tag:blogger.com,1999:blog-64472205081306410922024-02-18T21:55:58.905-08:00I Make CheeseAndrew's adventures in home cheese making.Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-6447220508130641092.post-71017554375319348492012-03-01T09:15:00.000-08:002020-04-26T17:49:41.888-07:00A Lemon Cheese Challenge<div style="text-align: center;">
<a href="http://www.sustainableeats.com/sign-up-for-the-urban-farm-handbook-challenge/"><img alt="UFH" border="0" src="http://www.sustainableeats.com/wp-content/uploads/2012/02/UFH-Challenge-button_300pix.jpg" height="300" width="300" /></a> </div>
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<span style="font-family: inherit;"><span style="line-height: 19px;">My friend Annette Cottrell, author of </span><a data-mce-href="http://www.amazon.com/gp/product/1594856370/ref=as_li_ss_tl?ie=UTF8&tag=imakecheese-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1594856370" href="http://www.amazon.com/gp/product/1594856370/ref=as_li_ss_tl?ie=UTF8&tag=imakecheese-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1594856370" style="line-height: 19px;" target="_blank">The Urban Farm Handbook</a><span style="line-height: 19px;">, is organizing a year-long "urban homesteading" challenge on her blog, </span><a data-mce-href="http://www.sustainableeats.com/sign-up-for-the-urban-farm-handbook-challenge/" href="http://www.sustainableeats.com/sign-up-for-the-urban-farm-handbook-challenge/" style="line-height: 19px;" target="_blank">Sustainable Eats</a><span style="line-height: 19px;">. She's asked me to be a host for this month's challenge: Home Dairy!</span></span></div>
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<span style="font-family: inherit; line-height: 19px;">I've introduced the challenge -- and shared a recipe for a <a href="https://eatingrules.com/cheesemaking-challenge/"><b>super-easy and delicious lemon cheese</b></a> -- on my other blog, Eating Rules. Head on over and check it out!</span></div>
Andrew Wilderhttp://www.blogger.com/profile/01491321845242178573noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-69103015702724593092010-09-22T08:20:00.000-07:002010-09-22T08:20:29.854-07:00Well, this sure brightened my morningCulinary Arts College has named I Make Cheese as one of the <a href="http://www.culinaryartscollege.org/50-best-cheese-blogs-on-the-web/">50 Best Cheese Blogs on the Web</a>! Woohoo!<br />
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<blockquote><span class="Apple-style-span" style="border-collapse: collapse; color: #312c26;"><span class="Apple-style-span" style="font-family: inherit;">26.</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #312c26;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #312c26;"><strong><a href="http://www.imakecheese.com/" style="color: #853614; text-decoration: underline;"><span class="Apple-style-span" style="font-family: inherit;">I Make Cheese</span></a></strong></span><span class="Apple-style-span" style="border-collapse: collapse; color: #312c26;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="font-family: inherit;">This home cheesemaker writes this fantastic blog that will get your taste buds moving. The wine picks are just as good and will have you hankering for a treat every time you stop by to read.</span></blockquote><br />
And while I'm posting: If you like whole grains, be sure to click over to my other blog, Eating Rules, and enter the <a href="http://bit.ly/freegrains">Bob's Red Mill Whole Grain Giveaway</a>, for a chance to win an awesome sampler pack!<br />
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</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-32948382248974244032010-08-22T20:29:00.000-07:002010-08-22T20:29:17.875-07:00My new pH tester!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9QyN8TyJB2egEMWfLvxFKQYlZRvjXyaEdFRsGT-etYXHhQyrruUUr9KSVqd46O1CIvqzyoRbuP4r6icgiuMopyjdgn_KkhGLRjw67mFgnKtsOX6iX2KMvsbSl2BLYqi3TGQTunRoEGA/s1600/testing-milk-with-ph-meter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9QyN8TyJB2egEMWfLvxFKQYlZRvjXyaEdFRsGT-etYXHhQyrruUUr9KSVqd46O1CIvqzyoRbuP4r6icgiuMopyjdgn_KkhGLRjw67mFgnKtsOX6iX2KMvsbSl2BLYqi3TGQTunRoEGA/s320/testing-milk-with-ph-meter.jpg" /></a></div><br />
Gosh, it's been an embarrassingly long time since I've posted here. I've been quite busy over at <a href="http://www.eatingrules.com/">Eating Rules</a>, and I'm thrilled to be back in the kitchen making cheese once again.<br />
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A few months ago, <a href="http://www.imakepickles.com/">my favorite pickler</a> bought me a <a href="http://www.hannainst.com/usa/prods2.cfm?id=002003&ProdCode=HI%2098128">Hanna Waterproof pH Tester</a> for my birthday, and today we're <i>finally</i> giving it a whirl.<br />
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<b>This thing is <i>awesome</i>. </b> Dip it in the milk or whey, and about 10 seconds later, <i>Blammo!</i> you've got a pH reading! (okay, there isn't actually any explosion, unless you yell "Blammo!" yourself, which I highly recommend).<br />
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It's as easy as using a thermometer (and actually includes a thermometer, since pH readings done in this manner must be temperature-calibrated).<br />
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Of course, without knowing exactly what pH we're supposed to hit and when, this cool little device won't actually be much help. None of my recipe books reference pH numbers -- just times and temperatures.<br />
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I've been sifting through my copy of Paul Kindstedt's <a href="http://www.amazon.com/gp/product/1931498776?ie=UTF8&tag=imakecheese-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1931498776">American Farmstead Cheese</a>, which is by far the most technical book in my library. He discusses pH in depth -- but since the book doesn't include any specific recipes, that only helps so much.<br />
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I did find a table on page 155 where he indicates "optimum" pH -- with some timing -- for making Cheddar. Already it's been a bit of a help: Heating the curds (bringing them up from 86°F to 100°F) went slower than I would have liked, but keeping an eye on the pH still let me know we were making progress.<br />
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As the pH slowly worked its way down, I decided to drain the curds at 6.15 -- based on Kindstedt's table. This took more than an hour longer than Ricki's recipe, but less time than indicated in the table.<br />
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As I write this, the curds are cheddaring comfortably in the pot. After only 15 minutes, on the first flip, the pH was down to 5.80. If all goes according to plan, at the end of the requisite two hours we'll be at exactly 5.35, and then we'll mill the curds (translation: break them into small cubes), and proceed with the next steps.<br />
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If we hit 5.35 a little early, I might actually decide to stop cooking and mill them sooner than Ricki calls for.<br />
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I'm excited to start using the pH tester every time -- building my own reference library -- and hopefully with a bit of diligence I'll be able to solve my texture problems once and for all.<br />
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<b><i>Do you have any experience pH readings? Please post in the comments with any questions and/or advice!</i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRvLXN9cYTB7hnxkVHiHoCctpFmHW4jGasNtTFxxFDeYVTNVAVU6nyvj5JCp2r7dMtjXJlN7qtgVvpXl4cRmN5Qf94nq11axRm1DxIvDGoBM65YiTIwP06rIfkKPHQmpBhwQi-Zr89cA/s1600/cheddaring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRvLXN9cYTB7hnxkVHiHoCctpFmHW4jGasNtTFxxFDeYVTNVAVU6nyvj5JCp2r7dMtjXJlN7qtgVvpXl4cRmN5Qf94nq11axRm1DxIvDGoBM65YiTIwP06rIfkKPHQmpBhwQi-Zr89cA/s320/cheddaring.jpg" /></a></div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com5tag:blogger.com,1999:blog-6447220508130641092.post-37693247886377065222010-05-03T11:45:00.000-07:002020-04-26T17:48:03.042-07:00Eating Rules<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kqPHUmrTEWObQLmsdXLKs5kDiY6FbZtGz08PIVfjllpVl2Xz1OR4Z3xdi-KcrBFV7z1Upf_QCxKtxCPTDM-ty9jA8vRbEmBitlpeyQ8bjvYeECAT5ow0JkBy1O-ZvQjoOR5_KPmaYfk/s1600/eating-rules-logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kqPHUmrTEWObQLmsdXLKs5kDiY6FbZtGz08PIVfjllpVl2Xz1OR4Z3xdi-KcrBFV7z1Upf_QCxKtxCPTDM-ty9jA8vRbEmBitlpeyQ8bjvYeECAT5ow0JkBy1O-ZvQjoOR5_KPmaYfk/s320/eating-rules-logo.png" /></a></div><br />
It's been awhile since I've posted here, since I've been focusing on my <b>new healthy eating blog!</b><br />
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The new blog is centered around <a href="http://www.eatingrules.com/the-rules/">three simple rules for healthy eating</a>, and is all about making smart choices when you eat. Knowledge is power, as they say.<br />
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I'd love it if you would check it out and let me know what you think! <br />
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<a href="https://eatingrules.com/">Eating Rules</a><br />
