The Cheese Stands Alone

People keep asking me what I'm doing to get ready for Alaska. I always reply with the most logical answer that comes to mind: I'm making cheese. Inspired by an old childhood friend (whose other suggestion was that I learn to fly), I bought a book and a kit and started learning about MILK. I mean - MILK, man! Milk.

It is possible that I am a bit bored in my unemployed/between-jobs state.

Anyway, I made feta. The adventure began on Thursday when I spent the afternoon at Whole Foods reading labels and hearing, "Can we help you, ma'am? Are you sure? Well, we'll be over here if you change your mind..." over and over and over. I guess their typical customers don't spend half an hour in the dairy section...or 20 minutes looking for extra rennet in the supplements section. (Turns out - rennet is only available online!) I came home with more milk than my lactose-intolerant-self typically drinks in a year.

Saturday was the big day. I sterilized everything and fantasized about breaking into the OR supply room to steal sterile kits to save time. Then I improvised a water bath in my kitchen sink and heated the milk...and let it sit. I added the culture...and let it sit and "ripen." I added rennet...and let it sit to "coagulate." I cut the curds...and let them sit. I heated the curds slooooooooowly...and let them sit. I drained the curds...and let them sit. As you can imagine, my ADD self does not do well with tasks requiring patience.

Now, three days later, I have a Tupperware full of feta awaiting consumption. I haven't tried it yet, but it's sitting on my counter looking at me.

I'm afraid.