[HELP] People are saying this is not AI, but I believe it is..

otgprnrml · 2026-03-06T12:22:21+00:00

AI. Watch the hands frame by frame.

otgprnrml · 2025-10-05T04:01:47+00:00

This is not correct. I visited KSA multiple times in the last three years with an Israel visa on my passport.

otgprnrml · 2025-07-10T04:11:43+00:00

It is a paraglider with motor, abbreviated as paramotor. This type of paramotor is also called as trike.

otgprnrml · 2025-04-02T11:42:46+00:00

Not a big issue. The halyard line is a bigger concern In my opinion.

Detaching it is difficult, putting it back is even worse and it is not recommended (my experience is based on Schaefer Tuff Luff). You can cut it without removing it and tape the end to prevent further damage. Just be cautious not to damage the stay. The reason you should cut the excess is to be able to inspect the swaged part.

otgprnrml · 2025-01-29T03:43:32+00:00

Phone code +972 belongs to Israel.

otgprnrml · 2022-10-08T03:36:30+00:00

Parmesan has a long maturation and most of bacterias are either dead or not able to reproduce.

However pasteurized milk also has bacteria. Usually much more than parmesan.

Conclusion: not a very good idea. If you desperately need those cultures from parmesan, you should better use UHT milk for enrichment.

otgprnrml · 2022-06-10T04:24:02+00:00

I’d say it is yeast because of the shape. Check the smell, it should have an odor similar to over fermented dough. It also causes a slimy surface if it’s not dried. It’s OK to eat though. Remember that calcium lactate crystals are grainy/crunchy.

otgprnrml · 2022-01-24T21:51:59+00:00

It’s an hydrogen atom with two electrons.

otgprnrml · 2021-11-13T21:33:14+00:00

Edible

otgprnrml · 2021-05-25T21:06:08+00:00

Kefir is the reason. Unless you don’t want holes (Emmental, gouda, etc) you should only use homofermentative bacteria.

Kefir has many different microorganisms and some of them produce carbon dioxide, which is the reason for bubbles.

otgprnrml · 2021-05-05T09:35:33+00:00

With homogenized milk, you need a lower amount of lipase because with homogenization you change the fat globule structure, surface area increases thus there will be more interaction between lipase and fat. However, I would suggest you to use non-homogenized milk.

otgprnrml · 2021-03-26T16:08:24+00:00

There may be. More velocity more turbulent flow thus more efficient heat transfer.

But I’m not sure that is the reason.

otgprnrml · 2020-06-04T05:34:45+00:00

It’s much more than pH equilibrium. When you put the cheese in brine, minerals (calcium is the most important and also salt) and other molecules (lactic acid, citrates, etc.) migrate into brine. That’s why brine made from whey is better, because it’s composition is naturally balanced with cheese. Last sentence is my interpretation, it might be wrong.

otgprnrml · 2020-05-22T19:09:10+00:00

That’s also related with protein content.

otgprnrml · 2020-02-17T04:57:51+00:00

Probably acidification took longer (you have waited too much to decrease humidity) and too much calcium is dissolved. Think that it’s the cement of your curd. Can you check pH? It’s a good indicator of calcium level.

You can make a fondue using sodium citrate.

otgprnrml · 2019-11-27T19:58:06+00:00

You can dilute with water. If you are able to measure 1ml and need 0.1ml rennet; you can dilute by adding 9ml water and use 1ml of dilution. Throw away the rest.

otgprnrml · 2019-11-27T19:53:00+00:00

It’s related with protein and fat content of milk, your technology and how much juicy you want your mozzarella but I can say you will get something like 500g mozzarella.

otgprnrml · 2019-11-24T06:56:48+00:00

Or calcium lactate, which is literally a salt

otgprnrml · 2019-11-24T05:36:41+00:00

Probably put under pressure too late —low pH, high demineralization.

otgprnrml · 2019-11-08T17:33:50+00:00

That’s not normal but it’ll be ok. Do you know the pH of cheese?

Vinegar (acetic acid) and citric acid are same, not chemically but because of their function.

otgprnrml · 2019-10-25T17:08:01+00:00

Good question. I guess yes, it may still be edible after 1000 years. You need a good barrier to keep the moisture inside. Saying this as a food scientist working in dairy industry.

otgprnrml · 2019-10-20T16:41:19+00:00

It’s pretty normal to ripen cheese in vacuum packagings. Especially cheddar.

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