misnomer jones

I realize I’m milking this cheese thing for all it’s worth.. (pun of course intended). If you read the last cheese post, you may or may not be waiting for the lemon version. Well, an experiment isn’t and experiment without some level of failures now is it?

I did give it a whirl and I’m not sure what happened. The cheese after 3 days never quite set right. I went to the suggested 165 degrees but was also cooking dinner at the time so maybe wasn’t as patient as I should have been. The directions suggested 165-190 so this may have been the point of failure.

Even when still damp the last (first) batch was incredibly yummy. This one was just so very not so I dumped it. I will spare you the details of the whole how to since it ended up more a Berenstain Bears version (ie this is how you do NOT make cheese).

Lesson learned, cheese is about taking time and having patience. I may try again, but not just yet. If I do, I will surely post it.

It all begins today. It’s already begun really, the making of my favorite cheese ever, right here in my own kitchen.
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