Friday, April 16, 2010
Free Cheese Pairing Guide
Saturday, April 3, 2010
Are Your Ready for April's Cheesy Challenge? Halloumi!
Photo of Grilled Halloumi Cheese - Squidoo.comAfter exploring lots of easy and delicious fresh cheeses lately, we have stepped up the challenge this month - and are making Halloumi!
Halloumi - Wiki
Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made the world over. It is made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cow's milk. It has a high melting point, and so can easily be fried or grilled. Halloumi is set with rennet, and is unusual in that no acid or acid-producing bacterium is used in its preparation.
Cypriot halloumi
Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period, subsequently gaining popularity throughout the rest of the Middle East region. Industrial halloumi contains more cow's milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.
The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, the use serendipitously discovered when the fresh Halloumi was kept wrapped for freshness and flavour from the mint leaves. Hence, if you look closely, many packaged Halloumi will have bits of mint leaf on the surface of the cheese.
It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.
The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220-270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.
Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in shops. It is kept in its own brine. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.
Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk. If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese.
Halloumi - Making Artisan Cheese, Tim Smith
Ingredients
2 gallons whole milk
1/4 tsp mesophilic direct-set culture
1/8 tsp calcium chloride, diluted in 1/4 cup cool, unchlorinated water
1/2 tsp liquid rennet, or 1/4 tab dry rennet diluted in 1/4 cup cool, unchlorinated water
1/2 cup cheese salt
Brine solution*
1 tsp dried mint, rehydrated in 1/2 cup boiling water
Procedure
Heat the milk in a double boiler to 86F (31C), then add the starter culture and blend for two minutes.
Maintaining the target temperature of 86F, add the rennet & calcium chloride, stir for one minute, and let rest for forty minutes, or until a clean break. To test for a clean break, use a curd knife to make one cut through the curds.
Cut curds into 1/2" (about 1cm) cubes, trying to keep them as uniform as possible.
Slowly heat curds to 104F (40C); this should take forty-five minutes. Continually stir the curds to keep them from matting. Once the curds reach target temperature, maintain the curds at that temperature for an additional twenty minutes while continuing to stir.
Drain the whey off curds into a cheese cloth-lined colander that is set in a catch bowl. Reserve the whey.
Blend mint into the drained curds with a spoon. Pour the curds into a 2-pound (900g) cheese cloth-lined mould. Fold a corner of the cheese cloth over the curds, and press at thirty pounds for one hour. Remove the cheese from the mould, and unwrap the cheese cloth. Turn over the cheese, and rewrap it with the cheese cloth. Press at forty pounds for one hour. The cheese should be firm with a spongy consistency.
Heat the reserved whey in a pan to 190F (88C). Take the cheese out of the mould, and cut it into 2" (5cm) thick strips. Put the strips into the heated whey, maintaining the target temperature for one hour.
The cheese should have a thick consistency. Drain it into the cheese cloth-lined colander, and let it rest at room temperature for twenty minutes.
Coat the cheese with 1/2 cup (145g) of cheese salt, and let it rest for two hours at room temperature.
Yield - 2 pounds (900g)
Notes
Use this or any recipe that you like for halloumi
Leave milk out of fridge for a couple of hours before starting the cheese-making.
Brine Solution
A brine is a supesaturated solution of salt and water, in which cheeses are literally bathed. (Brine solution consists of 2 pounds (905g) of salt stirred into and dissolved in 1 gallon (4.5 l) of water, heated to 190F (88C).
The types of cheeses that are usually brined are hard cheeses, such as Gouda and Emmental.
Brining occurs directly after a cheese is removed from the press. The cheese is literally dunked into this salty bath. Once in a the brine, the cheese begins to absorb salt, and the proteins begin to harden and form the rind.
This is a big one, lots of luck to all of us for mastering Halloumi!!
Thursday, April 1, 2010
Brousse Round-Up!
The verdict is in - we all had a good time making Brousse!
Three brave souls played with goat's and sheep's milk this month and created mild and delicate Brousse, perfect for pairing with stronger flavours to complement it.
Andreas of Delta Kitchen found some groovy new cheese moulds online,
and used his sheep's milk Brousse to make a delicious potato cake from a Nigel Slater recipe, which were like chunky rösti with a polenta crust and oozy cheese inside. Yum!
