| How to Cook Goat Cheese Posted: 08 Jan 2021 04:00 PM PST Goat cheese is a delicious addition to a number of different recipes, but did you know you can actually just cook it on its own? Try making your own breaded cheese balls or rounds—you can bake or pan-fry them for an easy, creamy treat. You could also make a tasty melted goat cheese dip that's perfect for a game-day snack. Feel free to add your own twist to these recipes by substituting in your favorite herbs, seasonings, nuts, and more! [Edit]Ingredients [Edit]Baked Goat Cheese Balls - 1 cup (63.4 g) of panko breadcrumbs
- 2 eggs
- 2 8-oz (224 g) goat cheese logs
- Cooking spray
Makes 16 balls [Edit]Pan-Fried Rounds - 8 oz (224 g) goat cheese log
- 2 egg whites
- of water
- 1.5 cups (187.5 g) of breadcrumbs
- of olive oil
Makes 8 rounds [Edit]Warm Goat Cheese Dip - 8 oz (224 g) of goat cheese
- 4 oz (120 g) of cream cheese
- 1/4 cup (58 g) of grated parmesan
- of olive oil, plus a little extra
- 1/2 tsp (2.8 g) of salt
- 2 tbsp (6 g) of chives
- 1/4 tsp (0.45 g) of red pepper flakes (optional)
Makes about 2 cups [Edit]Baked Goat Cheese Balls - Divide 2 cheese logs into 8 portions each, then roll them into balls. Take one of the cheese logs and divide it into quarters, then slice each quarter in half again. Repeat that with the other cheese log. Then, roll each of the 16 slices between your hands so it forms a ball.[1]
- You can use a butter knife to easily slice through the soft cheese. You can also use plain dental floss for cleaner slices, if you prefer.[2]
- If you prefer, you could also bake the cheese in discs instead of balls.[3]
- Whisk 2 eggs in a medium-sized bowl. Crack 2 eggs, then use a whisk or fork to beat them until they're well-blended. This should take about 30 seconds or so—just enough so the yolks and whites are evenly mixed together.[4]
- The bowl you use just needs to be big enough so you can easily dip each cheese ball into the eggs.
- Pour 1 cup (63.4 g) panko into a separate bowl. Italian-seasoned panko tastes best since it has added herbs and seasonings that will complement the goat cheese. However, if you'd like, you can use plain panko and season the breadcrumbs yourself with salt, pepper, and a few shakes of your favorite herbs.[5]
- Feel free to experiment with the breading! For instance, you might replace 1/4 cup (16 oz) of the panko with 1/4 cup (37.5 g) of finely-crushed walnuts or pistachios.
- Dip each cheese ball into the egg, then the breadcrumbs. Dip each piece of cheese in the beaten eggs, making sure it's coated thoroughly. Then, quickly dip it in the breadcrumbs, rolling it to coat each side.[6]
- The egg will help the breadcrumbs stick to the cheese.
- Chill the cheese balls in the freezer for 30 minutes. As you bread each cheese ball, transfer it to a parchment-lined baking sheet. Once you have them all breaded, put the baking sheet into the freezer for about 30 minutes. That way, the cheese won't completely melt when you bake it.[7]
- The parchment paper will make cleanup easy, and it will also help prevent the cheese from sticking to the pan when you cook it.
- Preheat your oven to . While your goat cheese balls are chilling in the freezer, turn your oven to about . Allow the oven to preheat for at least 10-15 minutes.[8]
- Preheating the oven ensures you'll get a consistent baking temperature each time you make this recipe.
- Remove the cheese from the freezer and spray it with cooking spray. Once the cheese has chilled, pull the baking sheet out of the freezer. Then, lightly coat the cheese in cooking spray to help it brown in the oven.[9]
- Olive oil spray has the best flavor, but you can use whatever you have on hand.
