The day before yesterday Courtney made cream cheese.
For some inexplicable reason Courtney’s very much into
making things out of living bacteria for the moment - to our Jane-Buddhist maid's
great horror. Following the sourdough phase, this apparently seemed like a
natural continuation. We both often make yogurt, but this is slightly
different, I think, in that it is a little more complicated. He’s currently
working on a couple of different cheeses that take time, but the
cream cheese was finished in just a couple of days (it's both great and a little disturbing to know how fast bacteria can grow in this climate). It turned out really nice,
albeit a bit more sour than store-bought cream cheese.
The biggest problem we had was: what were we going
to do with it? 500+ grams of full fat cream cheese. We would either need a lot
of bagels, or… that’s right, we made cheese cake! Yum!
Now we just have to wait a few weeks to see how -or even if- the
brie cheese turns out.
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