Seemed like everyone else was getting rain except for CO.
Well... now we have rain.
Lots of it. Mini lakes and mud to your knees all over. I think I saw a school of fish in the goat pen last night. Since it is cool, muddy and gross outside, I don't really want to be outdoors. I'm thumbing through my cheese books for recipes.
I'm making a batch of feta right now... remembering when I overheated the milk accidentally but being too cheap and stubborn to dump the milk, I tried the recipe anyway. The feta turned out really creamy and delicious vs. chunky like you think of feta being.
Today I purposefully heated the milk to 170 vs. 160 while pasteurizing it. I think the day I discovered this phenomena, I had forgotten the milk on the stove and it hit 180 or 190... I'm playing around with the temperature a little.... seeing what it's gonna do to the cheese. What will 170 bring?
Want to try some other cheeses... will do a St. Maure again. The first time I tried it, it wasn't humid enough for form a rind and I over salted it. It became inedible as it aged from the salt. Yuck.
I have some new ideas about aging cheese using humidity. It's been my biggest struggle...how to get humidity? *lightbulb goes off* I'm gonna try clear plastic storage bins... put some water in the bottom, place a rack in the bin, cheese goes on the rack ... cover it up and voila, humid cheese cave in a very dry clime.
Added bonus? Automatic dog protection! Out of the 7 St. Maure cheeses that were aging at room temperature, we had one disappear without a trace. We think Sammy, our counter surfer dog, had a taste.... guess he thought it was too salty too because he never stole another.
Wanna try a farmhouse cheddar that takes 4 weeks vs. 6 months to age and while I expect failure before I get the hang of it... would love to figure out a Camembert. I'll keep you posted to my cheesing adventures....
See? The pastures aren't the only thing benefiting from the rain!