Last month we stepped into the world of cheese making for the second time.
The first time was a few years ago, back in Brooklyn. The aim was “fromage blanc” which is a very lightly developed, soft cheese, like ricotta. All cheese needs some kind of culture to start the process of acidification, and you can certainly buy them from specialist sellers, but for this recipe we used buttermilk. (We ordered rennet from Ricky Carroll’s rather goofy but comprehensive New England Cheesemaking site.) We had so much difficulty (in Brooklyn!) finding good butttermilk that we ended up, for the first batch, using the dried variety, which is supposed to still contain live cultures. So essentially you warm the milk, add the culture and rennet, wait for the curds to develop, and drain them in cloth (we hung it from the showerhead, like the gonzo rapscallions we are). Anyway, this first batch didn’t so much curd, as curdle. The instructions mentioned a consistency like greek yogurt, and that didn’t happen. It looked more like cottage cheese. Still, we dutifully hung it up and drained it for a day, and carefully tasted it, and decided that we were probably going to do ourselves some harm if we ate it in any quantity, so we tried again. The next batch used fresh buttermilk, and was the correct consistency on curding, and we flavored it with salt, pepper and olive oil and declared that it was good.