Cooking is Like Science

Cooking is Like Science
Cooking is Fun & Healthful!

Tuesday, October 23, 2012

Cheese Making and Other Cultural Foods

I have successfully made cream cheese a couple of times. Homemade cream cheese doesn't last as long as store bought cream cheese, but it tastes just as good. I used to make yogurt using the culture from a store brand plain yogurt container, but the culture seemed to make yogurt that was slimy, so I got rid of it. Now I made Greek Yogurt and can't wait to try it out! I have made ricotta cheese and liked the way it turned out (I can't seem to find the recipe I used though : (   ). Last night, I made sour cream. Maybe I should invest in a cow!

    My next endeavor is to make cheddar cheese. Cheddar cheese originally was made in a town in England called 'Somerset' in the village of Cheddar. The cheese developed in caves. The process is known today as 'cheddaring'. When I think of the word 'cheddar', I always think of the Kraft Macaroni and Cheese product, with the powdered orangy cheese that tasted so good.

  Here is a legend on how we got cheddar cheese:
Legend has it that the discovery of Cheddar cheese was accidental. A dairy girl decided to keep a bucket of milk in the caves but did not collect it immediately. By the time she had remembered that it was there and had returned to pick it up the natural bacteria had turned the milk into something new and delicious. Whatever the origin, it is known that King Henry II purchased 10,000 pounds of the cheese.
Got Cheese Net-Origin of Cheddar Cheese

  Whatever really happened or however we got cheddar cheese, it has lasted through the years. And it is very versatile as well. You can use it in sandwiches, soups, casseroles, pies, and you can eat it right out of the wrapper. I am going to try to make this one day soon, hopefully. I have the cheese press molds but I don't have the weights to put on top yet. Will look for those, possibly today.


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