What is the sound of one hand typing?

[mightyjesse]

I don't know, but I can assure you that it's much slower than the sound of two hands typing...

Now that I'm back at work, I can type with two hands while Emily occupies her Grandma with the sound of one baby belching and perhaps the sound of grandma's one hand typing...

While I didn't often have two hands to myself, I did still manage to make some

Comments

[liamstliam]

cool

[giftofamber]

Wow, that's a lot of cheese!

[othelianna]

I'm really interested to see the Camembert! I've been thinking about trying that cheese, but haven't got the skills yet.

[mightyjesse]

What cheese have you made thus far?

[othelianna]

I tried a soft goat cheese, which worked fantastically well. Better than the store bought, in my opinion. It helped that I'd done some yogurt cheeses before, and it was pretty much the same technique.

I tried a gouda, too, which COMPLETELY FAILED. It grew rather unappetizing green fur coat before it was done aging. Mind, I do not currently have access to cheese wax, so it was unwaxed. The instructions I was following said it was alright to leave it unwaxed (as it aged in the fridge), but I think they were down and dirty liars. I'm not going to try another hard cheese, I think, until I can get some cheese wax.

[mightyjesse]

You can lard and bandage the outside of the cheese. It's a post-period technique, but that way when the mold grows, you just brush it off the muslin when you're ready to eat the cheese, peel back the fabric, and the mold comes away with it. The lard seals up the cheese so that nothing much gets in. There are directions on the intarwebs.

I've been meaning to do a traditional cheddar this way, but "round tuits" are hard to come by...