Homemade CHEVRE...Goat Cheese..Easiest Way

goat cheese is good ANY time of the day...

ESPECIALLY WHEN IT'S HOMEMADE !

FRESH HOMEMADE CHEVRE

has to be the easiest cheese to make!

1 gallon of goat milk

make sure your milk is NOT "ultra" pasteurized

these are the instructions and cultures i use.  

from the NEW ENGLAND CHEESEMAKING SUPPLY Co.

it works perfect EVERY time !

BIG shout out to my pals at New England Cheesemaking Supply

(please read instructions included with cultures)
slowly heat goat milk to 86 F degrees
add cultures, let re-hydrate 2 min.... stir.
cover let sit overnight at 72 F degrees for 12-14 hours and you should have beautiful curds like these.



MY FAVORITE PART...THE CURDS

strain in thin muslin cloth or a few layers of cheesecloth.  this should take a few hours.  i prefer muslin.  it's a lot easier to work with.  i like to go in and stir this away from the sides so it strains quicker and you can see what your consistency is.

OR...you can hang it.

at this point you add the salt and mix it around.
TASTE TEST!
i use 1 to 1 1/4 tsp fine sea salt.  careful with the salt...if it strains more it will intensify.  you can always ADD, but you can not take away.  sometimes i add fresh dried rosemary to all or half.
let it strain until you like the consistency.
NOTE...don't toss ALL the whey (liquid).  you might need to add some back in if your finished product is too dry or chalky...ie.  if it strained too long
REMEMBER...it will thicken when chilled

yield is almost 2 pounds.
i think for this last one i got 11.15 oz.  i like mine to be spreadable so it yields a bit more, but you don't want it too mushy.  if it strains too long and gets chalky, you can mix in some of the "whey" that has strained out.

you can make this fabulous Lemon Rosemary Goat Cheese Cake
you will be so proud telling friends that YOU made the 11 oz of fresh goat cheese that went into this beautiful light tangy Goat Cheese.

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Kombucha brewed with Homemade Mother Scoby and 2nd Flavored Ferment.

FERMENTATION, PROBIOTICS, GOOD BACTERIA?

maybe it's just a "FAD"

(it's reported to go back 2000 years)

maybe i'm looking for "HEALTHY"

(full of probiotics for a healthy digestive system)

MAYBE IT JUST FASCINATES ME

it's like a 3rd grade science project

so...after you've successfully made your own "homemade Mother Scoby", you are ready to brew some Kombucha that you've been paying 3$ - 4$ per bottle.  this is a little documentation of what to expect for the novice brewer...from a novice brewer.
UPDATE...i just posted an EVEN EASIER way to make a Homemade SCOBY HERE

THINGS YOU'LL NEED...
note...this is what i do, but Cultures for Health has great kombucha brewing info.

a SCOBY 
1-2 cups starter kombucha
(this is kombucha from a previous batch or you should receive some with your new scoby)

8 bags of black tea

1 cup granulated sugar

a gallon size glass jar

clean cloth or paper towel and rubber band

make your own "Homemade Mother Scoby"

isn't she a beauty !

FIRST...brew a gallon of black or green tea, i used black.

boil water.  turn off heat.  add 8 tea bags.  let brew 10 minutes.  remove tea bags.  add sugar.  stir.

LET COME TO ROOM TEMP...important!!!

add sugar/tea to clean gallon size glass jar.

carefully, WITH VERY CLEAN HANDS proceed.  NOTE...you can clean your hands with anti-bacterial soap, but must rinse them very well with a splash of diluted white vinegar and rinse very well again.  scobys do not like anti-bacterial soap.   put scoby into tea mixture (shiny side up, if there is one) with about 1-2 cups of the "starter kombucha"(previously brewed kombutcha).  leave about 2-3 inch head room.  see photos.

cover with double paper towel or clean cloth and secure with a rubber band.

place out of direct sunlight, but in a warm-ish part of the house.  NOT the garage or where any strange airborne weirdness may be floating around.  just a nice clean area is fine.

leave UNDISTURBED.  do not poke at it.

the first brew should take about 10 to 16 days.  you will need to do a taste test after 7 days.  dip a clean (new) straw in, put your finger over the end and draw some liquid out.  DO NOT suck it out with your mouth.  you do not want any contaminates.  if it is too sweet, test it again in a few days.  i have found that 14-16 days works for me.  i have also noticed that a "SENIOR" SCOBY (one that has gone a few rounds) will brew faster than a newish scoby.

