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Oct. 26th, 2013 02:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darchildreAdventures in cheesemaking!
So, I enjoyed the leipajuusto I bought last week so much that I decided it would be fun to make my own.* And now I have a huge pot of various kinds of milk slowly heating on my stove.
It's always exciting when you go to a grocery store and ask if they carry something and the person you asked looks at you like you're speaking Sebacean. I mean, I realize that rennet is not exactly the most popular item on most people's grocery lists but it's not that weird, right? The lady I asked had to call two other people for help and advice, and we finally found the rennet right next to the gelatin.
So far, cheese is slow and mostly hands-off, with temperature checking. I've never really done any cooking that required me to know the exact temperatures of things. I suppose that is why it's an adventure.
*This is not quite economical, nor practical, so unless it's amazing, it probably won't become a regular thing. Though, now that I have rennet and reusable cheesecloth, the cost is basically just the milk, so you never know. I will have to make it at least one more time, if it's good, as the site I got the recipe from calls for a quart of heavy cream but mentions in passing that you can substitute eggnog. That is, of course, amazing and must be tried.
So, I enjoyed the leipajuusto I bought last week so much that I decided it would be fun to make my own.* And now I have a huge pot of various kinds of milk slowly heating on my stove.
It's always exciting when you go to a grocery store and ask if they carry something and the person you asked looks at you like you're speaking Sebacean. I mean, I realize that rennet is not exactly the most popular item on most people's grocery lists but it's not that weird, right? The lady I asked had to call two other people for help and advice, and we finally found the rennet right next to the gelatin.
So far, cheese is slow and mostly hands-off, with temperature checking. I've never really done any cooking that required me to know the exact temperatures of things. I suppose that is why it's an adventure.
*This is not quite economical, nor practical, so unless it's amazing, it probably won't become a regular thing. Though, now that I have rennet and reusable cheesecloth, the cost is basically just the milk, so you never know. I will have to make it at least one more time, if it's good, as the site I got the recipe from calls for a quart of heavy cream but mentions in passing that you can substitute eggnog. That is, of course, amazing and must be tried.
