Up until now, all my attempts at Juustoa (Finnish Squeaky Cheese, or Bread Cheese) resulted in poor immitations of the cheese everyone seems to be able to make in the Upper Peninsula of Michigan. Something was missing in my recipes. The search for the right steps to make this simplest of cheeses led me to a new hobby: home cheese making. These are my successes and failures with all kinds of cheeses.
Thursday, November 10, 2011
Sheep's Milk Found
After all this time, I found a farmer who is willing to sell me some sheep's milk. But I have to travel a distance for it. Luckily, we'll be going past the area on something else, so on our way back, I can pick it up. It will be frozen, but that should not harm anything. The farmer assures me that he recently used the frozen milk to make cheese and it turned out fine. So, I may be changing my plans on the cheddars and making the Caciotta I've been wanting to make, using the sheep's milk. I think I'll pick up extra milk and keep it in the freezer for a batch of another type of sheep's milk cheese.
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