Storytime

On the weekend, hubby and I did a cheese making course. A beginners one. On the day we made some Greek style yoghurt, mascarpone and feta. It was interesting learning about this art...or is it a craft? Which ever it is, there is definitely a talent involved. And sometimes, a lot of luck. You begin with the same ingredient...milk. That is the one integral ingredient. Then you add some bacteria, some culture and rennet. Add some heat, or a lot of heat. Before you know it you have curds and whey. And no matter how strictly you follow the instructions the end product will vary. Sometimes only a little, sometimes a lot. It all depends on the day you make your cheese...too hot, too cold. Too moist and damp, too humid? Did another type of bacteria enter during the process? Were you too active in cutting the curds (yes that was a term used)? And of course it all depends on the season when the cows were milked ...too much grass, too little. I never knew that so much could affect ...