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Showing posts with label Yoghurt. Show all posts
Showing posts with label Yoghurt. Show all posts

Saturday, May 17, 2014

Yogurt

This is just a brief post on yogurt.

We usually skim off the Cream to make into Cultured Butter.

The yogurt once it sets can used as is but we like a thicker yogurt texture and drain ours until it reaches a consistency we like.

Ready to package

The draining process is simple. A sieve or colander with a cheese cloth lining or in our case a piece of old curtain material. Draining time varies and an occasional check during the day along with a little rearranging to move the sloppier material to the bottom is all that is needed.

The operation in progress
The drained liquid is then used to soak grain for the poultry. Nothing is wasted.

Saturday, April 26, 2014

Ciabatta, Watermelon, Rose, Perry, Garlic, Yogurt

Part of the preparation for lunch guests is some bread. In this case Ciabatta which requires starting a day earlier with the making of the Biga which is pretty much just a sourdough but using a little yeast. Tomorrow it will be used to produce those chewy free form loaves that go so well with baked Camembert and other dips.

Biga after 24 hours

Summer is finally at a close as we consume the last watermelon. Orange Glo a melon we tried for the first time appears to be late season ripening. If this is the case and not just good luck it will be perfect to carry us through until other fruits are ready. The fruit on offer at the moment is the last of the Dragon fruit and the first of the Cherry Guava. In less than a month the first of the Citrus i.e. Mandarin will be ready.

Orange Glow Watermelon

It is the time of month where some wine work needs to be completed i.e racking some of the reds that were pressed and demijohned a little over a month ago. This is the process to take them off the coarser sediment to prevent any unpleasant flavours in the wine. Today the Tempranillo was done. While in the Cave the Packam/Williams Perry was bottled. Only 15 litres or so producing about 40 half bottles. This Perry has a magnificent yellow/orange colour. Will look forward to sampling in a couple of weeks.

While bottling it was decided to also bottle the very small amount of Rose that we made. Only seven litres. The Merlot Rose was incredibly good. It had a balance of fruit and oak flavour and not that sickly sweet Rose that is prevalent in the shops. Just a refreshing luncheon wine. Will serve some to the guests on Sunday.

Merlot Rose

The Garlic planted last week has started to pop out of the ground. The bulk of the 450 cloves have now sprouted. A wonderful sight to the gardener.

Garlic

Unlike house work, food production is an ongoing task. Because of a slip up in planning on my part we had to go two nights without yogurt. But a batch is now made and a little draining tomorrow will provide us with a few weeks supply. There is a steady flow of production in the kitchen that doesn't always rate a mention in the blog. Cheeses, Butter, Yogurt, breads, scones and various other essentials are always in steady production in the background. All part of the process of a healthy lifestyle.

Yogurt made but not drained.












Tuesday, October 1, 2013

Yogurt, Cleaning Bottles, Mortar and Pestle, Sourdough Pasta

Chilled the yogurt made yesterday in the spare refrigerator and then started the draining process just before lunch. This batch looks a bit watery but we'll see what the yield will be. The liquid will go to soaking the chooks grain and the thicker yogurt texture is much nicer. I like mine a little softer than Jean. she prefers it almost like Labna.
The first batch draining
Removed labels of a batch of bottles and put them into the dishwasher for a final sterilisation. Soaking them for 24 hours before hand makes the label removal reasonably easy when scraping with a sharp knife. We don't use that knife for anything else and don't recommend you use your best best kitchen knife as the constant friction with glass is not the best thing for the blade.
Last bottle soaking
This works well
Normally we make our own pasta using freshly ground wholemeal flour. Our favourite recipe involves using eggs. Just out of curiosity it would be interesting to see what a sourdough pasta would be like. Using two cups of Jean's sourdough starter and the basic pasta recipe which doesn't involve eggs a batch was mixed. Will leave it until tomorrow night before attempting to roll it out. Looks a little soft and may need a little more flour to take away the stickiness. We'll see.
Sourdough pasta mix
Mentioned in an earlier blog was a Broad Bean Bruschetta made simply with Broad Beans, Garlic, Olive Oil, Salt and Pepper. The Mortar and Pestle we use is the biggest one we could find in a Sydney Asian food store. It was dirt cheap and is very heavy but has become indispensable for mashing up big batches. We keep it on a special (very sturdy) shelf under the marble pastry stand.

You can judge the size by the space it takes up on the kitchen sink



Sunday, July 14, 2013

Sunday can be the Busiest of Days

Couldn't sleep after waking at 4 am. Got out of bed at 4.30, may as well make the most of it. Stirred up the fire, had coffee, did the emails and wrote the blog. Got the yoghurt (that we made a few days ago) draining.



Draining and Tubbing the Yoghurt


By then it was light enough (although very misty) to check the neighbours cattle. Still no babies on the river. One or two look promising and will need to be checked again this evening. Took the trailer full of rocks (ex Nuttery) down to the spot near the hayshed that we are filling to extend the flat ground. Emptied the trailer (by hand) and brought back a load of firewood that had been drying (never waste a trip). The extended area is getting quite large and should give us a better storage area for firewood. Living on a ridge makes flat land very valuable.


The rock platform growing

Over morning tea of coffee and scones we went through the Tomato planting list. July is the time we put our seeds down ready for Spring. The seed trays will sit on one of the hot composts to germinate. and then be planted up to larger pots as needed. Despite every attempt to keep the numbers down we still managed to pass the 20 mark. There are just too many favourites. Some are chosen for colour, others for texture and flavour, a couple are really early ripening, a couple are really late ripening, some are better for bottling and a couple are just good standby fruit in bad years when the others struggle. We look at what we grew last year and take out any we didn't like and go through the catalogue to see if there interesting additions. The first column is last years planting, the second is the proposed 2013 planting and the third is how many seeds need planting. We like to have a couple spare of each variety.

