EudaemoniusMarkII: July 2016

Thursday, July 14, 2016

How To Make HOMEMADE MOZZARELLA CHEESE - Day 17,102

Fresh Mozzarella

– Instructions from the kit, but can be used without as well.

1-1/2 cups, chlorine-free water

1/4 rennet table

1-1/2 citric acid

1 gallon whole cow milk

1-1/2 tsp. cheese salt, or to taste

Herbs (optional)

2 small bowls

Large pot (at least 5 quarts)

Large spotted spoon

Cooking thermometer

Large heat-resistant bowl

Large microwaveable bowl

Rubber gloves or 2 large mixing spoons

STEP 1: Pour 1/2 cup of the water into a small bowl and dissolve the 1/4 rennet tablet in the water.

STEP 2: Pour the remaining 1 cup of water into another small bowl and stir in the citric acid.

STEP 3: Pour the milk into the large pot, add the citric acid solution and stir well. Set the pot over low to medium heat and heat, stirring occasionally with the slotted spoon to prevent scorching, until the milk reaches 90°F. This can happen quickly, so watch carefully.

STEP 4: Slowly stir in the rennet solution using a gentle up-and-down motion for about 30 seconds. Continue heating to 105°F.

STEP 5: The milk could already show clear signs of coagulation: it will look like shiny yogurt, you will see a separation between curds (while and “solid”) and whey (yellowish) liquid, and the curds will pull away from the sides of the pot when pressed. If so, use the slotted spoon to slice the curds into 1-2 inch pieces and stir them in the hot way (still 105°F-110°F) very gently for 1 minute, then turn off the heat and proceed to Step 6.

Note: if the milk did not form curds at all, you may have been using unlabeled ultra-pasteurized milk. Use a different brand of milk and try again.

STEP 6: Ladle the curds into the heat-resistant bowl. At this point, you can cover and refrigerate the curds for stretching later or continue as directed.

STEP 7: Ladle the curds into the large microwaveable bowl. Put on rubber gloves or use the 2 large spoons for steps 8 through 12. Gently hold back the curds while you pour off the whey (don’t press much).

STEP 8: Heat the curds in the microwave on medium power for 1 minute.

STEP 9: Gently use the spoons to fold the curds over several times and evenly distribute the heat. Again, drain off any whey.

STEP 10: Microwave for 30 seconds more, then drain again. Gently fold the curds over once or twice to distribute the heat evenly. Check the temperature by covering at least 2 inches of the thermometer’s probe with curds; they must reach 135°F to stretch properly. If the curds have not reached this temperature, microwave for 3 seconds more.

STEP 11: Add the cheese salt and herbs and blend them into the cheese by stretching ad folding gently, just until incorporated. You should see the texture change from lumpy to soft to smooth and springy. For the best texture, heat, fold and stretch the curds as little as possible.

STEP 12: While the curd is warm, shape the cheese into a traditional ball or other shapes.

The mozzarella is best eaten immediately but can be covered and refrigerated for up to 1 week. Do NOT store the cheese in water or whey or it will become slimy and disintegrate. Makes about 1 lb.

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #ProductReview #TasteTest #WilliamsSonoma #CheeseKit #Making #Homemade #Cheese #Mozzarella

Taste Test - FRENCH'S CRISPY JALEPEÑOS - Day 17,067

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #ProductReview #TasteTest #Frenchs #Crispy #Jalapeno #Jalapeños

Tuesday, July 5, 2016

Taste Test - INDIAN BITTERGOURD CHIPS - Day 17,067

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #ProductReview #FirstImpression #TasteTest #India #Indian #Bitter #Bittergourd #Chips #करेला, #स्वादपरीक्षण, #उत्पाद #की #समीक्षा #करें #अपनेहरदिनसांता

Saturday, July 16, 2016

Taste Test - BABY MURUKU SNACKS - Day 17,067

Friday, July 15, 2016

Taste Test TJ'S COLD BREW COFFEE CONCENTRATE - Day 17,067

Taste Test BISCOFF COOKIES - Day 17,067

Taste Test - COOKIES & CREAME COOKIE BUTTER SPREAD - Day 17,067

Taste Test - ALMOND NUT THINS CRACKERS - Day 17,067

Thursday, July 14, 2016

How To Make HOMEMADE MOZZARELLA CHEESE - Day 17,102

Taste Test - FRENCH'S CRISPY JALEPEÑOS - Day 17,067

Tuesday, July 5, 2016

Taste Test - INDIAN BITTERGOURD CHIPS - Day 17,067