There are serious problems in the world today. For example, at the grocery store I was recently confronted with this dire turn of fate’s merciless wheel.
There is, it seems, a nationwide shortage of…
Good grief… it’s like… like.. shopping at Moscow’s GUM in 1979! Like Jimmy Carter’s gas lines!
This casearian lacuna was apparently brought about by a perfect storm: a supply chain breakdown (“Let’s Go Brandon!”) and a debilitating cyberattack (also probably Biden’s fault… or the Jesuits… or, given their proclivities, both) last October on Wisconsin based Scheiber Foods, which makes stuff from locally abundant milk.
So, bad is this problem that Kraft literally offered to PAY people NOT to use cream cheese desserts over the holidays.
What, I want to know, is the status of the Strategic Cream Cheese Reserve? Was there no plan? We have bagels to schmear!
When the going gets tough, the turophile gets going. It’s time to make our own cream cheese, which involves the addition of salt and a bacterial culture to milk.
To start the project I’ll try to hunt up some lacteous caprine coagulant today after my rounds of Fight Club (weekly chess meeting), and give it a go.
Affinage to follow.