Well that was a quickstep into a new world…
After a full 24 hours waiting for the starter culture to do its thing it took barely three-quarters of an hour to get the first couple of cheeses a-brewing. Have to say though, chaos seemed the order of the day (so to speak).
First the starter. Everything seemed to go to plan: the culture was a yoghurty texture, with a slightly acidic taste (much like live yoghurt). No evil bubbles, so I guess I must have been clean enough. I set a goodly portion into sterilised ice-cube trays, and those are now in the freezer. The rest I used for my first ever foray into le monde du fromage.
And so, the cheeses. The first I am trying are a Neufchatel-style number, and a small amount of cooked curd cream cheese. Goodness knows what these little apes are going to be like, but there they sit in my kitchen. As bold as polished brass wotsits.
I’d like to say the process was organised, planned and executed with extreme order. But it wasn’t. If there are lessons to learn they are to plan, followed by a bit more plan, followed by a tad more plan. The cheesemaking process here involved dashing from kitchen to extension sink, to book, to kettle. Like a slightly less creepy version of “It’s a Knockout” (Brit-joke there).
Anyhow and somehow, the cheeses are in – cream and milk and starter and veggie rennet all happily stewing away. The Neufchatel sits for 24 hours, the cream has to be washed/cooked first thing tomorrow morning (before work – oh the joy). So… let’s see what happens.
Happy Howling!
WolfCheese 