Foodycat, from the blog of the same name, used her unique and trusty egg ring, bamboo steamer and cheesecloth contraption as a mould.
"Over a couple of days I ate it drizzled with truffle honey, on toast (with more honey), alongside pears poached in red wine with peppercorns and thyme, on wholewheat crackers with fig and fennel paste, and a sprinkling of red-wine infused salt, on crackers with chopped raw garlic and a sprinkling of Maldon salt."
I made my Brousse, over at Living in the Kitchen with Puppies, in in my small coeur a la creme moulds, lined with cheesecloth.
I served it with lots of fresh herbs, which were very nice with the delicate goat's cheese, and a sprinkling of Maldon sea salt. I found the cheese, like all cheese, definitely needed salt - next time I'll add salt whether it is the recipe or not.
Three brave souls played with goat's and sheep's milk this month and created mild and delicate Brousse, perfect for pairing with stronger flavours to complement it.
Andreas of Delta Kitchen found some groovy new cheese moulds online,
and used his sheep's milk Brousse to make a delicious potato cake from a Nigel Slater recipe, which were like chunky rösti with a polenta crust and oozy cheese inside. Yum!~
Foodycat, from the blog of the same name, used her unique and trusty egg ring, bamboo steamer and cheesecloth contraption as a mould.
"Over a couple of days I ate it drizzled with truffle honey, on toast (with more honey), alongside pears poached in red wine with peppercorns and thyme, on wholewheat crackers with fig and fennel paste, and a sprinkling of red-wine infused salt, on crackers with chopped raw garlic and a sprinkling of Maldon salt."~
I made my Brousse, over at Living in the Kitchen with Puppies, in in my small coeur a la creme moulds, lined with cheesecloth.
I served it with lots of fresh herbs, which were very nice with the delicate goat's cheese, and a sprinkling of Maldon sea salt. I found the cheese, like all cheese, definitely needed salt - next time I'll add salt whether it is the recipe or not.There we go - three great versions of this fun, delicate, and easy cheese.
Thanks everyone for participating!
Thanks everyone for participating!
Tuesday, March 2, 2010
March's Cheesy Challenge - Brousse!
Brousse is a fresh Provençal cheese made from goat's milk in some areas and sheep in others. It looks to be similar to a cross between chevre and ricotta. Traditionally it is eaten with honey or fresh herbs.
Photo from socialearth.org
Brousse
adapted from 200 Easy Homemade Cheese Recipes
Tools
Cloth-lined colander
4 Brousse moulds
Ingredients
1 quart goat's milk (sheep is fine too)
1/4 cup white vinegar
1. Sterilize all equipment. In a stainless steel pot over medium heat, bring milk just to the boiling point, stirring gently to prevent scotching. Remove from heat.
2. Dilute vinegar in 3/4 cups cool water and add to milk, stirring quickly with skimmer. Continue to stir milk vigorously with skimmer or a whisk until it curdles and small flakes of cheese rise to the top of the pot.
3. Using skimmer, ladle curds into a cloth-lined colander. Let drain over a bowl for 2-3 minutes. Using your hands or a spoon, fill Brousse moulds, packing curd down. Pour remaining milk through a cloth to starin out any remaining solids and add these to the moulds. Tap moulds slightly to ensure they are completely filled to the bottom.
4. Place moulds in a basket or bowl so they stand upright. Let drain for about 6 hours. Place in the refirgerator and unmould cheese as you use them. Brousse must be eaten fresh, preferably within 24 hours.* Other sources say 3-4 days is fine
Notes
I don't have Brousse moulds and have no idea where to look for them. I think moulds could be fashioned from small plastic containers, perforated, and lined with cheesecloth. I might use my small coeur a la creme moulds.
We chose this recipe as it does not require harder to find ingredients for cheesemaking - but we are interested in what you might have access to.
Can you get your hands on:
Liquid rennet?
Rennet tabs?
Starter cultures? Which kinds?
There are many cheesemaking suppliers on the web, please let us know what you have access to and any cheeses you would like to try making in the future. Also, if you have any relevant cheesemaking links for the sidebar please send them along (and note which country they are from). We want to make cheesemaking accessible to everyone!
