This blog is for family members we dont see enough and for myself so i can remember ways ive made things and if i liked them or not, a recipe box of sorts.
i do not use punctuation you'll get use to it
Millie and I made some cheese last night I remember this being some of my favorite cheese It holds its shape and squeaks! yummy and salty like provolone so amazing. This was our first batch using rennet I've been making cheese by heating the milk and using an acid -lemon juice or vinegar- to separate the curds from whey. I was pretty excited when i got my little package from new england cheese supply and I must say that for not having a proper press its pretty wonderful. tomato soup and squeaky cheese =] . there will be much more cheese to come with cultures but mastering this process is first
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we warmed the milk,added rennet let set. then time to cut the curds!
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| my favorite part |
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| re-warmed the curds for that squeaky texture |
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millie getting her squish on
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| strain and press overnight |
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it taste much better than it looks. now to find a proper plate so we have a nice flat surface for pressing
but cheese shaped like a bowl ... i can dig it
all in all this was a success although millie and i are the only was that have eaten any yet. we have decided our opinion is right. and we are pretty sure everyone will love it. |
