My featured image proves that there are happy accidents in the kitchen. It’s cheese with a dollop of my APOS jam, i.e. Apricot-pineapple-orange-saffron jam. While one may want to consume a bite of this with a cracker, I found it wonder to take a small serving and eating it with a small spoon. Think – small spoon with which one might eat caviar. Also, it’s great on a nut cracker, which does not overwhelm the delicate flavor of the cheese and the jam.
How did I make the cheese? That’s the happy accident! Backstory: I drink lactose-free milk. I have a favorite brand, but I was at a different grocery store a few weeks ago, and I bought the “store brand” of lactose-free milk. An ingredient added to lactose-free (lactose is milk sugar) milk is lactase, an enzyme that helps us to digest milk sugar. Cells in the walls of the small intestine produce lactase.
Well, I was heating up the milk on the stove for coffee. It separated, just like when you put a rennet tablet in milk you’ve heated to 118 degrees fahrenheit (47.7779 C) for cheese. Noticing that curds had separated from the whey, I poured it all in a cheese bag. After squeezing more whey out of it, I had a creamy, solid ball of cheese. The natural sugars in milk rendered a slightly sweet cheese. I added salt to the forming curds to give it some body. Voilà, c’est fromage!
Always looking for yummy happy hour appetizers, I purchased another of the “store brand” of the lactose-free milk, this time from a different store. I heated it to about 120 degrees F. (48.8889 C), and this time, the curds that separated from the whey were smaller. Well, I thought a nice dessert cheese would be nice, so I added a small box of lemon flavored gelatin and 6 strands of the wonderful saffron! I rubbed the lovely orange-red (crimson?) stigma and styles in my hand to release the aroma and flavors. After I spend a few minutes deeply inhaling the perfume of the saffron, I mixed the gelatin and the saffron gently so as not to disturbed the developing curds too much.
I let the mixture gather, drain, and form in the cheese cloth for about 8 hours. The result was the most scrumptious, creamy cheese you could imagine. Quite incredible considering that I did not age it in a dark room surrounded by little pine wood cases (I’m thinking of one of my favorite cheeses, brie!). It turned out to be a great appetizer with a small glass of sweet vermouth. Or it could be a small dessert with a small glass of port.
Notice the color imparted by the lemon-flavored gelatin and the orange-red streaks from the saffron. I’ve used the lemon-saffron combination for Thanksgiving “jello” salad last fall. Right now, I am thinking about other flavors. I wonder how blueberry would taste. I mean, it’s best not to expect, like, Stilton, which goes great with blueberry. It may be worth a try.
Actually, I found the best cheese cloths are handi -wipes. I think handi-wipes are a cloth-paper hybrid. They’re great for a semi-disposable dish cloth that dries easily to cut down on bacterial build-up in the kitchen. I use those freshly from the bag – never used.
Now, this is not a happy accident, but my friend, Mirta, asked if I knew how to make lavender honey. I had some locally-sourced honey, which carries the local pollen, which helps us to build up immunities to those pollens as allergens. Also, I had some locally sourced lavender from a friend. I heated the honey, which was starting to crystalize, just enough to make the crystals melt. Then I crushed the lavender buds to add them to the honey. I used about two cups of honey and 1/8 of a cup crushed lavender bud and one drop of lavender essential oil, for good measure. The result was delicious! It’s great on toast, with peanut butter on bread, and in teas.
The immersion blender helped to whip the honey into a creamy substance while it assured that no lavender buds would get stuck in your throat.
I have more creations from my kitchen, but I will share those later.
Thank you for reading.