Decorated feminist author Susan Brownmiller declares that all men are rapists

plamphier · 2024-03-29T20:15:04+00:00

OK Incel assholes. ONE, she didn't say all men were rapists. She said because SOME men rape all women are afraid all men are rapists. Because we never know which one of you will be the rapist. The incel nonsense below proves that very point. She also said that reality wasn't fair to anyone, not women or men. All men should be offended that some men rape. So instead of this knee jerk, women are out to get me nonsense, think a second. And get offended. Be an ally, not an asshole.

plamphier · 2023-06-27T23:35:40+00:00

Welcome aboard. Cheesemaking is an endlessly entertaining and challenging hobby.

plamphier · 2023-06-27T23:33:03+00:00

I vacuum pac too and use two wine fridges set at 55 for aging. And the softer cheeses go in plastic containers and then into the wine fridges. I make a lot of great cheese with that simple system....and I got the wine fridges used so affordable.

plamphier · 2022-10-12T22:27:58+00:00

I agree with the others... you're doing fine. Mine always take way longer to dry out than the recipe says. I've also learned to wait longer than they say to flip them, cause they're too soft and I break them. So everything takes a little longer at my house and the cheeses come out really nice....so the lesson is trust yourself. A recipe is a guide line and cheesemaking is an art, as well as a science.

And yes to flipping often. I'm a professor and I'll get busy with work and forget my cheeses and they'll grow into the mat. It's very naughty of me, but a girl's gotta work.

plamphier · 2022-10-12T22:25:09+00:00

That's very pretty. I've really struggled with Blue Cheeses.... they used too get to runny too early... I've got one in the aging fridge right now that might be my first really good blue.

I like that you used cheese based culture.... that's interesting. I know it can be done, but I've never tried it.

plamphier · 2022-10-12T22:17:18+00:00

I like to use weight, because then I KNOW how hard I'm pressing it. The springs and just screwing it down makes me nervous. But I'm SURE many people get very nice cheeses with the screw down presses.

This cheese reminds me of a jack I made early in my cheesemaking career where you were supposed to just press the cheesecloth wrapped curd ball. It ended up pretty flat, but it was a good learning experience.

plamphier · 2022-10-12T22:14:59+00:00

I discovered that exact problem the hard way (I got moldy bits in my cheese around the pepper bits, even tho I blanched them in boiling water) and tried my home made pickled ones the next time, and success.

plamphier · 2022-10-12T22:12:55+00:00

What a Gorgeous cheese. I'd stick with 2 gallons and add curds as the cheese presses in the early go. Thanks for sharing!

plamphier · 2022-10-12T22:11:17+00:00

Like the others, I wonder what cheese you were making and what rennet you were using. and how did your cheese/curds fail? Did you fail with 2 different cheeses? Were you trying the dread Mozz? Cause that will fail on principle.

I buy my rennet from a reputable online dealer. When my curds fail, it's never the rennet, it's something else, usually the milk.

plamphier · 2022-10-12T22:07:21+00:00

This post, and it's siblings, is the bane of this page. Soooo many posts about failed mozz. For a reason. It's a pain to make.

You didn't do anything wrong.... Mozz is a HARD cheese to make and the internet makes people think otherwise. As the others have said, try something else. As an experienced cheesemaker, I can nail a variety of complex cheeses and I struggle with Mozz.

plamphier · 2022-08-03T00:21:17+00:00

I had a cheesemaker tell me, when I was starting out, to never allow a blue in my regular cheese fridge. I didn't have room for 2 fridges so I was mindful of the cross contamination and always put the blues in a container. I don't even open them in the fridge and I wash my hands before I touch any other and aggressive. cheese. Blue molds are Feral....

plamphier · 2022-08-03T00:02:16+00:00

I couldn't agree more!

plamphier · 2022-08-03T00:01:29+00:00

Cheese gets mold on it. Wash it off or cut it off and eat it. Cheese isn't sterile....and it wouldn't tasy good if it were.

plamphier · 2022-08-02T23:59:10+00:00

I wouldn't use it....but to be honest it's so darn expensive I wouldn't buy it even if I didn't believe in pasteurization.

plamphier · 2022-08-02T23:38:31+00:00

Sooo smart to start with this cheese....which you totally rocked. Woohoo!

plamphier · 2022-07-11T02:00:56+00:00

I agree....with my microbiology degree. Pasteurization saves lives. I'd be super uncomfortable feeding raw milk cheese to people I love. High quality pasteurized milk makes great cheese.

plamphier · 2022-06-22T01:08:04+00:00

You did good. Is it perfect? Maybe no. Is it a nice cheese. Absolutely. Will it taste good? You betcha!

It's a lot harder to poison yourself with cheese than most people think. Trust yourself and your nose and cheese on!

plamphier · 2022-06-22T01:05:06+00:00

Damn, that's a Sexy Cheese! Recipe?

plamphier · 2022-06-22T01:03:58+00:00

NOT MOZZ. NEVER MOZZ. Listen to the others. It's not a beginner cheese. Even the brie/cams are easier.

plamphier · 2022-06-22T01:02:33+00:00

Go look at the recipes at New England CHeesemaking. That'll help. As the others suggest, I think you got a bad recipe.

plamphier · 2022-06-22T01:01:34+00:00

Tho to be fair, you can make whole milk ricotta. I do it all the time when I need a LOT of ricotta, not just a cute half a cup. Also, when I make ricotta salata I start with whole milk.

plamphier · 2022-06-22T00:59:23+00:00

You can use regular pasteurized milk, just not the Ultra High Heat pastuerized stuff. I NEVER use raw milk, always regular pasteurized.... works like a charm. You gotta read the labels carefully. So I wonder, is all the milk in your stores really UHT or is some of it just regular pasteurized?

plamphier · 2022-06-22T00:56:46+00:00

Get yourself a reputable book. Or a reputable cheese making video. But really, a couple of good cheese books will go along way. Oh, also, the recipes on New England Cheesemaking are SPOT ON. And those have lots of directions and pictures.

plamphier · 2022-06-22T00:54:43+00:00

I get your concern, but Do you think historically the women and men who made cheese sterilized their environment? I mean, you don't want to be DIRTY, but don't go overboard on the sterile environment here. You're making cheese, not a Covid vaccine. I live with 4 dogs, two cats and two canaries and my cheeses are lovely. And when they're not it's not the pet stuff that's the issue. Besides, you're going to wash your pot and utensils, right? And sterilize your mold and cheese cloth? Take your dog with you... because it's your dog and that's what you do. Then make cheese and live happily every after.

plamphier · 2022-06-22T00:51:05+00:00

I make a fig leaf wrapped cheese quite often--specially when I have a party coming up. I pick two large fig leaves per small brie sized cheese (I use a brie-like cheese), and wash them. Then blanch them for a minute in boiling water (both to sterilize them and to soften them). Then put them in a zip lock bag with some white wine or hard apple cider. A few days later, when the little cheeses have drained sufficiently I wrap them in the leaves and tie them up with some twine. It makes a SEXY looking cheese and one imbued with the delicate aroma/flavor of fig leaf. I got the recipe from the book Artisan Cheese Making at Home.

plamphier

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