What you described is how I’ve always shopped ;) I prep by continuing that and adding beans, rice, and wheat packed in Mylar for long-term storage. If I don’t need it before then, it will last until I’m 80. In the meantime, it’s cheaper to use the beans, rice, and wheat berries that are not packed in Mylar and oxygen absorbers.
I’ve made parmesan, Fontana, Swiss, Romano, and gouda. Ricotta, of course, too. I haven’t made mozzarella because I have repetitive stress injuries and can’t stretch and twist it as needed. Being a rebel, I read the cheese books, saw I should start with easy cheeses in the front of the book, and flipped to the back of the book and began with parmesan!
Wow, you’re an expert!
I’ve never made cheese; only yogurt. I just have a bunch o’ ‘book-learnin’.
We should do Cheese, on the cooking thread.
I was watching some videos the other day, by a ‘prep lady’ who didn’t think that Mylar was necessarily the way to go with dried beans. I’ll try to find it again.
-JT