failPosted: July 3, 2008
But I will redeem myself, I swear.
I was going to do a nice food-related post yesterday – the second day of food-themed-July – but, clearly, I didn’t. I got a headache instead. And today I have a very faint head-ache hangover. Bleh. Anyway.
The cottage cheese experiment went well. Not store-bought well, but I have this idea that any and all store-bought dairy products have colored (clouded?) my vision. Does that make sense? I love and am used to what store-bought cottage cheese is like and so when my homemade cottage cheese comes out slightly different in texture, it takes some getting used to. It was good, taking that into account. I pulled the basic directions from here, although I used far less milk and lemon juice instead of vinegar. My ratio of acid to milk was higher than what was called for: the curds didn’t seem to be separating and so I just started throwing more lemon juice in willy-nilly. So I’m not real sure just how much lemon juice I used – close to a full lemon’s worth? – but it started separating and looked just like Chicory’s pictures of cheese making (well, the first picture – she did make *real* cheese, which has far more steps than my cottage cheese). Go on with your bad self, you curds! I was proud of them. So proud. Then I strained it and I was slightly less proud. Only slightly, though. For my 2 cups of milk, I only got one very, very small serving of cottage cheese and a whole shitload of whey. It did taste pretty good, though – with salt and pepper and some garlic blossoms. The texture was not what I was expecting (see above), but was good in it’s own right. Much smaller curds and therefore sort of grainier. A success, in my book, although possibly not the most efficient use of my weekly half gallon of milk.
On today’s docket:
*doing something with the Amish Friendship Bread (I just fed it)? The recipe calls for a box of pudding, which I don’t have. Maybe I’ll just leave it out? Anyone?
*chickpeas and chard with something (sausage? ideas?) for dinner
*preserve lemons – maybe.
I don’t buy salad dressings. Too expensive. Or rather, if I don’t pay for salad dressings, I can spend more on other things – like fancy cheese. Anyway, salad dressing is ridiculously easy. Here’s my easiest one, stolen shamelessly from my neighbor: put some salad greens on your plate, sprinkle with olive oil, sprinkle with slightly less soy sauce (or Bragg’s, if you’d rather), sit down, eat them. Easy, huh?