New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
xtsho
Well-Known Member
It's been a busy day.
Made bread, tofu, and mozzarella. I keep thinking about buying a real tofu press but my DIY one seems to work. Once I trim the edges it's a nice rectangular block. The scraps go into hot and sour soup.
My first time making mozzarella. It's nothing gourmet and I only used 2 ingredients. Milk and vinegar. No rennet. I've had better but this is pretty damn good for using a half gallon of milk and some white vinegar. I've been looking into making other cheeses like sharp cheddar, parmesan, etc. For those I'll need additional ingredients and I need to source some raw milk. I have a wine cooler I can use for aging.
Made bread, tofu, and mozzarella. I keep thinking about buying a real tofu press but my DIY one seems to work. Once I trim the edges it's a nice rectangular block. The scraps go into hot and sour soup.
My first time making mozzarella. It's nothing gourmet and I only used 2 ingredients. Milk and vinegar. No rennet. I've had better but this is pretty damn good for using a half gallon of milk and some white vinegar. I've been looking into making other cheeses like sharp cheddar, parmesan, etc. For those I'll need additional ingredients and I need to source some raw milk. I have a wine cooler I can use for aging.
drsaltzman
Well-Known Member
They all look good.It's been a busy day.
Made bread, tofu, and mozzarella. I keep thinking about buying a real tofu press but my DIY one seems to work. Once I trim the edges it's a nice rectangular block. The scraps go into hot and sour soup.
My first time making mozzarella. It's nothing gourmet and I only used 2 ingredients. Milk and vinegar. No rennet. I've had better but this is pretty damn good for using a half gallon of milk and some white vinegar. I've been looking into making other cheeses like sharp cheddar, parmesan, etc. For those I'll need additional ingredients and I need to source some raw milk. I have a wine cooler I can use for aging.
The tofu is legit.
drsaltzman
Well-Known Member
Maki and Nigiri ...
drsaltzman
Well-Known Member
And a vegetarian Thai Red Curry Stew ...
xtsho
Well-Known Member
Did you make that?
xtsho
Well-Known Member
I didn't mold it. You stretch mozzarella. And then form it with your hands. I definitely need more experience.
DarkWeb
Well-Known Member
I've used this site a bunch.
New England Cheesemaking Supply Company | Cheese Making
Find home cheese making supplies, recipes, articles and more. We're here to help you make cheese and have fun along the whey. Learn more about making cheese!
cheesemaking.com
raratt
Well-Known Member
Stop it, nothing in my fridge is safe from being eaten right now.
solakani
Well-Known Member
Yes! Tossed salad
Sea Bass and grilled asparagus. I'm still so stuffed I couldn't eat another bite. @Tangerine_ they had Oyster Bay Sauv Blanc so I ordered some. It was a very good wine!
drsaltzman
Well-Known Member
Yessir.
And I ate that sh!t too.
Last edited:
drsaltzman
Well-Known Member
Eye catching. Bright. Colorful.
The plate that is.
solakani
Well-Known Member
xtsho
Well-Known Member
Well it looks beautiful.
