hinhdepz7

As a growing up child, I had often the experience to assist to some natural cheesemaking experiments, not always successful, but often leaving behind tasty simple food memories. In my memories, the process was doable within a couple of hours, easy, and the taste was always simple. All you needed was a fresh raw milk, that we had brought to us by some old farmer. At the time, I didn't know that practically, you can create at home every kind of possible chess, as long as you have some basic ingredients, maybe a cold space and first and foremost the raw milk.  However, I prefer to browse the industrial/mass production choices available in any supermarket, including the lovely French cheeses, and that's all. I plan once in a while to do my own paneer or to recreate the easy ricotta-consistency of the childhood cheese, but that's mostly a plan. Very often I give up because of a long list of don'ts: no raw milk, no time, no experience, no other complex ingredients, no utensil...