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Curd Nerd News Edition #51
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G'day Curd Nerds. Merry Christmas and Happy Holidays!
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We're continuing with the festive theme this week, so it's around this time of year that I'm usually asked "What cheese can I make now that will be ready for the Holidays?" Well, I'm glad you asked. My response is listed below in this edition!
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Oh, and before you continue reading, please be aware that we are still dispatching orders until the 22nd of December and processing Click and Collect until noon on Christmas Eve. Our blog post "Shipping Cut-off Dates for Christmas 2024" provides more details.
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So, if you are in the greater Melbourne area and you're still looking for that special cheese-making gift, you can pick it up from us at Melton West. Remember that we sell much more than just cheese-making kits, supplies and equipment! You can see our entire range of crafting products here.
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More about the "3 Quick Cheeses in Time for the Holidays" below...
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Chilli Queso Fresco
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Do you like cheese with a bit of bite that you can eat the same day? Chilli Queso Fresco certainly fits the bill and is easy to create as a beginner Curd Nerd!
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To make Chilli Queso Fresco you will need;
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Ingredients
- 4 litres of whole milk (at least 3.5% fat)
- 1/16th teaspoon of Flora Danica aromatic mesophilic culture
- 1/8th teaspoon (0.75ml) of liquid rennet (IMCU 200) diluted in 60ml (1/4 cup) of unchlorinated water
- 1 Tablespoon of Cheese Salt, more if you like it saltier.
- 1/8th teaspoon of Calcium Chloride diluted in 60ml (1/4 cup) of unchlorinated water, if using pasteurised milk.
- Dried chillies (your choice of chilli) mixed with 3 Tablespoons of non-chlorinated water
Equipment
Process
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Please follow the steps listed in the video tutorial below. Spicy!
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Smokey Imposter
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If you're looking for a frying/grilling cheese that's quick to make, then give the Smokey Imposter a try. Made in just 3 hours. Similar to Halloumi, but smokey! It is best served hot after shallow pan frying in a tablespoon of olive oil.
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To make Smokey Imposter you will need:
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Ingredients
- 4 litres (1 gal) of whole milk (at least 3.5% fat)
- 3 Tablespoons (45mL) Apple Cider Vinegar
- 1/2 teaspoon (2.5ml) of liquid rennet (IMCU 200) diluted in 60ml (1/4 cup) of unchlorinated water
- 1.5 teaspoons of Smoked Salt.
- 1 teaspoon flakey salt or kosher salt
- 1/2 teaspoon ground Turmeric
- 2 teaspoons Smoked Paprika
Equipment
Process
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Please follow the steps listed in the video tutorial below. Smoking!
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Triple Crème
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Triple Créme. My version of Triple Crème cheese is similar to the style of Brillat-Savarin and contains about 40% fat overall. It is rich and creamy with a delicious flavour all of its own.
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I initially aged it for 14 days for the taste test (included in the video), but I left one cheese to age for 6 weeks, and this cheese was even better than the earlier ones—even more creamy!
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To make Triple Crème you will need:
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Ingredients;
Equipment;
Process
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Please follow the steps listed in the video tutorial below. Creamy!
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Some of the Ingredients to Make These Cheeses
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$15.70
An Aromatic mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, Camembert, Brie, cream cheese, cottage cheese, Creme Fraiche and other fresh cheeses. Flora Danica gives cheeses a buttery flavour and has slight gas production.
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$12.50 – $24.10
Used for milk coagulation in all cheeses that require rennet. Suitable for Vegetarians. FPC Rennet strength – 200 IMCU/mL
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$7.90
50 ml of Calcium Chloride with a dropper cap. 30% Solution
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Perfect for yoghurt and soft cheese making.
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$8.95 inc GST
Loose weave cheesecloth unbleached hemmed, or “Butter Muslin” Cheese Making Cloth, ideal for draining Hard Cheeses.
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$79.95 inc GST
Delicious fresh cheese made in your own kitchen! The Fresh Cheese Kit by Mad Millie provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk!
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Instructions to make Feta, Halloumi, Cream Cheese, Cottage Cheese, and Quark.
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Thanks for reading this week's Curd Nerd News!
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As we wrap up this edition of our cheese-making newsletter, let's get into the kitchen and whip up a frenzy of curd nerd magic to show your biggest fans your brilliant cheese-making skills. I know I will be!
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