Wednesday, November 7, 2018

Wrapping The Cams

Hello fellow Turophiles! :)

Here is the latest update. Today I wrapped the Camemberts and they'll sit in the cheese cave until Christmas! :)


Cheese Making supplies:

Glengarry Cheesemaking (Canada)

New England Cheesemaking (U.S.)

Sunday, October 28, 2018

Camembert Update


After one week of ripening at about 90% humidity and 11C (52F), my Cams are progressing wonderfully! Look at the white bloomy mould that is growing on them already! That's the Penicillium Candidum at work. :)

I'm continuing to flip and wipe them twice daily for another week, then I'll be wrapping them until the New Year! :)

Sunday, October 21, 2018

Camembert Tutorial (Video)

Hi Everyone!

Since this past summer, I've enjoyed making videos on my main blog (Rain's Garden) so much, that I thought it might be fun to make a video tutorial of how I make my cheeses. Today I'm going to link a video on how to make Camembert. The whole process took me the entire day but I condensed the video down to under 30 minutes.

I encourage EVERYONE out there to do some cheese making! If you don't want to start big, start with making yogurt, or ricotta, or even sour cream! I'll be making videos of all of my cheese making from now on to share.

I'm also going to re-vamp this blog a little bit over the next few months to better organize it!

If you want to have a better view, when you play the video, you can click on the "YouTube" icon to watch it on You Tube, enjoy!!! :)




Links:

Glengarry Cheesemaking Company - Canadian company in Ontario for cheesemaking supplies
New England Cheesemaking Company - U.S. company for cheesemaking supplies

Saturday, October 20, 2018

It's Camembert Season!


The bloomy whites have been started! Stay tuned for a video very soon! :))

Tuesday, September 4, 2018

Sour Cream Recipe (The Best One!)



Hi Friends,

I haven't posted about cheese in ages! I guess that summer is for gardening and enjoying the weather, then for preserving the harvest. Cheese making season begins after Halloween! :) 🎃

I'm happy to say that I have finally perfected my homemade sour cream and I wanted to share the recipe. I find the BIG difference here is the ingredients. I was buying my ingredients from a company in Alberta; but their products were sub-par I've learned the hard way. Every single cheese I made last year with their products failed either in texture or taste. Their customer service was nothing to write home about either, they don't even have a phone number. I let the owner know about the failures but never heard a peep. It was so disappointing that I nearly gave up completely thinking it was just me, that I just wasn't cut out for cheese making.

I was WRONG. 😃

I now buy my products from a company in Ontario called Glengarry CheeseMaking. The cheeses and creams I make with their products are not sour and much creamier. This gives me hope that maybe I can try to make some Cheddar successfully this fall and winter! I also plan to make more Camemberts too so stay tuned. :) 

Here's the recipe...it's SO EASY. It costs about $3.25 CAD (in my area) to make 2 cups. 

**************************************

Sour Cream

(makes about 2 cups)

Ingredients:

- 1 liter of whole milk
- 1/2 cup heavy cream
- 1/8 tsp Calcium Chloride mixed into 1/8 cup cool, filtered water
- HALF OF 1/8 tsp mesophilic culture
- 1 drop double strength rennet mixed into 1/8 cup cool, filtered water

Directions:

1. Heat the milk, cream and Calcium Chloride slowly in a pot to 86F, mixing gently to make sure it doesn't burn or stick to the pot.

2. Add the culture and let it sit for 3 minutes, then stir well, but slowly.

3. Add the rennet and stir well, but slowly for no more than a minute.

4. Cover the pot and let it sit overnight at room temperature (12-15 hours).

5. The next day, check your sour cream. If you see it pulling away from the sides of the pot, it's ready to be drained; if not leave it longer. I usually leave mine about 15 hours or so.

6. Line a colander with cheese cloth and ladle the sour cream into the colander. Let it sit for an hour, keeping the whey for other uses. Remember to barricade your set up from the cats!! They love the smell of this!

7. After an hour, tie the ends of the cheese cloth together and hang it up, letting the rest of the whey drip out. This needs to hang and drain another 8 hours. I hang mine from the kitchen cabinet and let it drip in a pot on the counter.

Keeps about a week or so.

Trouble Shooting: If it doesn't set, you didn't use enough rennet or your rennet is bad. If it's too sour, you used too much rennet and/or your culture is bad.

Some suggestions for sour cream, I use it A LOT!! Click on the links for the recipes!

Mexican Lasagna
Papas Fritas

Crunchwraps
Homemade Chili

Mexican Dip
Homemade Tartar Sauce

Thursday, August 23, 2018

Blog Comments

THIS IS A POST I DID ON MY MAIN BLOG: Rain's Garden with regards to a new policy on Blog Comments!


Here are a few of the 66 tomatoes that are finally turning red! :) I see salsa in my future... ;)


And my very first sugar pumpkin...do you think it'll have enough time to ripen?

