4,149
edits
Cheese production archives: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 14: | Line 14: | ||
I may retreat in the cave under the pasture, | I may retreat in the cave under the pasture, | ||
One more month, eaten for sure.</i></b> | One more month, eaten for sure.</i></b> | ||
==Cow milk, batch #6 | 07.06.2021== | ====Cow milk, batch #6 | 07.06.2021==== | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 25: | Line 24: | ||
|| - All the curds were pressed for 15' on each side, flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | || - All the curds were pressed for 15' on each side, flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | ||
|} | |} | ||
==Organic goat milk, batch #6 | 07.06.2021== | ====Organic goat milk, batch #6 | 07.06.2021==== | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 36: | Line 34: | ||
|| - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | || - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | ||
|} | |} | ||
==Organic cow milk, batch #6 | 07.06.2021== | ====Organic cow milk, batch #6 | 07.06.2021==== | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 47: | Line 44: | ||
|| - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | || - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer. | ||
|} | |} | ||
==Goat milk, batch #6 | 07.06.2021== | ====Goat milk, batch #6 | 07.06.2021==== | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 77: | Line 73: | ||
# Soil analysis of local pastures’ biotope. | # Soil analysis of local pastures’ biotope. | ||
This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | ||
===Organic goat milk, batch #1 | 02.04.2021=== | ===Organic goat milk, batch #1 | 02.04.2021=== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | ||