Monday, 27 July 2015

Blog Migration

Just a heads up for regular readers and listeners that I haven't abandoned this blog.  I'm still regularly making cheese and trying out new recipes, but since starting our small business Little Green Workshops, I have kind of been run off my feet!

You will be happy to know that over the next couple of weeks, I will be paying some extra love to the blog because I have decided to migrate it from Blogger to a self-hosted Wordpress site to add much needed functionality to it.

So over the next couple of days, please excuse me if the site is a bit up and down during the migration period.

The blog and podcast will be back with a vengeance, with a new look very soon!


Monday, 25 May 2015

Lucy’s Feta or Chabichou

Over on my other blog, The Greening of Gavin, I interviewed Lucy House who runs a free range farm in Baralaba, Queensland.

She blogs at Healthy Farming Healthy Food.

During the interview she mentioned that she milks four cows daily, and makes her own cheese once a week.  She makes a really tasty cheese loosely based on Chabichou, but without a ripening period.

Lucy has kindly shared her recipe and method below.



I believe this is actually called Chabichou, which is a fresh cheese. However, I either put it into a brine or I cut it into chunks and marinate it in oil and herbs.

Start this in the morning and it will carry over into the next day.


Lucy’s Feta/Chabichou


Ingredients

  • Milk – I do 4-5 litres and get three cheese baskets, which gives about 250g fresh cheese each.
  • Flora Danica (Multiple Strain Mesophilic) starter – use ¼ teaspoon to 20 litres of milk
  • Rennet- 1-2 drops single strength rennet to every litre of milk

Method

  1. Warm milk to 20-30 Celsius (I use it straight from the cow) 
  2. Add starter and let sit for half an hour. 
  3. Add rennet and stir. 
  4. Incubate for 10-16 hours at room temperature. The curd will be very firm and there will be a small amount of whey on the top of the curd. 
  5. Place cheese cloth into hoops/baskets on top of a draining rack. Carefully place “slices” of curd into the baskets until they are full. 
  6. Leave hoops to drain overnight – you will need a large dish to catch all the whey. If there’s too much for the baskets, place into a cheesecloth/bag. This is basically quark. 
  7. The next day, sprinkle 1/8 teaspoon cheese salt on top of each cheese and leave for approximately 2 hours. 
  8. Remove the cheese, turn over and sprinkle more salt on. Leave another 2 hours. 
  9. This can be consumed as a fresh cheese and eaten within 2 weeks or for longer keeping, put into a brine or place in oil with herbs. 
Brined cheese – after a week or two, this is a very crumbly style feta.

Marinated cheese – stays very creamy and can be used as a spread or used in salads etc.



By all accounts, everyone at her place loves this cheese.  I will have to try it out during my next cheese making session!


Friday, 15 May 2015

Manchego Style Cheese Video Tutorial

This Manchego style cheese is made with cow's milk.  Normally Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed.

Queso tipo Manchego (Manchego style cheese)
However, this version is a close replica of the original that can be created by the home cheese maker.  Normally it is marketed in North America as Queso tipo Manchego.  I have not seen it for sale here in Australia.

I have adapted and modified this recipe that I found on-line, however I have kept to the traditional recipe and the cheese is salted via brining.  It can be matured by rubbing it with olive oil to allow for a natural rind.  I found that it was drying out too quickly for my liking so after two weeks of air drying, I vacuum packed the cheese.

Here is the direct link to the tutorial; https://youtu.be/dUyuiVno_EE


It matures for 2 months @ 13C (55F) in the cheese fridge.

For cheese making kits, supplies, and equipment to make this tasty cheese, visit our cheese supply store Little Green Workshops.

Until next time curd nerds, Keep Calm & Make Cheese!