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Tomorrow we're having some friends over for dinner and we're planning on making lasagna for them. The recipe calls for marscapone and ricotta. I got the bright idea to try and make both myself. It also calls for mozzarella and provolone, but I'm not ready for that yet. Anyways, the marscapone seems to take quite a bit of time for the whey to separate out, but the ricotta was very fast and is draining right now. I'm so excited!
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SF Bay Area
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Re: I am no longer a cheese virgin!
Wed, April 22, 2009 - 12:36 PMThere's a certain indescribable feeling of satisfaction when you make your own cheese. You stand with thousands of others thru the ages...some famous, most unknown...who made food from scratch and shared it with love.
Congratulations! -
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Re: I am no longer a cheese virgin!
Wed, April 22, 2009 - 12:51 PMThanks! I think I'm addicted now! I want to make MORE MORE MORE!!!! -
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Re: I am no longer a cheese virgin!
Wed, April 22, 2009 - 1:23 PMIt is like that, once you start making cheese it brings you in. I am expanding my operation to increase the sizes of my hard cheese rounds, from 2 lbls to 31/2. I will go to four lbs when I get a pot big enough. I also am creating a new curing environment, using an old refrigerator and an external thermostat to keep the temperature at about 45-50 degrees. So watch out...this may happen to you to.
Blessings
Linda -
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Unsu...
Re: I am no longer a cheese virgin!
Wed, April 22, 2009 - 3:20 PMso... is that why some have cheese caves? to keep the temperature constant? -
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Re: I am no longer a cheese virgin!
Wed, April 22, 2009 - 9:41 PMExactly. Aging cheese, requires a certain temperature as well as percentage of humidity (and these can vary depend on what kind of cheese you are aging) and some ventilation. This is exactly why a cave is the perfect environment. I really hope to build a cheese cave at some point!
Blessings
Linda -
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Re: I am no longer a cheese virgin!
Thu, April 23, 2009 - 12:32 PMI wonder if a root cellar would work? -
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Re: I am no longer a cheese virgin!
Thu, April 23, 2009 - 1:01 PMYes with some adaptation...depending on what type of cheese you are making. Some styles require more humidity than others, so a humidifier or even bowls of water may be necessary. Also ventilation...you would want to be sure there was plenty or at least that a small fan is placed in the area. I have used our root cellar, which works fine in the winter, but not so well in the summer. My pantry, which is not heated actually works fine in the winter as well. The summer is the most difficult time for me, as it gets quite dry and hot here in Wisconsin.
Blessings
Linda
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Re: I am no longer a cheese virgin!
Fri, May 1, 2009 - 4:45 AMCongratulations, just remember the first time isn't always the best (I dont care what Sade says).
