Adventures in Cheese Making – Walk this Whey

Written by Paul Rinehart

I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered uprepparttar courage and beganrepparttar 150506 process of learning how to make a simple cheese.

Making cheese is a lot simpler than one might think – at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar torepparttar 150507 way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon torepparttar 150508 milk until it curdles,repparttar 150509 only difference is that when it comes to making cheese, you harvestrepparttar 150510 curdled part. The solid substance is calledrepparttar 150511 curd,repparttar 150512 leftover liquid is called whey –repparttar 150513 same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made fromrepparttar 150514 stomach of a calf, it is salted afterrepparttar 150515 beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to getrepparttar 150516 real stuff, but I found out that there were other forms of rennet that would giverepparttar 150517 same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet. I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerserepparttar 150518 plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

Another thing that helps in cheese-making is conditioningrepparttar 150519 milk. Through my research I found that I had to add live cultures… but where to get them? The answer ended up being rather simple, buttermilk and yogurt. Inrepparttar 150520 same pot asrepparttar 150521 milk, I poured a half-gallon of milk, one quart of buttermilk, and a whole container of yogurt. I put in half a pint of heavy cream for good measure. I let this sit for a good two hours and guess what? It began to curdle. I wanted thicker curds though, so I poured a half-cup of my homemade rennet in andrepparttar 150522 curds got thicker in just a matter of minutes. To promoterepparttar 150523 growth ofrepparttar 150524 bacteria inrepparttar 150525 yogurt, I let it sit a while, warming it slightly overrepparttar 150526 stove, careful to not even bring it to a simmer.

The Fundamentals

Written by Paul Rinehart

Several thoughts run through one’s head when they think of French cooking. Visions of buttery goodness, heavy creams and fancy displays. There is much more to French cooking than that; France isn’t just Paris after all.

French food has several fundamentals, such asrepparttar mire poix,repparttar 150505 bouquet garni or herb satchel and chicken stock.

The Fundamentals

A mire poix is 3 parts onion, 2 parts celery and one part carrot. You’ll find this in most French dishes withrepparttar 150506 exception of fish and a few other recipes.

The bouquet garni is a collection of herbs sometimes put into a cheesecloth. The typical ingredients are: Bay leaf, pepper corns, thyme and parsley stems.

The chicken stock: Never throw away your bones and vegetable trimmings again! This is a useful way of using parts you might ordinarily toss. Another thing is, with this fundamental ingredient, you get to use two other fundamental ingredients, yes…repparttar 150507 mire poix andrepparttar 150508 bouquet garni. Don’t addrepparttar 150509 liver, put that aside for a pate or something, livers are even good sautéed in butter. Check outrepparttar 150510 recipe below.

Chicken Stock Ingredients Carrots Celery Onions Chicken Giblets (NO LIVER!) Chicken Bones Water Bouquet Garni

Add all ingredients to a stockpot, cover with cold water.

Bring to a boil and let simmer. Stocks can simmer for over an hour. It depends onrepparttar 150511 strength you wish to have.

Drain and let liquid cool.

So how do I use these ingredients? Check this next recipe out. We’re going to use all three fundamental ingredients! Soup, hey it’srepparttar 150512 first thing I had to make in culinary school. With this basic recipe, you can substituterepparttar 150513 main ingredient with just about any vegetable. For now we’ll keep it simple, Cream of Asparagus Soup.

Cream of Asparagus Soup Ingredients Asparagus (about a pound will do) Mire poix (keep it simple, use 1 large onion, 3 celery stalks, and one medium sized carrot) Bouquet Garni 2 russet potatoes Chicken stock Salt and Pepper White Wine Heavy cream

Cont'd on page 2 ==> © 2005
Terms of Use