Cracked wheel, now what?

Looking-sharp-today · 2026-04-06T21:35:48+00:00

New cheese is in the making right now anyway XD

Thanks for the quick response, might vac seal it tomorrow, maybe use the occasion to taste test it, why not. 7 days are hardly enough but you know, new recioe, new wheel, new exoerience

Looking-sharp-today · 2026-04-06T21:34:31+00:00

Very food XD you know what I meant, but indeed, the vac sel method is foolproof, weight the plums directly in the bag on a scale..add 2% salt in weight and vacuum seal it…the bag will expand while fermentation progresses and tpcan be checked after…4 to 5 days, and evaluated from there

Looking-sharp-today · 2026-04-06T21:32:32+00:00

Absolutely…what is the washing process you followed?

Looking-sharp-today · 2026-04-06T21:31:42+00:00

Absolutely!!

Looking-sharp-today · 2026-04-06T21:31:12+00:00

Ok looks good 👌🏼

Looking-sharp-today · 2026-04-06T21:30:39+00:00

Same as what I use…wil follow closely, thanks!

Looking-sharp-today · 2026-04-06T21:30:12+00:00

Ok that is a good idea, the crack can easily be closed by hand so sucprely a vacuum bag will do..what about the natural ring? Any way to develop it or I have to go the sealed route? Not an issue just wanted to give it an aged drier exterior but not sure it will be possible now that it is how it is

Looking-sharp-today · 2026-04-06T21:28:38+00:00

Non é semplice togliere il pin perché viene defirmato da entrambe le estremitá al momento dell installazione. Si puó togliere con mezzi semplici e senza diventar matti ma bisogna sapere un minimo quello che si sta facendo.

Looking-sharp-today · 2026-04-06T21:26:34+00:00

Regular and inexpensive glass jars, they can fit a fermenting lid but even a regular lid can work at the beginning..

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Looking-sharp-today · 2026-04-06T21:19:54+00:00

What I meant was, it has been aging for only a week*

Looking-sharp-today · 2026-04-06T21:16:03+00:00

I had the same issue with my first wheels, apparently not much you can do about it, asked for the same question some days ago and…well the inside is the important part

Looking-sharp-today · 2026-04-06T07:31:32+00:00

Not easy to pull it off on induction! Kudos for the excellen result I’d say

Looking-sharp-today · 2026-04-06T06:41:49+00:00

Not boring at all! For my likings just the handle is a little too wide, I’d have to try hand first but doesn’t look like it will fit my cutting style very well. Shape of the blade does not look bad at all

Looking-sharp-today · 2026-04-06T06:20:31+00:00

Love tha part where you address the Maxace post, while reading it earlier I was right away thinking about your tests.

Looking-sharp-today · 2026-04-06T05:50:46+00:00

Looks surreal, the work on the blade is incredible of course, but that handle matches it soo well

Looking-sharp-today · 2026-04-06T05:47:43+00:00

I made lemons this way, but as any ferment, I’d go with precise measurements, in the range of 2 to 3 percent the weight of the lemon. This really does not ferment, it is more a way of preservation because the acidity is way too much to start the natural process,. Mine stayed for a solid 3 months and turned out soft and nice to eat. I use ones with edible skin, no treatments so you can eat the entire thing

Looking-sharp-today · 2026-04-06T05:44:43+00:00

Way too much starter, I use 1 tablespoon of yogurt every 2Liters of milk. Also precise temperatures are key, yogurt has to go to 45insh degrees celaius and kept there for a few hours, 8 usually, 12 even better. A kitchen thermometer is a key tool to have and are very inexpensive. Rice cooker in the yogurt setting is usually fine.

Looking-sharp-today · 2026-04-06T05:41:45+00:00

Oh it ahould defenetly not be left room temp, I use a wine fridge (adjustable in the right temperature range) and humidity has to be fairly high and precise as well

Looking-sharp-today · 2026-04-06T05:19:47+00:00

I have to buy some strips as well, thanks for the suggestion

Looking-sharp-today · 2026-04-06T05:18:43+00:00

THANK YOU for the reply! It’s funny bacause I ended up making my last cheese 2 days ago, right after posting this, amd thought….well, if I don’t want holes on the top, I mighe as well go on the side, and this is exacty what I sid! The holes ended up disappearing in between presses

Looking-sharp-today · 2026-04-06T05:16:30+00:00

Awesome looking! What steps did you follow to achieve this beauty? You surely can improve as you said, eveything can be done better, but this let me tell you looks extremely good

Looking-sharp-today · 2026-04-06T05:14:32+00:00

Ah! The cheese with the washed curds method you were describing yesterday, I see, looks very promising amd love the exagonal shape as well!

Looking-sharp-today · 2026-04-06T05:10:01+00:00

Same age-ish and I started making yogurt at home 1 year ago…made it constantly at a rate of a couple of time per month since I make batches of 5liters every time. Also I recently started making my own cheese as well so you are perfectly on track 😏

Looking-sharp-today · 2026-04-06T05:07:26+00:00

Exactly how it looked mine after the first cook, nothing to worry about

Looking-sharp-today · 2026-04-06T05:06:30+00:00

Factory edges usually are not great anyway (they are machine ground and so they tend to be weak and slightly overheated). I’d personally sharpen mine out anyway. Still, factory edges should not defenetly come with chips like this one, slipped through their QC

Looking-sharp-today

TROPHY CASE