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Post by auntieannie on Jul 10, 2009 19:23:05 GMT
btw, anybody makes their own ? I really really want to try. Will dare one day!
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Post by bixaorellana on Jul 10, 2009 20:43:06 GMT
The cheese described here sounds like the ubiquitous queso fresco (fresh cheese) sold around here. I am intrigued by the "pinch of salt" in the recipe, as the local cheese is extremely salty. It would be worth making it to get a less salty, thus more versatile product. The comments below the recipe seem really useful.
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Post by bixaorellana on Jul 10, 2009 22:06:16 GMT
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Post by mockchoc on Jul 11, 2009 0:22:53 GMT
I make the goats cheese and farmers cheese in those videos often bixa but I never knew it as farmers cheese. I'd love to give the mozarella and feta a try but I'm not really sure where to get rennet. Maybe online. Oh and Ok so it's wasn't so late but I was tired
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Post by bixaorellana on Jul 11, 2009 1:11:54 GMT
One of those websites said that rennet is sold in the section of the store where Jell-O is sold (sweetened gelatin desserts). I think there are various plants that can be used instead of rennet, but I don't know what they are.
Mockchoc, does the goat cheese in the video come out really smooth and spreadable, like the logs of goat cheese bought in stores?
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Post by traveler63 on Jul 11, 2009 2:11:03 GMT
I just bought Danish Blue. I am making a rather interesting salad for a party tomorrow. It is a pasta salad with walnuts and the Danish Blue mixed with a walnut oil , sunflower vinegarette on a bed of fresh greens. We'll see? ?
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Post by mockchoc on Jul 11, 2009 5:36:52 GMT
When I make it it comes out in curds like the farmers cheese but I guess you could make it smoother with a little elbow grease. Thing is it's very mild in taste compared to what you buy because it's so fresh.
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Post by mockchoc on Jul 11, 2009 5:39:27 GMT
Oh and I hane never notice rennet in the supermarkets here ever.
I do remember that you can use some sort of vegetarian alternative for making cheese too, guess I could look that up.
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Post by bixaorellana on Jul 11, 2009 5:56:54 GMT
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Post by mockchoc on Jul 11, 2009 7:00:09 GMT
I just read online IGA (one of the smaller supermarket chains)sell junket powder with is rennet but used milk based deserts. I do remember junket tablets being sold but most of them are all sorts of different flavours for a milk based desert.
I've put it on the shopping list anyway.
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Post by bixaorellana on Jul 11, 2009 16:42:54 GMT
I remember boxes of junket being sold next to the Jell-O, but it seems a long time ago. And yeah, I though they were for milk puddings, too. Come to think of it, cheese is made from milk.
Didn't know y'all had IGA in Australia!
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Post by mockchoc on Jul 12, 2009 4:55:48 GMT
We have quite a lot of them bixa but the two largest supermarkets are Coles and Woolworths.
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Post by bixaorellana on Jul 12, 2009 5:56:15 GMT
Is Woolworth's the same as the dime store Woolworth's?
Australia might as well be on the far side of the moon, for all I know about it!
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Post by Deleted on Jul 12, 2009 6:06:51 GMT
Same origin but not the same style. Which is why it survived in Australia.
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Post by mockchoc on Jul 13, 2009 6:26:47 GMT
Don't know The dime store sorry.
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Post by bixaorellana on Jul 13, 2009 6:40:40 GMT
I don't think you need to apologize for not have been born in the USA in the mid-fifties, Mockchoc.
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Post by mockchoc on Jul 13, 2009 6:53:06 GMT
True especially as I wasn't yet borne
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Post by bixaorellana on Jul 13, 2009 6:57:31 GMT
I know. You're just a baby. A lil Australian baby.
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Post by Deleted on Jul 31, 2009 20:11:23 GMT
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Post by bixaorellana on Jul 31, 2009 20:41:55 GMT
Since this thread has been revived, it seems a good time to remind everyone of the Recipe References thread, with tons of information in post #46.
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Post by Deleted on Jul 31, 2009 20:43:16 GMT
Oh, I thought you were going to say that everybody should get a tattoo.
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Post by lagatta on Jul 31, 2009 21:02:30 GMT
A tattoo of one's favourite cheese? Well, it would be original.
How on earth could eating roquefort be a chore?
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Post by bixaorellana on Jul 31, 2009 21:10:12 GMT
Probably everyone of French or Swiss origin should get a nice cheese tattoo.
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Post by Deleted on Jul 31, 2009 21:20:30 GMT
A tattoo of a nice ripe camembert might look like a melanoma.
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Post by bixaorellana on Jul 31, 2009 21:31:42 GMT
Oh, okay. Guess you'll have to settle for this then. Kinda makes a nice tattoo!
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Post by imec on Jul 31, 2009 21:32:26 GMT
Or if you don't like tattoos...
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Post by bixaorellana on Aug 1, 2009 3:23:27 GMT
mo' bettah! ;D
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Post by auntieannie on Aug 1, 2009 18:50:50 GMT
I saw the perfec t-shirt for me: it said "Cheesus loves me" ... ;D
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Post by mockchoc on Aug 5, 2009 11:32:29 GMT
Today I had a little brie with tuffle through the centre. Was nice but not sure I will be craving it enough to buy some in the future.
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Post by auntieannie on Aug 5, 2009 20:39:40 GMT
mockchoc, that type of thing is MUCH better if they had put wild garlic through the middle. or other fresh herbs... I would want that, now. Not necessarily in a Brie, but in a creamy tomme.
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