End of culinology and paneer

Culinology ended with a bang: a molecular gastronomy demo. It was fantastic: lychee 'caviar', carbonated strawberries, 'doughnut' ice cream, citrus snow, lime foam on dessicated strawberries. This, and the news that Herve This will be in TO this month....There with bells on. (He created the discipline of Molecular Gastronomy).

And so this weekend, a little gastronomy of my own. My first attempt at homemade cheese.



Making fresh cheese is easy enough, provided you actually follow some procedure. You can see here I am heating the milk. Unfortunately, I didn't leave it long enough for the protein to adequately denature. So, when I added my acid, I kept adding and adding and adding with no palpable curds. Eventually I saw microscopic curds, so I stopped and strained.



The resulting paneer was very good, almost feta but not as salty. However, in the future, denature your proteins!


I suppose I should have a photo of the saag panner that this was made for, but we ate it all! I would suggest making your own paneer...it is terribly easy and very good. As for aged cheese, wait until I've taken my five day cheese making course. I'm addicted to these courses.

I cannot compete, however, with Melissa's joie de vivre. Girl what are you ON? It's certainly not my junk - can I have some too? You are so frisky and full of life....I feel downright invertebrate in contrast....

Theresa, I'm going to Colborne Lane for my B-day supper. Care to fly down and join me for Claudio's tasting menu???