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.
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.
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.
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.
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.*
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.
The cheese can be eaten fresh or left to age for 3 days in a warm place for richer flavor.
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.
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.
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
Lindsay Webb says
What an encouraging article! Thanks for sharing your adventures… and your cheese knowledge!
Mary Khazen Karish says
Thank you. Most grateful for your comments
Terri Shortell says
Seems like you met some amazing people! I’m going to try my hand at making cheese after I’m done remodeling. I’ve been saving recipes and reading about the process. I know to expect some “unique” cheese while I’m learning, but I believe that’ll be part of the fun. Lol.
Joann Lakes says
Mary, what a beautiful gift you offered with wide open arms
Charles Delcambre says
Passing on your love and creative help in cheese making is just fabulously beautiful, Mary. May your friendships abound in the future.
Your mozzarella stretch is magnificent! I could not get that stretch on my initial try at making cheese. I am a good bit down the road with my cheeses, and hope to learn a lot at my scheduled cheese-making class in just a few weeks. And my own interview yielded a friend relatively nearby.
Peace, and may many blessings by upon you!
Ricki Carroll says
Mary, many many thanks for sharing this new adventure through cheese. It warms my heart to see new friendships made, people helping each other and learning ancient arts together. The language of cheese connects us around the world and the ripples of your kindness will affect many. May your connections multiply and your love of people and cheese continue to grow.
In Peace, Love and Cheese, Ricki