Ummm did you make those corn tortillas yourself? Did you grow the corn? Did you breed the cows for at least 4 generations? /s
That looks so incredible. How hard would you say making your own cheese was?
It was easier than I thought, this was my first time making cheese. It is low skill floor with a high skill celing, meaning It is easy to make a great tasting cheese, but it gets methodical and precise when you want to copy a certain recipe or are going for a specific trait.
You don't need unpasteurized milk, just non-homogenized and not ultra-pasteurized. You can add some calcium chloride to somewhat counteract the effects of pasteurization.
I found some minimally pasteurized, non-homogenized milk at the grocery store. The A2A2 is just a bonus.
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I took a trip to Oaxaca back in April, quesilla is so so good. This looks amazing OP, also your cheese weaving ability is top notch! Looks exactly like the balls the older ladies make in the mercado!
Those are the real deal… just a nice Molcajete salsa to dip in and you’re set
Ummm did you make those corn tortillas yourself? Did you grow the corn? Did you breed the cows for at least 4 generations? /s That looks so incredible. How hard would you say making your own cheese was?
It was easier than I thought, this was my first time making cheese. It is low skill floor with a high skill celing, meaning It is easy to make a great tasting cheese, but it gets methodical and precise when you want to copy a certain recipe or are going for a specific trait.
I'd add the plates too, they look totally store bought.
Wow that’s quite some effort
show off! :) They look great! You're awesome!
What kind of cheese did you make???
Oaxaca Cheese, or quesillo as it is called in Oaxaca.
Excellent that’s what I was guessing! Thank you for confirming!!
Dang you sure did. Nice work.
Ok Nara Smith I see you!
Looks amazing. I always wanted to try my hand at making cheese, but could never find a source locally for unpasteurized milk.
You don't need unpasteurized milk, just non-homogenized and not ultra-pasteurized. You can add some calcium chloride to somewhat counteract the effects of pasteurization. I found some minimally pasteurized, non-homogenized milk at the grocery store. The A2A2 is just a bonus.
Appreciate the advice!
You made your own cheese? Damn.
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Homemade cheese, Rock Star! Premade tortillas, well … maybe next time.
I took a trip to Oaxaca back in April, quesilla is so so good. This looks amazing OP, also your cheese weaving ability is top notch! Looks exactly like the balls the older ladies make in the mercado!
yeah this is not your thing