Dairy obsessions
Mar. 26th, 2009 02:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lady_kareliaThe feta, curing at room temperature on the kitchen counter, stinks to the high heavens. It's gorgeous. Yeah, laugh about that. But make some, too, and then disagree. ;) The labna is sort of half-made, ie. the yogurt has turned into cheese, but I'm pondering a need for more oil or a spoonful of cream, as it's a bit too crumbly, so I stuck it in the fridge to allow me a night to ponder the next step. I was going to post that 30-minute mozzarella tonight, but writing was more important. That said, if you want to attempt making it, you need decent rennet, which is NOT the one you find in the grocery store. So, while I'm procrastinating typing up the recipe, go and find yourself some good rennet. Google 'cheesemaking supplies' and you'll find something. I personally prefer cheesemaking.com's concentrated, non-gmo, vegetarian rennet, but that's me. You'll also need non-homogenised and non-ultrapasteurized milk. There are some sources in every state. If you have a Fresh Market, try it; they have glass-bottled Jersey cows' milk that's only pasteurised. Or try your local health food store. Even better, find a dairy farm, tell them your dog/cat/chickens are in desperate need of raw milk and buy it from there. Alternatively, purchase calcium chloride to make the milk pretend it wasn't ultra-pasteurized or homogenized. If you really want to get into it, here is a good recipe for traditional mozzarella.
Over the weekend, I had a go at culturing my own yogurt without cultures so to speak. I purchased a small tub of authentic Greek yogurt. It worked fine. Was a bit whey-heavy, but I know what the problem is (should have used less milk), so here is an attempt at encouraging you:
one quart milk
one small tub of Greek yogurt (the ingredients should be: milk, two or three bacteria; non-fat or full-fat, any fat content is fine)
Heat milk to 116F. Add tub of yogurt. Stir well. Hold at 116 (+ about 2 degrees/ - about 10 is fine; if it doesn't thicken at all four hours later, up the temperature to about 120; if it thickens before that, reduce temp to about 110/100) for a good five to six hours. A few hours later you should have a good quart of Greek yogurt.
You can do the same, by the way, with creme fraiche. All you need for that is about a tablespoon of creme fraiche, add it to half a pint of half and half (or single cream in the UK) and leave at room temperature for 6-12 hours. In Europe, it's probably not worth it, but here in Memphis, a small tub (about 4 ounces) of creme fraiche set you back about $7, so saving that last spoonful and purchasing some half-and-half surely brings down the cost. It also works with sour cream.
Right. Lucius, mushrooms, and a contra bass are calling.
Over the weekend, I had a go at culturing my own yogurt without cultures so to speak. I purchased a small tub of authentic Greek yogurt. It worked fine. Was a bit whey-heavy, but I know what the problem is (should have used less milk), so here is an attempt at encouraging you:
one quart milk
one small tub of Greek yogurt (the ingredients should be: milk, two or three bacteria; non-fat or full-fat, any fat content is fine)
Heat milk to 116F. Add tub of yogurt. Stir well. Hold at 116 (+ about 2 degrees/ - about 10 is fine; if it doesn't thicken at all four hours later, up the temperature to about 120; if it thickens before that, reduce temp to about 110/100) for a good five to six hours. A few hours later you should have a good quart of Greek yogurt.
You can do the same, by the way, with creme fraiche. All you need for that is about a tablespoon of creme fraiche, add it to half a pint of half and half (or single cream in the UK) and leave at room temperature for 6-12 hours. In Europe, it's probably not worth it, but here in Memphis, a small tub (about 4 ounces) of creme fraiche set you back about $7, so saving that last spoonful and purchasing some half-and-half surely brings down the cost. It also works with sour cream.
Right. Lucius, mushrooms, and a contra bass are calling.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2009-03-26 12:51 pm (UTC)I looooove Greek yogurt, and I go to Trader Joes or Whole Foods to get it. My favorite is the honey flavored one. I make sure I portion it. It's very filling and very calorie/energy abundant. But that is what yogurt should be. Not a watery mess.
On another note, some fellow parent at my school told me how she made "sauce" for fresh fruit (it was for a dinner given to 2nd graders and parents, and the kids loved it oddly enough). She had bought fat-free plain yogurt (which I never bought before I tried this, I mean ... yuck), put in some lemon juice, some pure vanilla extract, and Splenda. I put sugar in mine, but honestly I think Splenda worked better. Wow. The flavor of the pure vanilla extract was so much better than the flavor you get with vanilla yogurt.
(no subject)
Date: 2009-03-26 06:42 pm (UTC)I'm not so good with baking. Cooking, cheesemaking, preserving, yes, but baking is challenging beyond the most basic stuff.
The sauce sounds intriguing. I might try it, although I'll probably sweeten with honey or agave nectar. I lllllllllurve authentic vanilla extract!
(no subject)
Date: 2009-03-26 03:22 pm (UTC)(no subject)
Date: 2009-03-26 06:44 pm (UTC)Aw, you're sweet to resist the pun, LOL.
Teehee, veggie rennet is a fascinating subject. Being vegetarian, I don't like the idea of using the traditional rennet. But for years, the only vegetarian type was made with genetically modified ingredients. Then, I think it was cheesemaking.com who came up with one that isn't modified, and I've used it ever since. Mind you, a small bottle lasts ages; you only need a few drops for each gallon of milk. :D
(no subject)
Date: 2009-03-26 03:44 pm (UTC)(no subject)
Date: 2009-03-26 06:46 pm (UTC)(no subject)
Date: 2009-03-26 04:14 pm (UTC)For some strange and unknown reason, when I read the subject line of your post I read: Diary obesessions.
XD
I just may be making cheese by summer time! One of our good friends lives 2 min from the house we're buying and they are purchasing 2 milk cows.
Yay!
(no subject)
Date: 2009-03-26 06:50 pm (UTC)(no subject)
Date: 2009-03-26 07:01 pm (UTC)(no subject)
Date: 2009-03-26 05:56 pm (UTC)You are the magical mystic cheesemaker, I bow to you. =o) Though I am wondering what type of cheese is a good one to start with to begin a cheese adventure. Any suggestions? Oh, and I will be visiting the local natural food store to see what they have.
Btw, I am currently posting my Chicken and Dumpling recipe as promised. =o)
(no subject)
Date: 2009-03-26 06:58 pm (UTC)Easy to make cheeses: Making yogurt is easy and fun and inexpensive. Then, once you have the yogurt, make labna (http://www.recipezaar.com/Labna-Yoghurt-cheese-84288). That's not only easy (and yummilicious) but only includes ingredients you're likely to have in your kitchen already. Feta is easy to make and very forgiving where temperatures are concerned, but you need mesophilic starter, lipase powder, and rennet, none of which you'll find at the grocery store. Well, you could use cultured buttermilk instead of mesophilic starter, but the other two ingredients are only available from cheesemaking suppliers. :D
*runs off to read the recipe before grocery shopping trip*
(no subject)
Date: 2009-03-27 07:38 am (UTC)