Blog Comments:  My friends, I'm sorry to say this, but I have to turn off the "anonymous" comment feature for my blog. I don't know what the heck happened, but I woke up the other morning to over 800 comments (no joke!!!) from "Anonymous"...everything from graphically violent attacks, to bigotry to the likes of the Nigerian Prince scam of the 1990's. I even got comments saying that the Federal Government is suing me for tax evasion lol...

And all throughout the last few days I keep getting hundreds more on various posts on my blogs.

This doesn't worry me at all, I know they are just randomly generated, but it's just annoying, so I'm going back to only allowing comments from people with Google accounts. I know that some of my followers don't have accounts with Google, but I hope you understand. I just don't have the time to moderate comments when I'm getting so many spam ones.

This also applies to my other two blogs: Rain's Thoughts and Rainy Day Cheese Making...both of which I intend to resume after Labour Day as well! :)

If you don't want to open a Gmail account, I totally get that, but if you want to contact me, you can always use the Contact Form on my sidebar! I'm also on Instagram.

Thanks for understanding! :)

Wednesday, May 23, 2018

🐭 Alpine Cheese - SUCCESS!!! 🐭


Hello my cheesy friends :)

I haven't written much on this blog in a while...the Cheddar fails nearly broke my cheese making spirit...and I didn't even mention my Dry Jack cheese fail (we opened it May 1st and it was sour!)...I nearly gave up on the cheese making. In fact, I wasn't going to renew this domain name but Alex encouraged me. I'm so glad he did. The Alpine cheese I made last October was a success!!! :) (I will find time shortly to post the recipe!) Aging it for 7 months made it really flavourful.

This is a "Baby Swiss" cheese. I had so many issues with it because I couldn't seal it properly due to its size. I had to cut it and seal it and that created too many pockets for mold so half the cheese was wasted, but what was left (above) tasted like a mix between Parmesan and Jarslberg!!


I was so encouraged that a few days later I put together a nice cheese platter for dinner. EVERYTHING on this platter was homemade or homegrown! (Except the red wine!) We had dinner on the screened-in veranda...yup, the black flies have emerged! We opened up the last of my homemade Camemberts...


...with my homemade No Knead Bread, I made a Quick Mozzarella, picked some homegrown Buttercrunch lettuce and Alex cubed up the Alpine cheese.


I made some Sour Cream and added a bit of Homemade Yogurt with maple syrup and it kind of tasted SLIGHTLY like Philly cream cheese! This was motivating, so I made my Boursin style cheeses, one with homegrown chives and one with candied cranberries. I also made a Cilantro Bruschetta (with homegrown chives and cilantro) and some Apple Butter. What a feast, and I'm so proud that NOTHING was processed! :)


Later on we decided to celebrate my cheese making with some Tom Collins'. :) It's a nice refreshing drink with lemon, gin and fuzzy water. :) Oscar the cat approved. :)


Walking the dogs each morning on the mountain brings me so much joy. Life is back to normal. The next rainy day I'll be making some more Alpine cheese and Cams! :) I hope to try a new recipe this summer now that my motivation is back. :)

Wednesday, January 10, 2018

Homemade Sour Cream


The first "cheese" of 2018!!!  :)

I made a "cream cheese" the other day. This recipe is so easy, anyone can make it. BUT...as I mentioned in 2017, it does NOT taste like any cream cheese that my palate is used to! I.e. Philadelphia-style cream cheese. I can't recreate that cream cheese because it has questionable additives to make it sweet. But I did try to recreate it last year, without success...I won't be giving up though. So in the mean time, this "cream cheese" recipe will now be called a sour cream recipe!

Sour Cream
(makes about 500g)

Ingredients:

- 1 liter of whole milk
- 1/2 cup heavy cream (35%)
- 1/8 tsp Calcium Chloride mixed into 1/8 cup cool, filtered water
- 1/4 tsp buttermilk culture
- 1 drop double strength rennet mixed into 1/8 cup cool, filtered water

Directions:

1. Heat the milk, cream and Calcium Chloride slowly in a large pot to 86F, mixing to make sure it doesn't burn or stick to the pot.

2. Take off the heat, add the culture and let it sit covered for 3 minutes, then stir well for one minute, but slowly.

3. Add the rennet and stir well, but slowly for no more than a minute (more than that and it stops working it's magic to make your curd).

4. Cover the pot and let it sit overnight at room temperature (12-15 hours). I checked mine at 10pm after 10 hours and it wasn't done, so I let it sit overnight, a total of about 20 hours and it was fine.

5. Check your sour cream. If you see it pulling away from the sides of the pot, it's ready to be drained. If it doesn't look like it's pulling away, gently dip your finger into the curd, if it feels like a good semi-soft tofu, it's ready.

6. Line a colander with cheese cloth and ladle the sour cream into the colander. Let it sit covered for an hour, keeping the whey for other uses or for your plants (they love it!).



7. After an hour, make a hanging set up, like the photo above. This needs to hang and drain another 8 hours.

8. After 8 hours, transfer the sour cream into a container and refrigerate, this will harden it up some. It will be good for about a week to ten days.