“OK, anyone got any ideas for New Things to try?”
“Yup, it’s easy.”
“Uh, I don’t think so. I mean, I’ve SEEN dairies and all the complicated equipment they have in them.”
Anyway, a few weeks ago it was my birthday. (Yes, if you are paying attention, I should really change my user name…) And through the post came a big, exciting box. With my name on it. A few days *before* my birthday. So, I waited.
Then, on the appropriate day, I opened it. Oooh. Intriguing. Loads of bubble wrap round a bottle, some plastic basket thingies, a digital thermometer and a book: Making Soft Cheese. And you know something? It didn’t look difficult after all. In fact, I got quite excited about it.
So, I took it as a hint, a nudge, and general encouragement!
I also took my birthday money and headed off to Lakeland, to buy myself a Maslin Pan. You know something, I had NEVER heard of one of those before. Ever. USED one, on the other hand? Loads of times, making jam with my mum! Just never knew it had a proper name. Anyway, digressing…
So, I got all the bits together, bought a two litre container of milk, waited for a free evening. Threw away the milk that had, by now, gone off, and bought some more.
The thing that took the longest time was making sure everything was scrubbed clean before I started. If I had a dishwasher, I would have lobbed everything in it and considered it sterlised. I don’t, so I couldn’t.
But then, once I actually started?
Heat 2 litres of milk to 95 degrees. Turn the heat off. Tip in 100ml white wine vinegar. Very quick stir. Leave it alone. Watch curds separate and leave clear whey behind. Ooooh. Magic!!
I achieved CHEESE!!!