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April 10, 2007
HOW TO MAKES COWGIRL CREAMERY CHEESE
A Recipe For You To Try:
We all enjoy cheese, but few of us know how to actually make cheese, and even fewer know how to make it well. To complicate matters, there are hundreds of different styles of cheese, and there are thousands of manufacturers within each cheese category – most of whom create very different final products. So to publish a page entitled “How to Make Cheese” would be kind of silly. The best that can be done is to publish a page called “How They Make Their Cheese,” and to inform you that these are just basic guidelines for making a soft-ripened cheese [in this case their MT TAM]. So, without “giving away the store,” as they say, and sharing too many trade secrets, the following 19 steps will allow you to make a soft-ripened cheese you’ll be proud of:
Recipe & How To:
1. Pasteurize milk at 150 degrees for 30 minutes.
2. Cool the milk.
3. Add appropriate culture to the milk when it cools to 92 degrees.
4. Allow the milk to ripen for 40 minutes.
5. Add rennet.
6. Allow the milk to ripen for an additional 40 minutes.
7. Cut the curd.
8. Rest for five minutes.
9. Stir the curd for 15 minutes.
10. Allow the curd to rest for 10 minutes.
11. Drain off the whey.
12. Add washing water.
13. Raise the temperature of the curd to 92 degrees.
14. Stir the curd for 25 minutes.
15. When the curd has reached its desired consistency, scoop.
16. Drain the cheese for 30 minutes.
17. Turn the cheese.
18. Drain the cheese overnight.
19. Brine the cheese for 2.25 hours.
Suggested Pairings:
Your Cheese on Toast Points, a Domaine Carneros Pinot Noir and Assorted Fresh Berries.
Good luck and have fun!
Cowgirl Creamery Website: www.cowgirlcreamery.com
Domaine Carneros Website: www.domainecarneros.com
Posted by fortna at April 10, 2007 10:26 AM
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