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Do you make your own wine?
yea
no
what wine?

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No. But I'm experimenting with making my own cheese to go with it.
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I don't make wine, but find this board interesting, from time to time:
http://boards.fool.com/the-wine-cellar-112935.aspx?mid=29849...

It tends to get pretty low traffic, but I think a few knowledgeable participants keep an eye on new posts to the board that may show up on their TMF Favorite boards page.

Bob
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No. But I'm experimenting with making my own cheese to go with it.

I'm one of the 2 (so far) teetotalers in the poll, but I once considered making my own cheese, do you have a procedure you're able to share? As I recall you need 'rennet'.

(btw, with a name like 'rosewine' I would've thought you would've been on board with the wine-making...)
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I picked up a book* at the library on cheese making and tried a recipe for Queso Blanco to start. No rennet, just milk, vinegar and salt for my initial attempt. I'm planning to try Mozarella next, probably next week. If I recall, you are vegetarian and there is vegetarian rennet. There's a shop near my former employer that sells cheesemaking supplies. I have a friend who has made some outstanding aged cheeses and I want to try that but figured I should start with something that is ready to eat right away to see if it's something I want to keep doing.

I don't see any reason to make wine when there are so many excellent local wines available. Of course, with our cellar what it is, if I drank a bottle a day it would take about 10 years to run out.

Rose

*Artisan Cheesemaking at Home by Mary Karlin. Good reading, even if you don't want to make cheese yourself.
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I don't see any reason to make wine when there are so many excellent local wines available.
**************************
Couldn't one say the same thing about cheese?
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wine.woot.com


there are 2 ways to make mozzarella - a "quick" way (under an hour) and one that takes a couple days...


peace & blessed are the cheesemakers
t
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“No. But I'm experimenting with making my own cheese to go with it. “

I'm one of the 2 (so far) teetotalers in the poll, but I once considered making my own cheese, do you have a procedure you're able to share? As I recall you need 'rennet'.

See; http://www.leeners.com/cheese/store/ , http://www.leeners.com/cheese/index.shtml, http://www.thecheesemaker.com/?gclid=CKjMr4CgzrICFQP0nAodZX8..., http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/ch..., and http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons...,

C.J.V. never tried it myself, me
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For paneer (essentially ricotta) all you need is milk and an acid (I use lemon juice, but you can use vinegar). I make it from time to time. Other kinds of cheese require more specialized ingredients.
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