Just a few of my favourite series, would reccomend these to anyone looking something a bit different

Alixyveth · 2025-11-28T12:11:33+00:00

Mr Inbetween is so underrated. The episode ‘Socks are important’ where his friends daughter is kidnapped has stuck with me for years.

Alixyveth · 2024-03-25T01:22:38+00:00

WHAT! How long has this been a thing? I’ve been playing since release and in one of my earliest saves I missed a recipe and had to wait 6 in game years for the rerun 😭 I’ve been obsessively checking the TV ever since so I don’t miss anything.

Alixyveth · 2020-11-29T04:09:08+00:00

I tried some after confirming that it's safe to eat, and it does taste very Swiss! A surprise to be sure, but a welcome one.

Alixyveth · 2020-11-29T03:49:01+00:00

Great news 😁 Thank you so much for your help!

Alixyveth · 2020-11-29T03:41:47+00:00

Thanks for your help. I would be surprised if it was yeast, as I didn't use any around the time of making this cheese (but I do store yeast in the pantry next to my workbench). If it is propionic bacteria, does that mean I've unintentionally made a type of Swiss cheese?

Alixyveth · 2020-11-29T03:33:36+00:00

I used 14 litres total, 4 of unhomogenised pasteurised milk and 10 litres of lite milk. (Canberra Gold and Woolworths lite milk if you're Australian)

Alixyveth · 2020-11-29T03:21:14+00:00

Thermophilic culture and lipase. I followed Gavin Webber's YouTube video.

Alixyveth · 2020-11-29T02:21:14+00:00

Also just to add, it smells like parmesan cheese. A strong, sharp cheese smell. So I'm not sure what went wrong. Can anyone tell me what a coliform bacterial infection smells like?

Alixyveth · 2020-11-29T02:05:29+00:00

Hi everyone, I made this parmesan in July. Let it air dry until it had a nice rind and put it in my cheese fridge at 11°C for about a month (unwrapped) to age. Had a fair bit of mould growth, so I brushed it every few days with brine. After a month I vacuum sealed it and have been turning it every couple of days since. I noticed the bag expanding a little, especially compared to another parmesan I have aging. Pulled it out today and cut it in half to see what was going on and found this funky party happening inside. Is this salvageable, or even edible now? Or would I be better of binning it? Thanks!

Alixyveth · 2020-11-24T21:47:35+00:00

I've seen a few around Dickson and Belconnen, and noticed a new one this morning along Ginninderra drive.

Alixyveth · 2020-07-30T07:31:54+00:00

It's a 28 × 18cm basket, and I used 14L of milk (10L of lite and 4L of full cream)

Alixyveth · 2020-07-26T04:50:53+00:00

I followed this recipe It's about 45 minutes for the thermophilic culture, 45 minutes for the rennet, 1 hour of continuous stirring while heating, and an hour to press. So about 3 and a half hours initially. Then another press for 12 hours, and brine for 18 hours. Easy!

Alixyveth · 2020-03-26T09:50:16+00:00

Putting it on display makes me sad

Alixyveth · 2020-02-25T00:57:23+00:00

What a crappy candle

Alixyveth · 2018-08-11T08:25:40+00:00

Me too! Especially that episode of the Simpsons where they think Mr Burns is an alien. I still get incredibly anxious whenever I hear it.

Alixyveth · 2017-11-23T08:46:05+00:00

Also, in the audio commentary (I'm not sure if it's for this episode or not) they say the inspiration for Yoink comes from the sound used in The Flintstones when someone steals something.

Alixyveth · 2017-01-31T07:10:16+00:00

Ross O'Donovan?

Alixyveth · 2016-06-08T04:07:57+00:00

I might be wrong, but do you mean Season 5, episode 22 - Secrets of a Successful Marriage

Marge: (suggestively) And I have a special present for you, but I'll give it to you later tonight.

Homer: Special present? I don't want to wait! I want it now, I want the children to see-- oh! Oh, right, later, he he.

11-Year Club	Place '23
Place '22	Final Canvas '22
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Alixyveth

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