Jams, Pickles and Conserve Making Workshop - Summer 2 December 2012

Jams.Pickles and Conserve Making -Summer 2 December 2012

We are planning to teach how to make:

- Mulberry Jam

- Pickled Eggs

- Tomato Kasundi

- Old fashioned green tomato and veggie pickle

- Home made mayonnnaise

- Quick Pesto

Sourdough Bread Making 4 November 2012

Sourdough Bread Making

location New Youth Centre

to see photographs click on bread

Cheese Making for Beginners Sunday 28 October 2012

Cheese Making for Beginners - supported by Bellingen Council's Environmental levy

Workshop  held at North Farm, Hydes Creek Bellingen

Cheesemaking

From 'Home Cheesemaking' by Neil and Carole Willman

Ingredients The most important ingredient you need to make cheese is milk. For best results, use unhomogenised milk – either fresh from an animal or organic unhomogenised milk from the supermarket (Parmalat, Norco) - the fresher the better.

Equipment

Container for the milk (3 litre plastic containers are convenient)

Small syringes to measure small quantities of rennet solution

A range of measuring cups and jugs, ranging from 50ml cups, to 1 litre measuring jugs

Sanitising agent (any household-grade sanitiser eg Milton) or steam using an inch of boiling water

Hot plate or stove top

Two large pots that sit inside one another for heating and pasteurising milk (a double boiler system) or a large pot (7 litres is a good size) and a plastic basin (or you can use your sink)

Long bladed knife for cutting the curd

Thermometer for accurately measuring the temperature

Timer

Long handled stainless steel spoon for stirring and slotted spoon for draining the curd

A colander and chux or cheesecloth or plastic moulds known as 'hoops' for draining the cheese

Container with a plastic cake rack in the bottom for storing the cheese

Typical steps in cheesemaking (not all steps are used with every cheese)

Sanitising –  the equipment and the cheesemaker

Pasteurising - heating the milk to kill pathogens, ie dangerous and spoilage bacteria

Ripening or inoculating the milk with starter - 'good' bacteria eg yoghurt to assist with the flavour and preservation of the cheese

Adding rennet to set the milk

Cutting the coagulated milk into cubes

Cooking and stirring helps more whey come out making the curds, and hence the cheese, firmer

Draining the whey off the curds

Hooping - gathering the curds together and placing into a mould or hoop to contain the curds and shape the cheese

Salting - adding salt or immersing in brine to draw out moisture, enhance flavour, and help preserve the cheese by inhibiting the growth of lactic bacteria

Pressing the curds to assist the moulding process and to squeeze out more whey

Storing and maturing until ready for consumption. Flavour develops with age.

Santising

Health – infectious disease esp relevant for children, frail elderly, compromised immune system

Product – consistent result

Flavour – spoilage bacteria can lead to sour or bitter taste

Mindfulness – living organisms

Feta

4 litres will produce approximately 500g feta

First day

• Heat 4 litres milk to 32C (note, add one eighth to one quarter teaspoon calcium chloride diluted in quarter cup water if using store-bought pasteurised milk. If using cow's milk, you can achieve a more authentic, goatier flavour by adding one tenth of a teaspoon of lipase dissolved in 1/4 cup of unchlorinated water at the same time as you add the starter culture. Allow the Lipase to set in the water for 20 minutes before using. If using lipase, you may also need to increase the amount of rennet used to achieve a good clean break.)
• Stir in 3 tablespoons yoghurt and leave overnight, maintaining temperature of 32C if possible

Second day

• Next day, make rennet solution – add 1 ml (10 drops) rennet to 10 mls cool boiled water . Add to ripened milk and stir thoroughly and gently for 1-3 minutes to ensure that the rennet is evenly distributed. Allow to rest undisturbed for one hour, maintaining the temperature at 32° C.
• Check the curd for a ‘clean break’. If the curd is not firm enough leave for another 5 minutes and check again.
• Once the curd is firm enough and gives a clean break, cut the curd into 1.5 centimetre or half inch cubes. Rest for 10 minutes.
• Gently stir the curds for 20 minutes, being careful not to break them down.
• Transfer the curds to feta moulds and turn every hour for 5 hours or, alternatively, gently pour into a colander, lined with cheesecloth, to drain off the whey. Tie the corners of the cloth together to form a bag and hang to drain for 5 hours. The curds will knit together into a solid mass.
• If using moulds, sprinkle with salt and leave to age in fridge for 3-4 days, remembering to turn every day. If using cheesecloth, untie the bag and cut the curds into 2.5 centimetre cubes, lay flat, sprinkle with salt to taste and leave to age for 3-4 days.
• When dried, store in brine (13% solution)

