Another new hobby? Maybe. I love cheese and I have the time and possible access to good milk with West Marin. I should learn how to make it. My first attempt was a bit of a bust, most of the “curds” went through the Butter muslin. On rereading parts of the book, I did not render the milk long enough or at a high enough temperature. This leads to less acidification? Also, there was some issue with addition of the rennet, though I think I probably used enough. It was surely too cold in the kitchen (not sure how to remedy that overnight. Though maybe I should let the curds form during the day and drain it overnight. Still got a fair amount of silky soft goo to spread on my crackers. Next time I’ll keep better notes. Maybe next week?
Cheese ·
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