So, is everyone ready to make Brousse this month? Fantastic!! Can't wait to see your cheesy creations and how you serve it. Our Forging Fromage email address is on the sidebar - write to us with your finished product or with any questions or information you might like to share.
Happy Cheesing!
Photo from socialearth.orgBrousse
adapted from 200 Easy Homemade Cheese Recipes
Tools
Cloth-lined colander
4 Brousse moulds
Ingredients
1 quart goat's milk (sheep is fine too)
1/4 cup white vinegar
1. Sterilize all equipment. In a stainless steel pot over medium heat, bring milk just to the boiling point, stirring gently to prevent scotching. Remove from heat.
2. Dilute vinegar in 3/4 cups cool water and add to milk, stirring quickly with skimmer. Continue to stir milk vigorously with skimmer or a whisk until it curdles and small flakes of cheese rise to the top of the pot.
3. Using skimmer, ladle curds into a cloth-lined colander. Let drain over a bowl for 2-3 minutes. Using your hands or a spoon, fill Brousse moulds, packing curd down. Pour remaining milk through a cloth to starin out any remaining solids and add these to the moulds. Tap moulds slightly to ensure they are completely filled to the bottom.
4. Place moulds in a basket or bowl so they stand upright. Let drain for about 6 hours. Place in the refirgerator and unmould cheese as you use them. Brousse must be eaten fresh, preferably within 24 hours.* Other sources say 3-4 days is fine
Notes
I don't have Brousse moulds and have no idea where to look for them. I think moulds could be fashioned from small plastic containers, perforated, and lined with cheesecloth. I might use my small coeur a la creme moulds.
We chose this recipe as it does not require harder to find ingredients for cheesemaking - but we are interested in what you might have access to.
Can you get your hands on:
Liquid rennet?
Rennet tabs?
Starter cultures? Which kinds?
There are many cheesemaking suppliers on the web, please let us know what you have access to and any cheeses you would like to try making in the future. Also, if you have any relevant cheesemaking links for the sidebar please send them along (and note which country they are from). We want to make cheesemaking accessible to everyone!
So, is everyone ready to make Brousse this month? Fantastic!! Can't wait to see your cheesy creations and how you serve it. Our Forging Fromage email address is on the sidebar - write to us with your finished product or with any questions or information you might like to share.
Happy Cheesing!
Monday, March 1, 2010
Paneer Round-Up!
We came, we curdled, we strained, we pressed and we conquered!
Conquered the cheese known as paneer that is.
This month three brave souls learned that there is nothing to fear in making this simple cheese at home, in fact - we might even do it again.
Andreas of Delta Kitchen joined us this month with his picture perfect paneer.
"This seemed to be a logical step to take the fun of bread making to the next level. The Cheese Challenge for February was to make Paneer from scratch, which was very easy and straightforward. I put the paneer into a soup plate to prevent flooding the fridge during the overnight rest, but the paneer just firmed up without rendering a drop of whey.
The finished paneer will hold it's shape through the fry and simmer to make a spicy kashmiri dish which goes well with some basmati rice."
Check out his cheesy adventure here.
My friend Foodycat from across the pond knows a thing or two about Indian food
"I followed the recipe from Mirch Masala, reposted on Forging Fromage, but I also watched this fantastic YouTube tutorial from Show Me The Curry. It was all ridiculously straightforward, but from the ladies at Show Me The Curry I took the idea of suspending the curds in a jug, to let the weight of the curds themselves help drain them, and the jug catches the whey, Nifty, huh?"
"My paneer held together well as I coated the slices well in cornflour, and submitted patiently to being turned in the frying pan. Despite the slightly custardier texture when it was finished, it still had a bit of the chewiness and bite that commercial paneer has."
Check out Foodycat's cheesy adventures here.
And over at Living in the Kitchen with Puppies, I made the Cumin Paneer and gave my paneer an extra day to firm up in the fridge.
"I am much too absent-minded to watch over a pot of milk. I use my slow cooker on high, lidded, with a probe thermometer in it - alarm set for 190f. It takes longer but you don't have to think about it."
"I let mine sit 2 days, and then pressed it even further between two cutting boards for a few moments, with me sitting on top!"
Check out my cheesy adventures here.
Natashya's Palak Paneer
~
Conquered the cheese known as paneer that is.
This month three brave souls learned that there is nothing to fear in making this simple cheese at home, in fact - we might even do it again.
