lucileskitchen blogspot.com

Dining with Lucile

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didnt have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le.

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Lucile Street Brewing

Our mission is to create artisan brews with fresh ingredients and sustainable practices. We specialize in hoppy American and Belgian style ales. Wednesday, September 30, 2009. Thursday, August 6, 2009. Lucile Street Summer Festival 2009 - Recap. Friday, July 31, 2009.

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Dining with Lucile

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Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didnt have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le.

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This web page lucileskitchen.blogspot.com states the following, "Wednesday, January 21, 2009." We saw that the webpage said " This Saturday Jeremy and I experimented with making a hard cheese for the first time." It also said " We have made mozzarella and ricotta multiple times, but until now didnt have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes."

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