Nah, cheesemaking isn't all that dangerous unless you're the kind of person who can get hurt boiling stuff on the stove in general. Making mozzarella can be something of an issue because you have to do a lot of kneading and stretching to get the texture and it's usually pretty hot when you do that, so it's best to use tongs, but for the most part it's not a real problem.
My mozzarella, ricotta, feta, and ricotta insalata have all turned out way more appealing than the store bought kinds. It helps to be able to control exactly what goes into them; there's no oil or dyes and I only put in as much salt as I like.
Fudge, now, that's something you have to be very careful with making. It involves boiling sugar in milk and bringing it up to 234 degrees F/112 degrees C. Worth it, though.
(I mmmmmay have a few things in common with my more do-it-up-yourself characters.)
no subject
My mozzarella, ricotta, feta, and ricotta insalata have all turned out way more appealing than the store bought kinds. It helps to be able to control exactly what goes into them; there's no oil or dyes and I only put in as much salt as I like.
Fudge, now, that's something you have to be very careful with making. It involves boiling sugar in milk and bringing it up to 234 degrees F/112 degrees C. Worth it, though.
(I mmmmmay have a few things in common with my more do-it-up-yourself characters.)