4,149
edits
Cheese production archives: Difference between revisions
no edit summary
No edit summary |
|||
| Line 1: | Line 1: | ||
==August 2021 — The cheese ripening initiative== | |||
===Organic cow milk, batch #6 | 03.08.2021=== | |||
For the project [[The cheese ripening initiative]] in the context of the [https://www.janvaneyck.nl/calendar/food-art-film-festival-2021-locality Food Art Film Festival] 2021, 16 cheeses<ref>Two of the cheeses were also brought to the Maas’ shore (Natural Reserve Eijsden, Oost Maarland) to be given as an offering during the <i>Ritual for the New Moon</i> organised by curator [https://evaporable.org/About-Eva-Posas Eva Posas] with Aldo, Savas and Aliki. | |||
</ref> of roughly 5cm diameter were produced in the Food Lab with the following process: | |||
{| class="wikitable" | |||
|- | |||
! Milk origin !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | |||
|- | |||
| <b>03.08</b> — 16.5 litres of cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref>“<i>Organic dairy farm De Koeberg is run by René and Claudia and has 65 dairy cows and about 40 young stock. […] The calves walk in the herd of their mothers for ± 2 months. Then they meet in age groups. When they are ± 1.5 years old they are inseminated. After 9 months they have their first calf and start giving milk. Before they calve, they return to the large herd. We have 60 hectares of land in use. Part of it is for grazing and the rest we grow our own feed for the cows (grass, maize and grain). Our cows spend more than 200 days a year in the pasture. In the winter period they lie comfortably in the straw in the stable. We milk the cows every day around 7 a.m. and 6 p.m., 365 days a year. The organic branch of Friesland-Campina comes to collect the milk every 3 days and makes organic products from it.</i>” (Translated from [https://dekoeberg.com/ Hoeve de Koeberg website])</ref> | |||
|| 1/4tsp Mesophilic lactic ferments. | |||
|| - Milk pH was too low (pH7), so it was kept in 2 containers a room temperature in the Food lab for 25h. <br>- 10mL liquid animal rennet and Lactalis powder rennet in heated milk (38°C pH6.5). <br>- 1h45 curdling. Curds cut roughly. | |||
|| Curd in metal hoops with cheesecloth with weight on top:<br>- First batch (9 cheeses) for 30' on both sides. <br>- Second batch (7 cheeses) for 5h on 1 side. <br>- First batch shrank a bit after 1 day of draining and second batch got pretty shapes. | |||
|| - Dry salting on both sides after unmolding (1/4tsp sea salt each). <br>- All cheese found a different keeper to take care of the ripening. | |||
|} | |||
*🔗 To know more about the cheeses obtained by 10 different ageing scenarios, please visit [[The cheese ripening initiative]] page. | |||
==June 2021 — Four horizons of Ardennes’ milks== | ==June 2021 — Four horizons of Ardennes’ milks== | ||
[[File:4horizons-Ardennes-1.jpg|thumb]] | [[File:4horizons-Ardennes-1.jpg|thumb]] | ||