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{ Tag Archives } cheese

The phyllo phlop

This has been a fairly heavy year so far. Nothing terrible has happened to me and mine, rest assured. But I did take on extra duties at work: between scheduled leave and the unplanned-for absence of two major hitters in our team of six, I’ve had to pull a lot of extra work this year. […]

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Because sometimes bad things happen to good cheeses

For what is success without defining failure? Yesterday, for reasons, misc., I kinda stuffed up my cheesemaking. I was riding the wave of success from Friday’s triumphant feta (best cheese yet, I might must add): I was probably a bit cocky. I was also tired and grumpy and my pants weren’t on straight. And the […]

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On wasteful wheys

One thing I noticed very quickly while researching cheese recipes was the number of FAQs that dealt with the issue of what to do with leftover whey. When you make cheese, you separate almost all the fats, sugars, proteins and other good stuff into the curds, and then lift those out of the watery whey. […]

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Kitchen magic

I understand the science (kind of) and the process, but it still blows my mind. Warm the milk, add the culture; let it sit, add the rennet; let it sit…CURDS. Cheesemaking is rocking me in no small way. I’ve made four (successful) batches of cheese now, and that last moment where you approach the pot […]

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Holy cow.

It was kismet. A few days at home, sick, reading up on cheesemaking; then I get back to work and, before I can dismiss the idea as the fevered ravings of a feverish fool with a fever, my coworker starts talking excitedly about her friend’s triumph in home haloumi. If that complete stranger can do […]

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Making magic and banging on while I do so

We’re moving house soon, and getting rid of as much stuff as we possibly can in anticipation of the process. Stuff like the breadmaker. M was the first to suggest getting rid of the breadmaker. I was initially reluctant, because I have always relied on it to do my kneading and rising. But I’m developing an […]

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Fondoodling

M and I had a fondue over the weekend.  Oh yes, oh yes, oh yes.  It was the best thing ever. Ever! It was so good that I’ve added two new categories for blog posts, since none of the existing categories quite cut the mustard: ‘awesome’ and ‘cheese’. I really love my cheese.  Blue, washed-rind, […]

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