I'm following in the footsteps of Ian and Addie and have moved over to Wordpress.
You can find my posts about cheesepalooza and my other varied interests here:
http://explorationswithsailorrick.wordpress.com/
Hope to see you there in the future.
Wednesday 17 October 2012
Wednesday 26 September 2012
Chèvre Take 2 - Part 2
Got home from work and rushed into the kitchen to check on my cheese.
My fifteen year old says what's in that pot in the oven? Reply - my cheese!
Oh I turned the oven on for 10 seconds and discovered the pot and turned it off.
I check the remote temp I have set up in the oven and it is reading 99 deg F.....agggh; another note to self.... Put note on oven telling junior cooks not to use oven while cheese creation is in progress!
The cheese had been ripening in the pot for 17 hrs and the curd was solid and pulling away from the pot edge.
I filled four molds and put the rest in cheese cloth. I will drain the molds till morning about 14 hrs and the cheese in the cheese cloth after 6 hrs.
My fifteen year old says what's in that pot in the oven? Reply - my cheese!
Oh I turned the oven on for 10 seconds and discovered the pot and turned it off.
I check the remote temp I have set up in the oven and it is reading 99 deg F.....agggh; another note to self.... Put note on oven telling junior cooks not to use oven while cheese creation is in progress!
The cheese had been ripening in the pot for 17 hrs and the curd was solid and pulling away from the pot edge.
I filled four molds and put the rest in cheese cloth. I will drain the molds till morning about 14 hrs and the cheese in the cheese cloth after 6 hrs.
Tuesday 25 September 2012
Chèvre Take two!
September 25, 2012
After the success of my first attempt thought I better have some fresh chèvre for Cheesepalooza on Friday.
Made a double batch this time so we will have lots at home. Another change this time was I used my missing liquid rennet instead of tablet.
Can't wait till tomorrow to see the results!
After the success of my first attempt thought I better have some fresh chèvre for Cheesepalooza on Friday.
Made a double batch this time so we will have lots at home. Another change this time was I used my missing liquid rennet instead of tablet.
Can't wait till tomorrow to see the results!
Chèvre it's Actually Chèvre!
Sept. 13, 2012
Scurried around looking for my cheese making supplies which were stored in a variety of places amongst my other hobby supplies. Collected everything into one pile and reviewed what I had. Compared my supplies to those in the Basic Chèvre recipe found in Mary Karlin's excellent book "Artisan Cheese Making At Home"; the bible for this little global endeavor called Cheesepalooza.
Discovered that I didn't have the starter Mary recommends so did some cross referencing in my other cheese books, the Glengarry Cheese website where I bought my starters and a web search. I found a recipe for "Cheese craft: how to make Pangaea’s creamy chèvre at home" which was a good fusion of what I had read.
Got the milk heating on the stove watching the temperature with my yoghurt making thermometer and as it approached 86 deg C realized the recipe called for 86 deg F.....ahhhh! First slight error; now had to wait for temp to drop to 86 deg F while making large note in cheese log book to double check temperature scales before beginning!
The rest was uneventful, placed pot in oven overnight till I got home from work, about 18 hrs later. Checked for a clean break..... Looks good to me!
I placed the curds in cheese muslin and drained in a colander overnight till I got the consistency I was looking for.
The big test was the first taste.....creamy and smooth with a nice delicate flavour....success!!
I followed Mary's direction and wrapped most of the cheese with charred grape leaves from my garden. I will bring some for the Cheesepalooza tasting on Friday.
Scurried around looking for my cheese making supplies which were stored in a variety of places amongst my other hobby supplies. Collected everything into one pile and reviewed what I had. Compared my supplies to those in the Basic Chèvre recipe found in Mary Karlin's excellent book "Artisan Cheese Making At Home"; the bible for this little global endeavor called Cheesepalooza.
Discovered that I didn't have the starter Mary recommends so did some cross referencing in my other cheese books, the Glengarry Cheese website where I bought my starters and a web search. I found a recipe for "Cheese craft: how to make Pangaea’s creamy chèvre at home" which was a good fusion of what I had read.
Got the milk heating on the stove watching the temperature with my yoghurt making thermometer and as it approached 86 deg C realized the recipe called for 86 deg F.....ahhhh! First slight error; now had to wait for temp to drop to 86 deg F while making large note in cheese log book to double check temperature scales before beginning!
The rest was uneventful, placed pot in oven overnight till I got home from work, about 18 hrs later. Checked for a clean break..... Looks good to me!
I placed the curds in cheese muslin and drained in a colander overnight till I got the consistency I was looking for.
The big test was the first taste.....creamy and smooth with a nice delicate flavour....success!!
I followed Mary's direction and wrapped most of the cheese with charred grape leaves from my garden. I will bring some for the Cheesepalooza tasting on Friday.
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