Ik ben dus Uncle Ro'. Kom uit Nijmegen.
Bijna 32.
Samen met een goede vriend / ex-collega maak ik kaas.
Vroegah brouwden we al bier en Japanse rijstewijn, maar op een gegeven moment op uitgekeken geraakt. Dan maar kaasmaken.
Met behulp van de recepten en video's van Gavin Webber (van littlegreencheese) en een vleugje experimenteerdrang, zijn we verslingerd geraakt aan de Caerphilly's. Waarvan er momenteel drie in de grot liggen om te rijpen.
(oh, en we krijgen veel advies van mijn moeder, die vroeger, toen we nog in 'n boerendorp woonden, al heel wat kazen heeft gemaakt)
We hebben nog geen bron voor verse melk kunnen vinden. De boer waar wij vroeger altijd melk kochten is vorig jaar overleden, helaas.
Uit Nijmegen
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unclero
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Gerda
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webmaster
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Vera
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johnshadows
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unclero
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Die verkopen het volgens mij alleen aan vaste klanten. En ik denk niet dat we vast genoeg worden voor die 15 liter iedere twee weken. We hebben van andere lokalo's wel verhalen gehoort over melktap-automaten die hier ergens moeten zijn, daar gaan we even verder naar zoeken..webmaster schreef:Ro, Is dit wat voor je: Groenhouten.
Tsja, valt weinig over te zeggen..johnshadows schreef:Hey Uncle Ro welkom op het forum.
Ik kijk al uit naar de Caerphilly-verhalen. :wink:
Het is een extreem makkelijk kaasje om te maken, ik kan het iedere firsttimer aanraden. Waar we met Goudse toch een complete middag mee zoet zijn, hebben we met caerphilly alles al binnen 3 uur in de pers zitten.
(maar dat heeft ook te maken met het feit dat we goed samenwerken, en we als IT-ers toch blijven zoeken naar nóg efficientere, out-of-the-box methodes, zoals het pijlsnel op temperatuur brengen en houden van de melk)
Het is ook een erg lekker kaasje. Je ziet 'm niet in de winkel, en dat was ook wel een reden dat we deze kozen. Het smaakt een beetje zurig met een vleugje zout. Vergelijkbaar met oude cheddar.
Qua recept valt er ook weinig over te zeggen, eigenlijk, aangezien we gewoon het recept van Webber aanhouden. Met als enige verschil dat we in plaats van zuursel, karnemelk gebruiken.
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webmaster
Dat klinkt interessant, zei de ene IT-er tegen de andere....unclero schreef: en we als IT-ers toch blijven zoeken naar nóg efficientere, out-of-the-box methodes, zoals het pijlsnel op temperatuur brengen en houden van de melk)
Ik ben zelf bezig met een Arduino Uno en een Delphi-applicatie om de temperatuur van mijn electrische weck-ketel te controleren...
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johnshadows
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Gerda
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johnshadows
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De filmpjes van onze vriend Gavin.
En dus het recept van Uncle Ro in het echt.
http://www.youtube.com/watch?feature=pl ... DAgW9vx5AE
http://www.youtube.com/watch?feature=pl ... F4P31LI0Ys
http://www.youtube.com/watch?feature=pl ... ixLitPz8ZU
En dus het recept van Uncle Ro in het echt.
http://www.youtube.com/watch?feature=pl ... DAgW9vx5AE
http://www.youtube.com/watch?feature=pl ... F4P31LI0Ys
http://www.youtube.com/watch?feature=pl ... ixLitPz8ZU
BB-kaas: ‘Het is niet leuk om oud te worden, maar wel fijn om te rijpen.’
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Vera
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En het recept
Yearning for a cheese that would be on the table quickly, I chose Caerphilly this week. It has Welsh origins, and is a lightly pressed cheese that ripens in 3 weeks.
Here is a bit of history about Caerphilly from Wikipedia;
Caerphilly cheese is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence taking the town's name.
Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten hour shifts underground and so was a staple of the diet of the coal miners.
So here is my method for making it. I used the recipe out of Making Artisan Cheese by Tim Smith and modified it a little.
7.5 litres whole milk (2 gallons)
1 quarter teaspoon (about 2 ml) mesophillic culture
1 eighth teaspoon (about 1 ml) calcium chloride diluted in 60ml cool unchlorinated water
1 half teaspoon (about 3 ml) liquid rennet diluted in 60ml cool unchlorinated water
2 tablespoons non-ionised salt
Heat milk to 32°C user double boiler (I use a smaller saucepan under the large pot).
Add the calcium chloride if you are using homogenised milk. Stir for a minute. Then add the starter culture and stir for another minute. Cover and let rest for thirty minutes at target temperature.
Maintaining the temp of 32°C (90°F), add the rennet to the milk, stir for two minutes, then cover. Let mixture sit for forty minutes at the target temperature, or until you get a clean break.
Cut the curds into 6mm (¼ inch) cubes, keeping the size as uniform as possible.
Slowly raise the temp to 33°C (92°F); this should take about ten minutes. Hold the curd at the target temp for forty minutes and be sure to stir frequently to keep the curds from matting. Let rest at target temp for five minutes.
Drain the curds into a cheese cloth lined colander, and let whey drain for a 5 minutes. Cut the curds into 2.5 cm (1 inch) thick slabs, and stack on top of one another. Turn the stack over, top to bottom, two times in ten minutes. This will assist in draining a lot of whey from the curd.
