Cheese Making Workshop

[meganjane]

I've just come back from Margaret River (or Mark Up River as one shop owner calls it!!), from a cheese making workshop there.

It was fabulous. I went with my sis. We made Camembert and Quarg and have the bits to make Mascarpone and Sour Cream. We also made some Ricotta from the whey left over after the Camembert was cut. That was amazing!

The ricotta could easily be made in the Thermomix. It has to be stirred until it reaches 90C. I'll have a play next time I make some Camembert.

I would thoroughly recommend the Cheeselinks workshops if anyone is interested in making their own cheese.

Mascarpone is so cheap to make and tastes exactly like the real thing, same with sour cream! The best part is that you use UHT cream. Quarg is also fantastic and uses UHT milk. Add a container of UHT cream to Quarg and you have cream cheese!!

[andiesenji]

Congratulations!   I know just how satisfying it is to make various cheeses so you know exactly what goes into them and there are no "mysterious" ingredients with incomprehensible names to decipher. 

I grew up in a household where fresh cheeses and butter was always made at home.  Of course we had our own cows and goats but when I grew up and left home, I was shocked at the prices of cream cheese, for instance.  Back then it was not the product we know today that has all those other ingredients included, but I simply began making my own and have continued to do so.

I'm so glad you took the plunge and attended the class.  So many folks are so timid about trying this type of thing because it all seems to be so complicated when it really isn't.   
When people tell me that, I tell them that primitive people who can't read and write can make cheese.  It isn't rocket science!

[JulieO]

I would love to go to one of those classes but not something we get where I live.  Please keep us informed of anything you find you've been able to make in the TM, I for one am extremely interested. 

[cookie1]

MJ that sounds awesome. I would love to do something like that. I may have to look into it.  I see they have a couple more at Margaret River. It is wonderful that they use UHT milk too as that  easy to obtain.

[Thermomixer]

Good work MJ - I keep trying to organise myself to go to a workshop.  They are based 20km down the road 

[Bonsai]

MeganJane - that looks as if it was so much fun!  I'm sorely tempted to attend the next workshop in Margaret River (only 3 hours away  ).  My concern would be that if I can make blue cheese or camembert, I then have to eat it, and having access to such wonderful cheese at low cost would mean that my waistline would expand rapidly (along with my cholesterol level!). I think resistance would be futile

[Tebasile]

This looks like fun MeganJane  . I'm curious how you make camembert, even I'm allergic to mold and penicillin  and can't have it. I've posted here some pics making ricotta in the TMX.

[judydawn]

Well done MJ, another feather in your cap    I also look forward to seeing you post some recipes on this forum if you are able to.

[achookwoman]

MJ,  lucky you,  tell us more , tell us more.

[meganjane]

 

I'll certainly have a go at making ricotta next time I make Quarg. My Quarg is scrumptious, kind of like sour cream, but thick and luscious.

Ricotta simply means 're-cooked'. You would only be able to make a small amount in the TMX, probably only 2L of whey.

First, you must use fresh whey. Whey becomes too acidic after a day or so. I would also use the  so the curds don't break up too much.

The recipe I have is for 5 litres. Basically, you heat the whey to 60C, then add whole milk at 10% of the weight of the whey. Bring it up to 95C (stirring constantly...no need to with the TMX!) Add a small amount of vinegar diluted in water (20ml vinegar in 200ml water for 5 L whey). Mix for 10 seconds. Let stand 5 minutes.
Normally, you'd then scoop the curds off, but I would just strain it through the strainer.

Don't expect a lot of ricotta from only 2L whey, though! Probably only about 125g.

If making from whole milk, you'll get a lot more yield, 5:1.

[cookie1]

Thank you. Must try it. I could have used the whey from the paneer. Next time I will.

[Thermomixer]

Thanks MJ - yes, real ricotta requires LOTS of whey for little return.

[achookwoman]

Thanks for that MJ.  very interesting.

[meganjane]

cookie1, where did you get your paneer recipe? From the Indian Cookery Book? My sis wants to make it.

[cookie1]

Yes MJ it is the Indian book. Do you have the recipe?