Has anyone heard from empressof all?

[eleny]

The last post I found was when she was getting ready for her surgery.

I hope she's doing okay.

[eleny]

1. Wouldn't you know it - I just found a reply from her here in the forum - posted today

Nice!!!

[The empressof all]

2. Thanks for thinking of me

I had a minor complication and my surgery got delayed for more testing. Right now I have the all clear to proceed so the surgery will be on Feb 10th or 24th.... I was really scared and sick for a few days there and thought that something was seriously wrong. I'd get into details but I'd have to lock it as a bodily function thread...But you could just imagine....:rofl:

[eleny]

3. A "bodily function thread"?

[tigereye]

5. hope things go well for you!

Glad you are feeling better.

[Phentex]

4. Empress..don't you make cheese?

or do I have you confused with someone else? I want to make my own mozzarella and need pointers.

[The empressof all]

6. I did make cheese quite regularly before I made the Vegan leap

Have you tried making it yet? I highly recommend this site to cheesemaking newbies. http://www.cheesemaking.com/store/c/1-Kits.html

Their starter kit is well worth the 25 bucks or so and will help to give you confidence as well as all the starters you need to make mozz or ricotta.

The most important factor in home cheesemaking is finding the right milk. If you are lucky enough to have access to a safe supply of raw whole milk of course that's the best. Spend some times searching around the "health" stores or sections of larger grocery stores for whole organic milk that is NOT Ultra Pasteurized. That's what you need. If you have a Whole Foods near you or a Natural foods coop they should be able to get you what you need.

Here are two fun quick videos to show you how it's done in thirty minutes. The second one is a bit better and doesn't have the annoying music.

http://www.cheesemaking.com/store/pg/282-Mozzarella-Cheese-Making-with-Paula-Harris.html

Let me know if there are any specific questions that I may be able to answer for you.

DO IT! It's fun and delicious!

[Phentex]

7. I was going to ask you about the kits or if

I could find stuff locally. I almost took a cheese class and I figured they would tell me where I could get the supplies, but I had a conflict the same night as the class.

I definitely want to try it.

Thanks for the info!

[The empressof all]

8. You can certainly find the stuff at a good natural food stores

I suggest the kit because it's all there, you don't have to search for things and it makes things easier. It's a fair price. I just started with the 25 dollar kit. You really don't need the DVD or the book...Unless of course you want it. There are lots of video's on line you can watch for free.

You will also need a good thermometer, a stainless pot and a slotted spoon. (I use stainless for everything as I can run it through the dishwasher and know it's clean....I personally don't like to use plastic for cooking) It's also helpful to have a strainer or a small collandar.

I also have found that it was really helpful to use gloves when I pulled the cheese because it was too hot for me to handle comfortably.

I'll be interested to hear how it goes for you. I loved having fresh mozz expecially in the summer with tomatoes and basil. Once you get it down perfectly...You'll be making it all the time.

Don't forget to save the whey for smoothies or to use in baking.

[trud]

9. cheese

Take a look at this blog:

http://chickensintheroad.com

Suzanne has been learning to make her own cheese of various kinds from milk from her own cow. There are a bunch of posts going back aways.

[Phentex]

12. very interesting...

thanks for posting!

[Phentex]

13. thanks for the tips!

I plan to get a kit.

[mtnester]

10. Take a class! It shows you how easy it is to make cheese.

Start with a class that does ricotta, mozarella, marscapone and yogurt. You will be hooked! Oh, and making butter is such a snap with the food processor..but the empasis is on clean clean clean equipment. And butter simply MUST get all the moisture out or it will go rancid. If you make you own butter, after a try or two, you will have your perfect knack, and the tase is very good. It is just hard to find cream that is NOT pasteurized - and it can get procey when you do.

Empress gave good recommendations. You can get vegan rennet, or, after you start playing around, you can experiment with plants like nettle (for new cheeses only, the amount of salt for the nettel infusion you need hampers the aging process).

I was stunned the very first time I was shown just how easy it is to make hand pulled mozarella. Eating it still warm is the BEST. And ricotta...OMG, you take some of it, and some marscapone, top a baguette toasted slice with some, a little strawberry or some toasted walnuts, then a drizzel of local honey....watch how fas those fly off your appetizer table.

I want to add your thermometer should be a digital one. You will need a very accurate reading on your thermometer at some pretty low temps compared to what you do for candy, etc.. Get the best one you can afford, and make sure it has a pot clip.

Sigh, I need some sunshine :)

[housewolf]

11. Do you salt you hommade butter?

When I've tried making it, I've salted it for use as a spread on bread, toast, etc. I used regular Morton's table salt, which seems to be pretty tiny but in the butter, the crystals seemed to big as to be distracting and ill-tasting. Wondering what you used, if any.

[Phentex]

14. the class was for mozzarella and ricotta...

both of which I love so that would have been cool. I'll keep an eye out.

Still I think I'm gonna get a kit and give it a go.