4,149
edits
Cheese production archives: Difference between revisions
→October-November 2020 | Sint Gertruuid cheeses in Maastricht
| Line 135: | Line 135: | ||
| Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />, an organic farm based next to Sint Geertruid village. || - Liquid animal rennet<ref name="rennet" /> in heated milk (30-35°C). <br />- 1h curdling before cutting the curds in 2cm cubes. <br />- Let sit 30min at same temperature. || Mesophilic lactic ferments<ref name="lactic" /> and <i>Geotrichum</i> - <i>Brevibacterium</i> culture<ref name="mixedrind" />. || “Tomme” (big) and “St Félicien” (medium) round plastic <i>faisselle</i> molds and cheesecloth. Slightly pressed. Unmolded after 1 day. || - Washed for 1h, wiped and turned every day for 3 days. <br/>- Washed for 1h, wiped and turned every 2 day for 2 weeks. <br/>- 20 days in total of ripening in the cheese box, at high moisture. <br/>- Covered with active carbon (from coconut husk) a few says before serving. <br/>- The big “Tomme” was washed 1 more week and kept 2 more weeks in fridge. | | Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />, an organic farm based next to Sint Geertruid village. || - Liquid animal rennet<ref name="rennet" /> in heated milk (30-35°C). <br />- 1h curdling before cutting the curds in 2cm cubes. <br />- Let sit 30min at same temperature. || Mesophilic lactic ferments<ref name="lactic" /> and <i>Geotrichum</i> - <i>Brevibacterium</i> culture<ref name="mixedrind" />. || “Tomme” (big) and “St Félicien” (medium) round plastic <i>faisselle</i> molds and cheesecloth. Slightly pressed. Unmolded after 1 day. || - Washed for 1h, wiped and turned every day for 3 days. <br/>- Washed for 1h, wiped and turned every 2 day for 2 weeks. <br/>- 20 days in total of ripening in the cheese box, at high moisture. <br/>- Covered with active carbon (from coconut husk) a few says before serving. <br/>- The big “Tomme” was washed 1 more week and kept 2 more weeks in fridge. | ||
|} | |} | ||
This was our first experience in washed rind cheeses. Among them, the Herve cheese is typical from the Limburg region. Most washed cheese are found in the North of France, in Belgium and more generally in the wettest European countries. The goal of the brine washing, often mixed with more starter culture, paired with very moist ripening rooms; is to grow a characteristic orange rind resulting from <i>Brevibacterium linens</i> bacterias. Although we did not manage to get it to fully colonise our cheeses, blue-grey and bright yellow spots grown — could be <i>Penicillium</i> and <i>Pseudomas fluorescens</i> microbes. Those spots were scratched and salt was added directly on the rind to get rid of it. The smaller cheese, eaten first, had a semi-hard texture and a discreet taste that came close washed cheeses. Nevertheless, because it went through more brine baths, the biggest cheese was over-salted — still | This was our first experience in washed rind cheeses. Among them, the Herve cheese is typical from the Limburg region. Most washed cheese are found in the North of France, in Belgium and more generally in the wettest European countries. The goal of the brine washing, often mixed with more starter culture, paired with very moist ripening rooms; is to grow a characteristic orange rind resulting from <i>Brevibacterium linens</i> bacterias. Although we did not manage to get it to fully colonise our cheeses, blue-grey and bright yellow spots grown — could be <i>Penicillium</i> and <i>Pseudomas fluorescens</i> microbes. Those spots were scratched and salt was added directly on the rind to get rid of it. The smaller cheese, eaten first, had a semi-hard texture and a discreet taste that came close to washed cheeses. Nevertheless, because it went through more brine baths, the biggest cheese was over-salted — still | ||
appreciable with figs jam. | appreciable with figs jam. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
| Line 169: | Line 169: | ||
|} | |} | ||
The main by-product of cheesemaking is whey, or lactoserum. It is often a challenge to find ways to valuate this bulky “leftover” of cheese production, and this is something we already addressed in the article [[About whey]]. Our little cheese production is no exception to this issue: what to do with the litters of leftover whey? It appears that there is a wide variety of fermented dairy drinks; and among them some rely on a bend of both whey and milk. [https://en.wikipedia.org/wiki/Kumis Kumis] is a beverage from Central Asia traditionally made with mare or donkey’s milk — the available brands are mostly made with cow’s milk today. Although Kumis is similar to <i>kefir</i>, it has the intriguing ability to get slightly alcoholic, thanks to the sucrose added during fermentation. | The main by-product of cheesemaking is whey, or lactoserum. It is often a challenge to find ways to valuate this bulky “leftover” of cheese production, and this is something we already addressed in the article [[About whey]]. Our little cheese production is no exception to this issue: what to do with the litters of leftover whey? It appears that there is a wide variety of fermented dairy drinks; and among them some rely on a bend of both whey and milk. [https://en.wikipedia.org/wiki/Kumis Kumis] is a beverage from Central Asia traditionally made with mare or donkey’s milk — the available brands are mostly made with cow’s milk today. Although Kumis is similar to <i>kefir</i>, it has the intriguing ability to get slightly alcoholic, thanks to the sucrose added during fermentation. | ||
For all those reasons, we tried to get Kumis out of our leftover whey. On one side with a sweet beetroot juice added to whey, on the other with canne sugar. After 2 months of fermentation in jars with air-release valves, we obtained a good result with the 1st experimentation, that led to something tasting like a beetroot vinegar with a strong Camembert- | For all those reasons, we tried to get Kumis out of our leftover whey. On one side with a sweet beetroot juice added to whey, on the other with canne sugar. After 2 months of fermentation in jars with air-release valves, and a few weeks in the fridge, we obtained a good result with the 1st experimentation, that led to something tasting like a beetroot vinegar with a strong Camembert aftertaste. It makes an interesting seasoning, but certainly not a pleasant drink. The 2d experiment was unsuccessful: the refined sugar provided too much sweetness, that matches poorly with the acidic whey. Aside from those 2 experiments, a “witness” simple whey jar aged as long and made up a nice lactic vinegar. | ||
Although we did not succeed in making any beverage, those are nice way to use our cheeses’ by-products. | |||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Kumis_brand.jpg| | File:Kumis_brand.jpg| | ||