Andreas of Delta Kitchen joined us this month with his picture perfect paneer."This seemed to be a logical step to take the fun of bread making to the next level. The Cheese Challenge for February was to make Paneer from scratch, which was very easy and straightforward. I put the paneer into a soup plate to prevent flooding the fridge during the overnight rest, but the paneer just firmed up without rendering a drop of whey.
The finished paneer will hold it's shape through the fry and simmer to make a spicy kashmiri dish which goes well with some basmati rice."
Check out his cheesy adventure here.
~
My friend Foodycat from across the pond knows a thing or two about Indian food"I followed the recipe from Mirch Masala, reposted on Forging Fromage, but I also watched this fantastic YouTube tutorial from Show Me The Curry. It was all ridiculously straightforward, but from the ladies at Show Me The Curry I took the idea of suspending the curds in a jug, to let the weight of the curds themselves help drain them, and the jug catches the whey, Nifty, huh?"
"My paneer held together well as I coated the slices well in cornflour, and submitted patiently to being turned in the frying pan. Despite the slightly custardier texture when it was finished, it still had a bit of the chewiness and bite that commercial paneer has."
Check out Foodycat's cheesy adventures here.
And over at Living in the Kitchen with Puppies, I made the Cumin Paneer and gave my paneer an extra day to firm up in the fridge."I am much too absent-minded to watch over a pot of milk. I use my slow cooker on high, lidded, with a probe thermometer in it - alarm set for 190f. It takes longer but you don't have to think about it."
"I let mine sit 2 days, and then pressed it even further between two cutting boards for a few moments, with me sitting on top!"
Check out my cheesy adventures here.
Natashya's Palak Paneer ~
There you have it! Three adventurous souls and three delicious dishes. Tomorrow we'll be posting March's challenge and Heather should be back from vacation in a couple of weeks.
Thanks so much for joining us, in the kitchen or in spirit.
May all your dreams be cheesy ones.
Thanks so much for joining us, in the kitchen or in spirit.
May all your dreams be cheesy ones.
Wednesday, February 3, 2010
C'mon Here and Make Paneer!
February's Cheesy Challenge is to make Paneer!
This is another simple cheese, requiring no specialty ingredients, and made characteristically firm by pressing overnight. The firmness of the cheese makes it a good candidate for frying and it is a feature in many Indian dishes.
Use any recipe you like to make Paneer - this recipe from Mirch Marsala our lovely guest cheese-poster, or one of the ones below, or any you might have at home.
Paneer
200 Easy Homemade Cheese Recipes
4 quarts whole milk
4 tsp freshly squeezed lemon juice, approx.
1. Sterilize all equipment. In a large stainless-steel pot over low heat, slowly bring milk to a boil, stirring gently to prevent scorching. Remove from heat.
2. Add lemon juice. Stir for 5 minutes or until milk begins to curdle and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
3. Pour contents of pot into a cloth-lined colander. Let curds drain. Rinse curds with cold running water, then twist them in the cloth to remove as much of the water as possible.
4 Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. (1 kg) weight on top. Place in the refrigerator overnight.
5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 5 days.
Variation:
Cumin Paneer
4 quarts whole milk
1/2 tsp cumin seeds
2 tsp salt
4 tbsp freshly squeezed lemon juice, approx.
1. Sterilize all equipment. In a large stainless-steel pot over low heat, combine milk, cumin seeds and salt. Slowly bring to a boil; boil for 2 to 3 minutes, stirring gently the whole time to prevent scorching. Remove from heat.
2. Add lemon juice. Continue to stir milk until milk curdles and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
3. Pour contents of pot into a cloth-lined colander. Twist curds in the cloth to remove as much of the moisture as possible.
4. Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. weight on top. Place in the refrigerator overnight.
5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 2 weeks.
Well, what are you waiting for? Get into the kitchen and make some Paneer! Use whatever recipe you like and try creating a fabulous dish like Saag Paneer or Palak Paneer with the cheese.
*Email your cheese-filled adventures by the last day of the month to forgingfromage at live dot com.
This is another simple cheese, requiring no specialty ingredients, and made characteristically firm by pressing overnight. The firmness of the cheese makes it a good candidate for frying and it is a feature in many Indian dishes.