- Bake the cheese on the center rack of your oven for about 8 minutes. It won't take long for the goat cheese to get warm and melty, so check it after about 6 minutes. If the breadcrumbs aren't quite toasty enough, let it cook for a total of about 8 minutes, then remove the cheese from the oven.[10]
- Be sure to use an oven mitt when you're removing the baking sheet from the oven—it will be hot!
- If you're baking the cheese in discs instead of balls, cook it for about 5-6 minutes.
- Use a spatula to transfer the warm cheese to a plate to cool. Carefully slide each cheese ball off of the baking sheet and onto a plate. That way, the bottom of the cheese balls won't burn on the hot pan.[11]
- Serve the cheese balls while they're hot! They're great on their own, but you can serve them with your favorite dipping sauce, like marinara or buffalo sauce. You could also drizzle them with honey for a sweet treat.
- If you have any leftover cheese balls, store them in an airtight container for up to a week.[12] To reheat them, place them back in the oven at for 6-8 minutes.
[Edit]Pan-Fried Rounds - Beat 2 egg whites with of water. Separate 2 egg whites into a medium-sized bowl. Then, use a fork or whisk to beat the 2 egg whites with the water until they're slightly frothy.[13]
- Use a bowl that's big enough to dip the cheese rounds into.
- Either discard the egg yolks or refrigerate them to use in another recipe.
- Pour 1.5 cups (187.5 g) of breadcrumbs into a medium-sized bowl. Seasoned breadcrumbs will give this the best flavor, but if all you have are plain, try adding about 1/2 tsp (2.8 g) salt and a pinch of pepper to season them yourself.[14]
- If you'd like, you could also sprinkle about 1 tbsp (3 g) of dried parsley, thyme, or rosemary into the breadcrumbs to give the cheese rounds an herbal flavor.
- Slice the goat cheese into 8 rounds. Take your goat cheese log and slice it into quarters, then slice each quarter into halves again. You can use a butter knife to cut through the cheese, but if you want more precise cuts, try pressing a piece of unflavored dental floss into the cheese to slice it.[15]
- If the cheese rounds start to crumble, simply use your hands to press them back into shape.
- Dip each cheese slice into the eggs, then the breadcrumbs. First, dip the cheese into the bowl with the egg whites. Then, quickly move the cheese to the second bowl, rolling it so it's thoroughly coated.[16]
- Place each cheese round onto a parchment-lined plate or baking sheet as you dip them.
- Chill the cheese in the fridge for at least 15 minutes. Once you've breaded all the cheese, move the baking sheet or plate into the refrigerator. Let the cheese cool for about 15-30 minutes so it will hold its shape during cooking.[17]
- Don't bread the cheese too far ahead of time or the breadcrumbs might get soggy.
- Heat of olive oil in a skillet. Place a small skillet or saute pan on medium-high heat, then add the olive oil and let it heat up. However, keep an eye on the oil carefully, because if it starts to smoke, you'll need to toss it out and add fresh oil. Otherwise, your food will taste scorched.[18]
- A or skillet will work well for this. If all you have is a larger skillet, add a little extra oil—enough so the bottom of the pan is coated.
- Brown 4 cheese slices for 45 seconds on each side. Take half the cheese and put it in the pan. Let it sizzle and brown for about 45 seconds, then carefully flip it with a spatula. Cook the other side for about 45 seconds as well, then remove the cheese and place it on a plate lined with paper towels.[19]
- The paper towels will help absorb any extra oil left from the pan.
- Repeat for the remaining cheese slices. After you remove the first batch of cheese, carefully add the next 4 slices to the pan. Cook them the same way—about 45 seconds on each side.[20]
- If the oil looks brown, pour it out and add fresh oil to the pan. However, since you're cooking the cheese for such a short amount of time, it will most likely be fine to use the same oil for the second batch of cheese.
