I'm mostly worried about it being considered food-grade...

and about the kind of answers I might get at home depot if I asked if it were suitable for straining cheese ;)

No worries. Usually cheesecloth is cheesecloth. I've never heard of one that had chemical additives or anything like that. If the wholes are to big than just double or triple it before use. And as far as the hardware guy, just tell him you need it for your heater ducts lol.

I'll give it a try this weekend...


if I'm not around next week, I'll suggest nobody follow in my footsteps :D

You can get cheesecloth in and grocery store. It's not that pricey is it?

not at all, but I keep running out, so was thinking about buying in larger quantities.


not to mention the fact that the pieces are so small, it would be easier to drain larger amounts in a collander, rather than a smaller sieve.

I just called Joanne Fabrics, they have it by the yard, 36 inches wide.

Thanks, I hadn't thought of the craft store,

I'll see about stopping at AC Moore or Michaels on my way home. !

More cheese.......

Mozzerella...


Heating Milk :-



Starting to curdle



Partially kneaded blob of curds



Testing for required elasticity



Final little cheese Ball.

That's awesome soreen! I've always wanted to try and make cheese but never have. Is it hard or just time consuming?

The main reason for me to make my own would be to create some low or no sodium cheese. Is salt necessary in the process, or is it just for flavoring?

he's mine! Mine! All MINE!!

YAY ME!:D

NO......


YAY ME.. :D

I'm hardly an expert...
the paneer on the previous page took maybe 15 mins of work (Not including pressing time).

The mozzarella took 45 mins maybe.


you can also make yogurt (or buy greek style yogurt) and strain that for a few hours to create a spreadable soft cheese (Highly recommended..!)

I've only added salt for flavor, I cannot speak to other kinds of cheese, but I have a couple of cheesemaking books on their way to me as I type; so that may not hold true for other cheeses.

There was a time when I used to be able to get hold of needles and syringes without too many questions asked.

I was mostly meant to be doing Science with them but every now and then I'd take a lump of pork and use them to inject it with as much fresh pineapple juice as it could take, leave it to stand while the bromelain did it's thing from the inside and then roast it ever so slowly.

Science and pork make good and tasty bedfellows.

Soreen showed me his giant Cheetos. Yes he did.

Over the weekend we tried the most dangerous chocolate cake of the world.
In case you don't know the recipe:
Mix in a mug 4 tbsp flour +4 tbsp sugar + 2 tbsp cocoa; mix into it 1egg + 3 tbsp milk + 3 tbsp oil + 1 drop vanilla extract.

Put your mug in the microwave and cook for 3 minutes. My microwave is 1450 watt, and at 2:45 there are still liquid parts at the bottom,
at work it is a far weaker microwave but for some reason 3 minutes are enough there too.

All in all this takes about 5 minutes and it is great.

We tried various version:
adding spices (I liked the black pepper version and the cinnamon version) or replacing some of the liquids with coffee proved to be a good idea.

repost???



there was video posted there too ;)

I tried this some time ago and it was overcooked texture wise, but tasted pretty good.

HeymrP already did the footwork for you.

From here

<embed width="448" height="361" type="application/x-shockwave-flash" wmode="transparent" src="http://i201.photobucket.com/player.swf?file=http://vid201.photobucket.com/albums/aa243/heymrp/IMG_0018.flv">

2 cheese cookbooks awaiting pickup at the post office,


hopefully I should be able to get there later today.


then I need to stop at the dairy for a couple or so gallons of milk.


anyone for cheeese?

Me Me! I love cheeses lol