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(Don't worry, I'll still be posting here... as soon as I have time to make some more cheese! I'm also excited to try out my brand new <a href="http://morebeer.com/view_product/18707//pH_Meter_-_Phep_5">digital pH meter</a> that I got for my birthday from this <a href="http://www.imakepickles.com/">great pickle maker</a>! I'm hoping it will help solve my texture problems once and for all. Will definitely be reporting on that soon!)Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com2tag:blogger.com,1999:blog-6447220508130641092.post-38967554218234430562010-03-31T12:46:00.000-07:002010-03-31T12:46:30.568-07:00Mistakenly Melty MozarellaSo here's a question for my cheesemaking friends:<br />
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At my urging, a family member recently made a mozzarella using Ricki Carroll's starter kit. She and her husband used whole milk, but used a different process for heating than the microwave shortcut (not exactly sure what they did...but they were trying to be "more traditional" about it). <br />
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She served the cheese last night at a dinner party, and after it came to room temperature, it was almost melted. It had the consistency of the inside of a brie or camembert... It was a gooey blob!<br />
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She made the cheese about ten days earlier, and had kept it in the fridge, sealed in plastic wrap.<br />
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Upon tasting, it was obvious to me that they didn't add enough salt. I'm thinking that since salt helps expel moisture from the curds, without enough salt it had too much moisture remaining. But would that be enough to cause it to melt at room temperature? What else might cause this cheesy conundrum?Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com2tag:blogger.com,1999:blog-6447220508130641092.post-36195907651803394592010-03-05T08:46:00.000-08:002010-03-05T08:46:14.340-08:00Please don't try this at homeSee, the irony here is that it's probably the only place you <i>could </i>try it. Are you (and your baby's momma!) hardcore cheesemakers enough to do it? <br />
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Then again, I'm not sure why many of us are first repulsed, then intrigued. Shouldn't it be the perfect food? Nevertheless, I feel compelled to say it: Ugh! (Counterpoint: the pics on his blog look terrific!).<br />
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<a href="http://chefdanielangerer.typepad.com/chef_daniel_angerers_blog/2010/02/mommys-milk.html">Chef Daniel Angerer makes cheese from two gallons of his wife's breast milk.</a>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1tag:blogger.com,1999:blog-6447220508130641092.post-59214811026830789462010-02-19T23:08:00.000-08:002010-02-19T23:09:19.334-08:00"Skier's curd cure stumps cheese whizzes"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dEXr25HrIqFuCWRnMHll4FxeU_eQqHHzLv_2ehR_t6AX0XWR1nGfKK64Iai_aBF2bCMfP1kZs5TmL-sJsydy6djsMwDD2jbsOG6Vbo4ccLSvc6IcxBT05uH2mEQmnMw7TfigGCrcxRs/s1600-h/topfen_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dEXr25HrIqFuCWRnMHll4FxeU_eQqHHzLv_2ehR_t6AX0XWR1nGfKK64Iai_aBF2bCMfP1kZs5TmL-sJsydy6djsMwDD2jbsOG6Vbo4ccLSvc6IcxBT05uH2mEQmnMw7TfigGCrcxRs/s200/topfen_cheese.jpg" width="200" /></a></div><br />
Every so often I head over to Google News and type in "cheese" to see what comes up. Often it's a bit <a href="http://www.oregonlive.com/washingtoncounty/index.ssf/2010/02/mothers_babies_in_oregon_infec.html">distressing</a>, but other times it can be quite amusing and, well... topical:<br />
<blockquote>Does ski sweetheart Lindsey Vonn owe her downhill gold to an obscure cheese curd she slathered on her badly bruised shin? We may never know, but good luck finding her topfen outside Austria.</blockquote>Full story <a href="http://www.clarionledger.com/article/20100219/FEAT05/2190313/1023/Skier-s-curd-cure-stumps-cheese-whizzes">here</a> and <a href="http://www.nydailynews.com/lifestyle/health/2010/02/18/2010-02-18_gold_medalwinning_downhill_skier_lindsey_vonn_wrapped_injured_shin_with_austrian.html">here</a>.Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1tag:blogger.com,1999:blog-6447220508130641092.post-47699407057725502632010-02-18T09:53:00.000-08:002010-02-18T10:43:21.545-08:00Goat's Milk Ricotta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fPaQintgcHEfok0y3bgsv0juqDN5oqv_0OWhFXeTKKtLImeuAc1b_DnxnoZc3NjjM1usqw9h-EO8sy_TK6QQuOuiJShWyhLxjBCInh9S3Mq99sciAvtp1sCJsv0Z0iCk3XOeOMTevcM/s1600-h/goats-milk-ricotta-ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fPaQintgcHEfok0y3bgsv0juqDN5oqv_0OWhFXeTKKtLImeuAc1b_DnxnoZc3NjjM1usqw9h-EO8sy_TK6QQuOuiJShWyhLxjBCInh9S3Mq99sciAvtp1sCJsv0Z0iCk3XOeOMTevcM/s320/goats-milk-ricotta-ingredients.jpg" /></a></div><br />
It's been quite awhile since making any cheese, and last night I decided it's time to get back on the horse (or goat, as it were). We had a gallon of Whole Goat's Milk in the fridge, ready to go--the plan was to make another <a href="http://www.imakecheese.com/2009/11/chevre.html">Chèvre</a>, but I wanted to branch out a bit more and try something different. But, we also wanted to eat it right away! A few pages further into Ricki's book, we found her Whole Goat's Milk Ricotta recipe. Perfect!<br />
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A cheese purist will tell you that's it's not Ricotta if it's not made from Whey, but this recipe calls for just a gallon of whole goat's milk -- no whey. Ricki acknowledges this discrepancy, but then moves past it, with the implication that's it's darn tasty, so who really cares? I'm inclined to agree.<br />
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This recipe actually reminds me a lot of the <a href="http://www.imakecheese.com/2009/09/lemon-cheese.html">Lemon Cheese recipe</a>: Heat some milk, add a bit of acid, and drain the curdled cheese. Couldn't be much simpler.<br />
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1 Gallon Trader Joe's Whole Goat's Milk<br />
1/4 Cup Apple Cider Vinegar<br />
3 Tbs. melted New-Age-Whole-Foodsy-Trans-Fat-Free-Fake-Margarine (the recipe calls for butter, but this is all I had on hand)<br />
1/2 tsp. Baking Soda<br />
1 tsp. Flake Salt<br />
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Heat the milk to 195F, stirring constantly to avoid scalding. Turn off the heat, and slowly add the vinegar, stirring slowly and thoroughly. (Ricki's recipe suggests that if it's not curdling properly, instead of adding more vinegar, increase the temp to 205F--but be careful not to boil.) Allow the curds to set for a minute or two.<br />
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Once the milk has curdled, and there's a clear separation between the curds and whey, ladle the curds into a colander lined with butter muslin. Tie up and allow to drain for about a minute. Place in a bowl, and mix in the butter and baking soda. That's it!<br />
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<div style="text-align: left;">The recipe didn't call for salt -- an odd omission, I think. After mixing in the "butter" and baking soda, the salt took it from bland to grand!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RJq74GVP7WLBU7x-Gi2tnP38qrXLUxrXidA9pfKceZJK9DFscnw0QREtwSHQUXtGKDQGBEDnOuRqkF95D2hb9UXXT9LvpHCW2CB4JgJz3PxDQYjZ9k8XkK-FGy71bvPl7vOtrnDlCCY/s1600-h/goats-milk-ricotta-with-penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RJq74GVP7WLBU7x-Gi2tnP38qrXLUxrXidA9pfKceZJK9DFscnw0QREtwSHQUXtGKDQGBEDnOuRqkF95D2hb9UXXT9LvpHCW2CB4JgJz3PxDQYjZ9k8XkK-FGy71bvPl7vOtrnDlCCY/s320/goats-milk-ricotta-with-penne.jpg" /></a></div><div style="text-align: center;"><i>Goat's Milk Ricotta on whole wheat penne. Sauteed organic spinach with olive oil, garlic, crushed red pepper, a few spices, and dollop of the ricotta melted in. Drizzled with <a href="http://wine.woot.com/Blog/ViewEntry.aspx?Id=10330">Cavedoni Botte Piccola Italian Balsamic</a>.</i></div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com11tag:blogger.com,1999:blog-6447220508130641092.post-55800857725723135322010-01-26T18:11:00.000-08:002010-01-26T18:11:55.159-08:00I'm honored......to have <a href="http://www.imakecheese.com/2008/06/horseradish-cheddar-jalapeno-cheddar.html">one of my posts</a> re-published on the <a href="http://cheesemakinghelp.blogspot.com/">New England Cheesemaking Supply Co.'s official blog</a>. Sweet! :)Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com3tag:blogger.com,1999:blog-6447220508130641092.post-14100025851642704512010-01-22T22:35:00.000-08:002010-01-25T17:31:36.615-08:00Cheese-Making Workshop in Your HomeIn support of <a href="http://www.ikar-la.org/">IKAR</a>'s annual fundraiser, I'm offering an...<br />
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<a href="https://ikar.tofinoauctions.com/wander/online_auction/show/105"> <span style="font-size: large;">Organic Cheese-Making Workshop and<br />
Artisanal Wine & Cheese Tasting!</span></a><br />
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Indulge in an evening of decadence and deliciousness! Andrew Wilder and Matty Sterenchock will come to your home - along with organic milk, cheesemaking supplies, three bottles of wine and a mitxure of hard and soft cheeses - to show you step-by-step how to make a mozzarella and a lemon cheese, while we enjoy together some fine homemade and California wines and delectable locally and domestically-made artisanal cheeses.<br />
