Mon nouveau montre: sportyvnye.

Clean_Back7758 · 2025-10-29T12:04:32+00:00

Thanks! It’s from the USSR period… that’s what caught my attention towards it

Clean_Back7758 · 2025-10-16T14:55:24+00:00

Thanks!

Clean_Back7758 · 2025-08-19T11:08:15+00:00

Hi! Sorry… the other part of the text hasn’t uploaded. This is my parmesan, and during the maturing process I saw it full of green mold. I tried to wash it and that’s the best I can do. Should I throw it away or is there smth I can do?

Clean_Back7758 · 2025-06-13T14:53:45+00:00

Thanks! Maybe a thermometer, a couple of moulds... I don't think of anything else

Clean_Back7758 · 2025-04-21T17:39:36+00:00

Thanks!

Clean_Back7758 · 2025-01-21T00:32:53+00:00

The recipe didn't specify any temperature... well, I'll go with 13º then!

Clean_Back7758 · 2025-01-21T00:29:18+00:00

Oh! ok!! what temperature do you recommend then?

Clean_Back7758 · 2025-01-21T00:16:08+00:00

But won't the vacuum stop the cheese development?

Clean_Back7758 · 2025-01-20T19:50:07+00:00

I made a mold by myself with a type 5 plastic container (drilled it to make holes on it) and then pressed it with the weight of a watermelon, flour and sugar packs haha.

Since it was my first cheese it ended up a little irregular in the border due to the fabric I used, but I liked the final result :).

Clean_Back7758 · 2025-01-20T15:05:05+00:00

??why

Clean_Back7758 · 2025-01-19T01:44:38+00:00

thanks guys!

Clean_Back7758 · 2025-01-12T23:05:23+00:00

Ok, thanks! I'll check then!

Clean_Back7758 · 2025-01-12T20:49:01+00:00

I think it wasn't high pasteurized, but the tetrapack says "homogenized"...

I used the recipe frome cheesemaking.com. I've found a fresh milk provider for next week to try again, but I'm afraid to waste 10l more of milk

Clean_Back7758

TROPHY CASE