PhuketFarang

On ‎2‎/‎26‎/‎2017 at 2:27 AM, tutsiwarrior said:

 

yeah...I agree...there's plenty of pork belly around at the local market as well as garlic and peppercorns...what makes yer bacon special? please elaborate, food porn thread?...

 

sure does look good...

 

 

Seasoning pork belly just gives you seasoned pork.  You need to have Pink Curing Salt included to make it bacon.

Just finished up curing a garlic/pepper bacon.  Sliced and fried it up.  Even tho'  could use a real meat slicer to make the cuts thinner and more uniform, it still tasted great.  Here are before and after frying pics.  Delish!

Pink Curing Salt:

http://thaiartisanfoods.com/shop/pink-curing-salt-number-1/

On ‎2‎/‎1‎/‎2017 at 1:42 PM, johng said:

What is the difference  between this "pink curing" salt and  "normal everyday" salt  ?

Pink Curing Salt is 93.75% regular salt and 6.25% of Sodium Nitrite and is used to "cure" meats such as pastrami and bacon.

The red coloring is there because, as mentioned, Sodium Nitrite is toxic.  And the red dye is added so you don't mistake it for regular salt and then puke your guts out if you ate it as salt.

250 grams at 190 baht.  Order online.
http://thaiartisanfoods.com/shop/pink-curing-salt-number-1/

I couldn't find it here either so I just made it.  One of my favorite finger snacks.  I do a salt-garlic-chili flake rub after poaching and before frying.  Don't like the traditional mint rub.

Just made this wonderful halloumi cheese from Makro Aro milk. 

5L made almost a kg of cheese.  Don't even know who sells this cheese in Thailand.

On ‎1‎/‎25‎/‎2017 at 7:57 AM, zeichen said:

Phuket:  You should pay to be a sponsor.  That website you are promoting is yours. I checked the ISP and they are the same as your are posting here.  Just be honest when you are trying to create a business. Self promotion is fine as long as you are honest about it.

When was I not honest about it?  But you're WAY off on ISP.  Unless you think Scottsdale Arizona in the USA is somehow near Phuket.  If you want, I can show you how to find out what ISP is hosting a website.

Had to update this.  I wanted to make a nice blue cheese dressing from this cheese.  One thing I never liked about most of the blue cheese recipes is that use of mayonnaise.  I ferment my own kefir so I made some kefir yogurt and used it in place of the mayonnaise and this is the result.  It far exceeds what I was hoping it would taste like and I doubt you can find a better blue cheese dressing.  Unless you like the sweet taste that the mayonnaise adds.

1 minute ago, Oxx said:

Thanks for that.  I hadn't realised from the photograph that this was a soft cheese.

 

Where did you age the cheese? I understand it needs to be somewhere cool.

Yes... it's a creamy cheese.  Most blue cheeses are rather crumbly, as you know, but I had to try this one and got great results.

Here's my cheese cave.

5 hours ago, Oxx said:

Please do share how you did it and from where you got the culture.

For the most part I used the recipe here:  https://www.cheesemaking.com/Camblu.html

The biggest substitute I made was to use my own home fermented kefir instead of buttermilk.

You can get the cheese cultures and supplies here:  http://thaiartisanfoods.com/product-category/cheesemaking/

If you make one, send me a picture?

Just made this creamy and yummy blue cheese using Makro's Aro milk and the proper cultures.  5 liters made 1.3 kg of blue cheese.  About 200baht total. 

Who says you can't get good cheese for a good price in Thailand!  :)

2 hours ago, zeichen said:

haha.  I grew up on a dairy. So yes, I think that I know how to make cheese. We make commercial products in the US, so I am certain, I might know a little more than a google warrior like yourself. Good luck in life. Hope you don't poison your friends.

 

FYI. I actually have been trained and attended very professional dairies in America. So stick your assumptions up your own. 

 

Your products look inferior and subpar. Your google knowledge is just that.  So instead of giving others advice go get licensed as a dairy before you accidentally kill someone with your lack of knowledge.  Yes, botulism is quite possible if you make mistakes and it looks like you don't use proper sterilized environments.

This coming from a man who has failed so miserably at making cheese, he gives up! 555555!!!! 

I'm thinking you have cheese envy with those of us who have made wonderful cheeses here in Thailand and where you have failed.  So sad.  I can point you to professional cheese making groups so maybe you can learn a thing or two.  But then again, they would likely kick you out of the group with the hate attitude you have.

Stick to your commercial cheese.  You know... the one that tastes all the same to you.  Your taste buds can't tell the difference.

On ‎12‎/‎31‎/‎2016 at 1:47 PM, zeichen said:

Mozzarella is made with liapse powder and thermophilic culture, the citric acid 30 minute recipes are tough and flavorless. Why spend so much energy making an inferior product? You can fool yourself to think that homemade is better than commercial but it really isn't. At least they are kept to a standard for sterilization and a precise recipe that is tested.

Have you ever made edible cheese?  Doesn't sound like it if you prefer commercially processed cheese over anything you make.  Maybe you should practice more or join a professional cheese making group for advise instead of making such silly statements.