Using your clean hands, break the curds into thumbnail-sized pieces, and blend with salt.
Fill a cheese cloth-lined 1kg cheese mould with the salted curds.
Cover the curd with one corner of the cheese cloth, lay the follower on top, and press at 5kg (10 pounds) for ten minutes.
Remove the cheese from the press, take it out of the mould, and unwrap the cheese cloth. Turn the cheese, and rub a layer of salt on both top and bottom before rewrapping with cheese cloth. Press at 5kg (10 pounds) for ten minutes. Repeat the same procedure (salt), pressing at 7.5 kg (15 pounds) for twenty minutes. Repeat the same procedure, pressing at 7.5 kg (15 pounds) for sixteen hours. I finished this stage at 6 pm on Saturday evening, so I had to wait until 10 am Sunday morning for the next part.
Take the cheese out of the cheese mould, and let it air dry on a cheese mat and cheese board for about 3-4 days. Make sure you turn the cheese several times a day to ensure even drying and fat distribution.
When the cheese is dry to touch, it is ready to be ripened. Place in your cheese cave at 13ºC (55ºF) at 80-85% humidity for three weeks, turning several times a week. No need to wax this cheese. It will form a rind, and if any mould develops, simply rub the cheese with cloth dipped in some salty water. The salt in this cheese should retard mould growth anyway.
At this time of the year in Australia, you could find a cold cupboard to ripen your cheese in if you don't have a fridge that you can get warm enough.
If you liked this post, and want to learn more about cheese making, then pop on over to my cheese making blog called Little Green Cheese. It is full of recipes, tips, techniques, video tutorials, and even an eBook to make your home cheese making endeavours a huge success. Click the banner below to be whisked away to the wonderful world of curd nerds!
Weer dat zware persen.
Yearning for a cheese that would be on the table quickly, I chose Caerphilly this week. It has Welsh origins, and is a lightly pressed cheese that ripens in 3 weeks.
Here is a bit of history about Caerphilly from Wikipedia;
Caerphilly cheese is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence taking the town's name.
Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten hour shifts underground and so was a staple of the diet of the coal miners.
So here is my method for making it. I used the recipe out of Making Artisan Cheese by Tim Smith and modified it a little.
7.5 litres whole milk (2 gallons)
1 quarter teaspoon (about 2 ml) mesophillic culture
1 eighth teaspoon (about 1 ml) calcium chloride diluted in 60ml cool unchlorinated water
1 half teaspoon (about 3 ml) liquid rennet diluted in 60ml cool unchlorinated water
2 tablespoons non-ionised salt
Heat milk to 32°C user double boiler (I use a smaller saucepan under the large pot).
Add the calcium chloride if you are using homogenised milk. Stir for a minute. Then add the starter culture and stir for another minute. Cover and let rest for thirty minutes at target temperature.
Maintaining the temp of 32°C (90°F), add the rennet to the milk, stir for two minutes, then cover. Let mixture sit for forty minutes at the target temperature, or until you get a clean break.
Cut the curds into 6mm (¼ inch) cubes, keeping the size as uniform as possible.
Slowly raise the temp to 33°C (92°F); this should take about ten minutes. Hold the curd at the target temp for forty minutes and be sure to stir frequently to keep the curds from matting. Let rest at target temp for five minutes.
Drain the curds into a cheese cloth lined colander, and let whey drain for a 5 minutes. Cut the curds into 2.5 cm (1 inch) thick slabs, and stack on top of one another. Turn the stack over, top to bottom, two times in ten minutes. This will assist in draining a lot of whey from the curd.
Using your clean hands, break the curds into thumbnail-sized pieces, and blend with salt.
Fill a cheese cloth-lined 1kg cheese mould with the salted curds.
Cover the curd with one corner of the cheese cloth, lay the follower on top, and press at 5kg (10 pounds) for ten minutes.
Remove the cheese from the press, take it out of the mould, and unwrap the cheese cloth. Turn the cheese, and rub a layer of salt on both top and bottom before rewrapping with cheese cloth. Press at 5kg (10 pounds) for ten minutes. Repeat the same procedure (salt), pressing at 7.5 kg (15 pounds) for twenty minutes. Repeat the same procedure, pressing at 7.5 kg (15 pounds) for sixteen hours. I finished this stage at 6 pm on Saturday evening, so I had to wait until 10 am Sunday morning for the next part.
Take the cheese out of the cheese mould, and let it air dry on a cheese mat and cheese board for about 3-4 days. Make sure you turn the cheese several times a day to ensure even drying and fat distribution.
When the cheese is dry to touch, it is ready to be ripened. Place in your cheese cave at 13ºC (55ºF) at 80-85% humidity for three weeks, turning several times a week. No need to wax this cheese. It will form a rind, and if any mould develops, simply rub the cheese with cloth dipped in some salty water. The salt in this cheese should retard mould growth anyway.
At this time of the year in Australia, you could find a cold cupboard to ripen your cheese in if you don't have a fridge that you can get warm enough.
If you liked this post, and want to learn more about cheese making, then pop on over to my cheese making blog called Little Green Cheese. It is full of recipes, tips, techniques, video tutorials, and even an eBook to make your home cheese making endeavours a huge success. Click the banner below to be whisked away to the wonderful world of curd nerds!
Weer dat zware persen.
Als ongeluk in een klein hoekje zit, dan zit geluk overal!
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johnshadows
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