Hmm. Well, perhaps the great cheese making experiment is going to start soon. We have some new semi-neighbours, from WA, and they at great expense and difficulty imported their housecow, a Jersey (there is a disease that makes importing cows to the island very expensive. WA doesn't have it). And they gave us about 10 litres of milk today, with an offer of more at some future date. So Dave is frantically looking for his Yogurt culture, and his cheese-making book. Found the book. The little bottle of yogurt culture is somewhere in one of 3 freezers. I've done a search through the smallest (which was also the likeliest, but also small.) and discovered many many secrets of the orient... and other things besides fortune cookies, some of which I was pleased to see, and some of which I have NO idea what are (and yes, we do try to label stuff, and yes, there is a method of sorts.).
I'd be really pleased if we could make at least a fetta and camenbert/brie. (I've never been a huge fan of cream/cottage/soft cheese - will eat it but it's less useful than the rest). Hard cheeses (cheddar etc.)require lots more milk of the same batch, and are more complex, and need a long cool maturation. Blue, while I'm fond of it, will probably also have to wait...
But it's a start.
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