On ‎12‎/‎31‎/‎2016 at 1:03 PM, KittenKong said:

 

They look good, but how much does 1kg of cheese cost if you are using store-bought milk here?

Most cheeses you make can yield 1kg or more with a 5 liter bottle.  Most of the cheeses you see are from that much milk.

On ‎12‎/‎31‎/‎2016 at 1:41 PM, zeichen said:

Op is this your website and are you just looking to get free advertising?

 

someone who uses bleached white paper and ink for labels and put directly on Cheese should not be giving advice on cheesemaking.

 

Also you are not making riccotta if you are just adding acetic or citric acid to milk. Riccotta is made from left over whey from making mozzarella.  yes, it kind of works if you like flavorless milky crumbs. I do make it from time to time if I am in a pinch but I don't go giving people teaching lessons on how to make subpar products.

 

First of all, whole natural milk is available in every single major province.  In CM there are 2 universities that sell it for less than 15 baht a liter.  Second getting the right bacteria is also available here usually through the agricultural department at universities.  But you could also order from cheese manufacturers abroad at reduce your cost by 30%. 

 

Please join a cheese forum with professional and stop using online or youtube recipes for making cheese. Without proper sterilization and precise techniques you could easily screw up and hurt your family.  I know there are a lot of small time cheesemakers and meat curers but there are plenty of recipes out there that are just wrong and dangerous. 

Sorry, but you have incorrect information on all accounts.  First, the label is not directly on the cheese, it's on several layers of wax.  Second, there are several methods of making ricotta.  You can choose your favorite.  You can get help if you join a couple of professional cheese making groups instead of making ASSumptions.  I can steer you to a few.

19 hours ago, d123 said:

 

 

Looks delicious. Any teaching advice.

 

Happy and safe New Year

Start with almost foolproof cheese like cream cheese.  It's a good staple cheese that you can use in many ways.  My favorite is to make oreo crust cheese cake.  YUM!  Thebn pick your favorite cheese, find a good recipe either written or on YouTube, and work for that one.  The 2 I make that has an aging period are brie and blue cheese.  Easy to make but I just hate waiting for a month or more for a cheese to be ripe.  ugh.

You can get some cheese making supplies at http://ThaiArtisanFoods.com 

Cheese I've made with store bought milk in Thailand:.  Not including all the cream cheese and queso fresco I constantly make.    And all super easy to make.

http://thaiartisanfoods.com/shop/cheesecloth-making-cheese-uses/

5 hours ago, Suradit69 said:

Are you hosting this seminar totally on your own or at the behest of some business/educational institution?

 

If the latter, then they should be responsible for doing the needful.

 

If the former, you need to be very careful. Work permits aside, you would be a foreigner organizing an assembly of people for purposes unknown. I would imagine you would at the least need to explain the reason you're doing this to local police. Rules regarding public assembly were strengthened last year. If you would be using hotel conference facilities, you should contact them regarding what's needed to legally host a meeting.

 

Even when we've had an annual condo co-owners meeting, I believe the police have had to be notified and at some of the meetings over the last few years a uniformed police officer has been present at least briefly.

 

http://www.dejudomlaw.com/immigration/overview/

No to either.  Just getting information on work permits.

2 hours ago, humqdpf said:

There are special work permits for those performers who are just doing one or two performances in the Kingdom - you might want to look at that.

 

If you are not being paid in Thailand by Thai people for the seminar, you could just go and do it, especially if it is for education. I once worked in connection with a University in Thailand and none of the visiting Professors who came to give a one-off lecture/seminar ever got a work permit

Do you have a link to this kind of permit for me to check out?  Could be a possibility?

22 hours ago, BritTim said:

I suspect the "... as may be prescribed by decree" is probably intended to apply to "... for the benefit of education ..." as well as "... other activities ...". A fluent Thai speaker may be able to confirm this by reference to the original text of the Foreign Employment Act.

Yeah, I'm not falling for it either.  Doesn't ring right.

What is the requirement to obtain a work permit for an "Expert" in her field to hold a 1-day seminar in Thailand? 

I saw this http://www.bia.co.th/023.html

This states that work for the "Benefit of Education" is exempt from work permits but that somehow doesn't ring true, else all the English teachers wouldn't need a work permit.

Any info would be appreciated...

Making cheese here in Thailand is easier than you think.  The hardest part is finding cheese making essentials. 

Now you can get everything from Rennet to Calcium Chloride to make your favorite cheese at http://ThaiArtisanFoods.com 

And to get you started, grab the wonderful eBook:  Cheesemaking for the Rest of Us for FREE!  This book is filled with great tips and recipes.  And did I mention that it's FREE?

http://ThaiArtisanFoods.com also has a growing list of cheese recipes online for you to check out.

So if you miss cheeses that are hard, or even impossible to find in Thailand such as Mysost or Queso Fresco, just make your own!  Not only does it cost a LOT less, it will taste 1000% better than store bought cheese.