What I learnt about culturing [with Cream Cheese recipe]

Today, I finally got to the part where I can eat plants. Hurray!

I spent the last week looking at cultured food and I had quite a lot of fun with it.

I have a mild fascination with preserving foods – fermentation, culturing, salting and curing (as well as dehydrating and smoking). I was excited and nervous about venturing into preserving meats.

I pickled some pork and it was not nearly as daunting as I thought it would be. I also pickled chicken feet for a cream of chicken soup. This particular venture combined my interest in food preservation with my love of variety meat. The soup tasted good, but chicken paws are still bizarrely cadaverous and pretty danged creepy.

I forgot how much I enjoy a good ol’ fashioned pickled egg, so I’ll be doing that again nearer to Christmas – and with Malt Vinegar instead of Apple Cider Vinegar.

I made my own farmhouse cream cheese, which was spectacular. Who knew that making cheese could be so easy? You’ll find the recipe below. It is based on one I found from a cheesemaking book.

What you will need:

  • 12 fl oz full fat goat milk
  • 20 fl oz heavy cream
  • 1/2 cup distilled vinegar

How you can do it:

  1. Prepare a colander or sieve with a cheese or muslin cloth and a bowl underneath.
  2. Combine dairy in a heavy bottomed pan and heat on medium-high heat until a low boil, stirring continuously.
  3. Add the vinegar to cause the mixture to thicken and separate.
  4. Pour the mixture into the clothed colander.
  5. Allow the whey to drain off and press the cheese gently into desired shape.
  6. Use fresh or store in the refrigerator. (I wrapped mine in freezer paper and made it rectangular.)

Seriously the best. Spread that stuff on sandwiches, make cloud bread with it, use it as a base for sauce, or probably cheesecake would be good too.

I’m going to be looking into more homemade cheese recipes. This is going to be a whole new world of opportunities.

So far so good.

From mine to yours,

Mumma Alsum

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