| Oct. 4th, 2009 @ 07:36 pm Cheese |
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Okay, so I, um, made cheese today. It was kind of good, and kind of a disaster. Overall, I'm reasonably pleased with my first attempt.
I heated up the milk, added the vinegar, and the curds separated from the whey. Success!
Then, strained through a tea towel. Everything seemed to be going as planned. I left it to harden or whatever for an hour. When I came back, it wasn't firm yet, and I wasn't sure what to do, so I shaped it into balls and fried it. That was all right, but then I added the sauce while still cooking, and the tomato was making it too acidic, so I thought I'd compensate with a tiny bit of baking soda, but then my hand slipped and the entire pan of food erupted!!!
The cheese tastes okay, but the sauce tastes too much of baking soda. Even heavy cream cannot fix this problem.
Today's Kitchen vs. Lisa battle is a tie.
Next time I will prevail. |
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