So this milkmaid is not sure if cheese making is a science, an art of just a pain in my behind, but it is certainly one of the 3. I have made cottage cheese 3 times now and none of them have turned out. The first 2 the flavor was just not what we were wanting and this last time, the flavor was great but it was totally over cooked. Very chewy and not at all yummy.
Plus I have made a batch of mozzerella and while that didn't taste bad, it wasn't what I was hoping for either. It was possibly overcooked as well and was more of a stringy cheese than what I was wanting.
Now the good of this was that I figured out how to make sour cream that has wonderful flavor and will save us when we are needing sour cream for meals. It also let me get 2 gallons of milk out of my fridge and make room for something more.
The sad thing is that in the time it took me to make these two batches of cheese I could have gotten my entire house cleaned rather than making an even bigger mess for myself. Plus it is really discouraging to invest 4 to 6 hours of your day into something just to throw it away and start over.
But I am determined to at very least perfect the cottage cheese so that we can have that for the family. We all like to eat it and the large container from the store is not enough for the entire family to have what they want with a meal. So this is something that I really have to figure out!
And on a side note, another sign of spring....kittens are being born! More on that probably tomorrow!
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