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If you're in the LA area and want to play, <a href="https://ikar.tofinoauctions.com/wander/online_auction/show/105">bid on the auction</a>!<br />
<span style="font-size: x-small;">(Bidding closes Jan 24, 2010 at 11:00 PM PST)</span><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><b><i>Update: The auction has ended with a whopping $175.00 bid! Woohoo!</i></b></span><br />
</span>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-35312959898950883672010-01-19T08:31:00.000-08:002010-02-02T09:22:44.155-08:00Organic Vegetarian Rennet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLdMhfh2bN4HuFpazMtKmBGU_ivh6ArNHoBcxjz1peIRjhbB_GxzSWKosZHuo_B3QEsJfX6vhq5niEZdsz00paor4IQUkN55FU00TzdCFGzg4MjY4gMjdrwKKMlGd5jxKpJV-hdAks_g/s1600-h/organic-vegetarian-rennet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLdMhfh2bN4HuFpazMtKmBGU_ivh6ArNHoBcxjz1peIRjhbB_GxzSWKosZHuo_B3QEsJfX6vhq5niEZdsz00paor4IQUkN55FU00TzdCFGzg4MjY4gMjdrwKKMlGd5jxKpJV-hdAks_g/s200/organic-vegetarian-rennet.jpg" /></a></div><br />
New England Cheesemaking Supply is now selling <a href="http://www.cheesemaking.com/store/p/239-Organic-Vegetable-Rennet-2oz-.html">ORGANIC Vegetarian Rennet</a>! Woohoo!<br />
<br />
<a href="http://www.foodista.com/food/4S468P3R/rennet" style="-moz-border-radius-bottomleft: 2px; -moz-border-radius-bottomright: 2px; -moz-border-radius-topleft: 2px; -moz-border-radius-topright: 2px; background-color: #bdbdbd; border: 5px solid rgb(255, 255, 255); color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0pt; width: 200px;" title="Rennet on Foodista"><img alt="Rennet on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border: medium none; float: right; height: 25px; margin: 0pt; padding: 0pt; width: 70px;" />More about Rennet on Foodista<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_LRDSYS72" style="display: none;" /></a>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-16890599978390767932010-01-03T16:27:00.000-08:002010-02-02T09:24:26.771-08:00Hervé Mons' Pasteurized Camembert<div class="separator" style="clear: both; text-align: center;"><a href="http://www.nytimes.com/2009/12/30/dining/30curi.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlPL2ISf_eUUII9ODHZ0m5bKF8JfuqvvO_1Gl05RuvAcO-1XChrBbuiyL5jnPGS0dj2hcRkt1k5aJ0OKGyWwsZNwGojugu57yI47pOqeCMMQcYbw45X1O9y2ChmpJSdM4LO4UOzR_heA/s320/camembert.jpg" /></a></div>My friend <a href="http://www.firstpersonsingular.org/">Wendy</a> sent me this <a href="http://www.nytimes.com/2009/12/30/dining/30curi.html">New York Times story on a new Camembert</a> made from pasteurized milk that aims to be as good as ones made with raw milk. (If a cheese is made with raw milk it must be aged at least 60 days before it can be sold in the U.S. That doesn't work so well for Camembert!) Time for a trip to Whole Foods!<br />
<br />
Oh, and I'm also adding "Make my own Camembert" to my list of 2010 New Year's Resolutions. I've been shying away from trying to make (intentionally) moldy cheeses... until now. Stay tuned...<br />
<br />
<i><b>Update: So apparently H. Mons made a deal with Whole Foods so that they'd be the only distributor of his cheeses. That'd be fine by me, I guess, except every WF I've been to (in both Los Angeles and San Diego) has been sold out since the holidays! They keep telling me they're waiting for another shipment, and to stay tuned. So until then, no camembert for moi! </b></i><br />
<br />
<a href="http://www.foodista.com/food/W3WTCMGD/camembert-cheese" style="display: block; width: 200px; border: 5px solid #fff; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #BDBDBD; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Camembert Cheese on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Camembert Cheese on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Camembert Cheese<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_2MLBDCRW" style="display: none;" /></a>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1tag:blogger.com,1999:blog-6447220508130641092.post-41086278192254557832010-01-01T17:47:00.000-08:002010-01-25T10:09:32.241-08:00Like a party on my tongue<div class="mobile-photo"><br />
</div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3x0yP6Ll1yO3V3i4G-u2k00qQSreXS98z6z5L-1JFrNMLrxXldygwv4F6JMDpmZYIMQ0-pVZuDJdJm7KmWKY93Nu8dzDRgg_KkPw_pUv0bOtw-37xIAYEEyI51p4SsKgpPIbtJmj9Og/s1600-h/photo-796060.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421918597230447522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3x0yP6Ll1yO3V3i4G-u2k00qQSreXS98z6z5L-1JFrNMLrxXldygwv4F6JMDpmZYIMQ0-pVZuDJdJm7KmWKY93Nu8dzDRgg_KkPw_pUv0bOtw-37xIAYEEyI51p4SsKgpPIbtJmj9Og/s320/photo-796060.jpg" /></a><br />
</div><div class="mobile-photo"><br />
</div><div class="mobile-photo" style="text-align: left;">Our New Year's Eve feast began with an assortment of cheeses, both homemade and professionally-sourced. The two large wedges in the photo came from the Beehive Cheese Co., from a <a href="http://www.imakecheese.com/2009/12/beehive-cheese-co.html">Wine Woot purchase a few weeks ago</a>. On the far left is the <i>Barely Buzzed</i>, a nutty and crisp cow's milk cheese, rubbed with coffee and lavender. We actually broke this open last week, and weren't too impressed. This time, however, it really hit the spot. I can't imagine that an extra week of "aging" made much of a difference, so perhaps it was just our mood. In any event, it was definitely a popular choice. The other large wedge, on the right, is Beehive's <i>Seahive</i>, a salt & honey cheese. I would actually prefer if it had a stronger honey flavor, but it was delicious nevertheless.<br />
</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">In the center of the main board is our homemade <a href="http://www.imakecheese.com/2009/10/habanero-jack.html">Habanero Jack</a>. I was a bit worried that it wouldn't be spicy enough, but it turned out quite nicely -- not too much pepper flavor, but it had a lingering heat that was perfect for a cold winter night. It was <a href="http://www.imakecheese.com/2008/09/cheddar-texturing.html">still a bit too crumbly</a>, though. It might be time to invest in a proper pH meter -- I clearly need to work on getting the right acidity level before adding the rennet.<br />
</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">On the plates at top is some freshly-made <a href="http://www.imakecheese.com/search/label/ch%C3%A8vre">Chèvre</a>. We kept one plain (just lightly salted), one is rolled in <i>Herbs de Provence</i> [<a href="http://en.wikipedia.org/wiki/Herbes_de_Provence">wikipedia</a>], one is rolled in fresh ground black pepper, and then the crowning <strike>experiment</strike> achievement is the little guy sitting on his own plate -- it was rolled in cinnamon, nutmeg, ginger, and chopped pistachios.<br />
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</div><div class="mobile-photo" style="text-align: left;">We ran out of crackers fairly quickly, but found that the hard cheeses were a perfect substitute. We simply cut off a piece and slathered the chevre right on top. The Barely Buzzed and <i>Herbs de Provence</i> worked perfectly together (lavender! lavender!), and the <i>Pistachio Extravaganza</i> and <i>Seahive </i>were great together as well.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW40JWgbx-CBmanlDCOrgDM55oJdU9KBt3aXjFMXJF6Y1ES1TrThWzScjSmwUjrvito7dGb4pJxavPLKNf3WmvKFaydmfqLoDmOw2f_JkHLhyphenhyphenqyAUA8dNJa7IedThgpJzcd16h7Mkemo/s1600-h/cheese-platter-being-devoured.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW40JWgbx-CBmanlDCOrgDM55oJdU9KBt3aXjFMXJF6Y1ES1TrThWzScjSmwUjrvito7dGb4pJxavPLKNf3WmvKFaydmfqLoDmOw2f_JkHLhyphenhyphenqyAUA8dNJa7IedThgpJzcd16h7Mkemo/s320/cheese-platter-being-devoured.jpg" /></a><br />
</div><div class="mobile-photo" style="text-align: center;"><b><i>Yay Cheese!</i></b><br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com7tag:blogger.com,1999:blog-6447220508130641092.post-66359076646516756572010-01-01T16:05:00.000-08:002010-01-26T18:15:17.444-08:00Three Cheeses for the Holidays<div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOUJJbDrcJnCNvO5rqIS65dNniAArBwu1jyrJHm-CiuEpSjjeACdMnKRaK2PnrKYljcXjJ-RsMlYDOm0k9-0pdPKflzELIHXqerEdrKpyp2OnqeNMO8XcZBa-GxY2Cgc2qNQHpvFlMk0/s1600-h/photo-758773.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421918433802579282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOUJJbDrcJnCNvO5rqIS65dNniAArBwu1jyrJHm-CiuEpSjjeACdMnKRaK2PnrKYljcXjJ-RsMlYDOm0k9-0pdPKflzELIHXqerEdrKpyp2OnqeNMO8XcZBa-GxY2Cgc2qNQHpvFlMk0/s320/photo-758773.jpg" /></a><br />
</div><div class="mobile-photo"><br />
</div><div class="mobile-photo">My friends Sean and Michelle showed up to my holiday party with the perfect gift: Three wonderful cheeses they discovered at <a href="http://www.venissimo.com/store/">Venissimo Cheese</a>, their neighborhood shop in San Diego.<br />
