Week of December 3, 2023 – Playing with curds & opening the bathroom floor.

(Above: Dinner: A salt and coffee-encrusted burger steak cooked by oven and then skillet. This was topped with melted fresh mozzarella and accompanied by a salad of cabbage and tomato in an acidic vinaigrette. For dipping, there was a bowl of homemade barbecue sauce, and to drink, there was a glass of red wine.
La cena: Un bistec de res molida de azul belga incrustado con sal y posos de café y cocinado por horno y entonces sartén. Estaba cubierto con mozzarella fresca fundida y acompañado de una ensalada de repollo y tomate en una vinagreta ácida. Para mojar, había un tazón de salsa barbacoa casera, y para beber, había una copa de vino tinto.)

12/3/2023: Today began in the low 70s and warmed into the mid 80s. Rainy afternoon.

12/4/2023: Today began in the mid 60s and warmed into the 70s.

12/5/2023: Today began in the low 50s and warmed into the high 60s. Mostly cloudy.

12/6/2023: Today began in the 50s and warmed into the high 60s. Mostly sunny.

12/7/2023: Today began in the low 30s and warmed into the high 60s. Mostly sunny.

12/8/2023: Today began in the low 40s and warmed into the low 80s. Partly sunny. Cloudy afternoon.

12/9/2023: Today began in the mid 50s and warmed into the low 80s. Mostly sunny.

Final Note: There was a failed batch of mozzarella this week. I put a lot of work into making the curd, but then I decided to try heating it all at once in order to stretch it and form it into balls. That’s where it went wrong. By attempting to hasten the process in such a manner, the cheese formed tough strands throughout, and when I attempted to fix it with more heat, those strands only became tougher. Furthermore, when I tried to fix it with additional vinegar, those strands broke apart into a grainy mash. I was not pleased.

The next day, I worked with an even larger vat of curd formed in the can into which the milk had originally been collected and which I strained outdoors via a combination of cheesecloth and a steamer basket. When the curd had drained completely, I took it indoors, and worked it in a methodical manner, heating it in small pieces one by one. This time I was successful. Thus, even though my first attempt resulted in failure and frustration, I learned that by keeping the initial parts of the mozzarella process (and accompanying mess) outside of my house and by not rushing the curd, I could create excellent cheese with relative ease… and a lot of it.

Note to self: Make sure to reserve some of the whey from the top of next batch for cooking and stretching the curd. That will grant it much more flavor than if I use water.

Reaping the reward of both success and failure:

1 thought on “Week of December 3, 2023 – Playing with curds & opening the bathroom floor.”

  1. Lots of great food this week, sprinkled in along the way some experiences and opportunities to learn and grow. All sounds good to me

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