June 15, 2013 by Joanne T Ferguson
“I MADE THIS!!!”
Again I can S-Q-U-E-A-L!!!
After my Udder-ly Delightful Cheemaking Class, I came home with Udder E-X-C-I-T-E-M-E-N-T with the Quark/Quag/Goat’s Cheese and the Cream Cheese/Chevre I had made!
In all my excitement, I “forgot” I had Cheesemaking Class homework to do!
As you “may” remember, my cheese was poured into hoops, lined with Chux; “tucked in nicely“, then turned over for further draining.
My Cheesemaking Class homework consisted of refrigerating my Quark.
WHEW! That was easy!
So far, so good!
I then was to leave my “cream cheese in a hoop” at room temperature until the day after tomorrow.”
Oops…..I could have sworn I wrote down the next day! DOH! Cheese rookie mistake 101!
The “step by step” WRITTEN instructions was part of the course!
I will chalk it up to my first cheese experience excitement!
You should have seen me, I S-L-O-W-L-Y and carefully unwrapped my cheese as if it was a “baby cheese.”
When I unwrapped my cheese and placed it on a wire rack, I wasn’t sure if I had created a “plucked chicken” looking cheese or my very own first unique artisan cheese!
In my mind still in “creation process” , I don’t know WHY I didn’t think to cut my um, well, “unique” shapes into discs, but choosing instead to leave them whole.
With my feta (which I have to say is the best feta I have ever tasted; except for Udder Delights feta of course! ), I cut it into cubes and marinated it.
I decided to marinate my Quark/Quag/Goat Curd; each with a different “Flavor to Savor.”
Without giving away my “secret recipe” lol, I used kalamata olives, lemon juice, garlic, lemon zest, oregano and Lebanese Baharat (Paprika, Pepper, Cumin, Cassia, Cloves, Coriander Seed, Cardamom, Nutmeg) in one; lavender, rosemary (from may garden), peppercorns, dill and fennel fronds in another.
With my two others, I created a Thai marinate with curry leaves and an Italian marinate with oregano, marjoram and thyme…and other stuff! lol
I thought it might be nice to create an appetizer or dessert cheese and rolled one with dried chilli flakes, the other with an antioxidant mixture of goji better, inca berries, black berries and cranberries!
I REALLY enjoyed (and could not stop eating the chilli one with crackers!)
It “felt” like a VERY special treat to do!
Best of all?
I “felt” the pride Sheree had instilled in me and the class which gave us ALL confidence in now knowing, “WOW!!! I can make cheese at home too!”
(There was 14 of us in the class!)
When I looked into my What’s On The List Folder, I had saved No Bake Cheesecake from Christine’s Recipes and “knew” one day I could adapt it to my food lifestyle to create Joanna’s Blueberry Mini No Bake Cheesecake!
110 grams (~3.8 ounces) Arnott’s Ginger Nuts
70 grams (~ 2.8 ounces) butter, melted
250 grams (~8.8 ounces) homemade Cream Cheese/Chevre (thanks to Sheree at Udder Delights)
Udder Delights Organic Cream Cheese is only available at the cellar door, so guess WHEN you visit Adelaide, you will LOVE your trip to Hahndorf to experience the WONDERFUL varieties of Udder Delights cheese.
50 grams (1.8 ounces) Naturally Sweet Xylitol (original recipe calls for caster sugar)
Adjust amount for personal taste.
1/8 teaspoon vanilla powder
1/2 teaspoon lemon juice
200 ml (~8.6 ounces) homemade whipped cream!!!!!! (thanks to Sheree at Udder Delights)
blueberries or fruit of choice to top
Are you drooling yet like I am now?
Two of these “magically disappeared” before I got to photograph them!!! WOW!
Perhaps they were just shy, but they were devoured with love, TRUE!
As there REALLY is nothing like the taste of homemade cheese made with a dash of TLC and with a pinch of creativity!
Hands up, WHO wants to sign up for this WONDERFULLY and Udder-ly Delight Cheesemaking Class today?
What flavor combination would you want to create with your homemade cheese?
I would love to hear your thoughts in the comments if you please!
Seeing I love spreading the word of local business and local producers who LOVE their foods too, “the following South Australian milk brands are great to use when making cheese:”
Jersey Fresh (Barossa Valley)
Alexandria Cheese Company (Victor Harbour way)
Fleurieu Milk Company (Fleurieu Peninsula) – there is Jersey milk in the range
BD Farm Paris Creek (Adelaide Hills)
Hindmarsh Valley Goat Cheese Dairy (Hindmarsh Valley)
All above information was provided by Sheree of Udder Delights and Fleurieu Jersey milk was used during our cheese making class.
Please tell me he is smiling back at you?
If he is, that means good Cheese KARMA today WILL come to you!
On a personal note, I would like to “once again” thank Sheree from Udder Delights for “graciously” allowing me to participate in her VERY unique, South Australian Cheesemaking Class.
I THOROUGHLY enjoyed myself (as did the class); smiles all around and I now know I have a MUCH GREATER appreciation for not only making cheese, understanding milk, cheese, and how much HARD WORK and TLC goes into creating each and every piece!
I feel like a bit of cheese with my wine now…YOU?
Hope you enjoyed reading this as much as I enjoyed the class and look forward to you signing up for one of Sheree’s next classes, enjoying Udder Delights High Tea, enjoying the Cheese Cellar Door Menu or purchasing a unique cheese wedding or birthday cake too!
Thanks (once again) to Jenny from Rate The Plate Utah for inviting me to her Food Holiday Party Link: Natioanal Cheesecake Day! I thought these Blueberry No Bake Cheese Cake with my homemade cheese would more than please!