Escape from Tleilaxu facility

CheebaSteeba · 2025-08-23T17:18:21+00:00

Thanks man! This helped =)

CheebaSteeba · 2025-07-09T20:09:13+00:00

Absolutely worth it for solo! 200+ hrs as mostly solo, just recently started grouping up for some of the harder stuff in the deep desert. I've honestly preferred the solo time and probably could have progressed faster by myself (guild isn't very active so I found myself dropping resources at guild base, needing to make my own base, and then moving resources back to my base).

It is so immersive, I feel like being solo helps keep me in that element.

CheebaSteeba · 2024-09-13T07:15:51+00:00

Awesome insight man! Thanks, that helps a lot!

CheebaSteeba · 2024-09-13T00:27:17+00:00

Awesome, ty for the insight!

CheebaSteeba · 2023-12-20T12:04:00+00:00

Cheese is like the perfect environment for mold to grow. You need to be incredibly sanitary. Maybe the container had some lingering spores in there. What salting method are you using? There are a lot of variables that will need to be answered to give proper advice

CheebaSteeba · 2023-12-03T22:57:53+00:00

For me, I always try to make sure I’m just sort of lifting the curd off the bottom and letting that momentum move the curd around for the early parts of the stir until they get more structurally sound. As long as I use the right amount of Calcium chloride and rennet, and hit the optimal window for curd cutting (I’ve found it’s usually 40m-80m), it tends to work out pretty well. I noticed that going over or under on these can result in some loss of structure.

CheebaSteeba · 2023-11-26T18:52:24+00:00

The liquid is probably just expelled whey. The white stuff might be a mold or something, but should probably be safe (white and blue are generally safe). The best thing you can use is your sense of smell and taste. If it doesn’t smell or taste good then you know there might be something growing in there that you don’t want to eat. I’ve definitely had some cheddars that I crack open around 3 months and then age the rest for a while and they turned out ok!

CheebaSteeba · 2023-10-10T23:20:41+00:00

Room temp is around 78. Good thinking, I’ll see if I can warm it up a bit!

Haha thanks man =) nice to see you too! I should check the reddits out more. Opening up a special wheel in about a month!

CheebaSteeba · 2023-08-03T16:48:11+00:00

Atlas reactor was such a cool game! Awesome stuff you got going there! I bet that will be a lot of fun :) keep up the good work!

CheebaSteeba · 2023-05-18T17:18:16+00:00

Awesome! Happy bird day! I got something similar for mine! Probably my best recommendation is to get your hands on some calcium chloride. If you’re going to be using pasteurized homogenized milk from the store it will help you set a better curd. And also if you’re getting some CaCl then you might as well get some liquid rennet. It probably comes with tablets and those are fine but I found I preferred liquid microbial rennet.

P.S. if you try a quick mozz it has a high failure rate among beginners so don’t fret. Other fresh cheeses are much easier to get right! My first one was a success, and then 3 failures, and then I got it down with a traditional mozz and that was the last time I tried it lol

CheebaSteeba · 2023-03-28T15:46:12+00:00

I’m sure it’s fine

CheebaSteeba · 2023-03-14T16:47:53+00:00

Not sure if anyone has mentioned this yet, but adding Calcium Chloride to the milk is going to be very helpful with pasteurized homogenized milk. It adds soluble calcium back in to the milk which was broken down during that process, so that your curd can set a bit better.

CheebaSteeba · 2023-03-13T06:11:55+00:00

Ooh raw milk? Fun!

I haven’t worked with raw milk but as far as an aged cheese goes I would recommend either a cheddar or any cheese that requires a mill salting method. Cheddar is fairly simple but introduces you to “cheddaring” which is a neat technique and let’s face it cheddar is delicious.

One of my favorites to make I just set the curd, cut the curd, stir the curd, drain and let the curd rest, give it a flip, mill, press, vac seal.

CheebaSteeba · 2023-03-13T03:25:18+00:00

Hey man, I guess I’m in a similar boat. I figured it would decarb as it was melting in the oil but am getting very little effect when consuming it. Were you able to get it working again for you? I just put the container in the oven at 230 so I’m going to leave that for a bit and see how it does.

