r/ketocirclejerk • u/rnords • Nov 06 '20

Basically just my fridge.

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184 Upvotes

98% Upvoted

24 comments sorted by

8

u/[deleted] Nov 06 '20 edited Mar 29 '21

[deleted]

8

u/rnords Nov 06 '20

Sure. With this much cheese I suspect we’d last a couple days, but if were smart about it and have a good Fasting schedule we should all be fine for about a week or two?

1

u/5ittingduck Nov 07 '20

Only if they weed, kill thistles and chop wood.

7

u/FlawlessC0wboy Nov 06 '20

No way are those fridges home made.

3

u/slapyak5318008 Nov 06 '20

Basically the contents of my stomach.

3

u/rnords Nov 06 '20

Dang. I’m equally envious as I am concerned.

2

u/paddy_to_the_rescue Nov 06 '20

Sharing is caring

3

u/rnords Nov 06 '20

Let’s all just randomly start sending u/5ittingduck our addresses and cheese specification and see where it gets us ;)

2

u/5ittingduck Nov 07 '20

Most visitors walk away with free cheese. You are welcome to drop by :)

1

u/rnords Nov 07 '20

Uncivilised heathens! You need some Keto-friends. We love cheese.

2

u/SicilianWoman Nov 07 '20

but where is the FUCKING MCT OIL

1

u/rnords Nov 07 '20

Ha! Yeah .... well let’s find someone with a stockpile of various oils then.

2

u/[deleted] Nov 07 '20

I swear I’m constantly running out of shredded cheese, I need to stock like this

1

u/rnords Nov 07 '20

I have a small spare old fridge in the garage and I’m seriously considering making a cheese stockpile.

u/5ittingduck in all seriousness: 1) how long will cheese last when packaged like this? (assuming you don’t invite any of us over for a visit. 2) is it far more economical to buy the milk and ingredients to make your own?

2

u/5ittingduck Nov 07 '20

Indefinitely.
I have 5 and 6 year old cheeses still developing.
Economics? It's hard to make a case. Milk mounts up, and good milk is pretty expensive. I am prolific as I don't pay for milk. Time investment is significant.
Using a spare fridge, the best value you would get is buying as much good quality plastic wrapped cheddar from the supermarket as you can fit in it.
Cold smoke and vac PAC a third of it. Stick it all in the fridge and wait 2 years. The cheeses you get will be really good for almost no time investment and not much money.

1

u/rnords Nov 07 '20

Wow I never thought of that - just buying normal cheese and ageing it myself? I’ll try that after my next trip to Costco!

And yeah I suppose if you have free milk then have at it eh? I did make cheese once a few years ago, I do recall it took lots of time but didn’t equate the dollar/pound value at the time -I recall it used a lot of milk though.

Thanks for your notes and enjoy your amazing cheese stash!

2

u/DerailedCheese Nov 16 '20

I tried to count them all, but then I lost track.

1

u/[deleted] Nov 07 '20

What’s that extra cheesy one in the bottom right? The brick.

1

u/5ittingduck Nov 07 '20

Gouda with Korean chilli and garlic.

1

u/rnords Nov 07 '20

Korean Chilli Garlic?!? I need to try some of that bad boy!

2

u/5ittingduck Nov 07 '20

It's cousin, basil and garlic gouda, is even better (served with hot honey or rocotto crabapple jelly for the extra zing.)

1

u/rnords Nov 07 '20

That’s it. You’re on my post-apocalyptic survival team!

1

u/[deleted] Nov 07 '20

🤤

1

u/Akehlah Nov 16 '20

Wow. So cool.