Friday, April 1, 2011
Now in many cases, this will do fine for cheese but what I really want to make is a good, semi-hard cheese, something I can age until it gets all dry and stinky and yummy. I bought a book on cheesemaking; I haven't cracked the cover yet. And I probably won't until I'm ready to try, try again.
Without my own cow/goat/sheep to use the milk from to make it, it gets pretty durned expensive to keep trying over and over. One time I said 'screw it' and just boiled the curds in the whey to see what would happen. Well the curds solidified and that was the yummiest cheese so far. They tasted kinda like mozzarella.
So for Farmday Friday, here are my attempts at cheeeeeeese. Anybody else made any?