Friday, December 29, 2006
Fresh Chevre
I've got gobs of this stuff put up in the freezer, but I particularly like it after it's just been drained and pressed just a bit.
Home cheese-making is undergoing a resurgence right now. It's both a science and an art. It, of course, helps if you've got fresh milk as I do. But it's by no means a given if you want to give it a try. Cheesemaking suppliers carry calcium chloride that you can add to your store bought milk to get a firmer set.
Another one of my favorite simple cheeses is Labneh. This is a soft cheese sort of like cream cheese that is basically strained yoghurt. It's a middle eastern cheese and I first heard of it from my friend Therese who remembers her auntie keeping the culture in the fridge.
You don't need any special equipment to make yoghurt. Just scald your milk then cool to about 95 degrees, add a container of your favorite brand of plain yoghurt(though I've used the vanilla flavored Activia with very delicious results), stir, then pour into quart or pint sized mason jars and seal. Then place in a small Igloo cooler and top up with hot tap water. Close the cooler and leave overnight. In the morning, put the jars in the fridge to chill...and voila...delicious yoghurt!
If you'd like some Labneh to spread on your french bread with some jam...just put a 100 percent cotton man's handkerchief in a strainer and pour the yoghurt in there. Gather the four corners of the hanky and hang overnight. Labneh is very fine textured so it does take a while to drain.If you really catch the cheese making bug...after mastering some of these very simple cheeses, you'll be ready to move on to mozzarella, feta, brie and then the hard cheeses.
Here are some cheese links that I love...
Dr. Fankhauser's Cheese Page
Dr. David Fankhauser is a professor of biology and chemistry. His cheese-making instructions are some of the clearest out there. His cheeses are designed so that they can be made from readily available ingredients. But he doesn't just have cheese! Try out his recipes for home-made root beer, ginger ale, lemon ice and Limoncello! He is probably my favorite resource on the internet for cheesemaking and other goodies folks don't think they can make at home.
Fias Co Farm's Dairy and Cheese Page
From just up the road, over yonder, from me...this is an excellent comprehensive cheese and goat dairying site.
Lehman's
Serving the Amish and those without electricity since 1955. I find them a bit expensive but where else are you going to find a carved wood shoulder yoke for carrying water or a kerosene powered egg incubator? I ask you...where?
New England Cheese Supply
A bit "tony" but has everything you need for cheesemaking...including the animal base rennet I use to more closely approximate European cheesemaking techniques.
Hoegger's Goat Supply
Out of Fayetteville, GA, this family run operation gets high marks from me. I've had some bad experiences with Caprine Supply so I always steer people to Hoeggers. They are just so nice and easy to get along with. Lots of great cheesemaking supplies and other fun books and things. Their catalog is very fun and I look forward to it each year.
Dairy Connection
Great place to get all your cultures! They supply both hobbyists and commercial cheese makers.
I hope everyone is having a very happy Food Porn Friday!
2 Comments:
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I'spect if you had kids, I'da heard it clean to Hartford (up north) by now.
JohnieB,
hissef
I hear you about those hankies. Even with the bleach they get sort of milky smelling after a while. I just buy more.