February 2 is the first day of spring in many traditions! I celebrated this year by attending a very beautiful service in Everson, WA -- where candles were display. Typically, this was the time of year when people melted down old and odd bits of candle to make new candles -- my children did this when they were younger. Here, a picture of hundreds of beautiful candles made by a friend to mark this first day of spring, and, a year full of light.
For me, I celebrated with thoughts of good cheese -- here, an unveiling of a new work. New-old, if you consider the age of the molds.
Wednesday, February 3, 2016
Thursday, January 21, 2016
I make cultured mozzarella, but in this picture, you can see a kind of hybrid long method-less long method -- with citrus acid (I use lemon juice) added to increase the acidity. Critical to achieving a good mozzarella "stretch" is the appropriate pH. Recipe from Mastering Artisan Cheesemaking by Gianaclis Caldwell. Unsalted version.
Posted by Gigi Berardi at 8:51 PM
Thursday, November 19, 2015
|Pretty little Deruta dish, with the creamy goat cheese, from Jewels and Fauna|
This beautiful chevre has a unique texture – neither creamy nor overly dry. I milk into a pail or cup and then empty the milk into a ½ gallon jar that already has a minute bit of culture in it (about 1/16 tsp for a ½ gallon jar). The temprature of the milk (directly from the goat) is in the 80s, beautifully warm. The action of the cultures is immediate – in the digestion of sugars and the raising of the acidity. It will take the rennet to coagulate the solids and the cheesemaker to then separate the curds from the whey, producing the moist, chunky chevre in this image. The tiny cup is from Deruta in central Italy’s Umbria – the “real” home of such pottery.
Posted by Gigi Berardi at 11:05 PM
Wednesday, July 29, 2015
Posted by Gigi Berardi at 8:56 PM