As a fun new endeavour (that might…or might not…save us money), we’re trying out cheesemaking.
This is Abstract heating up unhomogenized, full-cream milk to 32 degrees C exactly.
This is the heated milk, plus lemon juice and vegetarian rennet, being left to separate.
This is the milk, having separated into curds and whey. This was quite exciting!
This is the whey draining from the curds through a piece of butter muslin.
I don’t have a picture of the curds being heated in the microwave for the next stage, because it was so exciting I forgot. But this is what resulted: home-made mozzarella!
It doesn’t have quite the right texture, probably because it wasn’t heated quite high enough, but it’s pretty good.
And this morning I reheated the whey and drained it again to make ricotta. Which I ate on a bagel for my lunch.
From the whey left over from that, I tried to make gjetost (pronounced, apparently, “yay-toast”. I’m glad to know that, because I’ve been pronouncing it as it’s spelled, which sounds ridiculous and led to Sparkler referring to it as “glockenspiel”) but I burned it instead.
