June 15, 2008

Manchego Tasting!

We couldn't contain ourselves any longer, and simply HAD to taste our Manchego! It's been aging for three weeks.
We sliced off the bottom inch or so of the wheel, and then cut it into little wedges. Dana and I couldn't remember exactly what store-bought Manchego tastes like, so we picked some up at Whole Foods. I was hoping to find a younger Manchego, for a more direct comparison, but apparently the foodies there only have the "good stuff." We "settled" for a 12-month Manchego, of course made from Sheep's milk.*
Doing a "blind" taste test (see above photo), we could definitely taste a difference--but they were still strikingly similar. The most notable differences were the age (ours, at three weeks, is much less mature, less robust) and the type of milk. When compared side-by-side, we could definitely taste the difference of the cow's milk vs. the sheep's milk, particularly in the aftertaste.
Overall, however, ours really did taste like Manchego! It had good texture, was somewhat creamy, and maybe a little drier than the one from Spain.
So, for this particular batch, we need to let the rest age for another 11 months, and taste it again! But I don't think we'll wait that long...
* We also "settled" on some Quince Paste to go with the Manchego. It was a tough call between the Quince Paste and the Fig Spread, but cooler heads prevailed. MMMmmmm!

Whey Ricotta

Making Cheddar produces a lot of extra Whey. I've been making Ricki Carroll's "Ricotta from Heaven" with the leftovers, which produces about a cup of ricotta. This time I wanted to branch out and hopefully get a little bit more.

Following her "Whey Ricotta" recipe, it's actually a little simpler. It involves adding some extra milk, heating the whey to 200 degrees, and then adding some vinegar to curdle what's left. Straining through butter muslin, and draining for about 2 hours, produced about two cups of Ricotta.

The texture was quite nice, but the vinegar flavor sticks around. It's subtle, but it's definitely there. Not sure if the vinegar flavor (and cost of an extra quart of whole milk) is worth the extra yield.

Dana just sent me this picture of her breakfast... Whey Ricotta on a bagel, with Balsamic Glaze. Mmmmm!

1.5 Gallons Whey, leftover from Stirred-Curd Cheddar
1 Quart Trader Joe's Whole Milk
1/4 Cup Trader Joe's Organic Apple Cider Vinegar
1 tsp. Flake Cheese Salt

Horseradish Cheddar & Jalapeno Cheddar

Yesterday my friend Dana and I made a special batch of Stirred-Curd Cheddar. We split it up into a Horseradish Cheddar and a Jalepeno Cheddar. Basically, we followed the Ricki Carroll's Stirred-Curd recipe, and after the faux-cheddaring process (draining the whey, then holding the curds at 100 degrees, stirring every 5 minutes), we then divided the curds into equal parts, adding 2 tablespoons Horseradish puree to half, and 2 tablespoons finely chopped Jalapenos to the other half.

The plan was to press both at once (I only have one press, after all). However, we quickly realized that both of these are rather pungent, and that the flavors would likely combine inside the press (even if they're separated by some cheesecloth). We wanted to avoid making a Horseradish Cheddar that tasted like Jalapenos, and vice versa. Even we're not that adventurous!
The workaround was to press the Horseradish first, while continuing to hold the Jalapeno curds in the pot at 100 degrees. We pressed at 10 pounds for 10 minutes, then flipped, and again at 30 pounds for 10 minutes. We then switched, holding the shaped horseradish wheel at 100 degress, while we pressed the Jalapeno for the same amounts.

Next we stacked the two in the press (each dressed in their own cheesecloth), and pressed at 40 pounds for 2 hours. After that we flipped, redressed, and pressed at 50 pounds.
The cheeses are currently still in the press--they'll be ready to take out of the press tonight. Last night I took the cheeses out of the press. Looks like we either pressed the horseradish a bit harder than the jalapeno, or we just didn't divide the curds evenly--the horseradish wheel is quite a bit smaller than the jalapeno wheel. Other than that, they're looking--and smelling--incredible!

2 Gallons Trader Joe's Organic Whole Milk
1 Packet Direct Set Mesophilic Starter
1/2 tsp Double-Strength Vegetarian Rennet
2 tbs Gold's Prepared Horse Radish (Ingredients: Horseradish, Vinegar, Salt, Flavoring)
2 tbs Chopped Jalepenos (From a jar of Jalapeno Slices in Vinegar)
2 tbs Flake Cheese Salt

June 4, 2008

Officials seize illegal cheese

Tainted cheese fuels TB rise in California
Unpasteurized dairy products linked to reemergence of ancient disease

I just came across this interesting scary article about the perils of making cheese from unpasteurized milk. US Law says that if cheese is made from unpasteurized milk it must be aged for at least 60 days. That gives it enough time for any "nasties" to die off. Apparently many Hispanic immigrants in Southern California are eating queso fresco made from unpasteurized milk, and then catching a rare form of TB. Yikes!

Full article:

June 2, 2008


Last week my friend Dana came over to join in the cheese-making festivities. I've been wanting to make Manchego for awhile, and I was excited to have some help in the kitchen for this somewhat more involved cheese.

Manchego is from Spain, originally made with sheep's milk--but for our purposes, we opted for cow's milk. I believe Manchego is now often made in Mexico with cow's milk as well. It can be aged for anywhere from 5 days (Manchego Fresco) to 12 months (Manchego Aciete), developing a stronger flavor as it ages.

The biggest difference in the process is that we had to stir the curds very slowly for 30 minutes with a wire wisk, cutting them up into small rice-sized bits. After a few minutes the curds seemed to be staying the same size, but we kept stirring anyway...

We then cooked the curds, slowly bringing the temperature up from 80 degrees (they had cooled off a bit from the 86 degrees at which we curdles the milk) to 104 degrees, no more than 2 degrees every 5 minutes. That took about 45 minutes... All the while stirring slowly to keep the curds from sticking together.

We then pressed the curds, flipping the block of curds several times (at 15 minutes and 15 lbs each time), and then again at 30 lbs for 6 hours.

After that, we it soaked the cheese in brine for 6 hours at 55 degrees. The last step was to dry it off and then coat it with olive oil to keep it from drying out while it ages.
I don't think I'll be able to wait the full twelve months... But maybe we'll see how it's doing after a couple of weeks.

2 gal Trader Joe's Organic Whole Milk
1 packet Direct Set Mesophilic Starter
1/4 tsp Direct Set Thermophilic Starter
1/4 tsp Lipase Powder (L3)
1/4 tsp Double-Strength Vegetarian Rennet
4 cups Brine (leftover from Haloumi recipe... Originally 2 lbs cheese salt dissolved in one gallon water and whey blend.)
Organic Extra Virgin Olive Oil, to coat