Homemade Chevre, Cheeseballs, and Cheese filled Turkish Flatbread for CheesepaloozaSeptember 30, 2012 at 7:04 am | Posted in Appetizers, Breads, Middle Eastern, Twelve Loaves, Vegetarian, Yeastspotting | 46 Comments
Tags: baking, Basil, Chevre, Chibes, Chili Flakes, Dough, flatbread, garlic, goat cheese, Herbs, Lemon, Parsley, Pide, recipes, Turkish Flatbread
So..I’m making cheese, goat cheese – chevre to be exact. Valerie from A Canadian Foodie has challenged a bunch of us to start making cheese from scratch with her Cheesepalooza challenge. I was extremely excited when she announced this challenge because I’ve always wanted to dabble a little in artisan cheese making.
No, the Red Hot Chili Peppers will not be performing, but they will be making an appearance in my cheese!
I’ve made cheese from scratch before..Ricotta and Macarpone. I’ve also made Paneer, but I didn’t blog it, so I do have some cheese making’ experience under my too tight belt. However, all three were made with cow’s milk. This time I’m working with goat’s milk and as mentioned above, making chevre. I love, love, love chevre, but the first recipe provided, from the book Artisan Cheese Making At Home by Mary Karlin , contains something called C20G Powdered Mesophilic Starter. Although I’m 99.9% sure it’s perfectly fine and won’t result in a tree growing out of my ear 20 years down the road, I just didn’t like the sound of it.
C20G Powdered Mesophilic Starter. Mesophilic disease comes to mind. Can’t they call it something like..Me So Making Yummy Cheese from Scratch Stuff?
I emailed Valerie about this, and she linked me to a recipe for chevre on her blog that uses buttermilk in lieu of the bacteria/organism laden
Mesophilic Disease, umm..Mesophilic stuff.
I prefer to keep my food as natural and chemical-free as possible, even in my artery-clogging desserts, SO, as long as I know exactly what’s going into the food I’m making, and it doesn’t have numbers attached to it..it’s all cool.
Now, don’t get me wrong. This is just how I cook and bake. I eat my fair share of foods that contain ingredients with numbers attached to them. Golden Oreo, anyone? Yep, I take care of other people but occasionally shove Golden Oreos down my gullet at warp speed, not to mention Rice Krispie Treats, Cool Ranch Doritos, well, you get the gist. .
Look, I love ALL cheese, so I’m sure my body is saturated with C20G Powdered Mesophilic Starter, but since I have a choice in this chevre matter..I’m choosing not to use it.
Now, rennet is a different story because I read the Little House on the Prairie series and in Little House in the Big Woods, Ma used rennet to make cheese…and they used the rennet directly from the animal’s stomach lining back then…
Ma added the previous night’s skimmed milk to the cooled milk from the morning milking and put it on the stove to heat. A bit of rennet inside a cloth is soaked in warm water. Once the milk is warm, she squeezes all of the water out of the rennet in the cloth. She adds the rennet water to the milk and stirs it well. The milk mixture is left in a warm place by the stove until it thickens to a quivering mass.
The mass was cut with a long knife into cubes. The cubes were allowed to sit until the curb separated from the whey. The curds and whey were placed in a cloth and allowed to drain. When all of the whey was drained, the curds were placed in a pan and salted. The curds were then placed in the cheese hoop to be pressed.
Once all the whey had been pressed out, Ma trimmed the cheese, put a tight cloth around it, and buttered it. Each day, she wiped the cheese with a wet cloth and rubbed it with butter until the cheese was ripe and had a hard rind on it. – Laura Ingalls Wilder
Well..that’s how you make cheese to this day, albeit with a lot more convenience, electricity and modern appliances.
So I made the cheese using goat’s milk, buttermilk (which actually contains the Mesophilic stuff, a little fact alerted to me by a reader, but I just felt better using buttermilk – it’s a mind issue) and a rennet tablet crushed with some water. It turned out fantastic. I wanted to blow this whole post off and eat it all with a spoon.
But I didn’t. Thankfully.
It was so fresh that it had some subtle sweet tones to it, along with a slightly sharp and salty edge, and the mouth feel was extremely creamy, as it should be. I think everyone should make their own chevre because it’s too damn easy not to. The rennet and buttermilk gel the goat’s milk after sitting for 12 hours, or until it’s similar to the texture of yogurt. Which brings me to this;
Have you ever made yogurt cheese? Well, essentially, once the goat’s milk has formed into a jelly like mass, you do the same thing you’d do when making yogurt cheese – wrap up the milk jelly (I cut mine into pieces) in cheesecloth, tie it up tight, and let the whey drain over a strainer into a bowl, overnight.
The next morning I had creamy, dreamy chevre! I got about 16 ounces of cheese, so, after eating a few spoonfuls (uhh….4 ounces), I added crushed red-hot chili pepper flakes, herbs, garlic and lemon zest to the rest of it..rolling them into cheeseballs (I love cheeseballs as one word because it tickles the kid inside of me) and packing them into ball jars with a light olive oil. I used the other half of my spicy chevre as a filling for a Turkish bread called Pide. Pide – Pizza – Pita..you know..flatbread, in any language.
The only difference is, you fold the dough on each side partially over the filling in the middle, so you kind of have an oval slipper with some of the filling showing, which you can see in my bad photos.
In fact, the photo of the pide straight from the oven kind of looks like a female body part located in the nether region, doesn’t it? Sometimes my photos are just gross, but hey, one day I will have natural light, and when I do, they’ll look less like unwashed female body parts in the nether region. I hope.
So…be adventurous and make cheese! Then make cheeseballs. Then make pide..or just grab a huge spoon and eat cheese, cheese that YOU made from scratch, fresh, creamy cheese straight from YOUR kitchen! It beats paying mucho dinero for a half pound of it, you know?