Mary with the men in her life – her hubby, John and her sons, Raymond and Joseph as they are about to devour her roast turkey.
We interviewed Mary Karish of Katy, Texas 3 months ago (click here). She told us she thought she was the only cheese maker in her area until she read our interview with Vincent D’Souza in Fulshear, Texas. She was hoping her interview would lead to meeting more cheese makers.
It did!
Mary’s Post-Interview Story:
When Amal Haddad, a resident of Morocco, read my blog on home cheese making (posted May 21, 2021), she contacted me to find out if during her visit to Houston this summer, she could learn how to make halloumi and mozzarella.*
After Amal secured the supplies she needed, she spent one morning in my kitchen. She was excited and apprehensive. She wanted to make the cheeses that her family loved from her own hands, but was not sure if she would be successful.
Amal cutting the halloumi cheese curds
When she showed up, she discovered that I had already prepared two simple recipes to use, and had assembled the pots needed to make the two cheeses. Amal followed the recipes, while I talked her through them.
Amal and I making cheese
She enjoyed stretching the mozzarella while wearing dishwashing gloves, since the whey got too hot to handle, and she was amazed by how spongy the halloumi came out.
Amal stretching the mozzarella
She was exhilarated knowing that her family would enjoy the cheeses she had made. I was glad to help Amal realize her dream of making her own favorite cheeses.
Amal, pleased with her halloumi
My adventure did not stop there.
Zorana Marquez, a longtime home cheese maker, got in touch with me to explore the possibility of collaborating to make different types of cheeses. Zorana’s home country is Venezuela, and in honor of her culture, we made queso duro Venezolano (Venezuelan hard cheese) and an Italian cheese, burrata.*
Zorana and I making the queso duro
Queso duro is made from whey culture preserved from prior batches and rennet. Once the curds separate, acidification involves flattening the curds by hand, and gradually taking out the whey as the cheese curds sink to the bottom. Once the curds become squishy, they are cut into small pieces and soaked in a salt brine for about 15 minutes, then pressed in a cheese mold for about 10 hours.
Placing the queso duro in a cheese mold
The cheese can be eaten fresh or left to age for 3 days in a warm place for richer flavor.
Aging the queso duro
Burrata is mozzarella on steroids. Before stretching the mozzarella curds, a small amount of curds are cut into small pieces, and mixed with cream and salt. As you stretch a piece of mozzarella, you pack a tablespoon of the cream mixture into it and form it into a ball, then dip it in an ice bath with salt.
Making the burrata cheese balls
It is best eaten drizzled with aged balsamic vinegar, fresh ground pepper and olive oil. As you cut into the burrata, the stuffing will seep out and mix with the balsamic dressing, The taste is amazing.
Burrata drizzled with balsamic vinegar, pepper and olive oil
I realized that food connects people from various cultures. Cheese did not only bring a Lebanese and a Venezuelan together, but a new friendship has formed. Zorana and I will certainly continue with our cheese adventure as well as remain open to sharing our recipes with other cheese makers.
* Recipes:
Halloumi – https://cheesemaking.com/products/halloumi-cheese-making-recipe
Mozzarella – https://cheesemaking.com/products/mozzarella-cheese-making-recipe-cultured
Burrata – https://cheesemaking.com/products/burrata-recipe
