So this post is a long time coming, but a month or so ago I ventured into the world of amateur cheese making. It mas mildly successful, our output being one edible but not delicious lump of cheese which took 12 hours to make and cost roughly 20 GBP. The story of this event is documented below.
Our epic begins with Robin, Tim and I trying to make mozzarella to put on top of pizzas. However in out first attempt we failed more or less as soon as we started, heating up the milk to 85C instead of 85F and destroying any enzyme we could find. At least we looked serious while doing it.
Before realizing all was lost the boys got serious about things, pulled up their trousers and tried to squish the curd into submission. Their efforts were to no avail.
The only tangible outcome of out first cheese effort was the disaster that was Robin’s kitchen.
In attempt two Robin and I had learned our lesson about units and got as far as having a cheese like lump.
Once it drained it even looked cheesey! We were very optimistic.
And low and behold our weird mass of stuff stretched! Unfortunately when all is said and done, although it looked a lot like cheese it left a lot to be desired in the taste department. At least it made for a pretty pizza?
In short, I think I may leave the cheesemaking the pros.