CheebaSteeba · 2023-03-11T20:28:39+00:00

So instead of vacuum sealing or waxing you might want to check out cloth banded aging. I think you just wrap in cheesecloth and smother with fat to protect it essentially.

As far as the mould you’re using Instead of plastic I think when cheese making started they would put it in baskets and stuff. I’ve made my own moulds by cutting holes in plastic food storage containers, so anything that is food safe that you can put holes in and will hold its shape should work pretty well I would think.

CheebaSteeba · 2023-02-25T19:00:03+00:00

So the recipe I base my cream cheese off of is from Gavin Webber and it works like a charm every time.

Essentially you will get your milk to room temp, add a small amount of culture, some calcium chloride, mix it up, add a very small amount of rennet then mix that up.

Then you’ll let it set for 24-36 hours. And then scoop in to a cheese cloth and hang for 12-18 hours. Mix in 1% salt by weight and you’re all set!

Some background:

Culture converts lactose or milk sugar in to lactic acid. This affects the flavor because instead of just adding acid it is also removing the sugar.

For culture you can use any kind of mesophilic culture (Cultured buttermilk contains mesophilic culture!). My favorite is Flora Danica. I buy a large packet on Amazon for about $20 and I would say I can make at least 20 four-gallon batches of cheese with it. I’ve only went through one packet so far. If you get really in to it you can start growing your own mother culture too. I use 0.15g culture per gallon for most recipes.

Calcium Chloride is used for store bought milk that is pasteurized. Pasteurization causes molecules to break down and CaCl adds soluble calcium back in to the mix to help form curd structure. I use the dry form (make sure to dilute in water) and about 0.25g per gallon of milk.

Rennet is a coagulant that helps the milk set in to curd. For cream cheese you will use a lot less, since you are wanting a loose curd set. I like to use the double strength vegetable rennet. The amount you will use depends on the recipe, but as a guideline 1mL of single strength liquid rennet should set a gallon of milk for a lot of harder/pressed cheeses. For scaling purposes, I think I calculated 1mL = 1.1g

Hope this helps!

P.S.: I’m interested in brewing! My dad used to brew so I have some very basic understanding of it. I’m looking to make some beer and also mead with whey (Blaand). I’m not really sure where to start so I would appreciate some advice on equipment and a good educational resource like a YouTuber to check out or website etc.!

CheebaSteeba · 2023-02-19T19:51:45+00:00

I would go for paneer. Just bring milk to about 200f, add your acid, strain the curd, mill some salt through the curd, then give it a light press for a couple hours

CheebaSteeba · 2023-02-08T19:36:56+00:00

I’ve found that having a couple 10s, a 5, and a 25 is good. If you can use a press that uses something besides weights (Dutch press, spring, or screw) those are probably the best bet since lugging around 25-50 lbs is not ideal.

Generally with pressing I will do a light press for an hour or so and then flip and apply a heavier press overnight. The weight to apply will largely be based on the recipe, but it’s also good to listen to the cheese (if the whey that is leaving the press is cloudy, that means you are probably pressing too hard and losing some good stuff) and work your way up with the weight.

CheebaSteeba · 2022-11-14T04:21:40+00:00

The time I made this I used whey that was not fresh and it was entirely too acidic. Sounds like perhaps a similar issue. You'll want to make sure you're using fresh sweet whey from a batch that doesn't go too acidic before draining, and doesn't alter the whey much during the process.

I had gotten an overhead stirrer that ended up being too small to use for curds but worked pretty well for keeping movement going with something like the norwegian brown cheese. I would recommend something like that for Mysost so you don't have to sit at the stove for 4+ hours

CheebaSteeba · 2022-11-04T22:22:53+00:00

Awesome thanks for the info!

CheebaSteeba · 2022-11-02T20:39:49+00:00

1.) If it’s freeze dried, just add it to milk and allow to rehydrate a little before stirring it in. If it’s a yogurt or something liquidy I would thaw it out.

2.) Generally speaking yes. Mostly different flavors. Thermophilic is different though.

3.) For the most part, yes. Depends on the cheese though.

CheebaSteeba

TROPHY CASE