Brocciu three: Only one mystery solved

Cyrus and Patty wait patiently while the supplies are bought at the cheese farm.

by Azure

After the first attempt at making brocciu failed, Mike called the farm to get more supplies for my birthday. Do you want to good news or the bad news first, he asked me after he got off the phone.

It turns out, the milk they had given us was pure, unpasteurized, whole goats milk. Which, on another note explains some things about the bowel movements that were happening on the days when I thought I was drinking 2%. The good news was that they had all the supplies, so Patty drove Linda, Cryus, Mike and I to go get more milk and petite lait.

It was 6pm when we arrived and she happily gave us all that we needed for only 3 euros. This time I got enough for two more trials, one slow cooked and the other faster cooked. She filled the buckets we had brought and sent us on our way.

When we got back to the chateau we realized that we had forgotten the fresh milk. Linda, Mike and I piled back into the car and drove back out to interrupt their dinner and retrieve the milk for brocciu.

After dinner, around 11pm, we started the first trial. This one was slow cooked. I added less salt this time and the proportions were perfect. It got hotter and hotter and finally when the bubbles parted we waited longer and sure enough the brocciu arrived! I scooped in out and put it in my little pot and couldn’t wait to taste it. I got a little spoonful and put it in my mouth and it was so so bad. It tasted just like curdled milk. I had to spit it back into the pot.

Try number two, we figured we had overcooked it time before, but being almost 1am by this time, I had to heat it quickly. It went faster this time, I didn’t spend as much time watching it. I feel like I am getting to know the milk, so I don’t need to. Anyway, when it heater up, I didn’t want it to sit in there too long again, so I turned off the burner as soon as it split, but the brocciu never arrived at all. It was just foam! Again I was so disappointed.

Perhaps it is actually really difficult to make brocciu like people have been telling us. Mike could see that I was getting really down. He told me that when Phillipe had asked how many times Mike thought it would take us to get it right, Mike had answered 10. That made me feel a little better, but I am just not good at this whole persistence thing. That’s Mike’s department. I guess I need to learn that too. I’m counting down though, only seven more tries until I eat the sweet brocciu.



Filed under Chateau St. Julien L'Ars, Corsica, Europe, France, Stories, Travel

3 responses to “Brocciu three: Only one mystery solved

  1. JoAnne

    I want the eleventh time, it should be perfect!

  2. tom

    DON’T GIVE UP! From a business standpoint it is way better to have something that takes time to perfect than something that is easy. Keeps the competition limited. Can’t wait to try Brocciu d’ Azure this summer.

    • Azure

      Those are great words of wisdom. I will keep at it once I find a good goat farm back in Seattle. It will have arrived by the summer.

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