I can hardly contain my excitement about my new book. Soon after it arrived on Friday, I drove to Henry’s Market in Laguna Niguel to buy a gallon of raw milk (Aunt Vicki, don’t be mad … and don’t tell Jerry) and some other basic supplies: cheesecloth, a colander and a thermometer. I returned home and set to work. Within two and a half hours, I had made a small batch of lemon cheese. It was amazing!
I’m referring to the process, that is. The cheese, taste- and texture-wise, needed serious doctoring — salt and herbs, as recommended in the book, and also a few tablespoons of milk (a spontaneous decision) to help bind it together. The addition of milk gave the cheese a creamier texture, sort of like goat cheese but without the chalkiness and that distinct goat-milk flavor. I’m not sure it was the right move, however. My dad said the cheese tasted “milky,” and then devoted his attention to the wedge of gouda we had picked up earlier in the day at the Del Mar farmers’ market. View all the photos from my experiment here.
While my first cheesemaking attempt may have flopped, I’m still determined to try several other recipes in this book. And I’m going to try them despite having lost all hope that cheesemaking, as the title promises, can be made easy. Let me explain. The authors, Ricki and Robert Carroll, begin by wondering why “the art of breadmaking fled the factories and resettled in our homes so far ahead of the art of cheesemaking.” Then, they list all the tools the home cook needs to make cheese including a dairy thermometer, a curd knife, cheesecloth, butter muslin, molds, and a cheese press. A cheese press! (Pictured at the right is a Wheeler press, an English model. These can cost between $200 and $300. They don’t look like they fit easily into cupboads either). Then, the Carrolls describe the preparation process — sterilizing equipment, pasteurizing milk (they recommend not using raw milk) and making starter cultures. All of this before the cheesemaking process even begins!
I’m totally game to do all this, and I’m sure the process becomes easier/faster after several attempts, but I’m still unsure as to why the Carrolls don’t understand why home cooks picked up breadmaking before cheesemaking. Breadmaking requires yeast, flour and water only. No special equipment; no sterilization; no pasteurization. Alas, maybe one day I’ll understand.
As I mentioned Friday, I’m slowly figuring out my employment situation. I’m now writing a weekly column for The Bulletin, the newspaper I worked for this past year in Philadelphia. It’s about life in the military, or I guess I should say, it’s about life for a couple new to the military. (In other words, it’s about Ben and me.) I’ll post a link each Friday to the article. Here is the first in the series: Focus Points.
Also, as the link I posted on Friday for the rapini article failed to produce the recipe, it can be found here: Rapini To Relish.