I’m kind of on a ‘do it yourself’ kick. First there was beer and then dreams of sourdough starter, yogurt, and cheese. I probably should have started off with something fast, but I decided to make cheese instead.
A friend told me about a cheese workshop. A local cheesemaker was having an open house. For $30, she would provide molds, cultures, and knowledge. Oh and did I mention yummy homemade cheese and wine!? All you had to do was buy the milk and bring a big pot. No experience required.
I was a little hesitant to sign up because I had never made cheese before. I was told that for my first time I should probably make feta, camembert, or brie. J was bummed because he wanted to make cheddar. (I’m glad I didn’t because I am not the patient type and five months is a long time to wait to taste my first batch of cheese.) I am fairly omniverious when it comes to garden variety cheese, but since J doesn’t like feta, I selected brie.
I’m not going to post a recipe because I’m not altogether sure how my cheese will turn out. And it was very long. Here are some pictures I took during the workshop.
First you heat the milk.
And then you add the cultures and wait. Curds and whey will fold. Them you cut them. I am pretty sure there is a technical term, but… Bonds form. Bonds are broken.
Curds are separated from the whey. The whey can be used to make ricotta, but I used it to fertilize my garden instead. The curds are put into molds and drained overnight.
It’s been a week now. The cheese appears to be okay, but it is perhaps too early to tell. I guess I’ll have to wait to update for another three weeks. I will say that even if this batch does not turn out, I want to try again. I do not think it is practical for me to make cheese on a weekly basis (I’d need a second fridge and a 4 hr block of time every two weeks), but it was still a lot of fun.