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Artisan Cheese
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1
12:59
How to Make Whole Milk Ricotta Cheese
by foodfarmerearth 42,857 views
Sustainable food enthusiast Claudia Lucero, demonstrates an easy recipe for making whole milk ricotta cheese from main ingredients.
Whole Milk Ricotta Recipe
courtesy of Claudia Lucero of Urban Cheesecraft
( http://www.urbancheesecraft.com/ )
Ricotta is an example of a fresh farmer's cheese born out of necessity and invention. Traditionally made from the whey left-over from making hard cheeses, this cheese made sure nothing went to waste at the farm. That makes sense if you make cheese in large quantities because you need A LOT of whey, but luckily, we have a way to make it using milk. To make creamy ricotta in under an hour, you will need:
INGREDIENTS 1/2 gallon of milk- raw or pasteurized preferred (avoid ultra-pasteurized) 1/2 tsp citric acid OR 1/8 cup vinegar of choice OR lemon juice Flake or fine salt and herbs (to taste)
SUPPLIES Stainless Steel, Glass or Enamel- Coated Pot (no aluminum or cast iron) Butter Muslin/Fine Cheesecloth or other tightly woven thin cloth Thermometer that reads accurately to 185°F Large Colander Large Spoon- not aluminum
YIELD- about 1lb
Step 1- Measure the ½ tsp of citric acid into a ½ cup of water and stir to dissolve.
Step 2- Pour your ½ gal of milk into the pot, pour the citric acid solution into the milk and mix thoroughly.
Step 3- Heat the milk at medium heat to 185°F (do not allow to boil over). Check the bottom of the pot with your spoon every couple of minutes to check for any stuck milk or scorching, reduce heat if necessary. Avoid breaking up the fragile curds as they form.
Step 4- You may see curds begin to form as soon as you pour the solution in and as the milk heats. We are looking for maximum coagulation, however, you will see this at 185°F. The curds and whey will clearly separate- curds are white and whey is yellowish. When you hit that temperature and see this result, turn off the heat. Allow the pot to sit off the heat and undisturbed for 10 minutes.
Step 5- Line the colander with your fine cheesecloth (90# if you want to get technical). If you would like to reserve the whey to use in smoothies, soups or pancakes, place a large bowl or pot under the colander to catch it- otherwise, place the colander right in your sink. Step 6- Gently and carefully, pour the pot's contents into the cloth.
Drain the curds in the colander for 15-30 minutes, or until the cheese has reached your desired consistency. You can expedite the draining by gathering the corners and hanging the "bag" to drain from a kitchen cupboard handle (with a bowl underneath of course).
Step 7- When the cheese has drained to your desired texture (very creamy or firm and crumbly, it's up to you), you can mix in herbs and salt to taste or you can leave it plain and use it for pasta, pizza, crepes, cheesecake...you can even let it cool completely and chop in some dark chocolate, dry fruit or nut bits and lemon zest, drizzle it with good honey and you have a fancy dessert cheese. You can shape it in different containers and let it cool in the fridge to retain its shape, or you can just leave it as a spread. The cheese is ready to eat immediately! Store any leftovers in a covered container in the refrigerator for up to 1 week. Enjoy.
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2
5:56
A Love of Good Farmhouse Food
by foodfarmerearth 8,935 views
Rudy Marchesi has crafted his life around a world devoted to food. Both professionally, as owner of a vineyard and winery on 230 acres near Portland, Oregon, and in his personal life, with a nearby residence that he has carved out as a communal "little five acre food oasis". Marchesi doesn't use the word "artisan" to describe the types of foods he loves to grow, raise, craft or cook, he describes them simply as "good farmhouse food" that reminds him of his own childhood culinary experiences, and his families' deep cultural connections to northern Italy.
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3
2:09
What Makes Good Cheese and the Many Different Varieties of Cheese?
by foodfarmerearth 9,484 views
There's a seasonality to the taste of cheese that follows in part from what the animals (cows, goats, etc.) are eating in the pasture, and is reflected in the taste of their milk. Rudy Marchesi, and Claudia Lucero talk about the general characteristics and varieties that come to define a good handcrafted cheese.
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4
6:00
Making a Cheese Platter
by cookingupastory 3,033 views
Planning to entertain company? This simple to make cheese platter may provide just the right decorative, and tasty augmented cheeses to delight your guests. Some of the artisan cheeses that Chef Jacques, aka, Jack Campbell, uses in this video are:
Gorgonzola
Smoked Gouda
Reggiano (Parmesan)
Emmentaler
Gruyère
Chevre (goat cheese)
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5
3:41
Sheep Cheese: Ancient Heritage Dairy
by cookingupastory 87,843 views
For more Stories, Food News, and Cooking Fresh videos, visit: http://cookingupastory.com
Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace.
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6
7:10
Artisan Cheese On The Farm: Episode 6
by cookingupastory 148,821 views
Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm. Recipe from the episode: Pat's Stuffed Chicken Breast
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7
3:47
Cheese By Hand
by cookingupastory 33,327 views
Discovering America one cheese at a time. Recipe from the episode: Quick Apricot Salad
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