As we continue to stir the curds, more acid will develop and the curds will continue to lose whey. [source]
The time devoted to stirring the curds, while slowly increasing the temperature, is a good time to think: the slow, repetitive arm motion leeds naturally to a meditative state. While engaged in such soothing activity, I interrupted my train of throughts to take a few photos.
As I am writing these notes, the curds are in the mold. Later, I will take the cheese out of the mold and place it in a brine bath, then aging will start. In time, I will know the result of my efforts: I must be patient.
This is my submission to week #23 edition of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.
The photo was shot in color and then converted to light sepia.
This post contains the gallery of photos submitted to the event.
I always wanted to make cheese but now I am disappointed because I lack patience. Your b/w is so beautiful.
This is a very creative shot Simone. I am admiring all of the talented black and white photographers from afar.
Dear Ivy, I am afraid I disagree with the statement you made about yourself, since I know that you make dishes that require patience. I am sure that one day you’ll successfully tackle cheese making 🙂
Thanks, Val. I am glad you like the photo.
Oh! Very nice. I suppose, I have to be patient, too, to find out how everything goes.
The ritual of cheese-making sounds so soothing during this busy time of year. As always, the photo is lovely!
Beautiful Simona, I love the story behind the photo. It makes it even more interesting.
Any many things you need patience, and I love the idea of waiting to see what comes out after your efforts.
Of course I’m not talking of cheese making, haven’t tried that yet, but sooner or later I will!
No, I was thinking of the garden, also gardening require a lot of patience.
You wait a year to see your Clematis Montana bloom, and the it rains constantly for 2 weeks and ruins everything.
I have waited for 6 years to see some Capers seed become a plant.
I’m soo happy!
Thanks for sharing.
baciussss
Ciao Paz. I can tell you that so far so good 😉
Thanks you, Cara and Stefano. I try to approach certain steps in the making of cheese as a sort of meditation. Stirring the curds for a long time can be tedious otherwise.
Ciao Brii. I understand the comparison with gardening, though I am better with cheese than with my garden. They are both little adventures. I remember how happy I was when an orchid bloomed after two years of complete silence 🙂