After a failed attempt at Ricotta a couple of weeks ago, I was a bit gun shy about cheese, but I need to get back on the goat, so to speak.
Also...while making some decent feta cheese, it appears that the ability to age is not what I had thought. I think that the curds need to be stiffer before forming in order for it to age the way I want it to. That said, I had one batch of feta go bad and another saved "just in time" from the brine that appeared to be killing it.
This week, I circle back to straight-up chèvre. I need to re-read some materials about acidity and temperature before I try to make anything more complex.
While starting out well, I think I cannot rush myself. You can't run before you can walk.
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