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Showing posts with label culinary. Show all posts
Showing posts with label culinary. Show all posts
Thursday, December 23
Wednesday, August 28
An iPigeon.institute artisanry aspiration - another homemade cheese.
As some of my longer-term readers would know, I had started an effort in making cheese around Christmas this past year, using eggnog.
May 7, 2019 · Learn a recipe for an all-seasons pigeon health supplement: pidgin cheese.
This time around, I'm attempting a more savory-layered cheese culture, with liquid malted milk, tapioca, for a starch, heavy whipping cream, and rennet.
Within a day, the layers had separated, and curds had formed in the layer of cream, at the top of the mixture.
I let the cheese out on evenings so that it has alternating cold and cool environments for it to culture and form, without risking that it spoils, like I imagine it could, as a partly dairy cheese, and only a half-tablet of rennet, to begin with.
Tomorrow, I'm going to separate the layers, or, perhaps, dig in to the bottom layers and take a taste of them, to see if they might be essential aspects of the final product; the malted milk liquid layer and tapioca, as starch, as experimental culinary adventurousness. I'll keep this blog post updated with the results.
Day 3:
I took a smell of the cheese, as I had left it out overnight, once again, and the layers had definitively separated well, and I knew that some of the product was waste from the microbial rennet culture.
Compared to cottage cheese, which I had never tried before, because I had thought that it must taste gross (it doesn't, it just looks curdy):
Perhaps somewhat similar in taste, although my cheese was much more basic in ingredients.
That was all! Just three days to a homemade cheese.
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