Did someone say grilled cheese sandwich? Learn how to make your own fermented cheese
Join the local fermenting legend Elisabeth Fekonia, accredited permaculture teacher from Permaculture Realfood, Friday 21 August, 10am on Facebook to learn how to make fermented Haloumi and Butterkase cheese. Be sure to schedule it in the diary and pre-prep your ingredients. Find out how to do all this good stuff – in your very own kitchen.
Elisabeth shows how to make haloumi - a firm pickled cheese, originally from Cyprus - and Butterkase, a drain curd cheese that is yellow and has a rind. It is similar in appearance to a cheddar cheese but much softer and very mild. It is a washed curd cheese to retard the forming acidity.
To get cheese making, you will need:
- 5 litres cow milk and thermophillic starter (can use sheep or goat but full cream or skim cows’ milk is fine too)
- Rennet (use according to instructions)
- A round cheese basket with small holes for drainage
Cheese making utensils required:
- 1 holey stirrer
- 1 thermometer that shows the individual centigrade
- 1 stainless steel cooking pot, about 7-10 litres
- 1 curd cutting knife
- Flat disc ladle
- Scooped disc ladle
- Mould and tray to catch the dripping whey.
Follow the full recipes to pre-prep your ingredients to make fabulous fermented cheese. Sunshine Coast Libraries members have loaned cheese related titles 23,004 times!
Reserve these ripper reads and collect from your local library:
- The modern cheesemaker: making and cooking with cheeses at home by Morgan McGlynn
- The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world’s best cheeses by David Asher
- The joy of cheesemaking: the ultimate guide to understand, making and eating fine cheese by Jody Farnham
- The cheesemaking workshop by Lyndall Dykes
- Curd and crust by Tamara Newing
- Reinventing the wheel: milk, microbes and the fight for real cheese by Bronwen Percival.
Libraries love these cheese making eBooks:
- Cheese making wisdom: best farm-style, traditional, fresh and simple cheeses in just one hour plus extra recipes for homemade cheese by Olivia Bishop
- Beginners guide to making homemade cheese, butter and yoghurt: delicious recipes by Carson Wyatt.
Borrow up to 30 eBooks on your device. To get started download the ePlatform by Wheelers, RBDigital and Libby apps. Select Sunshine Coast Libraries and enter your member number and password. Need help setting up your device for eBooks? Watch this video tutorial.
Libraries love these foodie eMagazines:
- Gourmet Traveller
- Vegetarian Today
- Paleo Magazine
- Gluten-Free Living
To get started using free eMagazines download the RBDigital app, select Sunshine Coast Libraries and enter your member number and password.
Listen on the go with these cheese related podcasts:
- Cutting the Curd: featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, this podcast is a sweet cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese
- Herds to Curds: conversations with farmhouse cheese makers and dairy producers
- Cheese Chats: the one-hour interviews explore British farmhouse cheese in depth
- Little Green Cheese: tips and methods that will help perfect your cheese, as well as interviews with amateur home cheese makers throughout the world.
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