making cheese requires patience
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.
