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I used the Stilton Blue recipe (ingredients and process) out of Artisan Cheese Making at Home. Here's the basic timeline. Here's the basic timeline. The entire process is a lot more involved, so either get the book or google it and you'll probably find tons of info.
Cheese Making Forum . Removal of outer mold on blue cheese. Thread starter ...
We are making beer that has alot of different spices and fruit in the secondary. When we bottle we want to avoid getting the sediment in the bottles. Would using a cheese cloth when moving the beer to the bottle bucked be a good idea? Can anyone recommend a better method?
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Using the fine side of a cheese grader or a citrus zester, you want just the colored part of the peeling or the zest. Careful not to grate too deep on the fruit as you do not want any of the white pith.
Serve chili over spaetzle and top with shredded cheddar cheese. Reply. Poobah58 Supporting Member HBT ...
Grain bill: Maris otter 8.55 lb Flaked oats 1.31 lb Chocolate Malt 11.2 oz Crystal 80 10.4 oz Roasted Barley 10.4 So far I have come up with: Calcium: 40 Magnesium: 9 Sodium: 22 Sulfate: 34 Chloride: 71 Brunwater ph estimate is 5.38 Brewersfriend estimate is: grist DI ph 5.45...
edit** I should say that i do not make cheese, but this was just the first thing that came to mind.** Reply.
Coffee filters a no go. I switched to a soft white cheese clothe and a metal sifter. I removed all the orange bits. Its about 2 1/2 gallons of mead from a 3 gallon carboy. I have my 3 one gallon jugs sitting in a dark cabinet and will open them up in 4 to 6 months. Its already pretty tasty just from 2 months.
Absolutely, adjust the gap to the kernel size. I always set the gap tighter for small kernel grain: 0.034" regular barley malt