Tuesday, March 1, 2011

March's Challenge - Double your Pleasure, Double your Fun!

We are all of us getting a little winter-weary and dreaming of spring. 
And with spring comes re-organization. 
Even here at Forging Fromage!
Yes, we are expanding in our repertoires. 
Not only will we be encouraging each other in our fromage forging, but in other DIY kitchen projects such as growing, preserving, charcuterie, and fermenting as well.
This is our year forgers - we are moving forward!
This year we are witches and goddesses and earth-mamas of our kitchens. 
(And all the necessary masculine equivalents for those gents who want to play along!)

Are you ready? Great!

March's Forging Challenges:
Goat's Milk Faisselle and Spiced Orange Slices

We are making a fresh goat's milk cheese and serving it with our own (water-bath) canned orange slices. Delicious!

Goat's Milk Faisselle

  • 6 goat's cheese moulds
  • Flat-bottomed baking dish
1 quart goat's milk
Pinch mesophilic culture
2 drops liquid rennet

  1. Sterilize all equipment. In a large ss pot over medium heat, warm milk to 86°F, stirring gently to prevent scorching. Remove from heat. 
  2. Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using skimmer and an up-and-down motion, gently draw culture drown into milk without breaking surface of milk. 
  3. Dilute rennet in 1 tbsp col water. Add to milk and, using the same up-and-down motion, draw rennet down into milk until well blended. Cover and let set at room temp in a draft-free location for 12 hours. 
  4. Place moulds in a flat-bottomed baking dish. Using skimmer, gently ladle curd into moulds, taking care not to bread up the curd. The whey will begin draining out of the holes in the moulds right away and will collect in the dish. 
  5. As soon as the curd has drained down below the tops of the moulds, cover the dish and place in the refrigerator. The faisselle is ready to use ans soon as it has drained to your desired texture. The longer it drains, the firmer it will become (because the moulds are sitting in the whey, it will stay fairly moist). Store it in the refrigerator for up to 4 days. To remove, unmould onto a plate. 

Makes 6 cheeses, each 3-4 oz.

Moulds - I am going to use my couer a la creme moulds and line them with cheesecloth.

And to go with it....... A seasonal canning recipe...

Spiced Orange Slices

4 large oranges
8 cups hot water
1 tsp salt
1 cup granulated sugar
½ cup lightly packed brown sugar
½ cup each: cider vinegar and water
¼ cup corn syrup
8 whole cloves
4 cardamom pods
4 cinnamon sticks, 3 inches long
½ tsp peppercorns
  1. Combine whole unpeeled oranges, 8 cups hot water, and salt in a large saucepan. Bring  to a boil, reduce heat, cover and simmer for 45 minutes or until fruit is tender. Drain oranges, discarding liquid, and cool. 
  2. Cut oranges in half crosswise and then into very thin slices. 
  3. Combine granulated sugar, brown sugar, vinegar, water, corn syrup, cloves, cardamom, cinnamon, and peppercorns in a large saucepan. Stir over high heat until sugars have dissolved. Reduce heat and cook for 10 minutes. Add orange slices, cover, and cook gently for 20 minutes. Remove from heat and let stand for 5 minutes. Remove and discard cardamom and cinnamon. 
  4. Remove hot jars from canner. Remove orange slices from liquid with a slotted spoon; pack into jars. Pour liquid and whole cloves over oranges to within ½ inch or rim (headspace). Process 10 minutes for ½ pint (250ml) jars and 15 minutes for pint (500ml) jars as directed for water bath canning. 
Makes 4 half-pint (250ml) jars.

    New to canning? Get the safety facts down before starting.  
    Information on safe canning here.

    Recipe sources:

    This linky list is now closed.


    Heather S-G said...

    Yay! This is such an awesome challenge and I'm so glad we've decided to shake things up a bit! Let's get our goddess on! Great picks, Natashya =)

    NKP said...

    Thanks chica! You are always inspiring me. ☺

    A Canadian Foodie said...

    I don't follow readers or feeds and I cannot believe what you have been doing here! I want in! I just saw your tweet and jumped over. Would you and could you please consider uploading Feedburner so that I could subscribe to your site by e-mail and receive your posts in my e-mail box?
    Purdy paw-lease?
    I love what you are doing and want to read regularly.
    Take a look at my last post on the politics of raw milk in Canada. How is it in your state?

    NKP said...

    Hi Val! Heather and I are so happy you will be creating with us!
    I am in Canada too, and no amount of flirting with farmers has scored me any raw milk. ;-) Darnit.
    I believe Heather can get it in her state.
    I'll ask H if she can install the feedburner, as she is more web savvy than I am.

    pam said...

    YaY!!! Canning. This I can do!

    Rebecca said...

    Yay! I keep checking back here to see if there's a new challenge. So happy to see the new one -- and adding canning/fermenting in general is fine by me. Thanks for the awesome March challenge!

    NKP said...

    Yay! Glad you guys are as psyched as we are!

    Alicia Foodycat said...

    The month has got away from me. I will do the oranges this weekend, but the cheese isn't going to happen!

    NKP said...

    My forging is up!

    Rebecca said...

    Great post, Natashya! Looks delicious, and the steam canning is fascinating.

    nfortunately, I'm running behind. Argh. Will be aiming to make this this weekend, so.. a little late, but can't wait to taste it!

    NKP said...

    Thanks Rebecca!
    No worries, you know Heather and I are all about the low-pressure.
    Just post each and any as a rewind whenever you have them up!

    Heather S-G said...

    My faisselle and oj's are up!!

    Alicia Foodycat said...

    http://foodycat.blogspot.com/2011/04/forging-fromage-spiced-orange-slices.html I missed the deadline but my post is up!

    Heather S-G said...

    I added it to the linky, FC!!