I couldn’t wait any longer. I tried one today-about a week of drying. It’s so delicious! I love how garlicky it is. It melts well too. I will be making that again for sure!
A drop of liquid is about .05ml so 20 drops is equal to one ml. Since liquid rennet and water are close to the same weight you could weigh out 1g of rennet for that recipe. Or pick up an eye dropper. 😜 This cheese is definitely going on my list of cheeses to make. Thanks for another great video. I’m enjoying the newsletter too.
I made this cheese with Goat's Milk. At first it was great .. but the longer it was in the cheese cave the worse it got. Of course, now that I think about it ..I didn't vacuum pack the balls. I'll have to try again.
Jennifer, I know you speak a second language, and are careful about correct pronunciation. So you won't mind I hope, a correction here? In German, it's not a silent "K". And the "e" on the end is pronounced. So, "Belper K'nolluh" is closer to how it's pronounced. Here are native speakers in Switzerland, discussing Emmentaler, and (1:25), Belper Knolle. ruclips.net/video/D7tev8iVh-0/видео.htmlsi=TzUVZNxbpetvq546
I don't mind a correction at all! And yes, I know that's how it's pronounced --- I did a bunch of research on it. However, I decided it's a little like saying How-da vs Gouda (Americanized) or Nee-ka-da-gwa vs Nicaragua (Americanized) --- sometimes it's just easier to say it in the American English vernacular... at least for now. I might change my mind later. 😅
I couldn’t wait any longer. I tried one today-about a week of drying. It’s so delicious! I love how garlicky it is. It melts well too. I will be making that again for sure!
Whoop!
A drop of liquid is about .05ml so 20 drops is equal to one ml. Since liquid rennet and water are close to the same weight you could weigh out 1g of rennet for that recipe. Or pick up an eye dropper. 😜 This cheese is definitely going on my list of cheeses to make. Thanks for another great video. I’m enjoying the newsletter too.
I can’t wait to try this. It’s just what I wanted for this week!
So fun!!
I made this cheese with Goat's Milk. At first it was great .. but the longer it was in the cheese cave the worse it got. Of course, now that I think about it ..I didn't vacuum pack the balls. I'll have to try again.
Pink Peppercorns in Gouda? - Yes!
Jennifer, I know you speak a second language, and are careful about correct pronunciation. So you won't mind I hope, a correction here?
In German, it's not a silent "K".
And the "e" on the end is pronounced.
So, "Belper K'nolluh" is closer to how it's pronounced.
Here are native speakers in Switzerland, discussing Emmentaler, and (1:25), Belper Knolle.
ruclips.net/video/D7tev8iVh-0/видео.htmlsi=TzUVZNxbpetvq546
I don't mind a correction at all! And yes, I know that's how it's pronounced --- I did a bunch of research on it. However, I decided it's a little like saying How-da vs Gouda (Americanized) or Nee-ka-da-gwa vs Nicaragua (Americanized) --- sometimes it's just easier to say it in the American English vernacular... at least for now. I might change my mind later. 😅
CLUE: 20 drops = 1 cc. Use an insulin syringe to measure the rennet!!
Thanks for your efforts, but this is syrian shanklish