- Serve the cheese while it's still warm. These gooey, creamy cheese slices are best served right away, so dig in and enjoy! They're delicious on their own, but you can also serve them with a marinara dipping sauce or add them to a yummy salad![21]
- These treats don't usually last long, but if you do have any leftovers, keep them in the fridge in an airtight container for up to a week. To reheat them, place them back in a skillet on medium-high heat—but you can skip the oil this time since the breadcrumbs are already browned.[22]
[Edit]Warm Goat Cheese Dip - Bring the goat cheese and cream cheese to room temperature. Place 8 oz (224 g) of goat cheese and 4 oz (120 g) of cream cheese on a plate and let them sit out on your counter for about 30 minutes. It will be a lot easier to mix the cheeses if they have a chance to soften first.[23]
- You don't have to worry about the temperature of the parmesan cheese, but it won't hurt anything if you set it out now, too.
- If you're in a hurry, microwave the cheeses for about 30 seconds to soften them.
- Preheat your oven to . While you're waiting for the cheese to come up to room temp, set your oven to . That way, when you put the cheese in, the oven should already be at the correct heat.[24]
- It usually takes about 10-15 minutes for an oven to preheat.
- Oil a oven-safe dish. Take a little olive oil and spread it inside of a small, oven-safe skillet or casserole dish. Use paper towels, a silicone brush, or even your fingers to ensure the bottom and sides of the skillet are evenly coated.[25]
- A small iron skillet or casserole dish is perfect for this!
- Don't put a skillet in the oven if it has a plastic handle. If you have the information that came with the pan, read it to check whether it's oven-safe.
- Mix all of the ingredients in a food processor. Place the softened cream cheese and goat cheese in a food processor, along with 1/4 cup (48 g) of parmesan cheese, of olive oil, 1/2 tsp (2.8 g) of salt, and 2 tbsp (6 g) of finely chopped chives. If you like a little spice, you can also add about 1/4 tsp (0.45 g) of red pepper flakes, but you can leave them out if you want.[26]
- Don't be afraid to make this your own! Try adding different seasonings like roasted garlic, rosemary, thyme, or sundried tomatoes.
- Puree the cheese mixture for about 30 seconds. Pulse your food processor a few times to get the olive oil and the cheese mixed together. Keep blending until the cheese looks smooth and slightly whipped and the chives are evenly distributed.[27]
- If you don't have a food processor, heat the cheeses for about 30 seconds in the microwave, then stir them together. If the cheese needs to be a little warmer, heat it in 15-second increments, stirring after each one.
- You could also substitute whipped cream cheese, which should be easier to stir by hand—but you'll probably still need to heat the goat cheese a little.
- Spoon the cheese mixture into your skillet. Use a large spoon to scoop the cheese out of the food processor and into the skillet you oiled earlier. Goat cheese doesn't spread much when it's cooking, so use the back of the spoon to press the cheese evenly over the bottom of the skillet.[28]
- The cheese will cook fastest around the sides of the pan. To help it cook evenly, spread the cheese so it's piled a little higher around the outside of the pan and a little lower in the center.
- Bake the cheese for about 15 minutes. Place the skillet in the oven and let the cheese cook until it's heated through. It should take about 15-20 minutes, but keep an eye on it to make sure it doesn't burn.[29]
- Keep in mind that goat cheese might not brown quite as much as other types of cheeses. If you want to add a little extra golden color, try turning on your broiler for the last 1-2 minutes of the cooking time.[30]
- Serve the dip warm with baguette slices or crackers. This goat cheese dip is best served while it's piping hot. Try spreading it on toasted baguette slices or your favorite crackers. You could also use it as a dip for sliced veggies like carrots or celery.[31]
- This would also be delicious spread on a sandwich or burger!
- Store any leftover cheese dip in an airtight container in the refrigerator for about a week.[32] To serve it, heat it in the microwave for about 30 seconds at a time until it's warm.
