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!
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
January 22, 2010
May 24, 2009
Rosemary Focaccia & Fresh Mozzarella
Click image for a larger viewIn a stroke of karmic genius, Sarah brought over a Focaccia dough that she whipped up a few minutes before leaving her house. I had been planning on making a 30-minute mozz (considering this was Sarah & Stephen's first time making cheese, I wanted them to actually get to sample something... four months is too long to wait to sneak a taste!)...
While we were working on the Gouda, she let the focaccia dough rise a bit, and sprinkled on some rosemary and a few other spices (I was so busy with the cheese... salt? pepper? that might have been it).
The bread was absolutely incredible, and the mozzarella was pretty durn good too (I've finally learned how to "salt to taste"... meaning: "Add more salt, stupid!")
We sliced up an organic Roma tomato, and opened a bottle of Curtis Roussanne that I had been saving for an afternoon such as this, and... voilà! Deliciousnessosity!
1 Gallon Trader Joe's Organic Whole Milk
1/4 tsp. Citric Acid, dissolved in 1/4 c. water
1/4 tsp. Double-Strength Vegetarian Liquid Rennet, dissolved in 1/4 c. water
Approx. 2 tsp. Cheese Salt
(No lipase this time...I think I prefer it without, as the lipase seems to add a somewhat skunky flavor, IMHO)
(Note to self: Get focaccia recipe from Sarah!)
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