By Derek Hansen
Hammock camping--one of the main cozy how you can take pleasure in a long-distance thru-hike, a weekend backpacking journey, or simply an in a single day within the woods. With greater than two hundred illustrations to steer you, this publication is helping you get off the floor to find the liberty, convenience, and comfort of hammock camping out. methods to organize and use a hammock to stick dry, hot, and insect loose in a depart No Trace-friendly manner.
This ebook covers hammock camping out fundamentals corresponding to find out how to get an ideal cling and the way to stick dry, hot, and insect loose. Plus, it illustrates options and the best way to get the main out of a hammock preserve, no matter if you've bought an all-in-one package or you’ve assembled your personal custom-made approach.
Read or Download The Ultimate Hang: An Illustrated Guide To Hammock Camping PDF
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Extra info for The Ultimate Hang: An Illustrated Guide To Hammock Camping
Example text
Apply pressure lightly for the first fifteen minutes. 5. Remove the mold from the press and the cheese from the mold. 6. Peel the cheesecloth off and turn the cheese over; cover with the same cloth. This process is called redressing, and it allows for more equal pressing. 7. Replace the cheese in the mold, cloth on top of it, Curds inside of the press. and follower on top of that. 8. Press the cheese according to the recipe’s directions. It is usually left in the press under full pressure for at least twelve hours.
I prefer a colander with high feet. ✤ Cooking pots. Stainless steel, glass, or enamel pots are useful because they are easy to keep clean and will not react with acid created during the cheese-making process. indd 51 51 1/20/12 12:12:47 PM don’t want your beloved curds to taste metallic, as they might if you use cast-iron or aluminum. For the recipes in this book, your pot must be large enough to hold 2 gallons of milk. I prefer an enamel pot or a stainless steel one with a thick aluminum bottom to prevent scorching.
Brevibacterium linens. This is a ripening bacterium. It is added to milk and diluted in a brine that’s rubbed on the cheese’s surface to create an orange-red smear. ✤ Propionic bacteria. This type of bacteria is added to milk to create the signature holes and flavor of Swiss cheese. ADDING A COAGULANT By adding culture (friendly bacteria) and rennet, you are breaking down the chemical reactions that keep protein, fat, and minerals suspended in milk. The first of those reactions is milk sugar converting to lactic acid.