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Fromagerie - A little less than a happy high
komos
komos
Fromagerie
This is a very basic "fresh" cheese with no mods. I've plans to blend at least some of it with honey, and the rest will either slowly make it into sandwiches or will get tossed with pasta (with tomatoes, olive oil, garlic, olives, etc.)

In the background are New Zealand McCoun apples in brine made with some of the leftover whey. These are a grand experiment, so I'll have to let you know later how they come.


Skim milk fromage blanc, 1 lb, drained 12 hours
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Comments
starflow From: starflow Date: July 7th, 2005 04:59 pm (UTC) (Link)
Mmmmmmmmmmmmmmmm, cheese.
komos From: komos Date: July 7th, 2005 05:02 pm (UTC) (Link)
I've decided I do better with things if I just do them as opposed to thinking of them as "projects." Projects require motivation.
iterum From: iterum Date: July 7th, 2005 05:02 pm (UTC) (Link)
That picture looks tasty.
komos From: komos Date: July 7th, 2005 05:02 pm (UTC) (Link)
Please be sure to dust your screen before licking it.
clayrobeson From: clayrobeson Date: July 7th, 2005 05:05 pm (UTC) (Link)
AWESOME!

And great picture, too!
komos From: komos Date: July 7th, 2005 05:07 pm (UTC) (Link)
I tried a new setting on the camera that gave three different exposures. Weird thing was that I wasn't expecting it to, so for a few tense moments, I thought my rig had been possessed.
prosicated From: prosicated Date: July 7th, 2005 05:14 pm (UTC) (Link)
Yum, yum, yum. WHat's the texture difference between whole and skim milk in a fresh cheese like that?
komos From: komos Date: July 7th, 2005 05:21 pm (UTC) (Link)
Skim makes a drier cheese, with an a grain that reminds me a little of young chevre. At the other end of the spectrum (whole milk fortified with a little cream), the cheese can almost be the consistency of cream cheese.

You also get some variation from the technique used to curdle the milk and how much time you spend draining the cheese.

Thoughts on marscapone?
From: uruz Date: July 7th, 2005 05:21 pm (UTC) (Link)
You are truly a man of many talents.
komos From: komos Date: July 7th, 2005 05:23 pm (UTC) (Link)
I keep busy to keep the demons monkeys at bay.
cosmicserpent From: cosmicserpent Date: July 7th, 2005 05:36 pm (UTC) (Link)
I'm surprised you don't plan to put this in TACOS or better yet, stuff sausages with it!

How do you imagine the apples will turn out?
komos From: komos Date: July 7th, 2005 05:46 pm (UTC) (Link)
The queso blanco will be for tacos. From what I understand, it doesn't melt, so we can crumble some over chorizos in a taco and that will surely be delicious.

Have no idea about the apples. In theory, the bacteria that was working on the milk should ferment them a little, so they should be a little salty and a little sour. This was a trial run... next time around, I'm thinking I'll add some sugar and spices that will augment the flavors that occur with the brine.

I guess lactic pickles were not at all uncommon when people were making their own cheese regularly. Everything from cucumbers to herring were used.
wisdom_seeker From: wisdom_seeker Date: July 7th, 2005 05:40 pm (UTC) (Link)
I agree with Klae: Nice photo :-)

It looks tasty :-)
komos From: komos Date: July 7th, 2005 05:47 pm (UTC) (Link)
It's my camera's fault. Really!
(Deleted comment)
komos From: komos Date: July 7th, 2005 05:56 pm (UTC) (Link)

Inspiration shall be mine

The weird thing was that I had cheese working when you worte about your experience with cheesemaking. It was a weird synchronicity that had to be honored.

bbbsg From: bbbsg Date: July 7th, 2005 06:29 pm (UTC) (Link)
the cheese looks like it's about to do something, perhaps unfold, like a flower.
komos From: komos Date: July 7th, 2005 06:36 pm (UTC) (Link)
It is a living thing, after all...

I really like the effect that simply hanging it in cheesecloth has on the shape and outer texture of the cheese.
stochasticgirl From: stochasticgirl Date: July 7th, 2005 07:13 pm (UTC) (Link)
Yum! Is the cheese currently salty, sweet, neither? With honey or with an angel-hair pasta sounds wonderful.
komos From: komos Date: July 7th, 2005 07:24 pm (UTC) (Link)
Currently, it's neither. The main flavor is a slight tang not unlike what you'd find in plain yogurt. Once I portion it for use, some will end up salted and the rest will be honeyed to serve with fruit or preserves (I'm a fan of blueberry jam...)
sassyinkpen From: sassyinkpen Date: July 7th, 2005 09:11 pm (UTC) (Link)
You do some truly beautiful things, and interesting. It's a shame more people aren't like that.
komos From: komos Date: July 7th, 2005 09:41 pm (UTC) (Link)

Beyond keeping the monkeys at bay

Aw shucks....

Seriously, though, thanks. ^_^

The things I do seem to stem from a sense of things that have been surrendered in the name of convenience. What's weird is that that same convenience allows me to explore them. What's really weird is that I inadvertently keep stumbling into things that my grandparents used to do because they had to. I guess it has a lot to do with finding my place. That, and making people happy... I mean, who doesn't like homemade beer and cheese?
32 comments or Leave a comment