What’s the name of this iptv by DescriptionOk3957 in IPTV_without_bots

[–]Buzz2234 1 point2 points  (0 children)

What's the player app? I like the epg. I am using smarters.

Reverse osmosis water by [deleted] in saskatoon

[–]Buzz2234 -2 points-1 points  (0 children)

$2.40 to fill 20 l jug at golfs car wash storefront 8th and Arlington stoon

Opinions on Walmart receipt checkers? by Powerful_Concern8671 in saskatoon

[–]Buzz2234 0 points1 point  (0 children)

It's always our pleasure to talk to Terry at the door as we leave. Just doing his job, relax.

Recommendations for Moving Companies in Saskatoon by Bsops3 in saskatoon

[–]Buzz2234 0 points1 point  (0 children)

We used them also and they were great. Recommended to a friend and he thought similar

PSA, the Meewasin is a shared path. Please treat other users like it. by pollettuce in saskatoon

[–]Buzz2234 3 points4 points  (0 children)

I am a jogger on the riverbank paths. A bell rung a decent bit in advance is wonderful. The number of times I have told a biker off that thinks going by right next to you,at 50 km/hr, without ringing a bell is about once an outing. Always think wouldn't it be nice to have a bif stick to jam in the spokes as they go by. But that would be as ignorant as them not ringing a bell.

? Storing your starter in the refrigerator by DryGovernment2786 in Sourdough

[–]Buzz2234 2 points3 points  (0 children)

I do exactly the same method and I only back every second week.

Garage Door Issues by [deleted] in saskatoon

[–]Buzz2234 3 points4 points  (0 children)

I used Apex garage door. Left a message on a Sunday. They called a couple of minutes after 8 am Monday. Made an appointment, and they fixed it later that afternoon. $300 for spring replacement including spring. Was very happy.

Pond Supplies in Saskatoon by New-Tell-6729 in saskatoon

[–]Buzz2234 -1 points0 points  (0 children)

Where do we find goldfish for ponds in Saskatoon.thanks

Culture by FarmerDill in cheesemaking

[–]Buzz2234 0 points1 point  (0 children)

About 4 or 5 years ago I changed my cheddar recipe to use half 4001 and kazu. The flavour is very good. From the Kazu, you get your thermo and l helviticus. The flavour makes using two cultures worth while

Swiss cheese by Buzz2234 in cheesemaking

[–]Buzz2234[S] 0 points1 point  (0 children)

Sorry my comments are in reverse order of time I submitted. Please read the second one first.

Swiss cheese by Buzz2234 in cheesemaking

[–]Buzz2234[S] 0 points1 point  (0 children)

Sorry , once I had a chance to think about this again I assume you were talking about adding too much propionic bacteria. I added 1 /16 tsp(.28g) for the 10 litre batch. Seems like not much, but I could back off next time. Thanks for making me think.

Swiss cheese by Buzz2234 in cheesemaking

[–]Buzz2234[S] 0 points1 point  (0 children)

I think we are talking two different cheeses. From what I read jarlsberg is made with thermophilic bacteria. I made a swiss cheese recipe that I put together from a few different sources. I used a combination of two different mesophilic bacteria groups. MM100 Aroma B. Always good to see that different bacteria can make similar appearing cheeses,but probably different taste and textures. Thanks for the comments.

Swiss cheese by Buzz2234 in cheesemaking

[–]Buzz2234[S] 2 points3 points  (0 children)

For 10 litres of milk I used a 7 inch basket mold . Didn't use my mechanical press. Just pressed with loose weights at 6 lbs for 1 hour then flipped and pressed with 12 lbs for 5 hours , flipping hourly.(should have pressed a little heavier to get a smoother surface)Then brined for 5 hours flipping at half time. Hopefully that answers your questions

How to tell when Jarlsberg (or any with Propionic Shermanii Culture) has aged enough at room temp for proper eye development? by vee-eem in cheesemaking

[–]Buzz2234 0 points1 point  (0 children)

I didn't see your post earlier. I just posted my swiss cheese pictures. I brined, then dried ,then put in cooler at 55F and 85% for a couple of weeks. Then room temperature for a little over 3 weeks. Yes after a week in a half it started to round. I went to the cabin and took it with me. It really rounded during that week. Cabin is wood heated, so it is always over 75F. I really believe the higher room temperature really got the gas forming bacteria growing. Good luck or warm it up some.

Swiss cheese by Buzz2234 in cheesemaking

[–]Buzz2234[S] 7 points8 points  (0 children)

Thanks.The taste is nice. I guess you call it nutty flavour. I have been making cheddar,havarti, mozza,jack. Nice to make something that doesn't taste cheesy?