By Maryanna Gabriel
This island where I live has a bit of rep’ for cheese making.
Since making cheese was one of the promises that I made to myself while down under,
I decided it was time to got off my tuffet and join in on the fray with my own curds and whey. My first batch was a bit alarming. I produced about a ¼ cup of what might be defined as crème fraiche. I thought at this rate I am going to be draining my life’s savings. I realized, I might up production levels if I wore my glasses when reading the cheese thermometer. My next batch, well, move over French Boursin. You probably think I am bragging, but two very sophisticated palettes (Naomi and Genevieve) enthusiastically concur. Here is the recipe.Le Fromage Du Maryanna (makes 4 -5 cups)
8 c. goat’s milk
½ c. whipping cream
1/8 tsp culture (meso ll)
2 drops rennet
Let mixture sit for 8-12 hours at 75 degrees. Turn the curds
and whey into a cheese cloth bag and allow to drain for 8-12 hours. Add 2
cloves chopped garlic, chives, parsley, dill, paprika, lemon zest, salt and
pepper to taste et voila.