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  # 2176710 11-Feb-2019 19:00
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That's pretty cool.

 

Recently I have made my own butter, then I made leek ash compound butter, last night I made Jam for the first time, from Apricots that came from otago, the size of my fist, and it's awesome. I also made my kids a dessert pizza made with a base of watermelon. 

 

Cheese is something I am interested in making.

 

 


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  # 2176728 11-Feb-2019 19:41
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floydbloke:

My success  in my first attempt at cheesemaking, it's pretty damn tasty. (Brandy included for aesthetic effect....drink responsibly.)




Wow - looks great. Would love to know more about this. Did you really just use supermarket milk, did you have to buy a culture, did it make more than one, what did you you use for a mould (form/shape - no pun intended) etc ...?

 
 
 
 


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  # 2176750 11-Feb-2019 20:30
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I can assure you, there is no culture in his house :)

 

 


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  # 2176759 11-Feb-2019 20:41
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Doritos Jalapeno Popper Flavour. Not bad at all. 

 

 


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  # 2176833 12-Feb-2019 07:13
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eracode:
floydbloke:

 

My success  in my first attempt at cheesemaking, ...

 

 

 



Wow - looks great. Would love to know more about this. Did you really just use supermarket milk, did you have to buy a culture, did it make more than one, what did you you use for a mould (form/shape - no pun intended) etc ...?

 

@eracode

 

Yes, it really is just supermarket milk.  Full-fat, pasteurised but not homogenised.

 

I used Meadowfresh silver-top because it explicitly states that it is not homogenised, whereas the Anchor version doesn’t say that.  Raw milk isn’t pasteurised (obviously 😊 ) and any residual bacteria may clash with the culture.

 

I was given the Mad Millie specialty kit for Christmas, it comes with everything you need, including culture sachets for 4kg of cheese in total (2 litres of milk makes about 300-350g of cheese), rennet (for setting) sterilising liquid, non-iodised salt, instruction/recipe book, the moulds , a ripening box, thermometer and some wrapping papers and foils.

 

https://www.madmillie.com/specialty-cheese-kit.html

 

It’s fairly expensive for what it is though at nearly $150.You could buy the ingredients and some of the other bits separately for less money I think.  E.g.  the ripening box is just an airtight plastic container, and the moulds are just plastic tubs, about 10cm tall and 10cm diameter with lots of wee holes in thee bottom and side to allow the liquid to drain.

 

The instruction book is a paper copy, I had to use an internet wayback machine to find a PDF copy (paper-recipe books tend to get scody pretty quickly in my kitchen).

 

When I first started reading up I was scratching my head on how to maintain the required constant temperatures.  The inoculation of the milk needs to be at 32⁰for about 3 hours, and the ripening at between 10⁰ and 15⁰ for up to 3 weeks.

 

I rigged up a double boiler for the inoculation, a wok with water up to temperature with an egg-poaching contraption for separation and put the pot with the milk, also at temperature in it.  Whenever the temp dropped below 31⁰ I’d put the stove on a low flame until it got back to 32.5 or so.

 

For the ripening I put the box in a chilla-bag with a couple of slickas and replaced those twice a day. I kept it in the bathroom which doesn’t get direct sunlight and the ambient temperature tends to be in the low 20s during summer.  This kept the temp inside the chilla bag between the required 10 and 15.  I intend to build a  thermostat-controlled  Peltier based chiller box in the near future.

 

 





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  # 2177116 12-Feb-2019 12:27
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networkn:

 

I can assure you, there is no culture in his house :)

 

 

 

 

I've got some yogurt in the fridge.





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  # 2177132 12-Feb-2019 13:14
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floydbloke:

 

networkn:

 

I can assure you, there is no culture in his house :)

 

 

 

 

I've got some yogurt in the fridge.

 

 

I sincerely apologise.

 

I retract my prior claim! :) 

 

 


 
 
 
 


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  # 2177290 12-Feb-2019 19:01
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The perils of shopping for clothes on Ali Express:

 

 

Story behind this, on TM listing.

 

 

 

 

 

 


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  # 2177293 12-Feb-2019 19:05
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floydbloke:

 

My success  in my first attempt at cheesemaking, it's pretty damn tasty. (Brandy included for aesthetic effect....drink responsibly.)

 

 

Bravo!  That's almost unbelievable - fantastic.


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  # 2177372 12-Feb-2019 21:38
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eracode:
floydbloke:

 

networkn: Why does that make you smile? I did as well

 

 

 

Because I like value for money.  They pay good dividends twice a year and are worth about 70% more now than when they first went public.

 



Correct - same goes for Meridian.

 

These three (Mercury, Meridian and Genesis) just keep powering on:

 

https://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=12203227

 

 


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  # 2177468 13-Feb-2019 09:15
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eracode: 

 


Wow - looks great. Would love to know more about this. Did you really just use supermarket milk, did you have to buy a culture, did it make more than one, what did you you use for a mould (form/shape - no pun intended) etc ...?

 

I also took some photos while I made it...

 





The first 5 days after the weekend are the hardest.


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  # 2177476 13-Feb-2019 09:34
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floydbloke:

eracode: 



Wow - looks great. Would love to know more about this. Did you really just use supermarket milk, did you have to buy a culture, did it make more than one, what did you you use for a mould (form/shape - no pun intended) etc ...?


I also took some photos while I made it...




Great stuff!

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  # 2186120 24-Feb-2019 05:43
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Self build CNC router went into Service today. Quite promising.





No backup, no pity. Anyway, RAID isn't one.


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  # 2186159 24-Feb-2019 09:24
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floydbloke:

eracode: 



Wow - looks great. Would love to know more about this. Did you really just use supermarket milk, did you have to buy a culture, did it make more than one, what did you you use for a mould (form/shape - no pun intended) etc ...?


I also took some photos while I made it...




With your time at $100/hour, what was the per kilo cost of the cheese?





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  # 2186160 24-Feb-2019 09:26
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On a cheese related note, I bought some 24 month aged Comté from our local cheesemonger the other day. Absolutely fabulous.





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