[Edit]Things You'll Need [Edit]Baked Goat Cheese Balls - Butter knife or dental floss
- Parchment paper
- Baking sheet
- 2 medium-sized bowls
- Whisk or fork
- Spatula
- Plate
[Edit]Pan-Fried Rounds - Butter knife or dental floss
- 2 medium-sized bowls
- Whisk or fork
- Plate
- Skillet
- Spatula
- Paper towels
[Edit]Goat Cheese Dip - Measuring spoons and cups
- Food processor
- Large spoon
- skillet
[Edit]References |
| How to Make Dijon Mustard Posted: 08 Jan 2021 08:00 AM PST Dijon mustard is a great addition to sandwiches, subs, and wraps. It's healthier than most other condiments, and it makes a nice, creamy addition to recipes that you may already make at home. While it can be purchased already made from the store, the commercial mustard is no substitute for mixing up your own mixture right in your own kitchen. You can pick from a few different recipes to try whenever you're craving a spicy, sweet condiment to spread on your lunch or dinner. [Edit]Ingredients [Edit]Classic Dijon Mustard - 1 cup (85 g) of chopped onion
- 2 minced cloves of garlic
- of water
- of white vinegar
- of white wine
- 1 cup (128 g) of whole mustard seeds
- 1/4 cup (32 g) of dried mustard
- 1 tbsp (17 g) of garlic powder
- 1 tsp (4 g) of salt
[Edit]Whole Grain Dijon Mustard - 1/4 cup (115 g) of brown mustard seeds
- 1/4 cup (115 g) of yellow mustard seeds
- of dry white wine
- of white vinegar
- 1/2 tsp (2.5 g) of kosher salt
- 1 tsp (5 g) of light brown sugar
[Edit]Dijon Substitute - 1 tbsp (14 g) of dry mustard
- of water
- of white wine vinegar
- 1 tbsp (14 g) of mayonnaise
- a small pinch of granulated sugar
[Edit]Classic Dijon Mustard - In a small pot, heat the garlic, wine, vinegar, water, and onion to a boil. Add 1 cup (85 g) of chopped onion, 2 minced cloves of garlic, of water, of white vinegar, and of white wine to a small pot. Turn the heat on high and wait until you see large bubbles rising to the top of the mixture.[1]
- You can use any kind of white wine that you have handy.
- White wine is what separates Dijon mustard from other types of mustard.
- Reduce the heat and simmer the mixture for 15 minutes. Turn the stovetop down to medium low and allow the flavors to combine for about 10 to 15 minutes. You can leave the pot uncovered for now to let the steam escape as it cooks.[2]
- You don't need to stir the mixture; because there's a lot of liquid, there isn't much chance of it burning.
- Simmering the mixture will also help burn the alcohol out of the white wine so the taste isn't quite as strong.
- Turn off the heat and cool the mixture to room temperature. Quickly turn off your stove top and move the pot to a burner that's off. Let the pot sit for about 10 minutes, or until it's room temperature, before you move on.[3]
- Strain the liquid into a large bowl. Hold a fine mesh strainer over a large bowl and carefully pour your liquid through it. Throw away the chunks of onion and garlic, but keep the liquid in the bowl.[4]
- It can be a little tough to hold the strainer and pour at the same time, so don't be afraid to ask a friend or family member for help!
- Add the mustard seeds, dry mustard, garlic powder, and salt to the liquid. Pour 1 cup (128 g) of whole mustard seeds, 1/4 cup (32 g) of dried mustard, 1 tbsp (17 g) of garlic powder, and 1 tsp (4 g) of salt to the liquid. Stir the dry ingredients into the liquid with a wooden spoon until they're fully incorporated.[5]
- You'll blend the mustard seeds later, so don't worry about it being too chunky.
- Cover the bowl and let it sit for 24 to 48 hours. Grab a sheet of plastic wrap and use it to cover your bowl of mustard, making sure that it's airtight. Leave the bowl on the counter at room temperature to let the mustard solidify for 1 to 2 days.[6]
- Keep the bowl out of direct sunlight so it doesn't get too hot. Hot mustard breeds bacteria, and that's a big no-no for a delicious condiment like this.
