Monday, October 20, 2014
Another great memory: my wife Michele once went to Spain for work and asked what kind of souvenir I wanted. I said "cheese," and she came home with an entire wheel of Manchego. Just thinking back on it makes me want to renew my vows.
A few years later I saw Celia Bell make cheese at home and I was enchanted. Celia's a real inspiration in the Salt Lake grow-your-own-food scene, and the fact that she had just milked a goat beforehand to get the milk really sealed the deal. JEALOUS!
It wasn't long before I had gotten a couple of inexpensive DIY cheese-making kits. One came from my mother-in-law: nice job, Jan! The other I purchased in Salt Lake City at the Urban Farm and Feed Store
I decided to try out on of the kits, and it was super easy to use. It also made a delicious cheese. Fresh mozzarella with basil, in this case.
The kit contained everything we needed,
including good directions (whew!)
The only thing we needed was a gallon
of whole milk.
off-the-cuff experiment, but I was actually
surprised by huge difference that it made. I have since made it without fresh herbs and wasn't
as enthused: I'll always jazz it up from now on.
All of a sudden, you have something that almost resembles cheese.
solids into a basket lined with cheesecloth so that it could continue to drain.
hunks of fresh mozzarella- I didn't weigh them, but it seemed like a great value to me. And because the kits were so reasonably priced $12-20- and because they contain enough ingredients to make numerous batches, they do make good financial sense. Not that I was too worried about it, since cheese appropriations make up such a large part of my financial portfolio, anyway.