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</div><div class="mobile-photo">First up: On the far left is the <a href="http://www.cypressgrovechevre.com/cheeses/section_3.0.html#humboldt_fog">Humboldt Fog</a>, an increasingly-popular goat's milk surface-ripened cheese from <a href="http://www.cypressgrovechevre.com/">Cypress Grove</a>. The vein of edible ash is the signature mark of this rich, creamy, and delicious monster. (I'm a big fan of Cypress Grove's cheeses -- especially the Fog and the <a href="http://www.cypressgrovechevre.com/cheeses/section_3.0.html#truffle_tremor">Truffle Tremor</a>, one of the most spectacularly decadent and knee-buckling cheeses I've encountered.) <i> Venissimo's notes: California's top seller, with a ribbon of edible ash. Herbaceous & Tangy. Recommended Wines: Sancerre, Sauvignon Blanc, Pinot Noir, Dry Rose, White Burgundy, Super Tuscan, or a wheat beer.</i><br />
</div><div class="mobile-photo"><br />
</div><div class="mobile-photo">In the middle is a <a href="http://www.springhillcheese.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=SHCC&Category_Code=CC1SC">Goat Sage Cheddar</a> from <a href="http://www.springhillcheese.com/">Spring Hill Cheese Co.</a> in Petaluma, CA. The distinctive goat's milk tanginess melds beautifully with the sage, creating a zesty and robust kick... what an earthy delight! <i>Venissimo's notes: Organic, pasture-fed, infused with sage, herbaceous and fresh, perfect on pizza. Recommended Wines: Chardonnay, Champagne.</i><br />
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</div><div class="mobile-photo">Finally we have the real zinger, the <a href="http://www.carrvalleycheese.com/carr-valley-cheddar-cheese/cranberry-chipolte-cheddar.html">Chipotle Cranberry Cheddar</a> from <a href="http://www.carrvalleycheese.com/">Carr Valley Cheese</a> in Wisconsin. This white cheddar has huge smokiness and tang, followed by the slightly tart and sweet cranberries, ending with quite a bit of heat. <i>Venissimo's notes: Studded with cranberries, infused with chipotle, sweet, BBQ sauce flavor, incredible melted! Recommended Wine: Zinfandel.</i><br />
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</div><div class="mobile-photo">Served with Fuyu Persimmon, Medjool Dates, and water crackers, this sampler was the perfect year-end treat. Thanks, Sean and Michelle! You're the best.<br />
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</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-91659833255695198922009-12-20T22:01:00.000-08:002009-12-20T22:01:13.014-08:00What's the environmental impact of cheese?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3DXYgY6h5Y6TwAvqX1Y5MaQ7qOGLP4TlJV51VZmV-_vhAu2pD9xeK6_u18w_qpybYalD2VTn1xR4v6FGIpN-C5wDP6bTIh5WhrYMczf6Ng_DF6ZFBlOQgw9Lg1BxGBJWtjUdr93kVZs/s1600-h/sheep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3DXYgY6h5Y6TwAvqX1Y5MaQ7qOGLP4TlJV51VZmV-_vhAu2pD9xeK6_u18w_qpybYalD2VTn1xR4v6FGIpN-C5wDP6bTIh5WhrYMczf6Ng_DF6ZFBlOQgw9Lg1BxGBJWtjUdr93kVZs/s200/sheep.jpg" /></a><br />
</div><br />
My friend Michelle just sent me this <a href="http://www.slate.com/id/2237779/">article from Slate about the environmental impact of cheese</a>. Interesting topic. Two quick take-aways: Sheep are gassier than cows or goats. Soft cheeses are better for the environment than hard cheeses (due to higher yields and lower energy needs for processing and aging).<br />
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One blatant omission, though: The article doesn't say anything about how far the cheese needs to travel to reach your plate. Buying local makes a big difference... and making your own cheese at home is as local as you can get! (Gotta use locally-produced milk, of course).Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1tag:blogger.com,1999:blog-6447220508130641092.post-38262094283583292792009-12-15T12:42:00.000-08:002009-12-15T12:45:02.661-08:00Hippychick’s Smokedy Chipotle<blockquote>This is a cross-post from my friend Michelle, aka Shelly aka Hippychick -- she's been <a href="http://hippychicksgarden.blogspot.com/">blogging about her incredible experiences towards sustainable hapiness</a>, and was kind enough to allow me to re-post this. She's been raising chickens and bees and growing her own fruits and vegetables... and making cheese. Thanks, Michelle!<br />
</blockquote><br />
<div style="text-align: center;"><b>hippychick’s<br />
<br />
smokedy<br />
chipotle<br />
aged<br />
cheese</b><br />
<br />
/ rich, smokey flavor /<br />
/ russet in color /<br />
/ a homestead recipe of my own /<br />
</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1QS5DksZrWzMfwRWZw5Q2xsSeMlEz_feUpXMv4EiJVgNS5hWCaUZ0OXeZU3JBYuco110aJbhR-hoMmQNOUxY7m-9GWtIotMPciU2hMwnzgLQAwRo125uQ4LXdR5U9p8maQrR8lSE2QY/s1600-h/cheese-press.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1QS5DksZrWzMfwRWZw5Q2xsSeMlEz_feUpXMv4EiJVgNS5hWCaUZ0OXeZU3JBYuco110aJbhR-hoMmQNOUxY7m-9GWtIotMPciU2hMwnzgLQAwRo125uQ4LXdR5U9p8maQrR8lSE2QY/s320/cheese-press.jpg" /></a><br />
</div><div style="text-align: center;"><br />
</div><b>ingredients</b><br />
<ul><li> 1 1/2 gallons of raw milk (if available)</li>
<li> ta61 thermophilic starter – 1/8 teaspoon</li>
<li> organic vegetable rennet - just short of a 1/4 teaspoon (diluted in 1/8 cup chlorine free water)</li>
<li> lipase - just short of 1/4 teaspoon (diluted in 1/8 cup chlorine free water)</li>
<li> home grown, smoked and dried chipotle peppers - ground to a fine powder</li>
<li> smoked sea salt</li>
</ul><b>process</b><br />
<ul><li>in a clean cup mix 1/4 cup of chlorine free water with 1/4 teaspoon of lipase - mix and set aside. lipase takes a good 15-20 minutes to dissolve in water</li>
<li>in a clean cup mix 1/4 cup of chlorine free water with 4 drops liquid rennet or 1/2 tablet of rennet - mix and set aside</li>
<li>in a container larger enough to hold your pressed cheese, add 1 cup of smoked sea salt to 2 cups of water. stir until salt is fully dissolved and set aside. this is your finishing salt bath.</li>
<li>line a colander with high quality cheese cloth (note store bought cheese cloth is too loose a weave).</li>
<li>place the colander over a larger sized pot or a large sized bowl. the bowl will catch the whey when straining the curds. a good note is to use a bowl or container that can catch as much liquid as you use milk - 1 gallon, 2 gallon, etc.</li>
<li>prepare a hot water bath set up – set a smaller pot (*1 gallon sized) in a larger pot (*2 gallon sized) – place water in the large pot – place milk in the small pot.<br />
</li>
</ul><div style="text-align: center;"><span style="font-size: x-small;"><i>* use pots sized to those that you have on hand</i></span><br />
</div><ul><li>heat milk to 90<span style="font-family: arial;">˚</span>f - use a cheese or candy thermometer to measure</li>
<li>turn heat off and remove pot from heat</li>
<li>add 1/8 teaspoon of ta61 thermophilic starter</li>
<li>stir in starter for 2 minutes using a non-reactive spoon</li>
<li>cover and let set for 30 minutes</li>
<li>stir in lipase/water solution for 1 minute</li>
<li>cover and let set for 5 minutes</li>
<li>stir in rennet for 3 minutes (If using store bought milk you need stir only 2 minutes)</li>
<li>stir in 1 tablespoon of fine ground *chipotle pepper - modify amount for your own taste. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49qpegPwe39ssuk2Nc76boE_z8QWVVZO0zFldC25LGyoo1kSs7Erd41-gLyd2TZvJQ5bxfgPUubO5tvVEvvw9DhmZJ1Z9v-giZsJue24Olg37OsIxK2oWE6Z-kFNYKA2oaIM1UR2oIHI/s1600-h/smoked-chipotle-pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49qpegPwe39ssuk2Nc76boE_z8QWVVZO0zFldC25LGyoo1kSs7Erd41-gLyd2TZvJQ5bxfgPUubO5tvVEvvw9DhmZJ1Z9v-giZsJue24Olg37OsIxK2oWE6Z-kFNYKA2oaIM1UR2oIHI/s320/smoked-chipotle-pepper.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: x-small;"><i>* i grow, smoke and dry my own. you can purchase dried chipotle peppers at a local market and grind them down in a coffee grinder. Remove the stem and seeds from the dried peppers. Break the peppers up into penny sized pieces. Set your coffee grinder to the espresso/fine setting, then grind them up.</i></span> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ad8-52YJW5lE2SHH84aDJg_umuPrDVHkSQVwYH93QYKIp3Tdyq6pD_C668blAbT88xC8L4qDpVMut8F9eVa178KUu9L72wEyah8qqQjJcxWZXzW226DCpbJ4ZFZ805FrmbzqfF3KuQU/s1600-h/ground-pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ad8-52YJW5lE2SHH84aDJg_umuPrDVHkSQVwYH93QYKIp3Tdyq6pD_C668blAbT88xC8L4qDpVMut8F9eVa178KUu9L72wEyah8qqQjJcxWZXzW226DCpbJ4ZFZ805FrmbzqfF3KuQU/s320/ground-pepper.jpg" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>ps. i am saving my seeds for next year's peppers </i></span><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDtvw5Z_pj0xGBjmMrHc-3EvHfvoPCZkDXmlzMng4vECsOjOUafzJZwaS7bPKYam6WUCZpCDQ2LyCTh6y_6OLn7wZfT5ILBAvkD_UjR5ONSN8oMUiCzGtXr3Xl2xnuO9peKD_W1iAYzc/s1600-h/chipotle-seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDtvw5Z_pj0xGBjmMrHc-3EvHfvoPCZkDXmlzMng4vECsOjOUafzJZwaS7bPKYam6WUCZpCDQ2LyCTh6y_6OLn7wZfT5ILBAvkD_UjR5ONSN8oMUiCzGtXr3Xl2xnuO9peKD_W1iAYzc/s320/chipotle-seeds.jpg" /></a><br />
</div><div style="text-align: center;"><br />
</div><ul><li>cover and let set for 35 - 45 minutes or until the curd gives a clean break</li>
<li>with a clean knife, cut the curd to 1/4 inch sized cubes.</li>
<li>heat the curds to 100<span style="font-family: arial;">˚</span>f slowly increasing the temperature by 2<span style="font-family: arial;">˚</span> every 5 minutes. slowly stir your curds</li>
<li>throughout this process. this is a good time to think or to relax quietly or ponder something deep.</li>