Use any recipe you like to make Paneer - this recipe from Mirch Marsala our lovely guest cheese-poster, or one of the ones below, or any you might have at home.
Paneer
200 Easy Homemade Cheese Recipes
4 quarts whole milk
4 tsp freshly squeezed lemon juice, approx.
1. Sterilize all equipment. In a large stainless-steel pot over low heat, slowly bring milk to a boil, stirring gently to prevent scorching. Remove from heat.
2. Add lemon juice. Stir for 5 minutes or until milk begins to curdle and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
3. Pour contents of pot into a cloth-lined colander. Let curds drain. Rinse curds with cold running water, then twist them in the cloth to remove as much of the water as possible.
4 Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. (1 kg) weight on top. Place in the refrigerator overnight.
5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 5 days.
Variation:
Cumin Paneer
4 quarts whole milk
1/2 tsp cumin seeds
2 tsp salt
4 tbsp freshly squeezed lemon juice, approx.
1. Sterilize all equipment. In a large stainless-steel pot over low heat, combine milk, cumin seeds and salt. Slowly bring to a boil; boil for 2 to 3 minutes, stirring gently the whole time to prevent scorching. Remove from heat.
2. Add lemon juice. Continue to stir milk until milk curdles and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
3. Pour contents of pot into a cloth-lined colander. Twist curds in the cloth to remove as much of the moisture as possible.
4. Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. weight on top. Place in the refrigerator overnight.
5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 2 weeks.
~
Both recipes deliver about a 10% yield. You will notice that the cumin variation has a longer fridge life - that is because of the salt.
~
Both recipes deliver about a 10% yield. You will notice that the cumin variation has a longer fridge life - that is because of the salt.
~
Well, what are you waiting for? Get into the kitchen and make some Paneer! Use whatever recipe you like and try creating a fabulous dish like Saag Paneer or Palak Paneer with the cheese.
*Email your cheese-filled adventures by the last day of the month to forgingfromage at live dot com.
Happy Cheesing!!
Tuesday, January 26, 2010
Guest Post from Foodycat!
Foodycat has graciously allowed us to post her recent cheese adventures here on Forging Fromage. We are so impressed with her homemade cheese exploits!
I'm inspired. For a while now I have been reading on Natashya, Heather and Simona's blogs about their forays into homemade cheese making. It has all sounded amazing and wonderful and I decided that I really had to have a go at it. I ordered some supplies from Leeners, bought a couple of litres of full-fat goats milk from the supermarket and got stuck in.
I
started with these recipes, following the method for cheddar because it sounded the most achievable. I didn't have the right sized mould for making a single cheese, so I used egg rings, lined with scalded cheesecloth and set in my bamboo steamer. 2l of milk made 4 cheeses. The curds didn't set up as firmly as I was anticipating, so I abandoned the idea of pressing them into
a hard cheese, and just went where I was led, into a soft goats cheese.
After 2 days draining I turned them out of their moulds, onto a fresh piece of scalded cheesecloth, and let them mature for another 4 days before we sampled one. Isn't the pattern from the bamboo steamer pretty? It was delicious. Very mild and creamy, goaty but not intensely so and with an unmistakeable "cheese" texture - it definitely wasn't yoghurt. It had grown up.
The intention was to let the other 3 cheeses mature for longer to see how the flavour developed, but sadly they developed a nasty mould and had to be chucked. Oh well - for a first attempt I was happy!
Of course, when you make cheese at home, you end up with a lot of whey. In a lot of areas (well - Stilton and Parma) a thriving dairy industry has also led to a thriving pork industry, as they whey is fed to the pigs and they grow fat and flavoursome. But I don't have a pig.
The last scoop of the goats curd (which didn't fit into the moulds) and a little of the whey went into my blood orange syrup cakes instead of yoghurt.
The rest of the whey went to make ricotta. Now, making ricotta this traditional way is very, very low yield. But since it takes no effort and it is really a bonus yield from the cheesemaking, I wasn't too bothered. Remember I started with 2l of milk, got 4 x 10cm cheeses and 200ml of goats curd for my cakes. The 1/2 cup of lovely fresh ricotta was eaten almost straight away,
in this pasta with artichokes dish. It was seriously delicious, but I kept thinking that it'd be even better in summer with fresh baby courgettes substituted for the artichokes.
