I am trying my first "real" cheese! I've made ricotta a few times, mozzarella twice, and paneer once, but now I'm trying my hand at a more aged cheese. This is my attempt at a Bel Paese, which conveniently ripens at refrigerator temperatures (4C/42F). No need for a separate cheese fridge/cave yet!
As for this attempt, the rennet didn't set the curd as well as I was hoping, and the surface remained rough after "pressing". But we'll see in 3 weeks! Pic is from right after brining.
I recently started "washing" the fruit/berries I bought from the grocery store immediately after shopping and then putting them in the refrigerator in a clean container. I don't know why I haven't been doing this before... They're staying so much fresher and not molding over so quickly.
And by washing, I just mean dunking in a container of vinegar+water and then rinsing off.
That short class I took in Paris really got me thinking about making cheese again. I've been getting some ideas and I'm prepping for some experiments over the next few months.
Put together a cheese press today for some of these future experiments!
Restarting my (hopefully more successful) foray into #cheesemaking ! 🧀🧀
My garden isn't progressing much this spring. But this sage that I started from seed in my apartment a few years ago (before the house) has LOVED being replanted in my raised bed. It blooms a ton and the bees absolutely love it. I have to severely prune it back twice a year or it takes over!
I spent a ton of time automating a process based on a specified set of inputs and desired outputs. Stakeholders seemed happy.
Stakeholders proceed to send me nothing but uncovered edge cases that don't match the specified inputs/outputs, but still expect quick turnaround because "didn't you automate all of this already?"
Not what I wanted to deal with at 1630 on a Friday afternoon.