<li>when the curds reach 100<span style="font-family: arial;">˚</span>f, remove from heat but keep stirring for another 30 minutes to maintain</li>
<li>temperature and to keep curds from matting.</li>
<li>set the curds aside for 15 minutes to rest.</li>
<li>drain curds from whey</li>
<li>once the curds are fully drained gently mix in the pepper bits to the curds - gently gently</li>
<li>line a cheese press with fresh cloth and load curds into press</li>
<li>press curds at 10lbs pressure for 10 minutes</li>
<li>remove cheese from press, flip it over, reload cloth and cheese into press</li>
<li>press curds at 10lbs pressure for 10 minutes</li>
<li>remove cheese from press, flip it over, reload cloth and cheese into press</li>
<li>press curds at 40lbs pressure for 12 hours</li>
<li>remove cheese from the mold</li>
<li>remove cheese cloth</li>
<li>place cheese into smoke sea salt bath and set aside for 24 hours - flip the cheese every 4 hours or flip the sealed container every four hours - whichever works for your set up</li>
<li>remove cheese from sea salt bath and set aside to air dry for 3-5 days flipping the cheese each day.*</li>
</ul><div style="text-align: center;"><span style="font-size: x-small;"><i>*wrap loosely in a cloth if you have kiddos, pets or counter investigating creatures about. best to place cheese on a wood cutting board. the wood absorbs moisture.</i></span> <br />
</div><ul style="font-family: inherit;"><li><span style="font-size: small;">once the cheese has formed a rind, wax cheese</span></li>
<li><span style="font-size: small;">allow the cheese to age for 3-6 months</span></li>
<li><span style="font-size: small;">enjoy</span></li>
</ul><span style="font-size: small;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31ePrMixyuwhRc6EXyUjVDn8aBaqhUS_PmITvIX_r7lsQgoJpU4UPcc4CiGSA1rutt8w8KVVJ5eW_wHrEp6L_rnkSHu5SP5rqdu73AXJbUp7eama091erdnu4zx7n8PeKMKsxuoCTZQU/s1600-h/double-boiler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31ePrMixyuwhRc6EXyUjVDn8aBaqhUS_PmITvIX_r7lsQgoJpU4UPcc4CiGSA1rutt8w8KVVJ5eW_wHrEp6L_rnkSHu5SP5rqdu73AXJbUp7eama091erdnu4zx7n8PeKMKsxuoCTZQU/s320/double-boiler.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">waterbath set up - note the large post hosting the smaller pot - the larger pot is filled with enough water so as to surround the smaller pot but not so much as to over flow. the smaller post hosts the milk.</span> <br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSKF6KDqtjyIAixIYD_7CAXQsqB-Q6hzpFccXAkUmGpjW7VtooBdG1nIviavC8cSxNoy8L3MPZYkC4bNGBdGVEfuXIVhQ1YJB4DkgVZGYstTMulRhrFQOT6uvgrHYEl2hm835Spuriwo/s1600-h/curds-and-whey-and-pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSKF6KDqtjyIAixIYD_7CAXQsqB-Q6hzpFccXAkUmGpjW7VtooBdG1nIviavC8cSxNoy8L3MPZYkC4bNGBdGVEfuXIVhQ1YJB4DkgVZGYstTMulRhrFQOT6uvgrHYEl2hm835Spuriwo/s320/curds-and-whey-and-pepper.jpg" /></a><br />
</div><div style="font-family: inherit; text-align: center;">cut curds now floating in whey - notice the pepper bits mixed into the curds - i am a fan of the golden whey<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkT8NMeIJlMefFpz5n7034Hu-jLtgIuhSdZlu7ylOU_vkSIR58tbyHGIOuGhq3zksQm_HUdNqaaKlAtwa3IZNZS6ThhIwj05-hfgvIS8KTZW6apm6MGfB_5vMvFZ_u_yLqhFx3al7RFQ/s1600-h/peppered-curds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkT8NMeIJlMefFpz5n7034Hu-jLtgIuhSdZlu7ylOU_vkSIR58tbyHGIOuGhq3zksQm_HUdNqaaKlAtwa3IZNZS6ThhIwj05-hfgvIS8KTZW6apm6MGfB_5vMvFZ_u_yLqhFx3al7RFQ/s320/peppered-curds.jpg" /></a><br />
</div><div style="font-family: inherit; text-align: center;">drained curds now ready for the press<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFXkgS5krZ5syUq1NuaKv5BHhDnYZOm1J3x7aKW411e30I6St0SwKsMKCY9N6dPQSQSok08j12evAzaHcdPBEHHmPmO3aU_cDumGaCaW8YpS1G3jJCj427WMu6XqF3IlV3svtjHdk_sU/s1600-h/cheese-press-assembled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFXkgS5krZ5syUq1NuaKv5BHhDnYZOm1J3x7aKW411e30I6St0SwKsMKCY9N6dPQSQSok08j12evAzaHcdPBEHHmPmO3aU_cDumGaCaW8YpS1G3jJCj427WMu6XqF3IlV3svtjHdk_sU/s320/cheese-press-assembled.jpg" /></a><br />
</div><div style="font-family: inherit; text-align: center;">the humble cheese press<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF8eOe3rryZkV1u6AvMPDtG757a2vii4qyytACbdky75-RMJeKu016tvws7SO2KkFdbsTQGUizTX2T8wz3XoSlcYHvzWBZUiBxS8casFoKB9OzxZ3h6_20m8pO3to4ih46XGGVYGLjY8/s1600-h/finished-chipotle-cheeses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF8eOe3rryZkV1u6AvMPDtG757a2vii4qyytACbdky75-RMJeKu016tvws7SO2KkFdbsTQGUizTX2T8wz3XoSlcYHvzWBZUiBxS8casFoKB9OzxZ3h6_20m8pO3to4ih46XGGVYGLjY8/s320/finished-chipotle-cheeses.jpg" /></a><br />
</div><div style="font-family: inherit; text-align: center;"><b>the big finish</b><br />
<i>cotswald on the left and the smokedly chipotle cheese on the right</i><br />
<br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1tag:blogger.com,1999:blog-6447220508130641092.post-74363330999868797462009-12-09T08:43:00.000-08:002009-12-09T08:43:58.290-08:00Beehive Cheese Co.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG6AjyylXkwNjk0VPMmoWOHu7fJyrGjuqVbwQ0SFVA_lWDId85qTjn4sJwTTmjIozMNWRpdaoHKQomtL6Ed6OidB_AJZ1R1QHh4nlxY2sdK_QMQqHnwflZ207U0oA_KYCZNC1prrw80c/s1600-h/Beehive_Cheese_Duo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG6AjyylXkwNjk0VPMmoWOHu7fJyrGjuqVbwQ0SFVA_lWDId85qTjn4sJwTTmjIozMNWRpdaoHKQomtL6Ed6OidB_AJZ1R1QHh4nlxY2sdK_QMQqHnwflZ207U0oA_KYCZNC1prrw80c/s200/Beehive_Cheese_Duo.jpg" /></a><br />
</div>I've been ashamedly behind in my cheese making recently, so I'm doing penance by supporting other small-batch artisanal cheese makers instead.<br />
<br />
Woot's "Wine Woot-Off" just offered <a href="http://wine.woot.com/Blog/ViewEntry.aspx?Id=10603">two of Beehive Cheese Company</a>'s cheeses, "Barely Buzzed" and "Seahive." Never heard of 'em before, but that's one of the reasons why I love woot.<br />
<br />
I ordered up a pound of each and am looking forward to sharing with friends over the Holidays!<br />
<br />
From <a href="http://www.beehivecheese.com/index.php?option=com_content&view=category&layout=blog&id=34&Itemid=53">Beehive's Website</a>:<br />
<br />
<i><b>Barely Buzzed: </b></i><br />
<blockquote>This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.<br />
</blockquote><i><b>Seahive:</b></i><br />
<blockquote>From the land of Salt and Honey. We couldn’t resist this one. Our SeaHive is hand rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is shaping up to be one of our best experiments yet and is a true expression of our local flavors<br />
</blockquote>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-11410048973009813502009-12-06T07:41:00.000-08:002009-12-06T09:13:52.249-08:0015-Year Cheddar, now availableEvery so often I like to run a Google News search for <a href="http://news.google.com/news?q=cheese%20news">Cheese News</a> and see what comes up. Usually, I'm pleasantly surprised. This morning I learned that <a href="http://www.chicagotribune.com/news/chi-ap-wi-agedwisconsinched,0,2208957.story">Hook's 15-year cheddar is now available</a>. Yes, that's <i>FIFTEEN YEARS</i>. Said another way, they've been aging this cheese since 1994. I know aging like that is pretty typical for a fine spirit, but cheese? That's a completely different story.<br />
<br />
I had the privilege of trying their 10-year cheddar last year as part of a swanky <a href="http://www.goldstar.com/go_share/853854">Scotch & Cheese Tasting at the Beverly Hills Hotel</a> (see pic below) and it was absolutely divine. Sharp and flavorful, of course, with bonus little crystals that seemed to burst in your month. A bit like <a href="http://www.poprockscandy.com/">Pop rocks</a> meets cheddar. Okay, I exaggerate, but you get the idea (they're actually just crystallized Calcium Lactate). Oh, and in case you're wondering, it paired exquisitely with the Glenfiddich 30.<br />
<br />
At $50/pound, it might be the priciest cheese I've encountered yet. I bet it's well worth it.<br />
<br />
<a href="http://www.hookscheese.com/">http://www.hookscheese.com/</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfN4VzHKczUQG3SJjClkj6PwcdDqADgGzXh-TCyUqR75yLqUYZCRoUeaygn8BGkLtBzqd1TSP2HW51ty6JUZiVPV3_szLmGz7BwTSNqoftW_e-4rYZ_GxCuheMjBp-8tx9kjhxee6Jrk/s1600-h/scotchncheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfN4VzHKczUQG3SJjClkj6PwcdDqADgGzXh-TCyUqR75yLqUYZCRoUeaygn8BGkLtBzqd1TSP2HW51ty6JUZiVPV3_szLmGz7BwTSNqoftW_e-4rYZ_GxCuheMjBp-8tx9kjhxee6Jrk/s320/scotchncheese.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>That's the 10-year cheddar at 9 o'clock. </i></span><br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com2tag:blogger.com,1999:blog-6447220508130641092.post-2592787948653776072009-11-19T22:23:00.000-08:002009-11-19T22:23:33.285-08:00Foodie BlogrollMy humble little blog has been accepted to the <a href="http://www.foodieblogroll.com/blogs/www-imakecheese-com">Foodie Blogroll</a>. Hooray!Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-75484061805532282832009-11-13T10:20:00.000-08:002009-12-15T12:49:36.589-08:00Ricotta Salata<div style="text-align: left;"><blockquote><span style="font-style: italic;">This is a guest post from David Greenberg. David shared some of his cheese making experiences with me, and, of course, I twisted his arm to contribute a guest article. Thanks, David!</span><br />
<span style="font-style: italic;">- And</span><span style="font-style: italic;">rew</span> <br />
