Friday, January 28, 2011
Cheese making with Wilma
So a very good friend of mine initiated me into the secret society of cheesemakers today. And it really wasn't all that hard. But you have to have patience. The recipe* reads something like: heat your milk to 37 degrees, add the culture, wait 30 mins, add rennet, wait an hour and a half, stirring three times, pack curds into moulds, leave overnight.....so that's the stage I went home! Pip is draining the curds overnight and then putting it in a brine solution tomorrow. Then magically, we will have feta!
It was the perfect day for making cheese - raining. The tropical low that is coming down has not been downgraded, she is still officially Cyclone Wilma. It was ominously still this morning when I went for a walk and the clouds were the most amazing crimson.
It started to rain about ten this morning and it's gradually got heavier and heavier until it was hosing when I got home with the kids in tow. Only to find a torrent of water pouring under our house from a blocked drain behind, making a large puddle under the freezer that we have in the last open bay of our shed. The electrical plug was under water and the freezer had shut off.
*I don't have a copy of the recipe so please don't take that as a full and complete set of instructions, you may just be a tad disappointed.