Friday, August 04, 2006
Shelter pt. 2
In a totally unrelated note, I've been very excited to learn that a local produce stand is now carrying low-pastuerized cream-line milk. It comes in glass bottles and everything. I've had a hankering to play with home cheese production for a couple years now, but have only had access to ultra-pastuerized grocery store milk, which is, apparently, worthless for this task. The Lovely Wife, only a couple months into our acquaintance, built me a cheese press for Christmas. That was one of the long succession of green flags as I barreled down the Speedway of Love. But sadly, I had no milk worthy of such a gift. Until now! So I very happily trotted out and dusted off the cheese making books, tools, and chemicals, and set about making homemade mozzarella.
The good news is that nothing blew up. The other good news is that, rather than making mere mozzarella, I instead stumbled across the secret of making a bitter, dry ricotta-like paste. I call it Joelcotta. I put a schmear on some toast with a slice of tomato, and it wasn't bad, but, clearly, I have a lot to learn. And, at about $4 per 64 ounces of cream-line milk, I better learn soon.