Cheese is the theme. I would love to learn how to make some if anyone has that skill to share. I haven't decided what I will make yet.
My house, Friday the 10th (apparently the 11th was not good? as per discussed. So I just moved it to Friday)
Rennet (Liquid or Tablet/Vegetable or Animal)
1. Pour 1 gallon of whole milk (not ultra-pasteurized) into clean pot.
a. It is recommended that you clean/sanitize everything in hot water before starting this process.
2. Dissolve 1 ½ tsp. citric acid in ½ cup cool water and then add to milk while stirring.
a. Some tap water has too much chlorine in it so you can try bottled water, if desired.
3. Heat milk to 90°F over medium/medium-low heat, do not stir during this step.
4. Dissolve ¼ tablet or a little less than ¼ teaspoon of rennet in ¼ cup cool water and add to milk, stirring for 30 seconds.
5. Remove pot from heat, cover and let stand for 5 minutes.
a. Curd should set and pull away from side of pot, whey should be clear.
6. Cut curd into cubes and place pot back on burner. Heat curds slowly to 105°F while stirring.
7. Remove from heat and continue to stir for 2-5 minutes.
a. The longer you stir, the stiffer your cheese will be.
8. Scoop curds out of pot and place in microwave safe bowl. Pour off as much whey as possible.
9. Microwave curds on high for 1 minute. Pour off whey and briefly knead cheese to distribute heat.
10. Microwave curds on high for 35 seconds. Pour off whey and briefly knead cheese to distribute heat.
11. Microwave curds on high for 35 seconds. Pour off whey, add 1-2 tsp. of cheese salt (or table salt), if desired, knead and stretch cheese.
12. When cheese is shiny and stretchy, form into desired shape and enjoy. If the cheese is not going to be used right away, cool it in ice water to promote uniform texture.
Places to buy stuff here in the Denver area:
The Truffle - 2906 E. 6th Avenue Denver, CO 80202
Apothecary Tinctura - 2900 E. 6th Avenue Denver, CO 80202
Vitamin Cottage - Call Local Store
Whole Foods - Call Local Store
The Cheese Queen, Ricki Carroll - www.cheesemaking.com
Please note: I was calling the place on 6th "The Cheese Shop". That is not correct, it is The Truffle. Glad I can clarify. You should all stop in there sometime, it's a great cheese place.
Homemade Ricotta
INGREDIENTS:
• 1/2 gallon whole milk
• 3 lemons, juiced, no seeds
• 2 tsp. salt
• Cheese cloth, big enough to drape over the sides of the colander
• Tying string, 12 inches
• Thermometer
• Colander
PROCEDURE:
1. In a stock pot, bring the milk to 175 degrees (careful - the temp will increase quickly and you could scald the milk if not watchful).
2. Once the temperature has been reached, carefully take the pot off the heat.
3. Pour the lemon juice in and give one good stir. Then stop stirring.
4. Cover and wait 15 minutes and the curd will have separated from the whey.
5. Pour curds and whey into cheesecloth lined colander.
6. Gather the sides of the cheesecloth, (careful not to let any curds slip out the sides), lift up and allow whey to drain for a moment.
7. Tie the top part that you are holding with the string (extra hands here are good) and leave several inches to hang it with.
8. Allow to hang in the refrigerator for 2 hours.
9. Untie and add herbs or seasoning as desired. Perfect for layering in Lasagna!
Last night was fantastic ladies! It was just what I hoped for. I wanted to and loved learning how to make those two cheeses. Thank you so much Sarah and Teri! And of course everyone's contributions were great too. The only sad sad part was that as I lay my head down that night I was so mad that I didn't take any pictures! I even had the camera near this time. Why do I keep forgetting?! So I at least snapped one of the cheeses this morning. They are so delicious. I am definitely trying them again.
