cheesemaking

About a year ago I had this genius idea that I wanted to make cheese. Why? Uh, I don't know, because it's not normal? Anyway...I bought the book and realized I needed special ingredients, so bought those. Then realized the recipe I chose required farm fresh milk. Hello, people! I live in DALLAS. I wouldn't even know where to find a farm.

Fortunately I was in culinary school at the time and found a guy that could get me "underground" milk, is this illegal? Who knows.

Finally, I had the book, the ingredients and the milk. After three attempts at making starter and failing, I had run out of my precious "underground" farm-fresh milk and my cheesemaking was put on the back-burner.

This Christmas, my dad surprised me with my very own cheese press! Now I really had no excuses. I also found out that I could buy starter rather than making my own. That made things a lot easier.

About a month ago, I tried my hand at cheesemaking again — and found success with manchego! Well, at least it looks right. I can't actually eat it until May 1st, but I'm pumped. I keep having day dreams about becoming a cheesemaker one day, just like Paula Lambert of the Mozzarella Company. So what's next on my list?? It only seems right to try mozzarella.

So I attempted to make mozzarella this past weekend — success again! Fortunately I don't have to wait to eat this one. I immediately topped a piece of French bread with a couple of slices of tomatoes and my fresh mozzarella and stuck it under the broiler. Then topped it with some fresh basil for a perfect afternoon snack. The only thing I was unhappy with was the way it melted. Rather than getting those long gooey, stretchy strings it was firmer and not stretchy at all. I think I need to try a different brand of milk. Either way, it tasted great and only took about an hour to make.

Can you guess what we had for dinner that night??