[Please see previous post: Problem of the Precarious Pyrite Pagoda -or- How not to make Sharp Cheddar Cheese]
Cheese can be relatively simple to make, and usually (if one is careful) does not take a lot of expensive equipment. Sue has been immersed in the wonders of making our own cheese, visiting websites and becoming fixated upon mastering increasingly difficult levels of cheese varieties and techniques. But the basics remain rather simple.
Of course, one inexpensive accoutrement in cheese making is the prosaic cheese cloth. Having used her cheese cloth to make a mozzarella, a Parmesan and then a second type of cheddar cheese, it was time to boil the cheese cloth and get it clean and pristine and ready for the next cheese project.
The cheese cloth sat upon the burner in a sauce pan filled with water, the plan was to boil it clean. Like they say, "Rinse and repeat". It boiled as she worked on writing a paper. It boiled as she did some reading. It boiled as she surfed on the computer. It then boiled on the proverbial "back burner" of her mind. And then it boiled dry as she stepped into the shower. When she came out of the shower, the house was filled with the acrid smoke of a smelter. The sauce pan with a layered steel and aluminium bottom, had boiled dry and turned the the aluminium layer into a melted metallurgical mega mess. The range top had a shiny and bright cooled aluminium puddle like a flow of cooled magma on the side of a volcano. The scorched sauce pan and smoking and incinerated cheese cloth was quickly dispatched to the back patio.
The smoke alarm(s) throughout the house did not sound. So on Saturday, I installed the new ion smoke detector that Sue bought the very afternoon of the sauce pan's demise.
"So", I asked, "once you get some more cheese cloth, what kind of cheese are you going to make next? Perhaps "smoked" Gouda?"
With a smoldering look and a dead pan expression, "That's no Gouda", She replied.
Besides the basic ingredients of milk and culture additives; this cheese making has cost us
Cheese can be relatively simple to make, and usually (if one is careful) does not take a lot of expensive equipment. Sue has been immersed in the wonders of making our own cheese, visiting websites and becoming fixated upon mastering increasingly difficult levels of cheese varieties and techniques. But the basics remain rather simple.
Of course, one inexpensive accoutrement in cheese making is the prosaic cheese cloth. Having used her cheese cloth to make a mozzarella, a Parmesan and then a second type of cheddar cheese, it was time to boil the cheese cloth and get it clean and pristine and ready for the next cheese project.
The cheese cloth sat upon the burner in a sauce pan filled with water, the plan was to boil it clean. Like they say, "Rinse and repeat". It boiled as she worked on writing a paper. It boiled as she did some reading. It boiled as she surfed on the computer. It then boiled on the proverbial "back burner" of her mind. And then it boiled dry as she stepped into the shower. When she came out of the shower, the house was filled with the acrid smoke of a smelter. The sauce pan with a layered steel and aluminium bottom, had boiled dry and turned the the aluminium layer into a melted metallurgical mega mess. The range top had a shiny and bright cooled aluminium puddle like a flow of cooled magma on the side of a volcano. The scorched sauce pan and smoking and incinerated cheese cloth was quickly dispatched to the back patio.
The smoke alarm(s) throughout the house did not sound. So on Saturday, I installed the new ion smoke detector that Sue bought the very afternoon of the sauce pan's demise.
"So", I asked, "once you get some more cheese cloth, what kind of cheese are you going to make next? Perhaps "smoked" Gouda?"
With a smoldering look and a dead pan expression, "That's no Gouda", She replied.
Besides the basic ingredients of milk and culture additives; this cheese making has cost us
- a glass top dining table
- a sauce pan and
- shown the need to buy 3 additional smoke alarms.
No Gouda indeed.
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