Monday, May 31, 2010

Yo No.

Well, I must have angered the yogurt gods with my over-confidence and blase attitude toward measurements, temperatures and times.  A few nights ago, I made my second batch of attempted yogurt, and was even foggier than before about following directions.   I'll tell you what -- when I opened my oven door in the morning, I was greeted by two warm bowls of milk.  Oh no!  

I was determined not to let all that milk go to waste.  Perhaps, if I boiled it again, I could start over?  I put the milk in an extra-big soup pot, turned it on high and covered it.  And then the phone rang; my milk and good intentions were completely forgotten.  About ten or 15 minutes later I returned to find a pot of very hot milky water and what looked like giant cottage-cheese curds.  Again, oh no!  But perhaps all was not lost -- cheese is made from milk too, right?  Maybe I've accidentally made cheese?  I scoured the internet to try to discern what happens to milk when it is boiled and separates, but came up empty-handed.  Certainly, cheese is made from milk, and you can make it at home, but the information I found about that made it seem like a far more complicated process.


At any rate, I strained my cheese-like concoction through a colander and refrigerated it.  At lunch time I made a cold pasta salad with whole-wheat penne, black beans, sunflower seeds, balsamic, olive oil, avocado and my curds.  Absolutely, completely delicious. 


I have no idea what this is -- cottage cheese?  Ricotta?  Whey?  A completely stumbled-upon creation.  Yogurt gods, I promise to amend my non-measuring ways.  Cheese gods, thank you for stepping in and opening the door to a whole new realm of experimentation.