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New Yellow Hand Squeeze Juicer Strainer Pick Lemon Lime Or Orange |  |
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US $7.89 | 27d 23h 58m |
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New Red Hand Squeeze Juicer Strainer Pick Lemon Lime Or Orange | |
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US $7.89 | 13d 22h 24m |
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Stainless Steel Lemon Squeezer with Built-in Strainer | |
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US $4.61 | 2d 5h 51m |
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Cuisinart CCJ100 Citrus Electric Juicer w/ Strainer Orange Lemon Lime Grapefruit | |
0 Bid | US $21.95 | 9d 13h 14m |
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Strainer Lemon
Was my husband suppose to take the seeds of the lemon after straining it?
My husband and I argued about this situation. I asked him to strain the juice from three lemons, I needed it for a dish I was making. Later, getting ready to pour the juice gradually into my egg mix, I noticed the seeds (several of them) were still in the juice. I told my husband he should have just removed the seeds out but he thought I was going to use a strainer anyway that he didn't. In my opinion, he could have made the extra effort of removing the seeds since he was right there working on it and obviously we don't want to eat the seeds! What d'ya think?
You should be thankful that he juiced them in the first place.
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New Yellow Hand Squeeze Juicer Strainer Pick Lemon Lime Or Orange | |
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US $7.89 | 27d 23h 58m |
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New Red Hand Squeeze Juicer Strainer Pick Lemon Lime Or Orange | |
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US $7.89 | 13d 22h 24m |
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Stainless Steel Lemon Squeezer with Built-in Strainer | |
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US $4.61 | 2d 5h 51m |
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Cuisinart CCJ100 Citrus Electric Juicer w/ Strainer Orange Lemon Lime Grapefruit | |
0 Bid | US $21.95 | 9d 13h 14m |
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Vintage Clear Glass Lemon Lime Reamer Squeezer Juicer Strainer 5" Diameter EC | |
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US $17.00 | 21d 15h 28m |
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Vintage Foley Aluminum Hand Held Fruit Orange Lemon Juicer Reamer Strainer | |
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US $24.97 | 16d 3h 57m |
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Citrus Glazed Sea Scallops with Lemon Parsley Quinoa
Making CHEESE! Is there anything to do to cause my homemade cheese to thicken?
Last night I tried to make cheese for the first time.
Simple recipe. 1 gallon milk 1/4 cup lemon juice
I thought it would be improved if I would add some
organic yogurt and some salt and some heavy cream.
Wrong!!!!!!
Then when it wouldn't thicken I added about a
tablespoon of rice vinegar. Nothing.
Now I am stuck with a gallon of goop with only
a small amount of curd on top. I didn't pour
it through the strainer lined with cheesecloth
because it would have only left about 1/3 cup
or 1/2 at most of the curd. Miserable flop!
Question is - do you know of anything that would
thicken this? Any way to make something else
out of it or turn it into some sort of cheese?
What if I try some cornstarch and
cook it till it thickens? What about adding a pack
of gelatin?
Maybe somehow turn it into cheesecake?
A very big cheesecake?
Grandmab is mostly right, but you do not have to have rennet to make cheese. I make a wonderful ricotta by using a half gallon of milk, heated to 140*, then cooled to 108*, then add two tablespoons of cider vinegar (lemon juice works, too, but gives a tarter result). Let it sit for a minute, then drain through cheesecloth.
There will be a lot of liquid (whey) whenever you make cheese--more whey than cheese (though 1/3 to 1/2 cup of curds is less than you should expect). You have to separate the curds from the whey. Only the curds become cheese. You can use the whey for other things (making bread, biscuits, pancakes, added to soups and stews, or as a treat for your pets, etc.). You can make some kinds of soft cheese from whey, but the whey has to be fresh (less than three hours old). Even then, you have more whey than cheese at the end.
Adding yogurt to your cheese turned it into a version of yogurt (though probably not a very good one as yogurt needs to be held at 116* for several hours), and you can't undo that. You also have to be careful about adding salt to cheese. The iodine in regular table salt doesn't play nicely with the enzymes in the milk. When using salt with cheese, use a non-iodized salt, preferably in flake form, and add it after the curds have formed. Adding cream was unnecessary: cream does not make better cheese than milk. In fact, the fat content is too high to make a good cheese. You didn't say what you did about heating the milk, but that's a critical part of cheese-making, too.
Cheese-making (even simple cheeses) is an art and one you have to experiment with. The best advice I ever got about making cheese was to follow the steps carefully, and make notes about what I did. If I was to do anything outside the recipe, I shouldn't do more than one thing at a time. That way, if the cheese didn't work, I would know what step caused the problem. Home cheese-making is very rewarding, but it is time-consuming, and things go wrong. You generally can't save a bad batch of cheese (though you might be able to use it in some recipes as Grandmab suggested).
Don't let this one unsuccessful experience discourage you. I can't tell you how impressed my husband and friends are when I make lasagna or ravioli from cheese I made using the ricotta recipe I described above. Master a simple, soft cheese and then move on to more difficult ones. I suggest you buy a book on cheesemaking to get all the tips and science behind what you're doing.
