Actually, no. What’s begun? Cheesemaking Season!
But what Cheesemaking Season requires of me first is a whole bunch of culture-making. Thus, Monday night saw many pots on the boil, some to make buttermilk, some to make fresh starter, some to make thermophilic starter*. Oh, and one held the milk for the week’s yogurt, too. I wonder how I thought those two gallons of milk would be all for me? They’re not! It’s all for The Greater Cheesemaking Cause.
I am really glad the girl decided that tonight, of all nights, she’d go to bed early. I love having her around but multitasking isn’t something I do well if I am attempting something new. And new-to-me things like a whole mess of cheese prep means I am all tense between the shoulderblades, fussing around, clucking like a mother hen as to is this right? did I do this right? when my normal modus operandi is a lot more…chill. I hate that tight feeling! Luckily, the gods of yeast clued our ancestors in to create a cure: it’s called a glass of wine. I honor their creation by taking a sip and I think, well, centuries of cheesemakers’ kitchens weren’t as clean as mine, what’s my worry?
With luck this process will go more smoothly than my fussing around tonight.
I do have a lot of dairy goodness ahead of me, though. Getting used to the new routine will be interesting. And then there’s goat’s milk soap, kefir, etc. etc. to make…
*why bother with all the starters? Well, it bugs me to no end, the idea that I have to be beholden to some company or another to supply me the goods to actually make something. Can’t I d.i.y.? And what would Ma Ingalls do? Indeed. It just takes planning and prep work, like tonight. And buying someone’s starters, then multiplying them for future use. Considering this is all a grand experiment, I would rather go through the process and THEN tell you how successful it all is. That’s only fair; no sense your repeating my mistakes, no?