Dom, those cheeses look beautiful.Do you do the
draining in the refrigerator? At what point do you dip
them in wax and do you age them outside of the
refrigerator?
Jiri
--- "Dominic N. Anfiteatro" <dna@...>
wrote:
> Hello and welcome back Anja,
>
> It's good to learn that you decided to bring your
> kefir grains to the
> island where you now work most days of the week.
>
> The size of some of the kefir cheeses range from 7.5
> cm [3"], 12.5 cm
> [5"] and 18 cm [7"] in diameter. Here's a recent
> photo of some of my
> cheese sitting in a bamboo strainer:
>
>
http://users.chariot.net.au/~dna/kef/kefir-cheeses.jpg
>
> That's my sister, Lina, holding the basket of
> cheeses [thanks chook].
> The round or ball shaped cheeses are the more simple
> ones to make, for
> there is no pressing of the curds involved. These
> are simply made by
> draining the kefir in cloth over some 4 days or so,
> then the curd is
> removed and partially dried at room temp for 5 to 7
> days or so. All
> these cheeses are dipped in beeswax. The large
> cheese is bandaged with
> cotton gauze, then dipped in beeswax. These will be
> ready to eat after
> matured for 6 months or so.
>
> You are invited for lunch or dinner with Sandra and
> I. Today's special
> is a mixed kefir-cheese platter with home made
> Isabella wine, fresh
> garden salad with kefir dressing, tossed with
> cracked macadamia nuts and
> pumpkin and sunflower seeds. Please try and be on
> time !-)
>
> Be-well,
> Dom
>
> Anja wrote:
>
> >.. So, now my question: How
> >big are the cheeses you make??? Giacomo? Or others?
> So, I used those
> >amounts of my coffee filters which were about
> filling my both (big)
> >hands! That maybe seems to be a bit much?
> >CU Anja
> >
> >
>
>
>
>
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