One of my biggest problems, and one which I will probably never rectify, is a certain…chutzpah borne of the oft-repeated statement/question below:
“Well, how hard can THAT be?”
I utter it so often (aloud and otherwise) that it’s become something of a life statement. I’ll tell you something, though: certain cheesemaking is hard to do. And then I recall my first rock-hard loaves of bread baked some 25 years ago and think, well, getting good at breadmaking was hard to do too. Practice, practice, practice. That, and ignore your inner naysayer.
Lemon juice ricotta
Cheesemaking from fresh milk yields surprisingly little cheese. Whey is the bigger byproduct, but whey is some mighty good stuff. I use the whey, generally, in three ways: in breadmaking, in animal feed, and in lacto-fermented things like pickles, kimchee and krauts. It’d be kind of a pity to throw this gold liquid down the drain, or even into the compost. The farmyard poultry get their grains soaked in it overnight before eating it.
No way: wheeey
But yeah, I’ve been making lots of dairy goodies here lately. I’ve been practicing to become a milkmaid. Having a home-based dairy: well, how hard can that be?