So THEN the whey drained from the ricotta needed a home. Oh yes - I was very keen to make this milk go as far as possible! 1/3 cup went into the syrup for the orange syrup cakes - it added a slight tang and richer flavour than a plain citrus syrup. Some went into the freezer - I hear it makes a good marinade for meat - and some went into a version of this buttermilk syrup (I say "a version" because I used twice the amount of whey as the recipe calls for buttermilk, no corn syrup and no baking soda). Then THAT syrup went into this spelt porridge, which I portioned up and took to work for breakfast.
Spelt Porridge
250g pearled spelt
250ml water
1/4 cup golden flax seed
1/4 cup dessicated coconut
375ml whey syrup
60g dried cranberries
80g dried figs, cut into quarters
100g hazelnuts, roughly chopped
Combine ingredients in a heavy bottomed pan. Bring to the boil, cover and simmer gently on a low heat for about 1/2 hour, stirring frequently, or until it is thick and gelatinous and the spelt is tender. Serve hot, with extra cold milk poured over. It's very filling and sustaining.
A Guest Post by Foodycat.
I'm inspired. For a while now I have been reading on Natashya, Heather and Simona's blogs about their forays into homemade cheese making. It has all sounded amazing and wonderful and I decided that I really had to have a go at it. I ordered some supplies from Leeners, bought a couple of litres of full-fat goats milk from the supermarket and got stuck in.
Istarted with these recipes, following the method for cheddar because it sounded the most achievable. I didn't have the right sized mould for making a single cheese, so I used egg rings, lined with scalded cheesecloth and set in my bamboo steamer. 2l of milk made 4 cheeses. The curds didn't set up as firmly as I was anticipating, so I abandoned the idea of pressing them into
a hard cheese, and just went where I was led, into a soft goats cheese.After 2 days draining I turned them out of their moulds, onto a fresh piece of scalded cheesecloth, and let them mature for another 4 days before we sampled one. Isn't the pattern from the bamboo steamer pretty? It was delicious. Very mild and creamy, goaty but not intensely so and with an unmistakeable "cheese" texture - it definitely wasn't yoghurt. It had grown up.
The intention was to let the other 3 cheeses mature for longer to see how the flavour developed, but sadly they developed a nasty mould and had to be chucked. Oh well - for a first attempt I was happy!
Of course, when you make cheese at home, you end up with a lot of whey. In a lot of areas (well - Stilton and Parma) a thriving dairy industry has also led to a thriving pork industry, as they whey is fed to the pigs and they grow fat and flavoursome. But I don't have a pig.
The last scoop of the goats curd (which didn't fit into the moulds) and a little of the whey went into my blood orange syrup cakes instead of yoghurt.
The rest of the whey went to make ricotta. Now, making ricotta this traditional way is very, very low yield. But since it takes no effort and it is really a bonus yield from the cheesemaking, I wasn't too bothered. Remember I started with 2l of milk, got 4 x 10cm cheeses and 200ml of goats curd for my cakes. The 1/2 cup of lovely fresh ricotta was eaten almost straight away, in this pasta with artichokes dish. It was seriously delicious, but I kept thinking that it'd be even better in summer with fresh baby courgettes substituted for the artichokes.So THEN the whey drained from the ricotta needed a home. Oh yes - I was very keen to make this milk go as far as possible! 1/3 cup went into the syrup for the orange syrup cakes - it added a slight tang and richer flavour than a plain citrus syrup. Some went into the freezer - I hear it makes a good marinade for meat - and some went into a version of this buttermilk syrup (I say "a version" because I used twice the amount of whey as the recipe calls for buttermilk, no corn syrup and no baking soda). Then THAT syrup went into this spelt porridge, which I portioned up and took to work for breakfast.
Spelt Porridge250g pearled spelt
250ml water
1/4 cup golden flax seed
1/4 cup dessicated coconut
375ml whey syrup
60g dried cranberries
80g dried figs, cut into quarters
100g hazelnuts, roughly chopped
Combine ingredients in a heavy bottomed pan. Bring to the boil, cover and simmer gently on a low heat for about 1/2 hour, stirring frequently, or until it is thick and gelatinous and the spelt is tender. Serve hot, with extra cold milk poured over. It's very filling and sustaining.
A Guest Post by Foodycat.
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