Sheesh, I thought for sure that I had done everything right for their formation and solidifikation. Just the right germs, the proper time, and an appropriate temperature for the type I wanted to form and firm.
Sigh...
Well, poop. I guess I'll go ahead and press them overnight anyways. Who knows? Perhaps they will be better in the morrow. Hopefully they'll firm up upon aging.
Maybe I'll even smoke them. Surely I might be able to wring out a good flavour from them if I apply myself properly.
Dang, this round won't even weigh a pound. Well sheeyit.
*UPDATE* I've just noticed that when I had been typing the letter "c", the keyboard regurgitated a "t" instead. Needless to say, this may have caused some confusion for some of my more sensitive readers. I've now gone back in and replaced all the c's for a t. I *may* have missed one or two though.
Here's a tool tockie pit for putting up with my trap.
*ANOTHER UPDATE* I've found out why my curds didn't firm up: water I diluted the rennet in wasn't cooled enough. D'oh!
4 comments:
Slightly sloshed cockie with blurred vision tries to make touchdown. hehe
From your title, I thought you were leaving a present for the porcalain gods.
Good luck in your future poop-related endeavors.
Frances: LOL! Cool!
Sciencebloke: I've been making cheeses since 1996 and this is the first time my curds didn't firm. But I still managed to salvage it! Yay for me!
I think its bigger more than me....
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