My food-preservation skills have definitely increased since I first tackled marmalade in January with only the vague suspicion that marmalade had something to do with citrus. Similarly, I wasn’t sure what cold pack preserving was, but I knew it had something to do with preserving food that was… umm… cold? Yes, definitely cold.
I am beyond thrilled at my forays into cheese making, even when the cheeses end up a little more on the not-quite-right side than the shazam! one. I’ve now tried enough cheeses from the One-Hour Cheese book that I decided to add another specialty cookbook to our growing stash. My husband has his pile of artisan breads while I have canning, cake, and cheese ones. We are running out of space for our cookbooks in our too small kitchen.
One of the homey skills I’ve always wanted to learn is how to make cheese. I may have too much of an affinity for cheese (never mind cake), but this desire has been as deeply rooted as it has been unsuccessful. Sure, I only tried to make cheese once, or twice if you count my attempt to fix said failure. In those attempts, I never made anything close to resembling cheese. Instead, I made a somewhat goopy milk and cream mixture. The unsuccessful cheese has lingered away in the back of my mind as something to be overcome… at some point in the future. Well, the future has arrived, my friends! And it’s a cheesy as I am!
I try pretty hard to be healthy on a regular basis. I eat a fairly reasonable amount of sweets. Sure, I have fibromyalgia, but I also exercise just about daily. I floss. I brush my teeth twice a day. I once gave an impromptu lecture on how to determine which types of yogurts were healthiest to my foster kiddos who preferred yogurts that were essentially the equivalent of almost eating a snickers for breakfast. I know. I’m a killjoy.
I also love cakes.