themalfoydairy.blogspot.com

The Malfoy Dairy

Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

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The Malfoy Dairy | themalfoydairy.blogspot.com Reviews

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Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

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1 the malfoy dairy

2 posted by karelia

3 1 comments

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6 share to twitter

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9 cultures

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The Malfoy Dairy | themalfoydairy.blogspot.com Reviews

https://themalfoydairy.blogspot.com

Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

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themalfoydairy.blogspot.com

1

The Malfoy Dairy: Making Cheese - The Basics

http://themalfoydairy.blogspot.com/2010/07/making-cheese-basics.html

Where milk receives the attention it deserves. It's all about cheese. Wednesday, July 21, 2010. Making Cheese - The Basics. The most important aspect about cheesemaking is a clean kitchen, with absolutely no traces of washing-up liquid or any other chemical cleaners. Rinse your pot after you wash it thoroughly to ensure there are no traces. Rinse your ladle if you use one. Boil your cheesecloth before use. Let's start with the simplest of all: paneer, also known as queso blanco. Making Cheese - The Basics.

2

The Malfoy Dairy: July 2010

http://themalfoydairy.blogspot.com/2010_07_01_archive.html

Where milk receives the attention it deserves. It's all about cheese. Sunday, July 25, 2010. Many cheese recipes call for a culture or two as well as rennet. Making rennet at home is pretty much out of the question, unless you keep cows or goats for meat and have ready access to their stomach lining. Cultures, on the other hand, can be made at home. German cheeses often use a dairy product called Dickmilch. Thursday, July 22, 2010. If you have access to raw milk, use the following recipe:. Refrigerate on...

3

The Malfoy Dairy: Books

http://themalfoydairy.blogspot.com/p/books.html

Where milk receives the attention it deserves. It's all about cheese. I will add more books as I find them. A must-have for any aspiring cheesemaker is Home Cheese Making: Recipes for 75 Delicious Cheeses. Ricki Carroll, Queen of Cheese, shows in detail and easy to read steps how to transform milk into cheese, including soft cheese, medium-hard cheese, blue cheese, hard cheese, yogurt cheese. The book also contains an informative section about cultures, additives, colourings, aging cheese, and more.

4

The Malfoy Dairy: Cheesing adventures in pictures and a book rec

http://themalfoydairy.blogspot.com/2010/08/cheesing-adventures-in-pictures-and.html

Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

5

The Malfoy Dairy: August 2010

http://themalfoydairy.blogspot.com/2010_08_01_archive.html

Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

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The Malfoy Dairy

Where milk receives the attention it deserves. It's all about cheese. Sunday, August 8, 2010. Cheesing adventures in pictures and a book rec. I actually remembered to take pictures of the important parts of making paneer:. The milk has the right temperature, the vinegar has just been added, and now the milk curdles. This is how the curds look. The whey is dripping. And now the rest of the whey is being pressed out so the cheese doesn't crumble when cooked. And here, manchego and feta are drying:. And it'...

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