Sunday, September 18, 2011
The process is much the same as many of the pressed cheeses I have made before. Warm the milk, add starter culture ( this cheese had both mesophilic and thermophilic starter as the curd gets cooked a bit), add rennet and the cut the curd. After resting the cut curd for a short while, it is then heated first to 95. degrees F then to 100 degrees F (my American book is all in Fahrenheit so lucky my thermometer does both C and F!) . The curd is then drained for a while before going into the mould for pressing. The cheese then gets pressed over about 3 hours with gradually increasing weights.After air drying overnight, the cheese can either be dry salted for a few days or floated in an almost saturated brine solution for 8 hours. After drying off, it is then ready for putting in the cave, except this is where I cheated and waxed it as well.
And just to keep me on my toes, I made a batch of fetta at the same time.
Sunday, September 11, 2011
This time of year there are always lots of things to do in the garden. Digging when the weather has allowed the soil to dry out a bit, sowing seeds in readiness for the warmer weather, planting or sowing direct to the garden for those crops which will tolerate the cold soils, cleaning up the winter veges going to seed, and the list goes on.
Now that my snow peas are starting to grow, I find it is easiest to train them to grow up the mesh by attaching some light cotton to the top of the plant and the mesh. This just holds them upright and they don’t get knocked over by the strong winds that are blowing today. I also need to protect them from the greedy birds that are looking for an easy feed at this time of the year.