19 September, 2007
12 September, 2007
First I gently heated one gallon of whole milk (bought at the grocery), to 200F. Next I added about 90ml of rice wine vinegar (a bad choice). I covered the pot let it stand for ten minutes, then transferred the mixture to a colander lined with cheese cloth.
The fabric in the picture is actually unbleached muslin. Instead of paying $3.50 for a small package of cheese cloth, I paid 99 cents a yard at Jo Ann's (my mom would be proud). The weave on the muslin is a little tighter so it is not an exact substitute, but it seemed to work well in this application.
I tied off the cheese to hang for a couple of hours. The water draining out of the curd is whey. I saved it because it's good for other uses: I cooked couscous with it.
Et Voilà, 970 grams of cheese. Perfect texture, add salt to taste. Oh yeah the taste. I didn't take into account the wine part of rice wine vinegar: The cheese had a fermented-alcohol flavor, not appropriate for a fresh cheese. I accidentally poured some of the whey into H's milk glass and he asked, "Daddy why does this milk taste like bread?" Maybe a plain white vinegar will do the trick, or try the lemon again, or I just remembered, I have some citric acid left over from canning tomatoes. I will figure it out. You should work on it too, it's fun.
04 September, 2007
This weekend some buddies and me went out of town for a tibs (fried goat) and tej(honey wine) fest. We also got some tera sega (raw (goat) meat). it was pretty awesome, a real canivore's delight. I had never tried the raw stuff before, and it was really surprisingly delicious. Kinda like sashimi, like you might expect. Since there is a butchery inside the restaurant, you know it's fresh. you order by the kilo, and the waiter goes over to the butcher stand and the dude hacks off the right amount and the waiter brings it back to the table. Pretty awesome. Probably nothing like that in the states due to some heath code what have you.
The tej was pretty fantastic as well, since it is basically the wine-cooler of Ethiopia, it can really sneak up on you so you gotta be careful. Anyways, since I haven't gotten around to learning how to cook here yet, I thought I could write an article about eating here for saucison. How does that sound?
talk to you soonnnnnnm,
Thus Summer winds.
Fall edges forward.
Back to school.
Posted by mac at 18:59