Haloumi and ricotta

4 litres will produce approximately 500g haloumi and 200g  ricotta

• Heat 4 litres milk to 32C
• Add diluted rennet, 1 ml (10 drops) rennet to 10 mls cool boiled water and stir thoroughly and gently for 1-3 minutes to ensure that the rennet is evenly distributed. Allow to rest undisturbed for one hour, maintaining the temperature at 32° C.
• Cut the curds gently into half inch cubes using a long handled knife then leave for 10-20 mins or until the solids sink to the bottom of the pot and begin to knit together
• Put the whole pot into a water bath (or use the kitchen sink) and bring to 40C, stirring continually (10-20 mins).
• Leave 10 mins then transfer to hoops and leave for an hour.
• After 1 hour, turn the cheeses, ie unmould then return, upside down, to the moulds.
• After another hour, return the drained whey to the pot.
• Heat the whey slowly until 98C or just before boiling point.
• Cut the blocks of haloumi into whatever size you prefer then drop into the hot whey.
• Leave for an hour.

Ricotta

• After a 20 minutes or so, you will see a raft of ricotta has risen to the top of the haloumi pot. Strain it into a mould (or cheesecloth lined colander). Drain for a few hours then place in glass dish in the fridge.

Yoghurt

1. Heat 1 litre milk to 90C
2. Place pot in cold water to cool down to about 42C
3. Add a tablespoon of yoghurt, mix well
4. Pour milk into a jar or container with a lid. Close well and wrap in woollen blanket to keep warm
5. Let it sit for about 8 hours then check. If it is still liquid, let it sit longer (up to 12 hours - any longer and it gets really sour). If it is sort if thickish, take it out of blanket, let it sit at room temperature for another hour, then put in fridge.

Alternatively, you can use a yoghurt maker. Follow the first three instructions then pour into a yoghurt maker and follow the manufacturer's instructions.

Swiss quark

2 litres of yoghurt gives about 600g of quark. Use for spread, in salad dressings, with fruit or jam. You also can make cheesecake from it. You can also make labneh the same way but instead of using lemon, just add a little salt and drain for up to two days.

• Add lemon juice (from 1 lemon) to 2 litres yoghurt
• Stir gently
• Pour into cheesecloth and hang up to drain. for about 6 hours, (the warmer the weather, the quicker it drains)
• When the consistency is is to your liking, transfer the quark to a container and place in fridge.

Paneer

• Heat 1 litre milk to 90C
• Quickly add 50ml white vinegar, stirring thoroughly
• Leave for at least 20 mins to allow the curd to knit into a raft on top of the whey
• Transfer to a lined colander and drain for half an hour with a light weight on top to press the paneer
• Can be used immediately or stored until required

Local edible weeds and plants workshop Sunday 7 October 2012

weeds and plants workshop - supported by Bellingen Council's Environmental levy

Introductory Beekeeping workshop #1 Sunday 9 September 2012

Introductory bee keeping workshop - supported by Bellingen Council's Environmental levy

Wild Fermentation workshop sunday 26 August 2012

workshop poster -  supported by Bellingen Council's Environmental levy

  Project coordination by Olivia Bernardini 

The following is Information presented at the workshop - more will be added over time

Kefir

What is kefir?

Kefir is a cultured and microbial-rich food which contains strains of beneficial yeast & bacteria. The presence of yeast in addition to lactobacilli gives kefir a bubbly effervescence and a small alcohol content (1%). Yet kefir does not feed yeast in the body and is well tolerated by lactose intolerant people because the friendly bacteria & beneficial yeast growing in the kefir consume most of the lactose and provide enzymes for consuming whatever lactose is left after the culturing process.

