smoked butter

caliking

@canugghead - I think the smoked ice would be great with bourbon. I might try it with vodka first, to see what kind of flavor it adds.

And no google-fu needed for making ghee - its the first thing my mom taught me how to make when I was 5 or 6yo

SaskNortherner

Thanks for the words of welcome. I have been doing cheese for several years now. I like to do two batches a year and then shrink wrap it and hold it for tree to four years before eating it. The trick is to get ahead of yourself.

yzzi

SaskNortherner said:

Thanks for the words of welcome. I have been doing cheese for several years now. I like to do two batches a year and then shrink wrap it and hold it for tree to four years before eating it. The trick is to get ahead of yourself.

Years?? You mean months?

SaskNortherner

No I mean years. I am currently eating cheese I smoked in Nov 2010. If you shrink wrap it and stash it in the crisper it stores fine. The smoke flavor works it's way all the into the center and it turns a nice beige color. I have an extra fridge at the cabin in the porch and it is full of cheese ( and beer ).