Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Wednesday, November 1, 2017

Home Front: camp cooking staples

I took a solo camping trip a few weeks ago and in doing so got to try out some camp cooking without he worry of the fussy or more gourmet members of my household that I might have otherwise needed to cater for. Wanting to keep it simple and easy to pack I pre-packed some of my food, using the Dead Person Jar Pathopak's. My primary pre-packed meal I set up was porridge. I raided the baking shelves and made up a jar of rolled oats (for quick cooking) to which I added a handful of currants, almond slices and crystallized ginger. I also packed a jar of powdered milk and sugar for both my cups of tea and to add to my porridge. They worked out great. I used a cup of this mix, and made it up with a cup of boiling water, before adding a spoonful of my milk-sugar mix. Delicious, sustaining and warming on a cold damp morning.
My other campfire staple is chilli. This may provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes but when i camp, I take cans of baked beans, chopped tomatoes and pre-mixed sachets of seasoning. A couple of onions in my cooler bag, and some frozen diced pork, this time. If I'd been camping longer I might have taken cured, dried sausage or salami as my meat component. Diced the onions and braised it in my cast iron pot over the coals, then the same for the pork. Seasoning went in next before adding the two cans of tomato and the three cans of baked beans. and some slow cooking with the lid on to reduce it all. I ate mine out of my Optimus-Terra solo cook set mug and shared my meal with a couple of friends who came up to join me in the evening. Five cans, one packet of frozen meat, a couple of seasoning sachets and two onions. Pretty simple. Not too heavy for a drive-in camp, and probably not that bad for a hike-in either, especially if those cans were shared around a little. We had plenty to eat with heavily seasoned leftovers I ate next next day too. After serving I added a dash of water, put he lid back on and put it back over the fire to heat up again to a low roil to kill off any germs introduced during serving up.
Porridge and beans make two excellent staples when camping, but some other items can find their way into your larder easily enough. Things that add both variety and value. Eggs. Eggs are great, self contained, long lasting and generally not requiring of refrigeration. In an austere setting, if you find yourself in an egg-glut, there are a number of traditional methods for preserving the quality of eggs. Packing in salt, wheat bran or cool clean ash. Eggs packed in box and buried in ash are reported as remaining fresh after 8 months in 80% of cases. Not only does it give the eggs shock and crush protection but having leftover wood-ash at a camping trip once you've eaten your food is no drama, just dump it into your fire pit and off you go. That said, cardboard egg cartons make good fire starters. When I pack eggs, its usually because I plan to make pancakes and then pack them in my flour mix, again, in a sealable jar. They stay safe, insulated and ready or when i'm ready to cook.

Not so much cooking as snacking, I also like to take hard cheese, like a block of Parmesan and salami  or slab of salt cured meat like Prosciutto. They keep well un-refrigerated and are a very tasty addition to an al fresco snack-plate after a hike or as an addition to most meals.

Friday, June 27, 2014

Review: Mad Millie - Italian cheese kit

 For Giftmas I was lucky enough to receive this very spiffy DIY cheese kit, good for over 10 batches of cheese (approx 6kg in total), as produced by "Mad Millie". This is the Mad Millie Beginners Italian Kit

With recipes and all the ingredients you need (apart from the milk) to make some of the following:

Fresh Italian Mozzarella and Bocconcini (approx 600g/batch),
Ricotta (approx 400g/batch),
Ricotta Salata (approx 100g/batch),
Burrata Mascarpone (approx 700g/batch).

I recently rediscovered the kit on top of the refrigerator and I had wanted to make mozzarella as my first attempt. We sourced some UN-homoginized milk (as some reading indicated that would work better) I got ready to make some delicious cheeze!

Included in the kit are the  vegetarian rennet tablets (the enzymatic agent that causes the milk to coagulate), cheese salt (which is iodine-free, so as not to inhibit bacterial maturation),  citric acid (to acidify the mixture, allowing the rennet to act more effectively), calcium chloride (to re-introduce calcium often lost in milk-processing)  as well as the cheese cloth  measuring pipette, and thermometer needed.

With my 2L of fancy un-homoginized milk, and the added backup of my fancy new digital Range iPhone thermometer I made my attempt, and ended up with ... ricotta. 

After the process, which may have been less delicate than it should have been, I balled my finished product, and let it hang to drain off the last of the whey.

I ended up with a mass of cheese that yielded 450g, and I let it sit for  a few days to settle, before breaking open my ball, and seeing what I had wrought.

It had been obvious in my preparation that the coagulation step didn't ever really happen. I had curds, but never the solid custard-like phase that needed cutting.

My mozzarella failed, but I ended up with a pretty decent, if crumbly, fetta type of cheese.  

At this stage I am putting it down to poor technique on my part, and not the kit. Whist I am fairly confident that the temperatures and times were right, as I had the digitally controlled and timed Range to fall back on, I have a feeling that the initial combination of ingredients, and stirring may have been heavy handed on my part.
So whilst this first attempt certainly didn't result in the delicious creamy and plain ball of mozzarella that I had anticipate, I did manage to turn a volume of milk into a storable bulk of cheese.

I felt that it had sufficiently dehydrated to retard bacterial spoilage in the short term, and over the space of a few days, I broke it apart and sprinkled the product over a variety of dishes, like these patties.

I have successfully made cheese with this kit. Now to work out how to make the cheese I want to make.

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