So a few weeks ago I decided that Cheese Making would be a awesome hobby. What would top pulling out two year old cheese for a dinner with some friends???
I researched it a little and, surprisingly, its really not that complicated. Pretty much warm some milk, add some acid and wait for it to curdle.
This weekend I did my first two cheeses. A Mascarpone and Fromage Blanc. Just two simple soft cheeses. Nothing to rave about. But a lot to learn.
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