I wanted to make a Port-du-Salut today. I ended up making a pot of slightly curdled milk.
Due to problems finding un-homogenized milk, I tried something else. Skim milk is not homogenized, it’s not necessary, and I can find non-homogenized cream. So I combined the two, and the end result was that listed above. I can get non-homogenized milk at Natural Grocers for about $8 per gallon, God only knows how old the stuff is, or I can get a cow share for about the same price per gallon. Pricey for a hobby – I’ve had cheese come out less than great. I consider that the price of learning and i’m getting better. My soft and semi-soft cheeses are killer, even with using plain store-bought milk. But I don’t want okay. I made a brie using the pricey Natural Grocers milk and it came out wonderful. So I thought I’d try the skim-cream combo. To disastrous ends.
I’ll try again this weekend with normal milk. It’s semi-soft so I should be okay.
Das Helles-Projekt is underway – I brewed the first of the tests today using a Bohemian Floor-Malted Pisner, I think from Weyermann. The actual first wound up teaching me about my equipment, as did this one to some extent. I still had a bit too much wort in the kettle – the boil-off rate for my heating plate in the basement is about 3/4 gallon over 2 hours. So for future batches I’ll cut my water use a bit more but I can use this as the first test.
The Avangard version looks good, I started lagering it today.