instrumental musician, trained chef, and a book worm first and formost.

When I'm not brewing, I grow my own herbs, garlic and onions as well as the standard vegetable garden. I also make homemade cheese (new hobby) sauerkraut, and bread.

Basically I am a bit hyperactive.

[Lufah]

Welcome to the forum. I also grow big garden every year. Hows the cheese making going? I have been thinking of trying that. It's mostly just time constraints with me.

Travis

[rich]

I've successfully made all kinds of fresh cheeses, i.e., paneer, mozzerella, cottage cheese. I have two wheels of Monterey Jack aging in the fidge. My first attemt at a hard cheese. We'll find out about April.

[Homegrown Hops]

welcome rich , I too am a fan of homemade cheese. I have only made fresh mozzarella so far but I plan to make some hard cheese in th enear future.

[linuxelf]

The only cheese I've ever made (intentionally...) is ricotta. It's easy to make, and it's much better than you can get in any store. I'd like to try my hand at making mozzerella.

[George]

The only cheese I've ever made (intentionally...) is ricotta. It's easy to make, and it's much better than you can get in any store. I'd like to try my hand at making mozzerella.

How do you make ricotta without making another cheese first? I was under the impression that ricotta was made from the whey left over from cheesemaking.

I've wanted to try my hand at cheese for a while, but haven't gotten to it yet.

[linuxelf]

The only way I know is the way my grandmother taught me. She came from a small villiage in Southern Italy called Viggiano, and she said this was the way everyone made it.

First, bring milk to a boil. When I make it, I do a whole gallon of milk, half gallon at a time. She would make it in a large pot on the stove, but since I have a microwave, and a large enough microwave safe bowl, I do it there. Put half gallon of milk in the bowl and bring it to a boil. When it's boiling, remove it and put in 1/3 cup vinnegar. Let it cool with the vinnegar in it, and it curdles. Strain through a cheese cloth and do the other half gallon.

[George]

The only way I know is the way my grandmother taught me. She came from a small villiage in Southern Italy called Viggiano, and she said this was the way everyone made it.

First, bring milk to a boil. When I make it, I do a whole gallon of milk, half gallon at a time. She would make it in a large pot on the stove, but since I have a microwave, and a large enough microwave safe bowl, I do it there. Put half gallon of milk in the bowl and bring it to a boil. When it's boiling, remove it and put in 1/3 cup vinnegar. Let it cool with the vinnegar in it, and it curdles. Strain through a cheese cloth and do the other half gallon.

Ah, cool. I guess I have done that - without knowing it was riccotta - when making carbonara sauce.