- Pulse the mustard in a blender. Pour your mustard mixture into a blender and pulse the blender a few times. The consistency of your mustard is up to you, so you can stop once all of the mustard seeds are blended, or you can keep going to make your mustard smoother and creamier.[7]
- You can also use a handheld blender and blend your mustard in the bowl.
- Creamy mustard is better for adding to recipes, while chunkier mustard can add a little bit of texture to a sandwich or a wrap.
- Heat the mustard in a saucepan and add water. Pour the mustard into a saucepan and turn the heat up to high. Slowly add in about of water to smooth out your mustard and thin it out. Use a whisk to combine the water and the mustard mixture.[8]
- Add more water if you'd like your mustard to be runnier, and add less water if you prefer your mustard a little thicker.
- Simmer the mustard for about 10 minutes. Turn the heat down to medium low and keep the pan uncovered, letting the mustard simmer for 10 minutes. Stir the mustard occasionally to keep the bottom from burning as it absorbs the water.[9]
- Store the mustard in airtight glass jars. Carefully spoon your mustard into clean, sterile jars, filling them about 3/4 of the way up. Run a butter knife along the edge of the jars to remove any air bubbles before you seal them with an airtight lid.[10]
- You can use multiple small jars or one large jar to store your mustard.
- Look for glass canning jars at your local grocery store for a cute, easy storage solution.
- Refrigerate the mustard for about 1 week. The flavors of the mustard will continue to blend in the jar. Try to keep your mustard in the fridge for at least a week so your mustard is the most flavorful before you try it.[11]
- Consider writing the date that you made the mustard on the jars so you know when it's time to eat it.
[Edit]Whole Grain Dijon Mustard - Put the mustard seeds, wine, and vinegar into a small bowl. Add 1/4 cup (115 g) of brown mustard seeds, 1/4 cup (115 g) of yellow mustard seeds, of dry white wine, and of white vinegar to a small bowl. You don't need to worry about blending up the mustard seeds just yet—plus, soaking them will make them softer.[12]
- Whole grain Dijon mustard isn't quite as smooth and creamy as classic Dijon mustard, since you won't be blending the mustard seeds all the way. It's slightly more spicy and flavorful than classic Dijon.
- Cover the bowl with plastic wrap and let it sit for 2 days. Grab a sheet of plastic wrap and cover your bowl tightly, making sure no air can escape. Leave the bowl covered on the counter for 2 days to let the flavors combine.[13]
- Keep the bowl out of the direct sunlight so that it doesn't get too hot.
- Transfer the mixture to a blender and add in salt and sugar. Take the plastic wrap off the bowl and pour your mixture into a blender. Add in 1/2 tsp (2.5 g) of kosher salt and 1 tsp (5 g) of light brown sugar.[14]
- You don't have to add brown sugar to your mustard, but it will make it slightly sweeter and more flavorful.
- You can also add 1 tsp (5 g) of honey instead of brown sugar for a honey mustard flavor.
- Blend the mixture until it's thick and creamy. Pulse your blender 3 to 4 times until the mixture is smooth, but the mustard seeds aren't completely broken up. Remember that whole grain mustard is supposed to be chunky, not smooth, so don't overblend it![15]
- If you don't have a blender, use a food processor instead.
- Pour the mixture into an airtight container. Using a rubber spatula, spoon the mixture into a plastic or glass container with a lid. Seal the lid and write the date on the outside so you know when it's time to eat your mustard.[16]
- Canning jars are a great way to store your mustard; plus, you can decorate them with stickers, labels, or ribbons.
- Refrigerate the mustard for 2 days before you eat it. Just like classic Dijon mustard, the flavors of the whole grain mustard need to combine for a few days after you make it. Keep your mustard in the fridge for at least 2 days before serving it on hot dogs, sandwiches, or wraps.[17]
- For a stronger flavor, let your mustard sit for 1 week.
