It is Saturday morning and I just finished baking two French batards. They were supposed to be baguettes but my dough was too tight and I couldn’t stretch it out enough to make baguettes.
I think I’ll finally try making fresh mozzarella cheese today. I’ve long wanted to try this and my aunt’s sister Jan gave me some citric acid and rennet during my last visit to the US. My friend Ken, a retired American with the dream of having a small goat farm and making goat’s milk cheese up in the provinces of Thailand, will come over and give me some assistance. We’ll see if this doesn’t just ruin his dream entirely!
Stay tuned for the results…
I learned a new word today – batard. Have fun with the cheese making! I can’t wait to see the results.
i made macarons today again.
and lime buttercream.
@Made2Order – My, aren’t you productive!
I love mozarella! :DI just wanted to let you know, I got here from Zakiah’s page. Your comment was brill. 🙂
@OhItWontBeForever – Oh, thank you. Yes, I’ve seen you on her page. Glad you stopped by.
I learned a new (same) word too! hahaGood luck! Btw, I think this might be your first post without a photo? If not, then at least in a long, long, long time.
Cheese!!! (wiggles fingers in imitation of Wallace) I can’t wait for the results. Hope it is a success. Cheese and fresh baked bread *sigh* are heavenly.
ahh i can’t wait! i’ve made mozzarella from curd/acid before but i never got to use rennet or anything like that!
wow, ambitious! i’m very curious how your cheese turns out!
Is there any limit to your cullinary expertise?? That too Mozarella cheese. wow!
@Dezinerdreams – Yeah, it has been a while since I just wrote. I should try it more often.@ZSA_MD – Based on how the cheese turned out, it seems there is a limit! Ha ha…@iskrak – Really? You can make it without rennet?@kunhuo42 – @murisopsis – @TheCheshireGrins – @ElusiveWords – I’ll try to get the pictures and write-up done before the end of Sunday. Stay tuned.
Oh ❤ to your experiments and trials! Sound perfect!:)
@karen_lynn – I’m glad you enjoy them. Tune back in shortly and I’ll have the results posted…
awesome. home made cheese and baked bread. yum…
@iskrak – i made it at home once before -i just made basic paneer cheese and used that as curd, it took a day cause i had to let the milk solids drain in the fridge overnight– i poured the liquid/solids through a cheesecloth so that retained all the solids, i think that’s what you could have done (rather than use a strainer~). then i tied the cheesecloth up, put it in a container, pressed it down with something heavy, let the liquids drain over night, and had the curd the next day!
Yay!!! Have fun!
@iskrak – Sounds like a good suggestion, thanks.@yang1815 – Thank you, I will.