Homemade dairy products can be a lot of fun (and tasty) as well as provide for some interesting learning experiences. Take for instance, this page from one of my chapters in living in Thailand. My roomie, Michael, and I stand over the results from my latest batch of homemade yogurt, which has yielded something quite unexpected.
“What is it dude?” He asks.
“I dunno. Smell it.” I respond.
“Smells ok.”
“Yea, smells ok.”
“I dunno. It could be the start of some really awesome cheese or some really funky yogurt.”
“I guess we should taste it.”
“Ok, you first.”
(tasting)
“Tastes like cheese. Here.”
(tasting)
“That’s some pretty good cheese. It tastes like it’d be really good on pasta.”
Now, I should explain that these are Mongolian-style dairy products. Michael had spent a month living and learning on a dairy farm in Mongolia, and he taught me all he knows about making homemade yogurt and cheese, etc. Well, in Mongolia, they don’t have refrigerators and they don’t have the same appreciation for the appearance / presentation of food as we Westerners do. I’m sure the process of making Western dairy is quite different than what we do in our Thai kitchen. So be forewarned, the pictures you are about to view aren’t as appealing as a nice, tasty block of European cheese.
I should also explain that I go to great lengths to find and buy only organic dairy in Thailand. There is only one brand available, and it is quite good. So I can proudly say that the cheese I make is organic cheese!
So since my pictures of cheese may not be all that appealing or appetizing, then feast your eyes on this! Here is another creation from my Thai kitchen: stuffed french toast. Since maple syrup is hard to come by, I've had to resort to other options to french up my toast.
I'll open the discussion board to my readers now: what looks and sounds more delicious? Blueberry/banana french toast or chocolate raspberry french toast? Think about it, and I invite you to try the recipes at home!
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