I have successfully made my own cheese. Can global domination be far behind?

[Shakespeare]

I think not.

:woohoo:

[bicentennial_baby]

1. I still haven't done it!

I have the book and everything. They sell rennet at a store in town, I'm just lazy as fuck.

What'd you make?

[Shakespeare]

2. Mozza-fookin'-rella.

Came out a little firmer than I wanted, but it'll grate just fine for homemade pizza tonight, and I've checked the troubleshooting in the book to figure out what I need to tweak. For my first attempt, I'm pretty happy. Oh, and it tastes really good! I can't wait to make it again (and again) so I can get the hang of it.

But this morning, I was all like "....OMG...I made CHEESE!" :7

I'm in the middle of making strawberry jam right now (gotta finish before the Oscars start), and I already made bread. I'll post a thread with pics of everything in C&B later today.

:hi: :loveya:

[Silver Swan]

3. I made some cheese

back in 1973.

It was pretty good, but I never tried it again.

With the price of cheese now, maybe I should.

[RedCloud]

4. And I make tofu from scratch...

The unholy alliance continues...

[harmonicon]

5. no way

how is that possible?! I thought that tofu only came already sealed and refrigerated from the tofu gods.

[buzzycrumbhunger]

19. I make tofu, too

Just last night, actually (some kick-arse lasagne happening).

Even better, someone here turned me on to a site with instructions for making ginger brew and my first batch was a rousing success. I'm disgusted to realize I've been paying almost $5 for a FOUR-pack of Reed's when it costs a fraction of that to make (maybe $3 worth of ingredients for ten 16 oz bottles).

I don't do dairy well, but I could see myself suffering for the sake of some dangerously sharp cheddar.

[surrealAmerican]

21. I don't know, the really sharp stuff ...

... is usually aged for three years or more. That's more patience than I have.

[nickgutierrez]

6. I think I have a potential fly in the ointment, as far as global domination goes:

How do you intend to poison the people who don't like cheese?

:hide:

[DarkTirade]

7. On purpose, or did you just forget a carton of milk in the back of the fridge?

[Shakespeare]

8. Very much on purpose. Posted some pics..

....in Cooking & Baking here:

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x57852

[DarkTirade]

14. Nifty. I have to say, despite my love of making stuff that's something I never really

considered making myself. :)

[Lost in CT]

9. Don't look now... I moved your Cheese. nt

[HarukaTheTrophyWife]

10. And, you did it drunk

:hide:

[Shakespeare]

11. I swear, it was just ONE of those weird Ukranian porters.

More than one, and I wouldn't have been able to make anything, let along the mozz. :P

[HarukaTheTrophyWife]

12. That's what you get for drinking Chernobyl beer

[blogslut]

13. Noice

I like to make simple vinegar cheeses. Haven't done the firmer kind because I'm too lazy. I'd like to someday. :)

[rcrush]

15. Human cheese?

Good lord what have you done?

[Brother Buzz]

16. I successfully make my own wines - Come, we have pleasant business to discuss

[seaker]

17. You are correct.

Well done:party:

[TommyO]

18. I really need to find out how to do this

I know the information is out there, I just need to find it!

[LynneSin]

20. I made Mash Potatoes from scratch last night

never did that before. It was from my Cooking Light cookbook and bacon & cheese in it (although mind you health B&C)

[Redstone]

22. Send me a sample, and I'll let you know.

Redstone