Kitchen Sink Farming Volume 2: Fermenting: Easily & Cheaply Ferment Your Own Food for a Healthier Now & a Greener Future by Jean-Pierre Parent

Author:Jean-Pierre Parent [Parent, Jean-Pierre]
Language: eng
Format: epub
ISBN: 9781484805633
Amazon: 1484805631
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-04-26T04:00:00+00:00

“Advanced” Cheese Making: A 2-Day Degree

While simple seed cheese makes a quick and creamy result, colander cheese will produce a more intensely cheesy concoction, as the flavors develop slowly over the course of a few days, “pre-digesting” and breaking down the complex elements all the while. Still a very straightforwardand easy recipe, colander cheese is the gourmet’s choice.

What you’ll need:

Sprouted grains and/or nuts and probiotic water, as mentioned above A colander with legs, or some sort of strainer and a way to keep it lifted, like crossed chopsticks or rocks. Or just go buy a colander with legs, they’re like a buck.

A bowl that fits nicely inside the colander

A heavy weight: a clean rock, jar or bottle filled with water, etc. A plate or shallow bowl to go underneath the colander Blend your soaked and/or sprouted seeds or nuts with the probiotic water into a smooth mixture that still has some texture (see simple seed cheese recipe above), and put the resulting half creamy, half chunky, and all wet paste back into a sprout bag, twisting or tying off the opening so nothing comes out. Put it into the colander. The plate or shallow bowl goes underneath to catch the whey, and the bowl goes inside the colander, on top of the bag. The weight goes in the bowl, which presses down on the cheese to squeeze out the whey.

Over the next 2 – 3 days, all of the whey created by the fermentative action of the bacteria will drain out of the cheese. It’s a good idea to stir or knead the cheese once a day so it will ferment evenly. After the whey stops dripping into the vessel beneath, the cheese is done and can be scooped out and put into a non-plastic container in the fridge, or formed into logs and rolled in herbs, crushed black pepper, the same type of seed or nut, coarsely ground and dried, or whatever flavoring you choose.

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