By Janet Hurst
Making cheese at house is one of many joys of a self-sufficient way of life, in addition to gardening, canning, and elevating chickens. writer Janet Hurst is a twenty-year-veteran domestic cheesemaker, who exhibits you ways to simply craft your individual cheddar, feta, chèvre, mozzarella, and 50 extra cheeses. incorporated are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does jump, natural good fortune, and more—and their favourite recipes.
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Extra info for Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers
Cook the curds over low heat. 3ºC) and hold there for 30 minutes. Stir frequently. Hold the curds at that temperature until they are well formed and spring back to the touch, usually 30 to 40 minutes total. Line a colander with cheesecloth and ladle the curds into the colander. Drain for 15 minutes. Prepare a bowl of cool water and dip the curds, still contained in the bag, into the water. Drain 15 minutes more. Remove the curds from the bag and refrigerate. The next day, add the baking soda and work it into the curd with your hands.
Due to the high moisture content, it will keep only 15 days. The cheese will be at the peak of flavor when served at room temperature. Tomato and Goat-Cheese Fondue Recipe SOURCE: Redwood Hill Farm and Creamery and Chef John Ash I’ve always loved fondues, but they can be a little rich. Here’s a version that cuts down on the fat, but still provides all of the flavor. Serve this fondue with good crusty, peasantstyle bread, which you can use to dip into and scoop up the cheesy mixture. INGREDIENTS 2 tablespoons olive oil 1 ⁄4 cup finely chopped shallots or green onions 2 tablespoons finely chopped garlic 3 cups (one 28-ounce can) crushed tomatoes with basil (Muir Glen Organic brand preferred) 1 cup hearty red wine 1 tablespoon finely grated orange zest 1 tablespoon each finely chopped parsley and basil salt and freshly ground black pepper 8 to 10 ounces Redwood Hill Farm’s Goat Milk Sharp Cheddar In a large skillet, heat the olive oil over moderate heat, and stir in the shallots and garlic.
Wait 1 to 2 days, stirring periodically with a plastic spoon. ) When the milk is thick, strain out the kefir with a plastic strainer (being careful to keep the grains intact). The milk that was strained is ready for use. Rinse the used grains, refill the jar with fresh milk and restart the process. Next time you wish to make kefir, you can use these same grains, as they will continue to remain active. Just pour them into a glass jar, cover them with water, seal the jar, and refrigerate it. 36 Amish Cup Cheese SOURCE: Adapted from Frank Kosikowski’s recipe in his 1966 self-published book, Cheese and Fermented Milk Foods The Amish, well-known for their frugality and creative culinary skills, often sold this cheese in a cup, which is how it received its name.
Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers by Janet Hurst