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No longer DED
Nov. 18th, 2009 11:41 pmThe Dread Essay Deathmarch is over and I am returnèd! If the past few weeks are anything to go by, in times of academic stress I retreat to Tim Minchin and comfort fic (currently the ridiculously un-angsty White Collar, with an OT3 of Neal/Peter/Elizabeth. Yes, fic recs to follow...).
Also, I've just about recovered from a meltingly-hot weekend in Wagga Wagga learning how to make cheese. I'm still a little giddy with mad scientist glee at my experiments in controlled syneresis (feta! camembert! quark! mascarpone! table cheese! ricotta, most unrewarding whey-scrapings of a starving cow!). :D
I guess it's a little quiet around here because of NaNoWriMo, so I come bearing two cheese-related tidbits for writers and other humans to roll around in their metaphorical mouths and contemplate:
1. Legal doping using colostrum. Colostrum doesn't clot, so is useless for cheesemaking, but apparently fetches a pretty penny from athletes taking advantage of its high protein and growth factors.
2. Human milk is (sadly?) unsuitable for making cheese. Not due to any squick factor, but because it is high in whey and the protein is the wrong kind for creating curd by the usual methods (acidification or bacterial cultures). You could maybe make ricotta (though as with all milk-to-cheese magic you'll need a metric fuckton of it to get a decent yield). Still, Human Milk Ricotta. Technically probably possible.
Also, I've just about recovered from a meltingly-hot weekend in Wagga Wagga learning how to make cheese. I'm still a little giddy with mad scientist glee at my experiments in controlled syneresis (feta! camembert! quark! mascarpone! table cheese! ricotta, most unrewarding whey-scrapings of a starving cow!). :D
I guess it's a little quiet around here because of NaNoWriMo, so I come bearing two cheese-related tidbits for writers and other humans to roll around in their metaphorical mouths and contemplate:
1. Legal doping using colostrum. Colostrum doesn't clot, so is useless for cheesemaking, but apparently fetches a pretty penny from athletes taking advantage of its high protein and growth factors.
2. Human milk is (sadly?) unsuitable for making cheese. Not due to any squick factor, but because it is high in whey and the protein is the wrong kind for creating curd by the usual methods (acidification or bacterial cultures). You could maybe make ricotta (though as with all milk-to-cheese magic you'll need a metric fuckton of it to get a decent yield). Still, Human Milk Ricotta. Technically probably possible.