</blockquote></div><br />
Let me first begin by thanking Andrew for the opportunity to be a guest contributor to his cheese making blog. I’ve only recently begun to make cheese and I think it’s great to be able to connect with others who have the same interest.<br />
<br />
For many years I've been an avid amateur bread baker, cook, and general foodie. I've long been interested in owning livestock, particularly dairy animals, despite having had only limited contact with them over the years. I figure that one day owning milk-producing animals will be a good way to combine my interests in animal husbandry, cooking and eating.<br />
<br />
This idea actually got its start about 15 years ago when I was a Peace Corps volunteer in Central Africa. I lived in a small rural community in the savanna where many people have dairy cattle. In the nearest large town, there was an international collective running a commercial dairy business producing milk, cheese, and ice cream. Their milk came from the many small dairy farmers in the surrounding rural communities. Every morning a 4-wheel drive truck drove the country roads picking up the metal canisters of milk (these trucks were great to hitch rides into town since they were MUCH faster than being stuffed into a bush taxi like a sardine for hours and hours).<br />
<br />
I naively thought that I could meet with the management of the dairy collective to teach me how to make cheese. I figured they would have the same “sustainable development” mentality I had to help the villagers improve their nutrition. As it turns out, profit-making collectives aren’t always interested in helping foreign aid workers and the villagers who supply them with cheap milk.<br />
<br />
So cheese making went on the back shelf.<br />
<br />
Recently, my interest in cheese has resurfaced and I decided it was time to learn more. Hours on the internet uncovered numerous websites with information about dairy animals, cheese making, and supplies needed.<br />
<br />
I purchased Ricki Carroll's Home Cheese Making book and was off and running. I've made several soft cheeses thus far including one semi-failed attempt at feta.<br />
<br />
One of the more successful cheeses I’ve made is a variant of a Ricotta Salata, or salted ricotta. I like this recipe because it is simple, doesn't require any fancy equipment, and you can age it in your fridge without need for an aging-cave.<br />
<br />
In my variant, during the aging process, I rubbed the outside with smoked paprika. The idea for this came from a similar style cheese I had found in one of the local hispanic groceries.<br />
<br />
The basic, overall concept is to make a ricotta cheese, hang it to drain, salt it again, press it, and then age it.<br />
<br />
Here we go!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhb0C-UW-1hJfvXp7CvmLvurFgQEL_AbXKsWFlrwAaBVcUQr_xq6QPCQNR0KGvHOkyi-N4KCUozFAySo-voem4p7HXRPfDzbEXWOwrOzshWVPcyVLfNV0PaNG1Q2gkBoTDYkQLF706eA/s1600-h/Ingrediants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhb0C-UW-1hJfvXp7CvmLvurFgQEL_AbXKsWFlrwAaBVcUQr_xq6QPCQNR0KGvHOkyi-N4KCUozFAySo-voem4p7HXRPfDzbEXWOwrOzshWVPcyVLfNV0PaNG1Q2gkBoTDYkQLF706eA/s320/Ingrediants.jpg" /></a><br />
</div><br />
<b>Needed:</b><br />
1 gallon store-bought whole milk<br />
1 teaspoon citric acid dissolved in 1/4 c hot water<br />
1.5 teaspoons cheese salt<br />
Extra cheese salt for curing process<br />
Paprika (Smoked or Hungarian)<br />
<br />
Large Stainless Steel Pot<br />
Thermometer<br />
Butter Muslin<br />
Ricotta Mold<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3X0pIXR2nr62qwZgd4JKBTUPfXb8klcHrieAtWARJDCMgCVHcnZhqU9egFXiLNYw4ZHax6Ibga5FGtq2TDJQmi-0iU5sdG-1p3XXGIhPucPaLWgLhyphenhyphenmAXAK90rgVs-KGEpEdNZ0Yhy2U/s1600-h/Gently+stirring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3X0pIXR2nr62qwZgd4JKBTUPfXb8klcHrieAtWARJDCMgCVHcnZhqU9egFXiLNYw4ZHax6Ibga5FGtq2TDJQmi-0iU5sdG-1p3XXGIhPucPaLWgLhyphenhyphenmAXAK90rgVs-KGEpEdNZ0Yhy2U/s320/Gently+stirring.jpg" /></a><br />
</div><br />
<b>Step 1:</b><br />
Add citric acid solution and ONE teaspoon of salt to milk. Stir.<br />
<br />
<b>Step 2:</b><br />
Heat milk, without boiling, to 185-195 degrees F. Do not allow to boil or scorch. Stir often. Raise temperature <b>slowly</b>. Be patient, this step takes time. Probably around 30-45 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uNm-pERUvKA8tOfT2EGNn909LxIDp0tyQvdXUDjFaOHZj-nURXcqa28rQehfeZfIh65lpJ7LYwC1dM6HUXFoVMMOhC15LRMPC3545P-l1UbgwjkrQMlKSDaYrWdDb6bZh8RnZkmVgSM/s1600-h/Early+Curds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uNm-pERUvKA8tOfT2EGNn909LxIDp0tyQvdXUDjFaOHZj-nURXcqa28rQehfeZfIh65lpJ7LYwC1dM6HUXFoVMMOhC15LRMPC3545P-l1UbgwjkrQMlKSDaYrWdDb6bZh8RnZkmVgSM/s320/Early+Curds.jpg" /></a><br />
</div><br />
<b>Step 3:</b><br />
The curds and whey will begin to separate. Make sure there is no milky whey. There should be white curds and a somewhat clear fluid. When in doubt, keep gently stirring and wait another minute or two. Turn off heat.<br />
<br />
<b>Step 4:</b><br />
Cover and let sit for 10 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWYcXtMe4aLsE_u0QpbwJHDKJyFRoJBvt1K9W381kTEdkIa7Jwi1RVBhl1OXIe4NCjwLoQfdr5VfoqiTJd00HE4MbJDNc-BCNgZMltVm7tWjAfkkxW31pOIMBtTmx-Y6ifqrAIyg0v6I/s1600-h/Draining.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWYcXtMe4aLsE_u0QpbwJHDKJyFRoJBvt1K9W381kTEdkIa7Jwi1RVBhl1OXIe4NCjwLoQfdr5VfoqiTJd00HE4MbJDNc-BCNgZMltVm7tWjAfkkxW31pOIMBtTmx-Y6ifqrAIyg0v6I/s320/Draining.jpg" /></a><br />
</div><br />
<b>Step 5:</b><br />
Line a colander with butter muslin. Ladle (don't pour) the curds into the muslin. Tie corners muslin and hang to drain for 30 minutes. I squeezed it a little initially to help express more fluid. I drained mine over the sink.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSawU4v8yt4OOg2gsnyO_WM9Lzx1MkNnuuM9SplTWmsh3ApX2pygVoez1TMeqhiAH24Hw6EFnqfaq1Ly9rf5PWuOwNYvQ9Tb5YrvqKixJgpQ5fXeX7NwBcTBodA2HOfm89LTaANbtSoq0/s1600-h/More+draining.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSawU4v8yt4OOg2gsnyO_WM9Lzx1MkNnuuM9SplTWmsh3ApX2pygVoez1TMeqhiAH24Hw6EFnqfaq1Ly9rf5PWuOwNYvQ9Tb5YrvqKixJgpQ5fXeX7NwBcTBodA2HOfm89LTaANbtSoq0/s320/More+draining.jpg" /></a><br />
</div><br />
At this point you have ricotta cheese. you can stop here and eat it if you want. Some people add a tablespoon or two of heavy cream to the curds to make it a little richer. This will keep for about a week. <i>[Andrew's note: No way it would last that long in my fridge! Gone in two days, max!]</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxllEypH9Lpt9pt8r0Dd56Z6EP06-ilD7F9WMcOGKOl7X1QxH3gPCHKxuQmqmoWSxaixbfDWZfoMpedOzQ2Rkuk7BGO5sC1l4MAW_48_9G-bCcj7ltbM0Yz31oB8nuR2wp2yY48F4DkhI/s1600-h/Ricotta!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxllEypH9Lpt9pt8r0Dd56Z6EP06-ilD7F9WMcOGKOl7X1QxH3gPCHKxuQmqmoWSxaixbfDWZfoMpedOzQ2Rkuk7BGO5sC1l4MAW_48_9G-bCcj7ltbM0Yz31oB8nuR2wp2yY48F4DkhI/s320/Ricotta!.jpg" /></a><br />
</div><br />
<b>Step 6:</b><br />
If you want to make the salted ricotta, next is to salt it again. The original recipe calls for a second teaspoon of cheese salt to be mixed in. I did that. I personally think it was too much.<br />
<br />
In this recipe I'm recommending a 1/2 teaspoon of cheese salt, and frankly, I might even consider skipping this second salting.<br />
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If adding the second round of salt, remove curds from muslin, add salt, and mix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJghqLXBZFurO9oOhW-J4El9s7HNSUBBjjsMGnoXhlLjLJaN3wmBMCdNqC6FeOVUcV9p5XPkxqi4aXDB69ZSWwOjAS2gOJcZ2mRvr_rMFZja8tGBv5IbPeYR3hd8XmT7AwtGWL9T2oG4/s1600-h/Initial+salting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJghqLXBZFurO9oOhW-J4El9s7HNSUBBjjsMGnoXhlLjLJaN3wmBMCdNqC6FeOVUcV9p5XPkxqi4aXDB69ZSWwOjAS2gOJcZ2mRvr_rMFZja8tGBv5IbPeYR3hd8XmT7AwtGWL9T2oG4/s320/Initial+salting.jpg" /></a><br />
</div><br />
<b>Step 7:</b><br />
Put curds back into muslin, this time you can use single ply muslin. You want something just to help move the cheese around and hold its shape.<br />
<br />
Place the cheese (within the single layer muslin) into the ricotta mold. I bunched up the excess muslin on top of the cheese, sticking out of the mold, so that the weight I put on top, would push down on the cheese within the mold. I used a heavy cast-iron pan.<br />
<br />
Press for 1 hour.<br />
<br />
<b>Step 8:</b><br />
Unmold cheese. Turn upside down. Rewrap. Put back in mold. Press for 12 hours (in sink).<br />
<br />
<b>Step 9:</b> <br />
Unmold cheese. Lightly rub outside of cheese, on all sides, with cheese salt. Cover and place in fridge.<br />
<br />
<b>Step 10:</b><br />
Once each day, lightly salt the outside of the cheese and turn it upside down. I ended up putting the cheese inside of a salad spinner so that it could drain. Not a lot of fluid comes out, but enough to make the bottom moist.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIRKXD5ca-0TVtcA3gWhkWmpF8-Oufao6CaUHr6ruYMIAr-Jw7OcVhRa8MR1aLlfSHyN6bVVhH7OgBrFQ8B8z6NzuVnXExrR7mGf1KPS2kqBns1WvGdYQbasTLKlwoHv5F7ZUePYR_Uw/s1600-h/Paprika+coated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIRKXD5ca-0TVtcA3gWhkWmpF8-Oufao6CaUHr6ruYMIAr-Jw7OcVhRa8MR1aLlfSHyN6bVVhH7OgBrFQ8B8z6NzuVnXExrR7mGf1KPS2kqBns1WvGdYQbasTLKlwoHv5F7ZUePYR_Uw/s320/Paprika+coated.jpg" /></a><br />
</div><br />