[Edit]Making a Dijon Substitute - Combine dry mustard, water, and white wine vinegar in a bowl. In a small bowl, put 1 tbsp (14 g) of dry mustard, of water, and of white wine vinegar. Use a whisk or a spoon to mix them together until the dry mustard is dissolved.[18]
- If you don't have white wine vinegar, you can use of white wine and of white vinegar instead.
- Add in mayonnaise and granulated sugar. Drop in 1 tbsp (14 g) of mayonnaise and a small pinch of granulated sugar. The mayonnaise will smooth the mixture out, while the sugar will give the hint of sweetness that Dijon is known for.[19]
- You can use honey instead of sugar, if you're so inclined.
- Mix the ingredients with a spoon until they're creamy. Using a whisk or a spoon, mix your ingredients together for about 1 minute until they are smooth and creamy. The resulting mixture should be a bright yellow color that tastes a little like dijon mustard and a little like yellow mustard.[20]
- Classic Dijon mustard includes actual mustard seeds, which is the main thing missing from this substitution.
- If your mustard isn't the right color, add in 1/4 tsp (1.5 g) of turmeric powder for a classic brown/yellow coloring.
- Use this Dijon-like mustard for a quick substitution. You can use this Dijon-like mustard in recipes that call for it if you don't have the time to make it yourself. Or, if you're really craving a sandwich with some Dijon mustard but you want to eat it right away, you can spoon some of this on for a more subtle and sweet mustard flavor.[21]
- One of the only drawbacks of Dijon mustard is that it takes a long time to make, so this substitution comes in handy when you're in a pinch.
[Edit]Using Dijon Mustard - Spread Dijon mustard on hot dogs and sandwiches for an easy condiment. Whether it's the classic or the whole grain mustard, Dijon adds a spicy tang to any hot dog, bratwurst, or sandwich. Use a tablespoon or two to add a hearty flavor to your meal, and give your deli sandwich a little spice.[22]
- Dijon mustard goes well with chicken sandwiches, turkey sandwiches, and sausages.
- Try putting Dijon mustard on a vegan sandwich made with lettuce, spinach, tomatoes, and thinly sliced eggplant.
- Make deviled eggs with Dijon mustard for a spicy, tangy flavor. Peel and slice 12 hard-boiled eggs, then scoop out the yolks with a spoon. Mash up the yolks and add 2 tbsp (28 g) of Dijon mustard, 1/3 cup (43 g) of mayonnaise, and of Tabasco sauce, then put the filling back into the egg whites.[23]
- You can also add salt, pepper, and paprika to taste to make the filling more flavorful.
- Adding Dijon mustard to deviled eggs will make them taste spicier and less acidic than eggs with yellow mustard.
- Mix Dijon mustard with mayonnaise for a salad dressing. Combine 1 tsp (4 g) of Dijon mustard with 1.5 tbsp (22.5 g) of mayonnaise in a small bowl. Add salt and pepper to taste, then pour the dressing onto a green leaf salad for a spicy, tangy taste. Add some croutons for an extra crunch.[24]
- Try adding in of white wine for an extra kick.
- Whip up a few ham and cheese sliders as an easy appetizer. Mix together Dijon mustard, Worcestershire sauce, poppy seeds, and a chopped onion in a bowl. Layer ham, Swiss cheese, and the mustard mix onto bread rolls, then put them in the oven for about 20 minutes to melt the cheese.[25]
- Serve the sliders while they're hot for your guests to enjoy!
