Sunday, 29 April 2012

Mozzarella Workshop #5

Today, I taught my fifth cheese making workshop, which was basically a repeat of last weeks workshop that I held in my undercover area that I wrote about on my main blog.

There were four students, all who wanted a repeat go at making 30 minute mozzarella, because last week, all they ended up with was ricotta instead of the magic cheese they were promised.

Anyway, here is the set up.


Students tables, all neat and tidy, with a gas camp stove each to heat their milk.


This is my table where I hold all the ingredients and measure everything out for them.  I find that is better this way, so they don't have to worry too much about what to add.  They follow the procedure on their recipe sheets, and I explain what each ingredient does to the milk and what its purpose is.  You can find the recipe and the method at my post titled "30 Minute Mozzarella".


Two of the ladies stirring their milk having a good time.


Here is one of the pots with the milk after the rennet has been added.  


Finally, after we had cut, drained and heated the curds, it was time to stretch the cheese.  This is the best part.  Each student then formed the cheese into balls and dipped them in iced water to set.

After a taste test, they did all the washing up, which was nice of them.  Here is the finished product.


By using lipase and the organic milk, I have hit upon a winner which is quick and simple to make.  The taste is creamy and subtle the first day, with the full flavour developing on the second.  It lasts for about a week in the fridge, but often due to demand only lasts a few days at most, once the hungry hordes get hold of this sweet tasting cheese.

For those in the Melbourne area I am teaching another mozzarella workshop this Saturday at Spotswood Community House.  Details below if you would like to join me.

Cheese Making Workshop
In this 3 hour workshop learn the basics of making your own mozzarella from organic milk and non animal rennet.
Date: Saturday 5th May
Time: 10:00 am to 1:00 pm
Cost: $50
Please phone 9391 2613 to reserve your place.


If any readers are interested then please call the number above at the Spotswood Community House, but remember places are limited.

Until next time... keep keen curd nerds!


Friday, 20 April 2012

Cheese Facts


Just love this poster!

Sunday, 1 April 2012

A Bit Like Feta

Feta style cheese is so easy to make, and only needs 4 litres of milk instead of the normal 8 that I use for a harder type cheese.  With minimal stirring after cutting the curd, and a pressing of only 4 hours, what is not to like about this cheese.  Here is a batch that I made last week.


I don't use a normal press, with this two litre milk bottle filled with water serving as the weight.  It doesn't need much pressure to form the block.  The curds starts off in both moulds, then at the two hour mark, they have shrunk enough for me to squish them together in a single mould forming one block.  If you look closely you can see the join line.


Once pressed, I make up a strong brine by adding half a cup of salt to two litres of the left over whey, and a quarter of a cup of white vinegar.  This was the first time that I had used the whey as the base for the brine, and found that it worked very well and it improved the final flavour of the cheese.


I let is soak in the brine for two days before cutting it in half, and storing it in two smaller containers that fit in the fridge.  I use the same brine to keep the divided cheese moist.


The finished product is a firm, crumbly, yet creamy feta that can be stored for at least 6 months in this manner.  It is great crumbled on top of pizza or cubed into a Greek salad with lots of home preserved black olives!

It is just so simple to make and took me 3 hours from start to press, then about 15 minutes with the brine and putting it in the fridge to mature.  If you want the full recipe, check out this post titled "Feta - Video tutorial".  Enjoy.