Comment thread for Hints for Making Bread by Chookie

[jeninwa]

Here the recipe Hally
http://www.masterchef.com.au/recipes/walnut-and-fig-loaf-with-wheatmeal-flour.htm

[CreamPuff63]

thanks jen, I thought it would be somewhere on the net 

[dede]

Yeh I watched that as well. Was quiet interesting to watch.

[Halex]

Thans Jen

Chookie, yes it is the same method I use for the sour cream loaf.

H

[JuliaBalbilla]

I have been teaching myself yogurt/ cheesemaking this years add to my repertoire. Crazy thing is I have to buy the cream for butter making as ours is raw milk and that is a no no with environmental health.

I make cheese occasionally and it really pees me off that I have to use shop bought milk.  There is a dairy farm right behind where I live, but they are not allowed to sell us unpasteurised milk.  I was brought up on the stuff as my father had cattle and it didn't do me any harm.  What sort of cheeses have you tried so far?

JB

[droverjess]

Caerphilly type semi hard

Labneh cheese, from yogurt

Cream cheese,

Ricotta cheese from whey,

We have a farm near here that sells raw milk. I go when ours is not milking.

The environmental health rules are very strict.

[JuliaBalbilla]

Well done droverjess!  The nearest place to us which is registered to sell raw milk is Diana Smart (near Newent) but as I and DH don't drive, it is a total of 3 buses + 1 taxi each way to get there by which time I think the milk might have churned itself into butter :-(  Have made Caerphilly, Little Derby, 'Stilton' type and cream cheese.  All fairly successful, but need to work out some sort of maturing method in a domestic kitchen, ie humidity and temperature.  All cheeses however, tasted fine even with minimum maturation.

JB

[droverjess]

I bought second hand fridge and run it on higher temp.

Is there a waitrose near you as they sell unhomogenised milk ( silver top) in cartons?

You have been much more adventurous than I.

I stopped as DH only milked the cow ever,y few days. We share with her calf. I need milk every day to make cheese and yogurt.

Turning cow and calf out today as going to beef expo and on holiday from weds early am.
Reminds me must clear outfridge of old buttermilk and yogurt!

[dede]

I'm making some dinner rolls (no-fuss recipe) to have with our cottage pie tonight. But the weather is freezing and I needed some help with the rising part. So I have put the dough (already formed) into my convection oven for 10 minutes at 40 degrees. Works a treat

[JuliaBalbilla]

I bought second hand fridge and run it on higher temp.
Is there a waitrose near you as they sell unhomogenised milk ( silver top) in cartons?

Oh Lord, we already have 3 fridges so no room for another one, but when I make my next batch, I'll put the cheese in one and increase the temp without telling anyone 

Yes, there is one in Cheltenham (Waitrose), so I'll look out for the milk next time I go, thanks.

Enjoy your holiday!

JB

[droverjess]

Thanks Julia.
Put a bowl of water in to increase humidity in fridge or put  cheese in large Tupperware type box in fridge with water in box as well if you get what I mean?

[JuliaBalbilla]

Thank you DroverJ, will need to shift food between the fridges so that one is just the right temp for cheese.  I will wrap in cloth and brush off any mould daily.  DH is allergic to cheese so have to be careful as even the aroma can give him serious headaches 

JB

[gertbysea]

I have been teaching myself yogurt/ cheesemaking this years add to my repertoire. Crazy thing is I have to buy the cream for butter making as ours is raw milk and that is a no no with environmental health.

I make cheese occasionally and it really pees me off that I have to use shop bought milk.  There is a dairy farm right behind where I live, but they are not allowed to sell us unpasteurised milk.  I was brought up on the stuff as my father had cattle and it didn't do me any harm.  What sort of cheeses have you tried so far?

JB

JBmaybe you could do a trade with the farmer.  He may  not be able  to sell you unpasteurised milk but he could leave some by the front door when you drop your apple pie or whatever.

Gert

[fundj&e]

thats a great idea Gert, how  nice would it be if we could all trade like that 

[droverjess]

Scalding milk.

Quite a lot of the bread recipes on the forum have milk in.
When I was on a course once we experimented with milk, whether to scald and then  cool or not.
If not scalded the enzymes in the milk react with the yeast and it is less effective.

Some recipes say 37' for heating milk but I thought it needed to be a higher temp  that that, although it then needs cooling to 37' for the actual recipe to add yeast etc.

What do you think  chookie and Andie?

Cheers DJ