Today, well today started last night at dinner.
Last night we were having Chicken Fajita and Emily noted that there was some moisture separated from the Sour Cream, so I asked if she knew what it was, or indeed if she knew what sour cream was and how it was made.
This got us onto a long discussion about Mammals, Milk, energy dense foods, milk fat and all sorts as you can imagine.
Emily likes her cheese & she also quite likes her Mozzarella, so to demonstrate how much of that milk fat & solids was hiding in milk I grabbed a small bowl and curdled it with Lemon Juice and let it sit there whilst we chatted, a few mins later, we had some lumpy milk, sure enough a quick strain with a paper towel, a pinch of salt and we had the makings of fresh mozza.
Was it good? No, but it was proof of concept and said we’d look at making some real Mozza tomorrow.
So, here we are, tomorrow…..
Off to see the professionals at the Glen Huon Dairy, fresh milk on tap, pasteurised at just a whisker over 40c which is as low as you can go, it’s not homogenised at all, Perfect.
We grabbed a few samples whilst we were there, looked at the old butter churn, a massive offset smoker, pulled two pints ( 1 litre ) of fresh just squeezed cow juice and went outside to look at the vista.
A quick trip to our friends at Country Brewer to pick up some cheese making supplies (the real stuff this time). Add this to some real milk and we will have a shot at proper cheese.
I’ll post more pics in here once the cheese is made…. if we survive 🙂