My mother used to make Petchah (Yiddish for head cheese, from beef, also sometimes called Galer). My mother-in-law made Sulze (German for head cheese, from pork). I've had it form a convenience store in Tel Aviv, just like my mother's... they call it Regel Krushah. No matter what you call it or what...

This is making me drool. It's almost supper time.

Good explanation and I think that is the reasoning behind making sweet milk. But it is my understanding that milk contains lots of bacteria both good and sometimes bad. Its also my understanding that lactobacillus comes from the gastrointestinal tract and is not produced in the mammary gland itself...

Hey folks, we`ve got a brand new member known as Laripu in Tampa, Florida. Seems to me, I've seen his face before... on a wanted poster down at the general store! :lol: Welcome aboard Laripu! We`re glad you`re here. Just don`t go grindin` my mount into horse-salami. :shock: Best Wishes, Chuckwagon ...

ssorllih wrote:For your bread making do you use baker's percentages?

No, you misunderstood me, I haven't done any baking yet. My wife sometimes bakes bread, and tells me I have enough hobbies, which is why I said I have to wait until she stops looking.

But I'm also confused at how some people will swear they are lactose intolerant and can only drink raw unpasturized raw milk. Lactose is lactose is it not? Raw milk may be dangerous (with some low but significant probability), but it also contains enzymes and lactobacillus which help with digestion...

It was so hot we all had to walk around nekkid, even your Grandma. Half the town still hasn't gotten over the horror.

I don't have a food related job, and don't plan to. I'm software engineer, and my background is pure mathematics (if there are any math lovers out there, it was non-commutative ring theory...but that was another life, 30 years ago). I'm happiest making food in the kitchen...sausage, obviously, but a...

Thanks for the welcomes.

I'm sure I'll have questions... and I'm not afraid of looking stupid by asking.

Maybe in time I'll have something to contribute too.

(Actually, if you want to know about homebrew, I can contribute... but that's an entirely different forum.)

This is my first post to this forum. The web page and the forum look like a treasure trove of information (and chock-full of nice people). I'm a newbie sausage maker, with only four 5-lb batches made. All the recipes were variants of ones I found on the main web-site. From what I can see, I'll learn...