BELOW IS WHAT YOU MIGHT EXPECT TO HAPPEN...

      

DAY #1...scoby floating

DAY #2...scoby sank to the bottom

DAY #5...scoby sideways with possible baby scoby growing on surface

DAY #7...scoby is moving back up

i found a great site "Cultures For Health" that has info for trouble shooting.  Scoby on the bottom, sideways scoby and floating scoby are all OKAY.  new baby scoby should form at the surface.

DAY #8 scoby is up top...under the new scoby

DAY #14  new scoby is the top layer about 1/4 inch thick

kombucha seems done.  not too sweet with just a slight effervescence.

time to bottle, add flavors and start second fermentation

2nd FERMENTATION...

for FLAVOR AND FIZZ

first things first...prepare another batch of sweetened tea do this a few hours before you are ready to bottle your second ferment.  prepare sweetened tea as described above and let it come to room temp... so you can put the new baby in and start another batch.  give the mother away, stick it in with the baby in the new batch or store it in 2 cups of the newly brewed kombucha in a smaller jar until ready to use.  some say to keep it in the fridge with a solid lid, some say never put it in the fridge...  mine is in a smaller jar with a breathable top, just waiting....growing, but still looks very healthy.  NOTE...i have since learned NOT to put in the fridge and i now have 3 in the SCOBY HOTEL as shown below.  i have ALSO learned that the hotel will grow another baby scoby.  i have scobys on scobys.

SCOBY HOTEL FOR EXTRA SCOBYS

 you'll always have a scoby for a new brew IN CASE ONE GOES BAD.

remove scoby...ewe

just kidding.  it's really not as gross as i thought it would be.  they might be separate or fused together.  place both scobys on a clean plate while you are bottling...then put them in your new sweetened tea with 1-2 cups of the just finished kombucha.

mother scoby on top, baby scoby under...so weird!

choose lock top bottles for safety and better effervescence.
they should be sterilized...do your best.  i have also used clean bottles from store bought kombucha.  they are much easier to clean and DO hold some effervescence.

again, Cultures for Health has some good ideas and more explicit  instructions.

AND...Caroline Lunger at Mygutsy has a great tutorial for the 2nd fermentation.

Kombucha Girl has a wealth of great information.

Spoon Full of Sugar Free has some great flavor ideas.

CHOOSE A FLAVOR
you can buy some organic juice...make your own flavors.
my first batch i opted for Organic Peach Lemonade...great, but now i make my own.
whatever flavor you choose...the ratio should be 10-20% juice in the bottle you are using. (example of  added juice quantity is in very top photo.)
so far i have used the peach lemonade, crystallized ginger pieces, coconut syrup and homemade ginger vanilla syrup.
after you remove your scobys (new baby and mother) STRAIN kombucha into bottles.   use a filtered funnel for this job.  i use a few layers of cheese cloth.  REMEMBER...save about 1-2 cups to put in your new batch.  seal the bottles and let the them sit on the counter for 3-6 days.  check one of the bottles after 2 days.  mine usually take 5-6 days to regain a little fizz and lose sweetness from the flavored juice..  you want to test for taste, fizz factor AND to make sure they are not going to explode from over fermentation.

NOTE...a small mini SCOBY will form in each bottle and there will be sediment at the bottom.  when serving, use a small strainer for a nice clean experience..

