To #66, gee this number is not the best either. . Don't seem to get things right these days... However, with that fudge, the main setting part of that recipe is the Choc chips, which one did you use? ... Generally, the harder the choc chip, the better setting it has... the only other setting thing on most fudges is the quality of sugar, condenced milk has quite a bit of sugar but not enough so the choc chips needs to be high quality or use a little more choc chips to get the right setting wise... Simply re-warm fudge, add a little more heated-melted choc chips and try again is my only thought. Cheers
rooty,
May 31, 10:49pm
67... thanks for that, I used pams chips, maybe that is the problem.
snapit,
Jun 1, 12:32am
some one else wanting cheese making info
pancakesrus,
Jun 1, 2:32am
Just made my first Mozzarella Now the waiting game starts as it sits in the brine for the next Hour. Master almost 4 said cool we can make pizza for tea tonight
dorothy_vdh,
Jun 1, 3:30am
what kind of cheese is haloumi what does it taste like, how would I use it thanks
pancakesrus,
Jun 1, 6:31am
My first Mozzarella all made and is oh so yum but have very hot hand still from working it
pancakesrus,
Jun 1, 6:49am
cheese is haloumi Haloumi is a soft or semi-hard Cypriot cheese with a salty flavour, made from either sheep or goats' milk. It can be soaked in milk to remove a bit of the salt if desired.
teddies4,
Jun 8, 12:58am
Hi All
I am new to cheesemaking and wondering where I can buy cheese cultures from.
Many thanks
valentino,
Jun 8, 5:56am
Due to expire ? ? ? ? ? Bump... . .
dorothy_vdh,
Jun 8, 6:56am
haloumi cheese where would I be able to buy this. Looked at our local WW's, they don't seem to stock it. very keen to try it
crystalmoon,
Jun 8, 7:24am
wow what a cool thread... saw a thread earlier today in recipes and then just found this one. Have always wanted to try making my own cheese. Will be watching this thread and the site named earlier, awesome. Hope to try some soon. what would be a good one to start with. Thanks
valentino,
Jun 8, 7:30am
dorothy_vdh If you were in Auckland, one would had noted "Khyber Foods" but one does not know what is in Marton or thereabouts. Khyber stocks a huge variety of various ethnic food items. One could only suggest to check out any Asia, Middle Eastern, Arabian, Turkish stores or a cheese specialist store... even a "Halah" seller. Perhaps even those stores that sells continental meats and other such delicatisens. Cheers.
davidt4,
Jun 8, 10:15am
Haloumi Zany Zeus haloumi is fantastic, not too expensive, and in Auckland I buy it from New World. Zany Zeus used to sell direct through their web site but I don't know if that's still the case. If you have a local deli I'm sure they could get it in for you. It's really worth trying.
valentino,
Jun 8, 8:40pm
crystalmoon... Try post numbers 6 then 8... ... But keep a little bit of whey say about a cup aside to leave for the Haloumi to bathe and store in when keeping in fridge... and add a little bit of non-iodised salt mixed in. Also nice to store some of the post #8 in as well if one wants that extra nicely added slight saltiness but still very nice... especially for those whom are beginners like me... . Then when one sees how things occur then one can gain more confidense for other cheeses... Hopes this makes sense... And take notes of other more advanced contributors... Great import from them... Cheers
crystalmoon,
Jun 9, 12:54am
cool thanks for that valentino... . will copy and paste those so when I'm ready can start. off work for 2 weeks recovery from hospital, so looking forward to giving them a try. Cheers :)
norma2,
Jun 9, 1:57am
using whey I've making cheeses after cheese course. I've used whey to make cakes, puddings, scones, bread-I justreplaced milk with straight whey, all turned out great
valentino,
Jun 15, 1:54am
That is interesting norma2... . . Any other thoughts please... Cheers.
ashanti,
Jun 15, 9:03am
Just back from holidays- great to see this thread being kept alive- has anyone tried my recipe? I took a 4 week old farmhouse brie to a meeting today, needless to say none came back home with me lol I am going to start off some more quark tomorrow, as getting a bit "bried out"
ashanti,
Jun 17, 2:16am
bumping back to page 1 bump
valentino,
Jun 17, 3:07am
ashanti... . what do you mean by more quark? Yep! still a learner... Cheers
ashanti,
Jun 17, 8:10am
hi, I am making more quark because the last lot got used for cheesecake, if you need a recipe let me know- I thought I had posted one already sorry
ashanti,
Jun 17, 8:17am
quark recipe 2 litres milk 100ml cultured buttermilk (or about 4 heaped tablespoons) Heat the milk to 72degrees Celsius, cool down to 40 deg in water bath. Add buttermilk culture, stir well. Put the mixture into a large porcelain/glass/stainless steel bowl, cover with a towel and leave for 48 hours at room temperature (ideal is 18-20deg Celsius) Then either place bowl in oven for at 30 deg Celsius for about 20 minutes or gently heat up over a hot water bath until the whey separates from the curd. Leave to cool down to room temperature for 30 minutes before filling the mix into a colander lined with a muslin cloth to drip. The longer you leave it, the dryer the quark becomes, anything from 3-12 hours is fine. The whey from the quark production is considered nice to drink, or your dogs will love it if you don’t like the taste. - QUARK CAN BE FROZEN
valentino,
Jun 17, 9:28pm
Thank you... . Will give this a go... . one of my next attempts. Cheers.
biddy6,
Jun 17, 10:12pm
Hey there Ashanti ! ! Great to see you doing so well with your cheese making - making brie, how fantastic! I made mozzeralla a few times but was never happy with the finished product. I drool when I see the lovely soft white balls of Buffalo mozzeralla being used on cooking shows. Doubt we could ever get results like that using cows milk but perhaps goats milk would produce a better quality one.
biddy6,
Jun 17, 10:20pm
I'll tell you cheesemakers about a great ... . treat that's to die for! Peppadews (preserved in brine) stuffed with cream cheese. Often found in deli's but beware, they're sometimes small red capsicums are used in place of the more spicy peppadews, as peppadews aren't easily obtained. There is an internet business in NZ from which you can purchase imported peppadews in a brine but I haven't bought from them, as yet! You'll have to google them as their addy is on my other pc. Now, I'm not a fan of chillies, but these little morsels are the best nibbles I've ever tasted!
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