<b>Step 11:</b><br />
Continue salting and turning for 7 days. On day 7, coat with paprika on all sides. Age for 2-4 weeks, turning every few days.<br />
<br />
<b>Troubleshooting:</b><br />
If any mold appears, use moist cheesecloth, dipped in salt water to gently remove.<br />
<br />
I personally found it hard to regulate moisture. Either condensation was forming on the inside of the lid/plastic wrap or fissures appeared as it dried out if I didn't cover it. Normal fridges aren't the best for aging.<br />
<br />
After about 3 weeks, I couldn't wait anymore and had to try it. The cheese was firm, crumbled a little, and had a very nice texture and taste. As I mentioned before, it was a little salty. The paprika on the edge of the cheese was fantastic. FYI, it didn't melt very well which is characteristic of this style of cheese. It is good for eating solo, chopped up on salads, or crumbled on mexican dishes.<br />
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<i><b>Good luck and enjoy!</b></i><br />
<br />
<i>[Andrew's note: Instead of buying <a href="http://www.cheesemaking.com/store/p/46-Ricotta-Mold-12-disposable-.html">disposable ricotta molds</a>, you can just buy a container or two of fresh ricotta at a (higher-end) grocery store -- you can find some brands that come with the ricotta still inside the mold. I found some at Whole Foods, so it's not </i><i> too tough to track down. The bonus, of course, is that you get to eat that ricotta, too!]<b><br />
</b></i><br />
<br />
<a href="http://www.foodista.com/food/LL2LYG5Q/ricotta" title="Ricotta on Foodista"><img alt="Ricotta on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_NZT48RRB" style="border: medium none; height: 22px; width: 100px;" /></a>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com12tag:blogger.com,1999:blog-6447220508130641092.post-88077242237825953672009-11-12T10:29:00.000-08:002009-11-24T09:05:47.404-08:00Chèvre<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv20sNTOPuJ-O3NhD2nq-ZwoH4o_CLdnHQtqY3WaGO6xj_CnJVDI2IQm9qn2-h04wfv3Xx2qiuQX83LJDNpl93Tm3lBxXefyKhFWcnKIiezTRTkUuO_mWB-AnCT3FIXNMnH_SJc2lXO0/s1600-h/IMG_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv20sNTOPuJ-O3NhD2nq-ZwoH4o_CLdnHQtqY3WaGO6xj_CnJVDI2IQm9qn2-h04wfv3Xx2qiuQX83LJDNpl93Tm3lBxXefyKhFWcnKIiezTRTkUuO_mWB-AnCT3FIXNMnH_SJc2lXO0/s320/IMG_0110.JPG" /></a><br />
</div><br />
I'm embarrassed to say it took me so long, but I finally decided to try making a fresh Chèvre. Turns out this is the easiest cheese I've ever made. Seriously. Oh yeah, and it was insanely delicious, too.<br />
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If you're just getting started making cheese, I'd suggest you do this one first -- even before the <a href="http://www.imakecheese.com/search/label/mozzarella">30-minute Mozarella</a>. If you start around 7pm you can have a pound and a half (!) of fresh chèvre with dinner the next night!<br />
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1. Heat a gallon of Goat's Milk to 86F.<br />
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2. Add one packed of <a href="http://www.cheesemaking.com/store/p/140-Chevre-DS-5pack.html">Chèvre Starter</a>, mix well.<br />
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3. Let set for 12 hours, at room temperature (at least 72F).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKaZObv5sCyeW-itMuniOYPNqueuGzLHO_OT1HYnFSFffA84jXZ_JUYXyuXTyP-fslubDDvz7TG4uJAGGe89PYmYAqa20wWJ3oH4bcmoc4v2EHSCQSB8_GrKhVNcqjBs6EWE6x4GlQ_o/s1600-h/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKaZObv5sCyeW-itMuniOYPNqueuGzLHO_OT1HYnFSFffA84jXZ_JUYXyuXTyP-fslubDDvz7TG4uJAGGe89PYmYAqa20wWJ3oH4bcmoc4v2EHSCQSB8_GrKhVNcqjBs6EWE6x4GlQ_o/s320/IMG_0102.JPG" /></a><br />
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4. Gently ladle the curds into a collander lined with <a href="http://www.cheesemaking.com/store/p/71-Butter-Muslin-for-Draining-Soft-Cheese.html">Butter Muslin</a> (like cheesecloth, but with smaller holes).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwshQ90b79YeNsucm7zRphv50qD0tNi6bQojbN93YuxnVsN9WqTDNmFMFjIWS5AllAXRGWqMhYoG2I-8nxUI1M94v57F-Cv7fOJdOuWrGQbohiZUaSJuH6YTLOj8E4AZ6-HR1G867FR8M/s1600-h/IMG_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwshQ90b79YeNsucm7zRphv50qD0tNi6bQojbN93YuxnVsN9WqTDNmFMFjIWS5AllAXRGWqMhYoG2I-8nxUI1M94v57F-Cv7fOJdOuWrGQbohiZUaSJuH6YTLOj8E4AZ6-HR1G867FR8M/s320/IMG_0103.JPG" /></a><br />
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5. Tie up the corners and allow to drain for 6-12 hours, at room temperature (again, at least 72F). The longer it drains the drier it will be. Just check in on it every few hours. I use twist-ties and rubber bands and just hook it onto my kitchen faucet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUZkZ4XJ8uYVJyEIkNOpfgzGDmRZbBu7oYdnMzxFOjN2lJav8qycSiqiQnNbb1E_WbiR_7xFrVVoqWJGEcMCrUz4g8k-dhQmF9tYqM4y8-R_d93poql3NcXoUj_xP80E-EaI-9GOlsk8/s1600-h/IMG_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUZkZ4XJ8uYVJyEIkNOpfgzGDmRZbBu7oYdnMzxFOjN2lJav8qycSiqiQnNbb1E_WbiR_7xFrVVoqWJGEcMCrUz4g8k-dhQmF9tYqM4y8-R_d93poql3NcXoUj_xP80E-EaI-9GOlsk8/s320/IMG_0106.JPG" /></a><br />
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6. Remove from muslin, mix in a little salt (optional--but makes a pretty big difference), and form into "logs" or whatever other shape you want.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlS4xEKillVaz2XDJlFzGfHqMPYjXuh5ZUHAbTsuP1JnLkd9bIWG-gdtoiJ70r70Y7yLZViSk77T2CpLscODQNi94irAVORUFUbW0if-22i-mL1QTVxlLEnIgIcD41VYxMbGmsmJQkDY/s1600-h/IMG_0108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlS4xEKillVaz2XDJlFzGfHqMPYjXuh5ZUHAbTsuP1JnLkd9bIWG-gdtoiJ70r70Y7yLZViSk77T2CpLscODQNi94irAVORUFUbW0if-22i-mL1QTVxlLEnIgIcD41VYxMbGmsmJQkDY/s320/IMG_0108.JPG" /></a><br />
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7. Carefully roll in fresh herbs, cracked pepper, dried herbs, or whatever else looks yummy.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IlKZFpEAUskLq3UsOo71i5FT0tRQ7R7Vh59OfuFn5HKWzKGuzAlpU1W67MEK1rtUqcgBax-bBdoJcq3JxervnNHYwJB6evMJb_18EhV-pvM8qSqmmmsjgDgSmMBEzwb8PCdOEE09N4I/s1600-h/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IlKZFpEAUskLq3UsOo71i5FT0tRQ7R7Vh59OfuFn5HKWzKGuzAlpU1W67MEK1rtUqcgBax-bBdoJcq3JxervnNHYwJB6evMJb_18EhV-pvM8qSqmmmsjgDgSmMBEzwb8PCdOEE09N4I/s320/IMG_0112.JPG" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>From top to bottom:W</i></span><span style="font-size: x-small;"><i>ith fresh chives from my garden, </i></span><span style="font-size: x-small;"><i>with <a href="http://www.cheesemaking.com/store/p/128-Herbs-de-Provence-2oz-.html">Herbs De Provence</a>, with fresh ground pepper, plain (unsalted), and Organic Fuyu Persimmon from <a href="http://www.lovedelivery.com/">Love Delivery</a>.</i></span><br />
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8. Indulge! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJQ4sU5n7CILJRWHGRWuTekvcVaBON9tdqgJizVdO_6gRjMRtAJJsE0mKAn_vYEokIRO3XtU8W8lRgZxGWlsq9Nxz8Za2Rn7zou61ZHroZcGBrFyd_PEF3p-52WjCnOJBluTzkp8lGFk/s1600-h/IMG_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJQ4sU5n7CILJRWHGRWuTekvcVaBON9tdqgJizVdO_6gRjMRtAJJsE0mKAn_vYEokIRO3XtU8W8lRgZxGWlsq9Nxz8Za2Rn7zou61ZHroZcGBrFyd_PEF3p-52WjCnOJBluTzkp8lGFk/s320/IMG_0118.JPG" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Panini with grilled veggies (eggplant, red bell pepers, and onions), spinach, fresh </i><i>chèvre </i></span><span style="font-size: x-small;"><i>on Sourdough. Oh yeah!</i></span><br />
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<div style="text-align: left;"><span style="font-size: small;"><a href="http://en.wikipedia.org/wiki/Goat_milk_cheese">[Wikipedia entry on Chèvre]</a></span><br />
</div><br />
<div style="text-align: left;"><a title="Soft Goat Cheese on Foodista" href="http://www.foodista.com/food/ZRXK33TJ/soft-goat-cheese"><img alt="Soft Goat Cheese on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_2FY8PZ2H" style="border:none;width:100px;height:22px;" /></a><br />
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</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com5tag:blogger.com,1999:blog-6447220508130641092.post-15782136633194565472009-11-06T09:59:00.000-08:002009-11-06T10:00:34.292-08:00Manchego Photo<div class="mobile-photo" style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5280062082015477506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0UJEEmgFlGBkn9vRG2-VTEJgwSqMdYotum4KxSRfT9l3JnHc_WnxiPys6DtyLjJv7edBfcCKAWiV5yZnzdr-Ua0edeqKF_RDsjdp53hLf5BvWMEGJ0mBhEyEP2D5cQ5VtsuucrUPFT0/s320/photo-753360.jpg" /><br />
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</div><div class="mobile-photo">Did a bit of blog housekeeping (blogkeeping?) today, and came across this pic I uploaded from my phone last December, but never actually published... not sure why. Anyway, this is a Manchego I made last year (and then aged in an Olive Oil bath for two months).<br />
</div><div class="mobile-photo"><br />