UPDATE....i've made about 9-10 batches now and have found that my favorite flavor is homemade ginger vanilla bean simple syrup with a splash of fresh squeezed lemon.
i let them sit on the counter for about 5-7 days.
SPECTACULAR

GINGER VANILLA BEAN SIMPLE SYRUP

NOTE...i don't like it to be too too syrupy/sweet for this application.
2 cups water
1 big cup of sugar
1 1 1/2 tsp vanilla bean paste
OR 1 vanilla bean pod split
about 3 inches of ginger root, grated
put everything in a sauce pan and bring to a boil.  turn down heat and let simmer for about 5 minutes.  turn off heat and let come to room temp.  taste.  you might like more sugar.
STRAIN BEFORE USING
i add about an inch of this in the bottle along with a good splash of fresh lemon juice.

pardon the lazy iPhone photo, but i wanted to catch the beautiful effervescence...too busy for the "beauty shot".

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BACON...I love you !

nothing says "I LOVE YOU" like a beautiful BACON HEART for your Valentine's breakfast

super easy, super fun
a big hit with the bacon lovers out there.

i found this at "The Paper Mama" on my never ending quest for bacon ideas.
i think it's genius!

not much of a recipe, BUT...

THIS IS MY "HOW-TO"

make bacon hearts as shown

put on aluminum foil sheet pan

put the formed hearts in a COLD OVEN and set at 390 F convection

set timer for 15 minutes

take out and drain some fat off corner of tray

optional...sprinkle with brown sugar, cinnamon, chipotle, cumin, or ?

put back in the oven

cook until crispy

remove and set on paper towels, then cooling rack

or EAT THEM ALL !

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Homemade Dark Chocolates

VALENTINES equals CHOCOLATES !

HOMEMADE CHOCOLATES equal 

I LOVE YOU !

treat your loved ones to something HOMEMADE from the heart.

chocolate CAN be a healthy indulgence.

BUT...you absolutely must

MOVE OVER TO THE DARK SIDE ! 

i am not a nutritionist, nor do i carry any reputable knowledge in the field, but I DO LOVE CHOCOLATE !  and...of course, i'm stretching it a bit to say chocolate is healthy, but it does carry a "SUPER-FOOD" status. there really are health benefits from the cacao nibs and the bitter seeds from which chocolate is made. 

DO YOU NEED A FEW REASONS TO GIFT DARK CHOCOLATE ?!

lowers blood pressure, lowers cholesterol, lowers heart risk, helps fatigue, super high in antioxidants

blah, blah and more blah...

i find it's EASIEST TO WORK WITH, and....

CHOCOLATES MAKE PEOPLE HAPPY

MAKE YOUR OWN CHOCOLATES !

buy some molds,  use some mini cupcake papers or pour it on a sheet pan and make some "bark".

NO ONE WILL TURN DOWN HOMEMADE CHOCOLATES

(Chip N' Chipotle Bar recipe found HERE)

PLEASE, PLEASE, PLEASE...

TEMPER YOUR CHOCOLATE!

you want your chocolates to be nice and shiny?  go buy some molds like the ones shown... do you want it to hold up and not melt in hand?...be pretty for gift giving?  TEMPERING IS A MUST.  it is NOT hard to do.  i use the microwave method explained HERE.

here are a few flavors i have made...

always starting with 1 lb. GOOD "coverture"dark chocolate

UPDATE...shhhh...i did an experiment with Ghirardelli 60% bittersweet chocolate chips in a bag.  it works and the flavor is great.  some, MOST, chips won't work because they have stabilizers for baking.

DARK CHOCOLATE with South African flavors....

1 lb dark chocolate...TEMPERED

2/3 cup roasted salted peanuts

1/3 cup crystallised ginger, diced

1/4 tsp powdered ginger, 1/4 tsp cayenne

So African pepper blend from Trader Joe's

sea salt and more fresh pepper blend to finish

CUMIN CHIPOTLE COFFEE TOFFEE DARK CHOCOLATE BARS

(i used Cacao Barry Mexique 66% for this one)

1/2 cup toffee chips

1/4 cup crushed crushed coffee beans

1/8 cup cocoa nibs

1/2 tsp cinnamon, 1/2 tsp chipotle powder, 1/4 tsp chili powder blend, 1/2 tsp cumin...sprinkle with black salt.