Sandor Katz, in his book Wild Fermentation tells us how the story of kefir is full of intrigue:

 The first Kefir grains are said to have been a gift from Allah, delivered by his prophet Mohammed. The grains were treasured by the people who possessed them, passed them down from generation to generation and definitely not shared with strangers. Russians of the early twentieth century, desiring knowledge of this intensely nourishing drink, sent a young woman named Irina Sakharova to charm a Caucasian prince out of some kefir grains. After much intrigue and adventure, she eventually secured some and brought the curds to Russia. Soon kefir became a popular drink there. In 1973, at age 85, Irina Sakharova was formally recognized by the Soviet Ministry of Health for her role in bringing kefir to the Russian people.

Nutritional and therapeutic value of kefir.

Milk kefir is a complete protein with all the essential amino acids. Once the milk is

kefir-ed, the friendly bacteria have partially digested the protein, making it much easier for us to digest. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect. Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

How to make various types of kefir

Basic Kefir recipe

Ingredients:

1-2 tablespoons kefir grains
2 cups milk (preferably organic, raw milk from grass-fed cows or goats)
1. Put 1-2 tablespoons of kefir grains into a clean 1 litre  jar. (The more kefir grains you use, the faster it will culture.)
2. Add milk. Leave a half inch to an inch of room at the top. If you want a thicker kefir, add a little cream. The more cream you add, the thicker your kefir will be.
3. Cover the jar with a lid and set it out on the counter (or in a cupboard — NOT in the fridge!) for anywhere from 12-36 hours. The kefir grains will culture the milk. It cultures faster in a warm kitchen than a cool one. You will know when it’s ready because it will start to look thick and clumpy. The longer you leave it out, the more tangy and cultured it will become. If it separates into a clear liquid and clumps, it’s REALLY ready.
4. When it’s ready, pour the kefir out into a strainer set on top of a glass Pyrex measuring cup or a glass bowl or jar. It’s important to use glass or plastic. Do not use stainless steel or metal of any kind.
5. Use a rubber spatula or wooden spoon to gently stir the kefir until all the liquid passes through the mesh and you are left with kefir grains.
6. If  you are using the grains again immediately to make another batch of kefir, I suggest you do not rinse your grains. I find that my kefir grains grow more quickly when I do not rinse them. If you do want to rinse them, ONLY use filtered water. Do not use tap water. It will kill them. (What does that tell you about the tap water we drink?!)
7. Place your grains back into a clean jar, add some more milk and start all over again
8. If you are going to store the grains in the fridge until next time you use them, rinse them in filtered water and place them either in milk or in filtered water in a clean jar. Change the milk  or water once a week.

In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your kefir is "lumpy" and too sour, you are definitely leaving it out too long. It should be creamy and "drinkable"...a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator. It will thicken a little more since it is continuing to culture, but at a much slower pace. Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it.

Coconut kefir

Donna Gates’ The Body Ecology Diet recipe

Preparation:

1. Carefully select young healthy green or shucked coconuts, checking for any mold, discoloration or difference in texture.

2. Lay the coconut on its side. Cut several thin slices from the bottom.

3. A circle appears (often a white or brown ring) and you will find a soft spot which you can penetrate to reach the sterile, sweet coconut water. Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside this knot.

4. Set the coconut down into sink, so the “cone shaped” head nestles firmly into the drain. Poke down through the soft spot, creating a hole in the coconut shell.

5. Widen the hole with a carrot peeler, so water can easily pour out.

6. Each coconut contains 1 to 1.5 cups of water

7. Ideally coconut water should be 92 F (31 or 32 C). Microflora prefer this temperature, so pour the coconut water into a saucepan and heat carefully. Use a cooking thermometer if desired to check the temperature or wash your hands well and dip your finger into the coconut water to test for the right temperature. At 92 F, you won’t feel either hot or cold. It should be around the same temperature as an infant’s formula, just below body temperature.

Be careful not to overheat.  Above 100 degrees much of the enzymes and vitamins are destroyed, and at this temperature the microflora will also die.

8. Add 1 foil pack of B.E. Kefir, Essential Duo or Veggie Culture Starter. Kefir contains Lactobacillus and beneficial yeast. Essential Duo contains L .acidophilus and Bifidobacterium longum (BB536). Veggie Culture contains L. plantarum. Each of these formulas provides important beneficial bacteria.

9. Pour coconut water with starter into a glass container with tight fitting lid. Use 3 to 4 coconuts to fill 1 to 1.5 quart jar.