</div><div class="mobile-photo">Not sure I need to repeat the olive oil experiment, but I do like this picture.<br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com2tag:blogger.com,1999:blog-6447220508130641092.post-40714305214766080172009-10-28T12:08:00.000-07:002009-10-28T12:11:16.335-07:00Waxing Cheese Using a Double Boiler<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbL7AeAibfK1SJSMVBxD8QEgeN46L5hMLC6ZDMmTH9rgPk1RwQCKr0jojsue53o9ZtOjejx3UX3_AxCSZyOgVN_QtIte4fR1E9cMGoXodCbeN7XfjyPhJjFhxAAqLPD6Nx7Ii-9r1RQs/s1600-h/dipping-cheese-in-wax.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbL7AeAibfK1SJSMVBxD8QEgeN46L5hMLC6ZDMmTH9rgPk1RwQCKr0jojsue53o9ZtOjejx3UX3_AxCSZyOgVN_QtIte4fR1E9cMGoXodCbeN7XfjyPhJjFhxAAqLPD6Nx7Ii-9r1RQs/s320/dipping-cheese-in-wax.jpg" /></a><br />
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I've finally graduated from <a href="http://www.imakecheese.com/2009/05/how-to-wax-cheese.html">the "melting wax in an old steel can in a pot of water" technique</a> to a <i>bona fide</i>, honest-to-goodness double-boiler setup. Dipping the cheese directly in the wax is slightly trickier than brushing it on, but it produces a smoother "shell" around the wheel, gets more even coverage, and ends up looking just so much nicer. The outside is a smooth surface, rather than all those rough brush strokes.<br />
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<i>A few points to remember:</i><br />
<ul><li><b>Don't run out of water! </b> As I got low on wax, it started boiling. I lifted the top pot out and found the bottom had boiled off all the water. Whoops! </li>
<li><b>Watch out for steam burns!</b></li>
<li><b>Warm wax is slippery! </b> Just be uber-careful not to drop the cheeese in the pot of hot wax, for obvious reasons.<b>..<br />
</b></li>
<li><b>Wax Paper can indeed catch on fire! </b>'Nuff said on that topic. </li>
<li><b>Wax vapors can ignite!</b> So make sure you're working in a well-ventilated area. <br />
</li>
<li><b>Remember to chill the cheese before waxing! </b>I always forget this step, and it makes a huge difference in the workability of the whole thing. If the cheese is cold, the wax cools and hardens on it faster, making it a much easier process. I ended up having to put the wheels in the freezer for a few minutes between each coat.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKnP4vbFNOYaHcXVVO23mlnaz-120WZSRH3j3zUB-XMxCl_IZepE9jn_yL0HfPQpH4mIwuVjN2kLE9zTYIBfJkqH70dxxU-2FgK30N_7l9pQQFdsAvDg_YRXDvLZVFiGmJlX4z0rB3QE/s1600-h/waxed-cheese-wheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKnP4vbFNOYaHcXVVO23mlnaz-120WZSRH3j3zUB-XMxCl_IZepE9jn_yL0HfPQpH4mIwuVjN2kLE9zTYIBfJkqH70dxxU-2FgK30N_7l9pQQFdsAvDg_YRXDvLZVFiGmJlX4z0rB3QE/s320/waxed-cheese-wheels.jpg" /><br />
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</a><br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com6tag:blogger.com,1999:blog-6447220508130641092.post-23481248635113813732009-10-28T11:52:00.000-07:002009-10-28T11:54:03.276-07:00100% Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPSWq-IWLugxlEtj8a7wtz_lGBsOGsbp0UNnlucWRRM8r4lSVxcr__IgnvctMD0WuAL6xMYEiQhGXTw-MXWMxEqBH0NBm_jo4Fv4leFUrakl9YeYN7ScOAaQxvScv1HVm74aN2xDuhMU/s1600-h/whole-wheat-loaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPSWq-IWLugxlEtj8a7wtz_lGBsOGsbp0UNnlucWRRM8r4lSVxcr__IgnvctMD0WuAL6xMYEiQhGXTw-MXWMxEqBH0NBm_jo4Fv4leFUrakl9YeYN7ScOAaQxvScv1HVm74aN2xDuhMU/s320/whole-wheat-loaves.jpg" /></a><br />
</div><br />
While Dana and I were stirring the <a href="http://www.imakecheese.com/2009/10/habanero-jack.html">Playa Del Rey Pepper Jack</a>, Lindsey went to work on a 100% Whole Wheat Bread. A quick Google search turned up <a href="http://www.recipezaar.com/100-whole-wheat-bread-82530">this recipe</a> at RecipeZaar (love the spelling, btw). This was her (and my) first attempt at making bread, and I must say I am most impressed.<br />
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Although it's probably not the healthiest of breads (no water--only milk and butter!), it sure is tasty. That bonus "sheen" on the loaves is all the butter we slathered on top. Hey, that's what the recipe called for! How could we say no?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjizCCg1Fl7pwCNuBOpee9_DIhbWaorXmwblRcsrIz7uZbrJpX_13_64q9Wbjzjls9LCp9A3YK6VN_1wkn4VDSReHVThaf75dqjJJ_kGiTU2K8zhIbLs6oqsYUVuOQzY3cXsZy0zJGH0/s1600-h/whole-wheat-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjizCCg1Fl7pwCNuBOpee9_DIhbWaorXmwblRcsrIz7uZbrJpX_13_64q9Wbjzjls9LCp9A3YK6VN_1wkn4VDSReHVThaf75dqjJJ_kGiTU2K8zhIbLs6oqsYUVuOQzY3cXsZy0zJGH0/s320/whole-wheat-bread.jpg" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Yes, the bottle of wine was empty by the time we got to the documentation.</i></span><br />
</div>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com0tag:blogger.com,1999:blog-6447220508130641092.post-49505968820372314172009-10-28T11:26:00.000-07:002010-02-02T09:27:22.531-08:00Habanero Jack<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5ttJwRUmmFPiPJ7RZE4O1UujOrx1TNFPfVeme531XaS4mg6fjMtPHTsQAdBkb1Yai2DTSITdUdz_XFsUfU5xP3P2m391IfQV7ufEPtW_jPFczk79xMDtaQlbOV7R1XJA79NvfcaZHYk/s1600-h/habaneros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5ttJwRUmmFPiPJ7RZE4O1UujOrx1TNFPfVeme531XaS4mg6fjMtPHTsQAdBkb1Yai2DTSITdUdz_XFsUfU5xP3P2m391IfQV7ufEPtW_jPFczk79xMDtaQlbOV7R1XJA79NvfcaZHYk/s320/habaneros.jpg" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Habaneros on the chopping block</i></span><br />
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The other night my friends Dana and Lindsey came over to lend a hand with a fresh batch of cheese. Our mutual friend Sean grows his own <a href="http://en.wikipedia.org/wiki/Habanero_chili">Habanero Chiles</a>, and was kind enough to share a few with me. Natch, we used them to make a <strike>Monterey</strike> <b>Playa Del Rey Pepper Jack</b>. <br />
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A few weeks had already passed before I made use of the peppers. Unfortunately, a bit of mold had started growing on two of them, so I had to toss those (sorry, Sean!). BUT, I figured two would probably be enough anyway, though -- they're <i>damn </i>spicy. (Note: Use gloves when handling these suckers!).<br />
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Having said that: I stole a wee taste, and I'm afraid it won't be spicy enough. Not sure if aging will bring out more heat... <br />
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I'm also not sure if there's enough salt. Ricki's recipe <i>may</i> have a few typos*... She calls for only one gallon of milk (most of her hard cheese recipes use two gallons), but I figured I'd trust the recipe and double all the other ingredients. Not that it matters, since we forgot to double the calcium chloride and salt (but we measured the "proper" amount of rennet--using the double-strength stuff). <br />
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I guess worst case scenario is that we'll need to make a speecy-spicy-salty dipping sauce in a few months!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIc_8yfpMQBXGpOcmM2Ut9cJMCd78xU1OFF3x9ilJ84T0GFSit1TvgShWqGnQwS9L-QkGhe67f0bqxTyx6FwMAZn9pKkZArexsUECF5kmV_JyOpO4LphwPVOmdbxXINsH-3Yncvk-U4fw/s1600-h/boiling_habaneros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIc_8yfpMQBXGpOcmM2Ut9cJMCd78xU1OFF3x9ilJ84T0GFSit1TvgShWqGnQwS9L-QkGhe67f0bqxTyx6FwMAZn9pKkZArexsUECF5kmV_JyOpO4LphwPVOmdbxXINsH-3Yncvk-U4fw/s320/boiling_habaneros.jpg" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Boiling the diced habaneros</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hZw5feaGfyxrFwB0GsgkqVRQ4gAz5rObSH1_TysxZ2DW7DHM9rDWN22ZZdaDGSwCkpHO023CjS62jTnMEifzFX4BDtVfPrc7QaoRo8BbyyLrzT-6UluuXJsq3STAe9HMeQpnpAlq_2k/s1600-h/ladling_curds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hZw5feaGfyxrFwB0GsgkqVRQ4gAz5rObSH1_TysxZ2DW7DHM9rDWN22ZZdaDGSwCkpHO023CjS62jTnMEifzFX4BDtVfPrc7QaoRo8BbyyLrzT-6UluuXJsq3STAe9HMeQpnpAlq_2k/s320/ladling_curds.jpg" /></a><br />
</div><div style="text-align: center;"> <span style="font-size: x-small;"><i>Draining the curds, just before mixing in the peppers.</i></span><br />
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<span style="font-size: x-small;">2 gal. Trader Joe's Organic Whole Milk</span><br />
<span style="font-size: x-small;">2 homegrown Habanero Peppers<br />
1 packet Direct-Set Mesophilic Starter</span><br />
<span style="font-size: x-small;">1/4 tsp. Calcium Chloride</span><br />
<span style="font-size: x-small;">1/2 tsp. Double-Strength Liquid Vegetarian Rennet</span><br />
<span style="font-size: x-small;">1 tbs. Cheese Salt</span><br />
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<i>* Besides the one-gallon/two-gallon potential goof, the recipe calls for pressing at 1-pound for 15 minutes, and then at 4-pounds for 12 hours. I'm guessing she really meant 10-pounds and 40-pounds. Didn't catch that until after we had already pressed at 1-pound... the curds knit together okay, but the edges are a little lumpy. Live and learn, I suppose.</i><br />
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<a href="http://www.foodista.com/food/SKXQCV6G/pepper-jack-cheese" style="display: block; width: 200px; border: 5px solid #fff; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #BDBDBD; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Pepper Jack Cheese on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Pepper Jack Cheese on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Pepper Jack Cheese<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_27XXTXZQ" style="display: none;" /></a>Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.com1