TOASTED COCONUT CURRY GINGER DARK CHOCOLATE

1/2 cup unsweetened toasted coconut

1/3 cup crystallised ginger pieces

1/2 tsp Madras curry, 1/4 tsp cayenne, lime zest, dollop of vanilla bean paste.  finish with sprinkle of sea salt and a little coconut strands.

ROSEMARY BLACK PEPPER and POTATO STICKS

(i forgot to write this recipe down...my bad)

but i always use fresh rosemary that is dried in the toaster oven.  store bought just isn't as flavorful.  i also used crushed potato sticks that come in a can from Mother's Market and fresh ground pepper with sea salt finish.

when your chocolate is tempered at 90 F degrees, add your ingredients.  i like to keep my glass bowl inside another bowl with a towel inside to cradle and keep everything warm.  have a small hairdryer handy in case you need a blast of warm air to keep your chocolate at or around 90 F degrees.  pour or spoon your chocolate into molds of choice.  try to work fairly quick or you will lose you temper...in more ways than one. 

give the molds or tray a few knocks on the counter to release any bubbles and settle the chocolate.  sprinkle with salt, pepper, your extra what-evers.  set in the fridge for about 15-30 minutes and remove from fridge.  let them come to room temp before packaging for gifts.

THIS IS A MESSY JOB for 1st timers, BUT WELL WORTH THE GRATITUDE YOU WILL RECEIVE FROM YOUR INTENDED LOVED ONE.

You have read this article candy / chocolate / gifts / ginger / peanut with the title February 2014. You can bookmark this page URL https://caucasiancurry.blogspot.com/2014/02/homemade-dark-chocolates.html. Thanks!

Pink Peppercorn Potato Chip Bar with Sea salt and Toffee bits

SPICY PINK PEPPERCORNS...
SALTY CRISP POTATO CHIPS
and SWEET CRUNCHY TOFFEE BITS

this is one of my favorite bars and i forgot to publish the post.  i've made so many bars in the last few months i can't remember them all.  i will post about the flavors in a few days...BUT... this post explains the way i temper chocolate.  it's quite easy once you get the hang of it.  it's possible to go from "plain disc-to-flavor bar" in about an hour.
i am not a chocolate expert, i have a regular kitchen like anybody else, no fancy equipment just a few molds and i use the simple microwave method.

TEMPER YOUR CHOCOLATE !!!!

i prefer the microwave method as seen here from Alton Brown.

BUT i have an adapted method without cocoa butter as noted below...

BIG NOTE... microwaves may vary.  you do not want this to happen too quickly.  you might lower the times by 5 seconds or need to power down your microwave a bit..... the point is small intervals of heat and stirring well in between to reach 115 degrees.  this will make for a good temper.

put approx. 3/4 of chopped chocolate in a glass bowl, set the remainder aside.  NOTE...i use a little less than 1/4 of the chocolate amount i am going to temper.

heat chocolate in glass bowl for 30 seconds...stir

heat again for 30 seconds...stir

heat for 15 seconds...stir

heat again for 15 seconds...stir

do this until 100 degrees

check temperature.  if it is 100 degrees stir and heat for 8-10 second intervals until it reaches 115 degrees for dark chocolate.  i only use dark chocolate.  the temperature is different for lighter chocolates.

at 115 degrees add the remainder of the chopped chocolate that you set aside...stir well to incorporate.

let it rest for a moment and stir again.  keep "gently" stirring until it reaches 90 degrees.  use a spatula to incorporate the sides so the whole bowl will be consistent.  it might take longer than you think, but do not rush this step.

90 degrees is the perfect temp to work with.

NOTE ABOUT TEMPERED CHOCOLATE USE......

