FORMAGGIO DI CONTADINI

2014-04-30 19.29.48

 

This Farmers Cheese recipe is a big favorite of mine and is very easy to make. The cheese is ready in four weeks and may be a bit flaky, but is very flavorful.

Heat milk to 32 C

Add Mesophilic Starter, dissolved in Distlilled Water, stir well

Cover and keep at 32 C for 45 minutes to ripen

Add Rennet, diluted in Distilled Water, stir gently up and down for 1 minute. Top stir for 1 minute

Cover and keep at 32C to set for 45 minutes

Cut the curd in 6 mm cubes

Slowly heat curds and whey in a double boiler to 38 C (About 30 minutes from 32 C to 38 C)

Stir curds gently to prevent matting

Cover container and keep at 38 C for another 5 minutes

Pour curds into cheesecloth lined colander

Hang the cheesecloth to drain for 1 hour, out of draft to keep curds warm

Put curds in a bowl and break gently with hands to walnut size pieces

Mix in 1 g of fine salt per liter of milk

Firmly pack curds into cheesecloth lined mould

Apply 5 Kg pressure for 10 minutes

Remove curds from mould, turn over and put into cheesecloth lined mould

Apply 10 Kg pressure for 10 minutes

Remove curds from mould, turn over and put into cheesecloth lined mould

Apply 20 Kg pressure for 12 hours

Remove cheese from mould

Air dry at room temperature on wooden board for about 2 – 4 days

Turn cheese several times per day until rind has formed

Wax or vacuum seal

Age for at least one month

 

 

PASTA AL LIMONE

 

If you have any lemons left after making  Limoncello, you may as well make some delicious PASTA AL LIMONE
When my friend joined me for an afternoon of cheese making Mrs BYF had collected all the leftover ricotta (1/2 cup) and about 1 cup of mascarpone (which had turned out a bit sour) I had made a few days ago and made a great pasta sauce. She melted the cheeses and a tablespoon of butter over a very slow heat while the pasta was cooking, added some lemon rind and a few squeezes of lemon juice, bit of salt and pepper and a pinch of chilli flakes. After adding a few spoonfuls of pasta water she added the drained pasta to the pan and served it with a generous dusting of parmigiano cheese. It was delicious and my friend wanted the recipe. As with a lot of her best dishes her passion for using the ingredients at hand it can never be repeated!

The secret is home made cheese. The ricotta we can buy here is not edible, whereas one can buy reasonable mascarpone made by Tatua. Having lovely organic lemons from a neighbour’s mum’s tree in Wellington is also an inspiration to make this simple but elegant dish.

Quail Eggs with Truffle

It will be hard to find a better light dinner than quail eggs topped with truffles and home cured salmon on the side. All washed down with good hand crafted Home Made Wine (organic and preservative free)

 

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Only drink Council water if you want to get rid of worms

This makes me think of the old story about the priest whose flock had a higher than average alcohol consumption habit – a problem he could not resolve. He however thought to give it another go during his next sermon and as a demonstration at the beginning had two glasses, one filled with water, the other with wine and he dropped a couple of worms in each. At the end of the sermon he pointed out to the congregation that the worms in the water was still wriggling whereas those in the wine were dead.  Hopefully, he asked the attendees what conclusion could they come to from this and soon an old gentleman in the front row rose to a stand and said ” Yesh, to get rid of worms in ones intestines one should avoid water and drink a lot of wine”

Yesterday was cheese making day and  I discovered that I had no home made distilled water to re generate the frozen starter cultures. Instead I used tap water, with disastrous results. The milk would not even begin to form curds. After a lot of soul searching, I concluded that DCC must have put such a lot of chlorine and whatever other chemicals in the water (after the water contamination scare of last week) that their water obviously killed any bacteria, enzyme and other living matter in my cultures and in the milk. I took half a day and made some distilled water and tried to make cheese again, but now using CLEAN water – eureka!  Perfect cheeses made for the cheese safe!

Needless to say, as always, I am not surprised at the poor state of health of the general population. Agricultural pollution, faulty pipes, and bad government all contribute to polluted drinking water.  I can only imagine what the chemically laden dirty water does to our gut fauna and flora and subsequent health.

ONLY drink council water if you want to get rid of worms – I have already ordered my rainwater tank.

 

2017-08-31 - Polluted River