FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Did you make the goat cheese? π€π€π€
What else am I supposed to do in my spare time?
Just interested, sorry if it sounded not right
I just make cheese myself, like two times a week, 6 liters of milk. So i'm asking everyone if they make cheese to find my comrades cheesemakers π«‘
Cool! Sorry, I am not a cheesemaker.
How is your cheesemaking going? I remembered your post from a few months ago.
Struggling π recently opened one of the cheddars, it tastes like a little off gouda π€£
I even got out of rennet, i finished two bottles, the once for like 200-300-500 liters, i don't even remember how many π
(Also, i broke my second press)
A little off Gouda would be great Fondue, Queso Fundido, or bread though. Send me some π
I'm mostly melting it right now, pizza, bread, etc
When i will be making some better cheese and more, i will try my best to check how can i share stuff i make with all the people i meet. For now, i'm doing it in Vietnam, so it would be a long trip for a piece of cheese to get to you π€