Sunday, April 30, 2006

The exquisite frustration of slow food
Generally speaking, my experiences with slow food have been satisfactory - whole wheat bread made from soaked flour is very tasty, soaking oats to make porridge has been a notable success, and so has making my own ketchup, using homemade whey from homemade yogurt - but sometimes things just don't go as well as I'd hoped.

Friday evening: Take a quart of fresh goat milk and decide to make Devonshire cream. Strain it into a clean ceramic bowl, cover and set in a warm place for twelve to twenty-four hours per recipe.

Late Saturday morning: Place dish on wire frame inside of a waterbath canner filled so that the water comes halfway up the sides of the dish. Turn stove on low to begin the long slow process of bringing the milk to a boil.

Saturday noon: Check water temperature and turn up another notch. Repeat every hour or so throughout the afternoon.

Saturday, 5:30 pm: Notice that cream is beginning to undulate as it should.

Saturday, 6:15 pm: Check cream again and realize that it has taken over twenty-four hours to get to this point, but so far it looks like it's going to turn out well.

Saturday, 6:20 pm: Step out of the kitchen for a moment.

Saturday, 6:25 pm: Return to kitchen to find a spoon in the dish and the cream stirred back into the milk.

Saturday, 6:30 pm: Recover from volcanic eruption and decide to procede, hoping it isn't ruined.

Saturday, 8:30 pm: After keeping hot for two more hours, cover and set in a cool place.

Sunday, 8:30 pm: Over 50 hours after the process was begun, take the bowl to the kitchen counter, uncover, and skim off the cream. Inspect. Sniff. Taste. Discover it's a failure.

*sigh* I suppose I'll try again sometime... Maybe next week.

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