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Thursday, January 13, 2011


I did it!  I have accomplished cheese!

Each cheese ball is the size of a baseball!

I didn't have anyone to hold the camera, so no pictures of the stretching process.  But I can tell you that the cheese was almost too hot for my wimpy hands to handle.  And it looked just as crumbly and un-curdlike as last time.  I was about to despair, when the first glimmer of stretchiness arrived.  Then the curd was suddenly elastic and taffy-like.  And voila!  Cheese.

Whew!  Sometimes I amaze myself.

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