[Edit]Things You'll Need [Edit]Classic Dijon Mustard - 2 small saucepans/cooking pots
- Wooden spoon
- Cutting board and knife
- Glass jars with lids
[Edit]Whole Grain Dijon Mustard - Blender
- Airtight container
- Bowl
- Plastic wrap
- Airtight container
[Edit]Making a Dijon Substitute [Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Put Strings on a Ukulele Posted: 08 Jan 2021 12:00 AM PST Inexpensive and easy to pick up, the ukulele is a wonderful instrument that you can learn to play with little to no musical background. But, like any other stringed instrument, sooner or later you'll need to change the strings. While putting new strings on a ukulele can take a little practice to get right, after getting the hang of it you might find you look forward to the task. [Edit]Removing the Old Strings - Unwind each string from its tuning peg at the top of the ukulele. Start with the 2 pegs that face up when you play, turning them clockwise to unwind the strings. For the strings on the 2 pegs that face down toward the floor, turn the pegs counter-clockwise. Carefully pull the strings out of the peg holes.[1]
- If you have a hard time getting the strings out of the tuning pegs, use nail clippers to clip them off. Just be careful not to scratch the finish of your ukulele.
- Undo the knot at the bridge to slide the string out of the bridge hole. If you have a bridge with bridge pegs, gently pull the peg out to free the string. For a tie bar bridge, on the other hand, untuck the ends of the strings from underneath first. Then loosen and untie the knots to free the strings.[2]
- If you're having a hard time untying the knots, clip at them with your nail clippers until you can get the string off your ukulele.
- Clean your ukulele while the strings are off. There's no better time to clean your ukulele than when all the strings are off because you have complete access to the fingerboard. A lot of grime can accumulate on the surface, especially if you play frequently. Use a little lemon oil or wood polish and a soft, lint-free cloth to gently clean the surface.[3]
- Check your bridge as well and clean any dust or dirt that might have accumulated there.
[Edit]Stringing Your Ukulele - Tie a knot at the end of each string if you have bridge pegs. For a ukulele with pegs at the bridge, the knot at the end of the string simply keeps the string from slipping past the peg. Tie the knot as close as possible to the end of the string, then press the bridge peg in place snugly over the knot.[4]
- If the knot keeps coming undone, try a double-knot. High-quality strings tend to hold a knot better than cheaper strings, so if you continue to have a problem with this, consider an upgrade.
- Apply gentle pressure when you press the bridge peg into place to avoid accidentally cracking your bridge. The peg has a little notch so you can tell if you've got it in securely.
- Knot the end of the string around the bridge if you have a tie bar bridge. Insert your new string through the bridge hole and pull about of the string through. Make a knot in the string and pull the shorter end of the string towards the bottom of the ukulele. Wrap that shorter end around the loop one more time, then pull the string tight to secure it.[5]
- You might want to tuck the ends of the strings under or loop them around after you've finished stringing your ukulele so they won't poke you while you play.
- Feed the other end of the string through its tuning peg hole. Once you have the bridge end of the string secure, pull it up to the top of the ukulele and slide it through the hole in the tuning peg that corresponds with that string. While turning the peg, loop it once over the top of the end of the string sticking out, then twice underneath. This should secure the string in the hole so you can tighten it the rest of the way.[6]
- It helps to give your tuning pegs a turn so the holes are lined up with the string. Then, you can just slide the string right in.
- Repeat the same process with each of the other 3 strings. With 1 string secure, move on to the next. It doesn't matter what order you do them in. However, you don't want to try to tune any of the strings until you've got them all on.[7]
- Tighten each string up and tune it to pitch. Start with the 2 pegs that face up when you play, turning them counter-clockwise to tighten the strings. For the other 2 pegs, turn them clockwise. Tighten just enough that the string has tension, then use your tuner to bring them to the right pitch.[8]
- With new strings, you might find that you have to adjust them more often to keep them in tune. After some time playing, the strings will stretch and stay in tune longer.
- If you're a seasoned, regular performer, replace your strings every 1-3 months. If you're a beginner or casual player who plays less frequently, replace your strings every 8 months to a year, or when one of them breaks.[9]
[Edit]Warnings - If you're not yet experienced in tuning your ukulele, take it to an experienced technician to have it restrung rather than attempting to do it yourself.
[Edit]References |
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