Starting it today. Two gallons of milk -- one pound to try in a few weeks and one pound to save and save and save. I put in a bit of lipase powder to get that piquant flavor. I'm thinking it's going to be good.
The thing is, it's 95 degrees with humidity to drip for. Why am I cooking milk today? Can't answer that. I just needed to make some more cheese. I've wanted to try Asiago for months.
The first one was fabulous. The second one got a tad dried out and I opened it in a panic after my parmesan disaster. It's still quite good and not as badly dried as I'd thought. All is well.
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