The Man Makes Cheese
If I ever really needed proof that I should just stay out of the kitchen, it was handed to me this weekend. There were five gallons of goat's milk in the refrigerator, waiting to be processed.
I processed two of the gallons, making one ball of lemon cheese that seems promising, two balls of red and black pepper cheese that are good, and a ball of raspberry cheese that is a complete failure. None of the flavor came through, and I managed to create a ball of pink cheese that leaves seeds in your teeth.
One of the advantages of living with a geek is that he will find things you didn't, such as Dr. David Fankhauser's cheese page:
http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html
He successfully processed a gallon of milk into two balls of cream cheese, one raspberry flavored (take that you kitchen incompetent).
The next one I'm going to try is the recipe for Neuchfatel, which looks like it will have the texture I am trying for. Everything I've done so far works really well for cheese crumbles, but not well at all for anything else.
Onward and upward!
I processed two of the gallons, making one ball of lemon cheese that seems promising, two balls of red and black pepper cheese that are good, and a ball of raspberry cheese that is a complete failure. None of the flavor came through, and I managed to create a ball of pink cheese that leaves seeds in your teeth.
One of the advantages of living with a geek is that he will find things you didn't, such as Dr. David Fankhauser's cheese page:
http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html
He successfully processed a gallon of milk into two balls of cream cheese, one raspberry flavored (take that you kitchen incompetent).
The next one I'm going to try is the recipe for Neuchfatel, which looks like it will have the texture I am trying for. Everything I've done so far works really well for cheese crumbles, but not well at all for anything else.
Onward and upward!
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