10. Put lid onto the glass container and shake vigorously.

11. Ferment at 70 F - 75 F for 36 hours. Insulate if necessary to maintain this temperature

Note: I have made coconut kefir successfully with kefir grains and without heating nor insulating.  Please note that the kefir grains will not grow and multiply in coconut water, so to keep your grains healthy you will need to regularily make dairy kefir too.

Avocado & Kefir dip

Ingredients:

1 cup kefir
1 ripe avocado
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon each of ground ginger, dill leaf, kelp, herb salt (such as Herbamare), turmeric
pinch of cayenne to taste (optional)

Instructions:
Add all ingredients to the blender and blend well. You may need to use the blender‘s plunger or a spatula to scrape down the sides and keep the mixture moving until everything is thoroughly blended.

Serve on a green salad or use a as a dip.

Kefir Cheese

Making cheese from kefir is easy and it contains all the beneficial probiotic micro-organisms that kefir is famous for. This recipe makes a tasty, soft cheese, similar to cream cheese but even easier to spread.

This is the basic recipe for making a plain kefir cheese, you can use it as-is or add herbs, fruit and nuts to create your own delicious variations.

If you want to make cheese from your kefir generally you’ll want to let your kefir ferment for 48 hours (but this can vary depending on the temperature), or until the curds and whey separate out and the curds become quite thick.

Use a plastic colander and cheesecloth (or an old t-shirt). Start by lining a plastic strainer or colander with cheesecloth. Sit the strainer or colander into a bowl or jar so that there will be enough room for the whey to drain off into the bowl/jar without touching the bottom of the strainer/colander. Pour the kefir into the cheesecloth and let it sit in the refrigerator for 24-48 hours to drain.

You may have to experiment with the cheesecloth to see what works best, a single or double thickness. You may want to use a double thickness of cheesecloth if the kefir is a very thin and runny consistency. If the kefir is quite thick, with clots already forming you may be able to use a single thickness of cheesecloth.

And don’t throw the whey out, it’s nutritious as well. You can use it in smoothies and shakes,and many other recipes. You can use for making pancakes, make sauerkraut and cultured vegetables,  and for lacto-fermenting grains.

(Cultured vegetables don’t need a starter, they will ferment without one, but using kefir whey will add all the strains of beneficial micro-organisms found in the kefir to your cultured vegetables. It would be a good alternative to using a salt brine for anyone who wants to reduce their salt intake.)

If you want to speed the process along, carefully gather up the corners of the cheesecloth and then the edges and twist them to form a sort of bag with the top closed off. Hold the twisted loose ends with one hand and squeeze the bag with the other. As you squeeze out some whey and compress the cheese you can twist the bag around even more. The whey will be squeezed out by the twisting action as well as when you squeeze the bag with your hand. You can use this technique to speed up the process of making the cheese and also to compress the cheese into a denser, dryer consistency.

Once you deem your kefir cheese is ready, tip it from the cheesecloth into a glass or ceramic bowl. Use a wooden spoon or spatula to scrap any remaining cheese from the cheesecloth.

As with all fermented foods,  avoid contact with metal utensils.

Add any herbs, spices or other ingredients you feel like, or use it just as it is. It should keep in the refrigerator for a couple of weeks.

Rosemary, Garlic and Walnut Kefir Cheese

Ingredients

1 cup of kefir cheese
handful of fresh rosemary (about 1 tablespoon very finely chopped)
1 small clove garlic
5-6 whole walnuts and a pinch of salt

Once the kefir cheese is ready, scrape it from the cheesecloth into a glass or ceramic bowl. Remove any hard stems from the rosemary and chop it as finely as you can. Try to get it as close to a powdered texture as possible. Add to the kefir cheese. Remove the husk from the clove of garlic and crush it through a garlic press or chop it as finely as possible. Add to the kefir cheese. Roughly chop the walnuts and add to the kefir cheese, along with salt to taste.

Mix by hand until all the ingredients are well blended, and serve.

Soughdough Bread Making workshop Sunday 22 July 2012

workshop poster - to see photos click on

http://tbeventspics.blogspot.com.au/2012/07/sourdough-breadmaking-workshop.html

 supported by Bellingen Council's Environmental levy

            Project coordination by Olivia Bernardini.