It’s a new book on making cheese and Urban Cheesecraft is profiled in it! The photos are beautiful, the recipes useful and the tips great even for me, consumer of every cheese book out there. Get it folks!
With fall come cheese classes for me! The first of these is through Alberta Cooperative. It’s a free demo, potluck and intro to goat keeping! Pretty awesome.
Easiest cheese (like paneer and queso blanco)
Redeemer Lutheran Church
5431 NE 20th Ave
Tuesday, September 14. 2010- 6:30pm
I will also teach one for Elderhostel on 9/21/2010 but it is all sold out. Sorry .
The series with Oregon Growth Bounty Continues. Just a few spots are left!
Finally, a new series through Mount Hood Community College (the first of my classes where you will actually get to make your own batch of cheese with a partner, in your own kitchenette- home economics style!)
I bought this “banana tree” at a thrift store for $2 (they are meant for hanging your bananas on so that they don’t bruise while they ripen in your fruit bowl at home) and I intended to use it for another project’s photo shoot. I did not end up using it so I had this useless kitchen accessory around (I eat my bananas way too fast to have them hanging around). Then, light bulb over my head clicked on!
It is TOTALLY fine to hang your draining cheese from a kitchen cupboard door knob as well as it is to hang cheese bundles from sink faucets, wooden spoons across bowls, hooks over the sink, wire fridge racks etc. But now that I’ve figured this out, I won’t go back. I love it’s portability and cleanliness.
If you’re interested, they make these in bamboo, wood, and wrought iron (mine is wrought iron as you can probably tell).
Very, very simple to set up. Hang the knotted bundle from the hook, place the whole thing in a bowl or dish that can catch the whey as your cheese drains. Put it in the fridge or not as your recipe calls for. That’s it!
Are you a Cheese Nerd? The basic stages of making fresh cheese (in this case for easy microwave mozzarella)
The joy that these photos bring me makes me feel like such a cheese nerd. The milk, curds, the whey, the cutting, the ladling, the coagulation, the end result. Oooooh.
note: My apologies for the lack of photos between curds and finished mozzarella knot. I was alone in the kitchen and can’t exactly take photos while stretching and shaping hot mozzarella. I will enlist a photographer soon and add those photos but for now, know that yes, there are steps in between. Unless you have a special microwave oven, you’ll have to do some work before it turns into the finished product. These were just photos to nerd out on, not a full instructional. See my recipes soon though!
I’ve been curious about the fact that buttermilk used to be a home staple but somehow has fallen out of favor. I’ve decided to try using it in many ways…pancakes, biscuits, waffles and of course cheese!!
Much to my excitement, it turns out that cultured buttermilk can be used as a mesophilic starter in cheese-making. More info. on that later.
As I searched for recipes I ran across this simple recipe that calls for baking buttermilk for a unique cheese- it sounded intriguingly different so I had to try it! Soooo easy and delicious.
Buttermilk Cheese (Tvarog) (D, TNT)
Source: “MealLeaniYUMM!” by Norene Gilletz
Yield: Approximately 2 cups
2 litres (quarts) of buttermilk
Place 2 litres (quarts) of buttermilk in a large covered ovenproof casserole. (I use a Corning Ware casserole.) Place in a preheated 375ºF oven for 15 to 20 minutes. It will separate into curds and whey.
Pour warm liquid into a cheesecloth-lined colander. Tie ends of cheesecloth and let drain for several hours. (Hang it over the faucet of the sink; put a bowl underneath to catch the whey, which can be used to replace sour milk or buttermilk in baking.) For a firmer cheese, squeeze out most of the liquid. Wrap well and refrigerate. It will keep about a week.
Here it is draining…
The cheese was super creamy and tangy, kind of like a mix between cream cheese and sour cream. Next time I will try to make a cheesecake out of it. The yield was great!
Ever since I made my first easy microwave mozzarella my mad scientist little brain has been cooking up variations. Mozzarella is delicious and very useful as is but besides that I can never seem to leave well enough alone, it’s not really a savory, snacking cheese in my opinion. I did however see its potential, with some additions.
So today I made a gallon batch, split the results in two, added dried jalapeno flakes and red pepper flakes to one bowl (fresh and pungent, bought at Limbo Inc., sorry they don’t have a website but they are at SE 39th and Holgate in Portland, OR- HUGE selection of dried herbs, spices as well as some local produce) and I added mixed herbs to the other (I believe it’s tarragon, parsley, dill and basil; along with cheese salt of course) and both varieties turned out so yummy.
Now they’re dangerously snacky! Yum, I could really eat the entire pound and a half right now. So is it good or bad that I experimented? Oh boy. Must. Exercise. Control.
Here are the end results and a photo of my lunch. Try some crazy variations yourself, I won’t tell Italy if you don’t.
Unless I make some sort of fancy cheese schedule, I will just let you know about the cheeses I’m making and their different stages/developments like this. So, I made a huge batch of raw cow milk Feta in early Feb. (if you’re in Portland, I get it at Kookoolan Farms) It’s supposed to age 2-3 months in brine. So far so good. I do fear daily that I will open the fridge to find a jar of green sludge but luckily, it still just looks like feta in brine (water that has been saturated with salt). If all goes as planned, I’ll let you know more about it when I taste it in April and May. Here are some pics of the giant jar…it is so gratifying to see it in the fridge every day!
Feb. 15, 2009
A wise cheese maker recently said to me, never name your cheese until it’s done. Last week I found out why and I let her advice ease my mind.
It was supposed to be mozzarella but for some reason the curds never did what they were “supposed” to. I thought I was a pro at making this easy cheese by now but whether it was the temp of the water/rennet or the different brand of milk I used, this batch refused to be mozzarella. I’m proud of myself for not letting this bother me. It’s a Taoist approach to cheese making and I have to say, it rather suits me! The cheese was still delicious but it ended up like a really thick, tasty cream cheese, almost a goat cheese consistency so I treated it as such. I made pizza and just scooped some flat spoonfuls onto the crust, they melted deliciously and the pizza was creamy and good!
I also shaped some of this thick cheese into a small wheel and rolled it in freshly chopped parsley, chives and cracked peppercorns. I served this with crackers, it tasted fresh and delicious. I had so much cheese that I dropped spoonfuls into a jar along with some crushed garlic chunks, pepper flakes and covered it all in good quality extra virgin olive oil. I let it sit in the fridge for a day. The next evening, I took it to a potluck and we spread the delicious oily concoction onto toasted rustic baguette rounds- delicious again!! I didn’t end up with Mozzarella but I did end up with a cream cheese for pizza, an herbed appetizer cheese as well as potluck oily cheese balls. Not glamorous names but I wish you could’ve tasted them! So, my cheese tip of the week, go with the flow and enjoy the cheese that comes with it!