This cheese did NOT go as planned. Fire & Smoke Dragon's Milk is a cheese I dreamed up: the curds are soaked in Dragon's Milk Ale and then milled with three kinds of peppers. My goal was a cheese that would be smoky, warm, and rich, with a kick of heat. The idea is solid; the execution not so much.
RECIPE and INGREDIENTS
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (KZitem)
Homemade Yogurt: bit.ly/3WxkYYv
How To Make A Saturated Salt Brine: rb.gy/u16is (KZitem)
Recipe Inspiration: Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
How To Make Toscano Pepato: rb.gy/gukbnc (KZitem)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Large balloon whisk: amzn.to/3svwdGS (Amazon)
Cambro Aging Boxes: bit.ly/2PfjYbA (Webstaurant)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Fire & Smoke Dragon's Milk Cheese
00:28 Concerns
01:23 Milk and Cultures
02:43 The Peppers
05:13 Rennet
06:06 Cutting the Curd
06:51 Cooking and Stirring
09:53 Dragon's Milk Ale
10:41 Pitching the Curd
11:04 Soaking in the Ale
12:25 Adding the Peppers
12:44 Filling the Mold
13:55 Pressing
18:27 Overnight Rest
18:51 Dry Salting
24:13 Vacuum Packing and Aging
25:23 Tasting
27:44 Pepato Toscano VS Dragon's Milk
30:40 Packaging
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
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