(not really for this mix and pour recipe, but might be helpful if you are dipping or need it to stay tempered.

to help keep it at 90 degrees....keep your digital thermometer handy.  place the chocolate bowl inside a larger bowl with a kitchen towel inside.  this will keep it cozy and warm.  always remember to stir and keep the whole bowl/batch consistently 90 degrees.  ALSO... have a hair dryer handy.  if it starts to cool... blow a little hot air over the surface and stir at the same time.  not too much, just enough to keep it at 90 degrees.  ONE MORE....i have seen that you can also use a heating pad under the bowl, SET ON LOW.  i tried this once and it didn't seem to work.  maybe i own the wrong heating pad.  the element was not warming the bowl.

DARK CHOCOLATE
PINK PEPPERCORN  POTATO CHIP BAR with  SEA SALT and TOFFEE BITS

2 bars, 9.8oz. each, of Valrhona dark chocolate...chopped very well
1 cup Kettle One Salt and Pepper Krinkle Potato chips, crushed
1/2 cup toffee chips
3/4 tsp fresh ground pink peppercorns
flaked sea salt and fresh pepper for finish

NOTE...before you begin, cover your work surface.  chocolate can be a messy job.

once your chocolate is tempered, add in your ingredients.  add potato chips last so the salt doesn't mix in too much.  stir to incorporate.  pour into molds of choice.  work fairly quick or your chocolate temp will lower.  keep a hair dryer handy to give it a blast of hot air if necessary.  stir while using hot air.

NOTE...if you do not have molds, make "bark" OR use mini muffin cups, set them on a small tray or cookie sheet, spoon in chocolate.

tap and jiggle molds gently on the counter to level and get any bubbles out.  sprinkle with sea salt and red pepper flakes to finish.  put in fridge until set, about 15-30 minutes.  remove from fridge and let come to room temp before packaging.

if your chocolate has been tempered correctly it should stay nice and "snappy", not melt to the touch and package well for gifts or hidden chocolate stash.

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Easiest Homemade SCOBY for Homemade Kombucha

EASIEST HOMEMADE "MOTHER" SCOBY...

go out and buy a bottle of GT's ORIGINAL RAW KOMBUCHA

pour it into a sterilized 1 quart jar

cover with cloth or double paper towel, secure with rubber band

put it in a nice warmish place.

do not disturb the jar.

WAIT at least 2-3 weeks

(mine was in the jar for 24 days.  photo below)

DONE...proceed to brewing homemade kombucha

 raw GT scoby day 24

about 1/2 of the original kombucha liquid has evaporated...or been eaten? 

there seems to be a few layers in there.

SCOBY HOTEL

surprize!...3 scobys developed after 24 days

i thought i better put them in a hotel of some sort, so i added 2 cups tea sweetened with 1/8th cup sugar and put them in a new clean jar (along with the liquid they were growing in)  until i have time for another brewing...i already have 2 separate gallon jars brewing now....YIKES !

 it seems this looks like a super "clean" scoby...like it needs to grow some "ewe factor".  i will let you know what happens after the first brew...

UPDATE... 11-5-13

as you can see from the photo, i started this experiment 8-14-13.  then i moved them to a hotel for a few weeks.  on 9-17-13 i started the batch with the new scobys.  i put all three small discs in to brew.  within a few days the new larger baby scoby started to form.

I WAITED ABOUT 16 DAYS for the brew to finish...

IT WORKS !!!

I HAVE SUCCESSFULLY BREWED A BATCH OF DELICIOUS KOMBUCHA FROM THIS EASY HOMEMADE SCOBY.

UPDATE 1-31-14

i have continued to this date to make 6 more DELICIOUS batches...

AND... my scoby hotel is more like a "RESORT"

in conclusion...there is no need to hunt down a scoby or pay for a kit with shipping and handling.  all you need is a little patience and a few bucks for a bottle of GT's RAW ORIGINAL KOMBUCHA

You have read this article drinks / fermenting / kombucha with the title February 2014. You can bookmark this page URL https://caucasiancurry.blogspot.com/2014/02/easiest-homemade-scoby-for-homemade.html. Thanks!