Sunday, August 14, 2011

And Here We Go...

Lately I have had a major foodie/DIY crush, cheese. I'm not entirely sure how it came up. Probably like all of my "projects"- a random thought leads to "wait, I can do that myself?!", give or take the question mark. In this case there was a definite question mark. While I harbor secret grandiose hopes of turning it into a business... just like all my other "projects"... I know that this one can't be fudged by, whether for my family and friends or in the unlikely event dreams come true, it has to be GOOD.

With all this and numerous other swirling thoughts I have decided to document my adventures into dairy related products. "Products?" you ask, "but you just said cheese!" Well, yes... cheese and all its accompanied goodness. Little Miss Muffet knew what was going on with her curds and whey. Cheese, as we typically know it, are curds produced from coagulated milk which are pressed into a mold or stretched out into scrumptious decadence. When the curds are formed they express whey, the liquid part of the milk.

Whey, at first glance is not appetizing. With a yellowish hue, and consistency that for some reason reminds me of plasma, it doesn't seem like something one would want to consume. But with a little coaxing, and flavoring, it can transform into something delicious and nutritious!

While this blog seems focused around dairy I'll probably post other "projects", perhaps some concepts and most definitely some gratuitous cuteness in the form of pictures of my beautiful daughter :)

1 comment:

  1. Lillie,
    What a great recipe! I would love to use it at our blog with a link to your blog and an intro about you. Let me know if you're interested.
    Warm regards,
    New England Cheesemaking Supply Co.