Rick Robinson's Home Cheese Making Forum

Sage Goat Cheese Ebelskivers

2012-01-15T12:42:27-05:00

http://foodbabbles.com/2012/01/12/ebelskivers-two-ways/

Sage Goat Cheese Ebelskivers Makes 21

1 recipe “Basic Batter”

1 Tablespoon unsalted butter, melted and slightly cooled

21 small fresh sage leaves or 2 1/2 Tablespoons of any chopped fresh herb you desire

3 1/2 Tablespoons chilled and crumbled goat cheese

- Preheat your oven to 200 degrees to keep the finished pancakes warm as you continue to cook the rest.

- Prepare the batter. (If using chopped fresh herbs, add to the batter)

- Brush the wells of the ebelskiver pan with some of the melted butter and place on the stove top over medium heat. With the butter starts to bubble, carefully lay 1 sage leaf on the bottom of each well, then add 1 tablespoon batter.

- Working quickly, carefully spoon about 1/2 teaspoon of the goat cheese into the center of each pancake and top each with another 1 tablespoon of batter.

- Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use two wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 2-3 minutes longer.

- Transfer the finished pancakes to a platter and keep warm in the oven.

- Serve immediately.

- Enjoy!

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Basic Batter

1 cup all-purpose flour

1 1/2 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup whole milk

2 Tablespoons unsalted butter, melted and cooled slightly

- In a large bowl, whisk together the flour sugar, baking powder and salt.

- In a small bowl, lightly whisk the egg yolks, then whisk in the milk and melted butter.

- Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

- In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.

- Using as silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.

Beer Bread

2011-05-28T18:31:38-05:00

We belong to a home brew club, we make beer. Several of the members are using their yeast out of the bottom of the 1st fermentation to make bread with. When they drain the beer off, they save the sludge out of the bottom of the barrel. They keep it in the refrigerator and use a 1/4 cup of it for yeast in their home made bread. I want to try that, but my husband keeps throwing out the sludge.

This is a recipe off our beer club forum

“My general recipe is 4 cups flour, 1 to 1 1/2 cups water, 1 tsp salt, 1 tbsp sugar and about 1/4 cup yeast. I usually only measure the flour and salt.”

Baby Gouda recipe

2011-12-07T09:22:35-05:00

Recipe for Baby Gouda. See also the thread with the same name in “Cheese making discussions”.

Ingredients:
2.6 gallon of whole milk (I use raw unpasturized milk)
6 spoons of mesofilic starting culture
3/4 teaspoon of nitric acid (KNO3)
1/8 teaspoon of calcium chloride
1/2 teaspoon liquid animal rennet, dissolved in 4 spoons of cold not-chloride water
brine with a strength of 20 Beaume, which means 200gr non-iodised salt in 1 liter of water (7oz of salt in 0.26gallon water).
Warm water of about 149F
A 1KG mold for baby Gouda (preferrably a Kadova with net)

Warm the milk slowly to 84.5F
Add the Calcium chloride and the starter and stirr well.
Let the starter set for about 45 minutes, keeping the milk at the same temperature.
Add the KNO3 and the rennet and stirr well.
Let the rennet do its job for about 35 minutes and check for a clean break.
Cut the curd into pieces of about half an inch and stirr for about 15 minutes
Let the curd sink for 10 minutes
Remove about one third of the whey
Use warm water to raise the temperature in 10 minutes to 97F under continuous stirring.
Keep stirring for another 30 minutes.
Put the mold in warm water. Molds with net not warmer than 104F !!
Let the curd rest for 5 minutes
Remove all or as much as possible of the whey.
Crumble the curds into the warm mold and fill it well.
Put the follower on top, flip the mold and let it drain for about 15 minutes.
Flip the mold to the normal position and press with 8.8lbs (4Kg) for 2 hours, flip the cheese after 1 hours.
Let it dry in room temperature for about 6 hours.
Put it in the brine for 10-12 hours, turn the cheese several times
As soon as the cheese is dry after brining, coat it (I use a liquid plastic coating)
Store it in the cave at about 57F and 80-85% RH
Coat it again after 4 or 5 days.
Let it mature for 3 - 12 weeks.

Sauerkraut

2011-08-28T12:50:21-05:00

I love sauerkraut, but I have to think about how to spell it. I am making 20lbs of kraut in the bedroom now.

I use 5lbs of cabbage to 4 tablespoons of salt. I slice the cabbage with the food processor, and put it in a big pot and toss it with salt. Then I pack it into a fermenting bucket that I got at the home brewing store that they use for making wine. I pack the bucket full, and then I add a salt brine to the bucket to make sure that the cabbage is covered in water.

I make the brine with 1-1/2 tablespoons of salt per quart of water. I boil it and then cool it off to room temperature. It usually takes more than a quart.

Then I put a disposable plastic plate on the top, you can trim them fit, and then put a weight on the top. I use a 5lb weight, and I vacuum seal it to keep the weight from being in the brine. That weighs it down so that the cabbage stays covered with water.

My fermenter buckets have a place for an air lock. This lets stuff escape from the bucket, but does not let air in the bucket.

I put it in the bedroom an check it after 3 weeks. I have read that you may need to add more brine or drain off more brine, but I have never had to do either. I open it and look at it and wash off the weight bag and put it back on there and wait.

It takes 3 weeks most of the time. You have to taste it and see how tangy it is to see if it’s like you want it.

Then I stuff it into quart jars with 1/2 teaspoon of caraway seed and can it.

