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General Tabletop Discussion
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What do you want out of crafting rules?
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<blockquote data-quote="tetrasodium" data-source="post: 8209403" data-attributes="member: 93670"><p>as another example, I can make a wheel of <a href="https://cheesemaking.com/products/fromage-blanc-cheese-making-recipe" target="_blank">fromage blanc </a>in about 3 days. The first 8hours or so are letting calcium citrate do its thing on the pasteurized milk. The next twelve to 20 are letting the curd form followed by 8-36 of letting it drain depending on how much I'm using weights. Salting & waxing it takes another hour or two. Aging it for amazing taste* takes 3 months or more in a wine fridge or cool basement. The entire process needs some level of temperature control/compatible temperature & some are pretty awkward like letting a couple gallons of milk & culture sit in a giant pot or draining enough whey to get two gallons of milk down to a wheel 2-3 inches thick & 6 or so across <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> Outside of industrial scale stuff home cheese making is pretty much the same as it was done for thousands of years but with the addition of culture & rennet packets <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p><p></p><p>* It tastes like semi-spreadable parmesan & makes for an amazing bagel topping <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="tetrasodium, post: 8209403, member: 93670"] as another example, I can make a wheel of [URL='https://cheesemaking.com/products/fromage-blanc-cheese-making-recipe']fromage blanc [/URL]in about 3 days. The first 8hours or so are letting calcium citrate do its thing on the pasteurized milk. The next twelve to 20 are letting the curd form followed by 8-36 of letting it drain depending on how much I'm using weights. Salting & waxing it takes another hour or two. Aging it for amazing taste* takes 3 months or more in a wine fridge or cool basement. The entire process needs some level of temperature control/compatible temperature & some are pretty awkward like letting a couple gallons of milk & culture sit in a giant pot or draining enough whey to get two gallons of milk down to a wheel 2-3 inches thick & 6 or so across :D Outside of industrial scale stuff home cheese making is pretty much the same as it was done for thousands of years but with the addition of culture & rennet packets :D * It tastes like semi-spreadable parmesan & makes for an amazing bagel topping :D [/QUOTE]
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