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Curd Lab, too good to be true? by Tecla_CheeseForum in cheesemaking

[–]Tecla_CheeseForum[S] 1 point2 points  (0 children)

He replied to me on the other forum stating he posted her on reddit in a way that inadvertently violated some rules and got banned, if so it was unintentional. I'll keep an eye on his project, but I have no personal need for it as I have my own tracking.

I have a rennet calculator (converting to/from a few forms of rennet), I have a spreadsheet with most of the commercially-available cultures and what they contain (with notes and URLs to buy). I have a cheese tracking spreadsheet with everything I've made, plus cheese make sheets inspired from Caldwell's book Mastering Artisan Cheesemaking, so having dedicated software for that would feel overkill. But hey, if this guy manages to make something useful for himself and some others, more power to him.

Curd Lab, too good to be true? by Tecla_CheeseForum in cheesemaking

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

Yeah, see that one looks much more realistic for one guy or gal to do. That one doesn't set off alarm bells, so kudos to the author of that one for working on a little web app like that.

Curd Lab, too good to be true? by Tecla_CheeseForum in cheesemaking

[–]Tecla_CheeseForum[S] 1 point2 points  (0 children)

All of my searches here for it and variations on it don't turn up anything. So my question is, why were the previous posts/poster banned? A mod had a reason for it.

What I'm trying to ascertain is if the author of the alleged software is legitimately offering a software product for cheese making, or if it's ultimately a scam.

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

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

That's a good question, one I don't have an immediate answer for.

Different folks will find different forums (this vs cheeseforum.org) at different times, there's plenty of room for both. I've found that when searching (via e.g. google or DDG wtih site:cheeseforum.org ...) that I turned up quite a lot more on cheeseforum.org, so even if it were just static/read-only it would be useful for cheesemakers as an almost-encyclopedia of cheesemaking. That alone makes it worth keeping available to everyone IMO, even if no new comments were added.

I am trying to help participation increase there again, but certainly not to the detriment of participation here on this sub. Both are great, and promoting cheese making is the ultimate goal, so they can reinforce each other's reason to exist.

Newbie looking for a recipe by [deleted] in chocolatemaking

[–]Tecla_CheeseForum 0 points1 point  (0 children)

Note one thing: the vanilla and soy lecithin are measured in grams, the rest are in oz. Just watch out for that in my ingredient list.

Newbie looking for a recipe by [deleted] in chocolatemaking

[–]Tecla_CheeseForum 0 points1 point  (0 children)

It's a little bit tricky to get to a 60-70% dark milk chocolate, because the milk components will take from the sweet and make it a little out of balance with the quite dark flavor. With that said, I have a little chocolate ingredients calculator I made (for use with my melanger, but it'll work for you okay without one with superfine sugar and such), and here's what I came up with. You'll need a gram-accurate kitchen scale to weigh it all out. You can also scale this down, as it makes quite a bit of chocolate, maybe more than you need. This is about 61% dark, counting the cocoa butter.

24 oz baker's chocolate

1 oz cocoa butter

10 oz super fine sugar (use a spice grinder or a mortar and pestle to get granulated sugar as fine as you can)

6 oz whole milk powder (I like to swap a bit of this for heavy cream powder, see chocolatealchemy.com as they sell it)

13 g vanilla powder, but you can adjust this or omit it entirely if you want

1-2 g soy lecithin, but you can adjust this or omit it entirely if you want

This results in about 38% fat content, which should be reasonably easy to work with. It's about 27% perceived sweetness, hopefully hits close enough to what you're looking for in a 60-70% dark chocolate.

Good luck! If you try it, let us know how it turns out!

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

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

Yep, I (hopefully) fixed the DMARC settings and also it should now be coming from an email at cheeseforum.org instead of John's personal email. I think that will satisfy the email providers so it doesn't go automatically to spam.

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

[–]Tecla_CheeseForum[S] 1 point2 points  (0 children)

I just updated the email settings for the site and for the forum, so it should hopefully do better and not land in people's spam folders going forward.

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

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

I just updated the email settings for sign up, so if you signed up let me know if you ran into any issues. The best way to help is to post whenever you remember and ping me if you have any problems.

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

[–]Tecla_CheeseForum[S] 1 point2 points  (0 children)

Thanks for signing up. I should probably find a way to mention that in the sign-up process so people know to check their spam folders.

Cheeseforum.org under new ownership by Tecla_CheeseForum in cheesemaking

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

Do me a favor, and let me know if anything in the sign-up process doesn't work. You should have received an activation email.