Canning

2008-11-11T22:55:01-05:00

I’ll start this one out. Canning is one of my favorite things to do, along with cheesemaking. I have great recipes for things from honey spiced pears to pickled beets to pickled okra, and would be more than glad to share. We have a large garden every year, and I am the most happy when both freezer and cabinet are full of home-grown goodness for the winter. Here in Oklahoma, we’re just about at the end of our growing season. If I can find time, I want to make some persimmon jelly. I haven’t done it before, but they are ripe at the moment, and it’s something I’ve wanted to try.

New cheese book is AWESOME

2011-05-18T07:07:33-05:00

this book is AWESOME

Swiss Style Cheese Recipe

2009-02-12T23:44:05-05:00

Okay, here’s my favorite recipe to date.
Swiss is NOT an easy cheese to make and it does take some practice but even with less than favorable results you will end up with a very edible cheese.
I think what I love most about this recipe is that it IS a challenge but when it turns out right…..man, it really is incredible.
Okay, here’s the recipe:

Swiss Cheese

Things you will need:

1 gallon of whole milk, 1/2 packet of direct-set thermophilic starter or 2 ounces of prepared thermophilic starter, 1/2 teaspoon of propionic shermanii powder, 1/4 teaspoon of liquid rennet or a 1/4 renbet tablet, 1 pound of cheese salt, for brine, plus a pinch of cheese salt, 1/2 gallon of cold water, for brine. curd knife, stainless steel whisk, cheesecloth. ladle

Step1 Heat the milk to 90 degrees Fahrenheit. Add the starter and mix well.

Step2 Remove 1/4 cup of milk from the pot and add the propionic shermanii to it. Mix thoroughly to dissolve the powder. Add the mixture to the milk and stir. Cover and allow the milk to ripen for approximately 10 minutes.

Step3 Make sure that the milk’s temperature ALWAYS remains at 90 degrees. Add the diluted rennet and stir gently with an up-and-down motion for approximately 1 minute. If you are wanting to use farm fresh cow’s milk, top stir for several minutes longer. Cover and let the milk set at 90 degrees for approximately 30 miutes.

Step4 Using a curd knife and a stainless-steel whisk, cut the curd into 1/4 inch cubes.

Step5 Keeping the curd temperatures at 90 degrees, gently stir the curds for approximately 40 minutes. This is called fore-working and helps expel whey from the curds before they are heated.

Step6 Heat the curds by one degree every minute until the temperature is 120 degrees Fahrenheit. This will take approximately 30 minutes. Maintain the temperature at 120 degrees Fahrenheit for another 30 minutes, stirring often. The curds must be cooked until they reach a stage called the “proper break.” To test for this, wad together a handful of curds and rub it gently between your palms. It the ball readily breaks apart into individual particles, the curds are sufficiently cooked. If they are not sufficiently cooked, they will be too soft to hold the cheese together. Let the curds set for approximately 5 minutes.

Step7 Pour off the whey and reserve it for other recipes.

Step8 Line a 1 pound mold with cheesecloth and place it in the sink or over a large pot. Quickly ladle the curds into the mold. You do not want the curds to cool. Press at 8-10 pounds of pressure for approximately 15 minutes.

Step9 Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 14 pounds of pressure for 30 minutes.

Step10 Repeat the process but press at the same pressure of 14 pounds for 2 hours.

Step11 Repeat the process but press at 15 pounds of pressure for 12 hours.

Step12 Make a saturated brine bath by combining the salt and water in a noncorrosive pot; stir well. Remove the cheese from the mold, peel away the cheesecloth, and soak the cheese in the brine. Sprinkle the remaining pinch of salt on the surface of the floating cheese. Refrigerate the brine and let the cheese soak for 12 hours.

Step13 Remove the cheese from the brine and pat dry. You can reserve the brine for other recipe uses if you so desire. Place the cheese on a clean cheese board and store between 50 to 55 degrees Fahrenheit and at 85 percent humidity. Turn the cheese daily for one week, wiping it with a clean cheesecloth dampened in salt water. Do not wet the cheese.

Step14 Place the cheese in a warm, humid room, such as the kitchen, with the temperature between 68 and 74 degrees fahrenheit. Turn it daily and wipe it with a cheesecloth dampened in salt water. Do not wet the surface of the cheese. Let the cheese set for 2-3 weeks, until eye formation is noticeable. The cheese will swell somewhat and become slightly rounded.

Step15 Age the cheese at 45 degrees Fahrenheit. and at 80 percent humidity for at least 3 months. Turn the cheese several times a week. Remove any surface mold with cheesecloth dampened in salt water. A reddish coloration on the surface of the cheese is normal and should not be removed.This recipe will make about 1 pound of cheese. If you want an additional pound, just double the recipe

Monterey Jack

2011-06-28T23:05:04-05:00

I am fairly new to cheese making and today I am making a Monterey Jack.
I am using 22 litres of cow milk so I will keep you posted and maybe put up a few pics.

Hummus

2011-06-22T19:45:55-05:00

Made some today.
Chick peas, soaked then cooked with some Falafel spices the Herbs added then Spinach added

Delicious handmade Fudge recipe - Deeping Fudge Factory

2011-06-19T05:49:17-05:00

Peanut butter fudge

Ingredients

125g/4½oz butter

500g/1lb 2oz dark brown sugar

120ml/4fl oz milk

250g/9oz crunchy peanut butter

1 vanilla pod, seeds only

300g/10½oz icing sugar

Preparation method

Melt the butter in a saucepan over a medium heat.

Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.

Remove from the heat, and stir in the peanut butter and vanilla seeds.

Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.

Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.

Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.

To view the online Handmade Fudge Recipe