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Well I made my maiden voyage into the sea of cheesemaking. Last evening I began a one gallon batch of Frommage Blanc. Everything seemed to proceed pretty well so I let it sit overnight since you let it sit for 12 hours. UI wrapped it in the cheescloth and hung it to drain all day. I didn't use quite a large enough piece of cheesecloth at first so I needed to play with it a bit to get it tied.
I let it hang all day and a bit ago I took it out of the cheesecloth. It tasted pretty good plain, but I split it into 3 batches. One I spice with garlic and fresh chives- very tasty. The second one I added 2 tablespoons of Extra Virgin Olive Oil along with a tablespoon of basil and oregano and a touch of Italian mixed spices. That one tastes like it has great potential. For the third one, I spiced it up a bit. I added a teaspoon of dried jalopinos, a tablespoon of Montreal steak seasoning, some basil, black pepper and some red pepper along with a dash of garlic. This one is awesome and lingers on the tonge.
I put them all in the refrigerator to kind of meld the flavors and will share them with others over the next week.
I haven't decided what to make next. I may do a simple batch of mazzorella. Any suggestions?
I let it hang all day and a bit ago I took it out of the cheesecloth. It tasted pretty good plain, but I split it into 3 batches. One I spice with garlic and fresh chives- very tasty. The second one I added 2 tablespoons of Extra Virgin Olive Oil along with a tablespoon of basil and oregano and a touch of Italian mixed spices. That one tastes like it has great potential. For the third one, I spiced it up a bit. I added a teaspoon of dried jalopinos, a tablespoon of Montreal steak seasoning, some basil, black pepper and some red pepper along with a dash of garlic. This one is awesome and lingers on the tonge.
I put them all in the refrigerator to kind of meld the flavors and will share them with others over the next week.
I haven't decided what to make next. I may do a simple batch of mazzorella. Any suggestions?