Sunday, May 15, 2011

Cheese, Glorious Cheese!

 Recently I attended a cheese making class at Sweet Grass Dairy in Thomasville, GA. It was awesome! We learned all about cheese and made our own! Simple, right? I'll just go home and make my own? Well, turns out it is! Who knew? Did I make a beautiful aged Brie? No. But I did make some ricotta that was quite tasty!
 In true Sus style, I had to start with the wrong pot. It just wouldn't be me to use all the right ingredients, tools and follow the directions. The universe would be upset! And despite a faint black bean stain on my cheese, it worked just fine! (And no residual bean flavor- my last meal was black bean soup.)
 These were my ingredients: Sparkman's whole milk (yummy milk for any of you with access!), buttermilk salt and lemon. Note to self: use less lemon next time, too much makes it more chewy.
 Bubble, bubble, boil and trouble...actually, no boiling, just a very, very, very slow heat up. You can kind of see the bean residue in there.
 This gnarly looking stuff is ricotta! Cheese is just the milk solids separated out and stuck together in a variety of interesting ways!

 And this was the finished product! Doesn't look so hot, but pretty tasty!

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