Eating Rules

It's been awhile since I've posted here, since I've been focusing on my new healthy eating blog!

The new blog is centered around three simple rules for healthy eating, and is all about making smart choices when you eat. Knowledge is power, as they say.

I'd love it if you would check it out and let me know what you think!

Eating Rules

(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 digital pH meter that I got for my birthday from this great pickle maker!  I'm hoping it will help solve my texture problems once and for all.  Will definitely be reporting on that soon!)

Cheese-Making Workshop in Your Home

In support of IKAR's annual fundraiser, I'm offering an...

Organic Cheese-Making Workshop and
Artisanal Wine & Cheese Tasting!

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.

If you're in the LA area and want to play, bid on the auction!
(Bidding closes Jan 24, 2010 at 11:00 PM PST)

Update:  The auction has ended with a whopping $175.00 bid!  Woohoo!

A Clean Break

I've been trying to figure out the exact definition of "A Clean Break" -- meaning that the milk has set, and is ready to cut.

The best thing I've found is to a (clean!) finger, poke it into the curds about 1" deep, at a diagonal, and then lift your finger straight up. If the curds "break" as you lift through the top, then you're good to go. If they just kind of ooze around your finger, they're not strong enough yet and you should wait a bit longer.

This page on Dr. Fankhauser's site has some good information about getting a clean break.

How to wax cheese

I'm often asked what the process is for waxing a wheel of cheese.* My technique is decidedly low-tech. I've basically set up a double-boiler to do the job. Using a small pot I picked up from Ross Dress for Less (no way was I going to destroy my Calphalon!), I boil about 2" of water, placing a steel can (originally from some canned veggies) right into the water. I then melt a few chunks of cheese wax in the can. The goal is to bring the wax up to as high a temperature as possible--that way when it makes contact with the cheese it will kill any bacteria or mold that's currently on the cheese, and simultaneously seal the cheese.

The key is to brush the wax on in many layers--otherwise it'll be too thick and will end up just being mushy as you try to hold the cheese. Then just continue painting on the wax, until you've got a nice, even shell--making absolutely sure not to leave any air holes!

Another technique, which I haven't tried yet, is to heat up a larger quantity of wax, and then simply dip the cheese into the wax (half at a time). You've got to be careful, though, as the wax is very slippery! Best to dip one side, let it cool, and then dip the other, let it cool a bit, and alternate a few times until you've gotten a nice buildup of wax.

Some other pointers:

- Make sure you use a natural fiber brush. Nylon bristles will melt!

- Set up some wax paper on your counters -- as you're working, it'll make a mess (see above pic!), and you can safely set the cheese down for a moment without worrying about it becoming glued to your workspace.

- Chill the cheese first! This will help the wax cool quickly on the cheese, making it much easier and faster to complete this process.

- Label your cheese! I take a small piece of paper, write the name of the cheese and the current date, and then my very last step is to put the label on the top. (Brush a bit of wax on the top, and while it's still wet, slap that label right on there. Then give it a light coat or two on top of the label, and it'll stay put but you'll still be able to read it through the wax.)

- The leftover wax can stay in the can. Just let it cool, and cover with some saran wrap or some such. That way next time you'll be ready to just drop it straight into the hot water.

- Never heat wax by direct flame. It's flammable (and so are the vapors). Don't leave it unattended, either! Keep some air moving in your kitchen and you'll be just fine.

- You can re-use the wax. Melt it down and strain it through butter muslin. Messy, but cost-effective.

* That's a lie. I've never been asked. I'm gunna tell you anyway, though.

Where to start?

I received an email this morning from Bonnie, an aspiring cheesemaker:

I was looking at your "I make cheese" website and think it's awesome. I wanted to ask you - when you first started making cheese, what equipment did you start out with? I am a bit reluctant to shell out the money for cheese presses, etc. unless I know I want to become serious about making cheese at home. I'd love to get some insight from you and would be very appreciative if you'd be willing to share your knowledge with me.

...and here's my (rather rambling) answer:

I'd definitely suggest you start with some of the softer cheeses that don't need a press...that way you can try your hand at it, see if you like it--and eat the cheeses a lot sooner!

Are you familiar with Ricki Carroll's book? If not, it's worth starting there. It's a bit daunting at first (especially when you see how many steps are involved in the recipes), but when you break it down into the individual steps it's actually fairly easy.

I'd say go for a 30-minute mozzarella first. The only things you'll need:=

• 5-quart (or larger) pot (Stainless steel is best, but any pot should be okay)
• large microwavable bowl
• mixing spoon
• dairy thermometer (gotta read accurately between 55 and 88 degrees)
• citric acid
• rennet
• cheese salt

Make sure you also check out Ricki's mozzarella starter kit.

By the way, the mozzarella is an AWESOME party trick. Show up at a friend's house with a gallon of milk and the other ingredients (make sure you bring your thermometer), and spend 30 minutes in the kitchen and voila! fresh homemade mozzarella. Can't beat it!