Tuesday, November 8, 2011

Making cream cheese

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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