The Tomato List 2013

Tomatoes in trays in the cold frame


Put the tractor away in the hayshed, taking a load of rocks back in the scoop then went onto putting all the grape vine pruning's through the mulcher and start the next hot compost. Got down two layers. This will take a while to fill as we will be pruning the fruit trees as we go.

The beginnings of a compost with central hole


Last job of the day was to check the springers on the neighbours hill and on the river. The girls on the hill can be easy as the hill is in view from the house but not today, it needed a walk which the dogs enjoyed. Success a new calf born only a couple of hours earlier. On the river there was more productivity. A new calf just born, mum was still cleaning up as I arrived.

Only minutes old


Sunday, October 24, 2010

Wind, Yoghurt, Roasted Peanuts, Motor Vehicles and Guinea Fowl

Wind

Woke briefly just after 4 am to the sound of the wind tearing over the house. Later in the morning we discovered “tearing” appropriate. No tress down but pieces torn from the grape vines that cover the pergola, a few unsecured bits around the verandah scattered and in the tomato bed the odd damaged tomato seedling. Nothing major else where. The worst situation is strong wind after rain when the ground is sodden and the natives have no grip in the ground. When this happened last time we lost over 20 trees.
One of the best jobs we completed when we first arrived was the planting of a double row of Casuarina trees on the westerly aspect.These Casuarina Glauca are well over 10 metres tall. The spacing filters and breaks up the wind and protects the orchard and the house. Casuarina are excellent for this task as they are drought tolerant and equally happy with wet feet. They seed prolifically and send up shoots thickening the wind break. They can also be eaten as fodder by cattle.

Casuarina Windbreak

They wind also caused a power outage. When we first acquired the property, power was very unreliable with outages almost every month. As a result we purchased a petrol driven generator which has paid for itself many times. It is always fully fuelled with extension cords nearby. About 20 minutes is required to connect the water supply and the kitchen.

Yoghurt

Every few weeks we make a large quantity of yogurt from unpasteurised milk. By placing a 15 litre stainless steel pot inside a 25 litre stainless pot partly filled with water we create a bain-marie like contraption. This means the temperature can be kept reasonably constant more easily. Thermometer is placed in the water and as the temperature drops to the minimum it is easy to fire up the stove top and bring back to the maximum. The temperature depends on which culture is used.

Yoghurt in Progress

We purchase our culture from Cheeselinks. They publish a small book which covers cheese and yoghurt making as well as supply all the components of cheese and yoghurt making.
It’s best to make this on a day where you are not far away so that the temperature can be monitored. Our culture takes about 6-8 hours but we keep it going all day and let it sit overnight. The next morning it is chilled in the refrigerator (or put in the freezer for a shorter time) and then to get a thicker consistency it is drained in a large sieve lined with cheese cloth (or in our case a piece of nylon curtain) sitting on a 9 litre plastic bucket. The longer it drains the thicker it becomes. If Labna is required leave it there all day turning it every now and then until it is thick enough.
The book says that you can add skim milk powder to the milk before you start in order to save the draining process. Skim milk powder is full of free radicals and like any heavily processed food best avoided.
Draining Yoghurt
Lastly the drained liquid is used to soak grain overnight and fed to the chooks. They really like the soaked grains. Alternatively add it to the compost and let the worms have a feast.
1 KG Tubs for Storing Yoghurt

 
Soaking Grain with Whey drained from Yoghurt

 

Peanuts

Salted roasted peanuts are delicious. Unfortunately the shop bought variety are roasted in vegetable oil. In itself not all that bad but vegetable oil is high in Omega 6 and our Western diets tend to be too high in Omega 6.
One way to enjoy this snack at a significantly lower cost and in a healthier form is to roast your own.
Buy raw peanuts, preferably Australian grown, as they are produced under more stringent regulations than the imported nuts. Many wholesalers sell them very cheaply in kilogram packs. Put them in a baking dish no more than 2-3 deep and bake in an oven at 180-200 degrees Celsius for 20-30 minutes until brown enough for your liking. The thicker the layer of nuts the longer it takes. They may need a stir occasionally as the outsides edge tends to cook first. While they are cooking mix some salt (no more than a tablespoon unless you like it quite salty, otherwise a teaspoon is enough) with a couple of table spoons of water. This will service a kilogram of nuts. When the peanuts are cooked to your liking pour the mixture of salt and water over them while they are still hot and mix thoroughly. The water will evaporate and the salt adhere to the nuts.

Motor Vehicle

We’ve found that we can survive with only one car these days. With both of us working part time, one locally, a single car and a bicycle work very well. On the odd occasion when a push bike isn’t an alternative (which is very rare) it just means getting up a little earlier to share a ride. Riding 15-20 kilometres 2-3 times a week doesn’t hurt the waist line or the aerobic activity. The big benefit is the annual cost saving. It is not just the fuel, registration, insurance and maintenance it is also the waisted capital investment which only depreciates.
Even with only one vehicle we still don’t make special trips. If shopping needs doing it is done on a work day either after work or both travel together with one shopping while the other works. Again, applying a permaculture principle about making everything have more than one benefit. And that doesn’t mean just going to two shops. No quick trip down to the corner shop for a newspaper. Here are two obscure tips on saving fuel. They may not have any scientific backing but they were found accidently. One tip is to buy fuel in the morning on the cheapest day of the week. The reason is that the fuel is cooler and takes up less volume, consequently you get more for your dollar. Another tip is if you have a big fuel tank and are going on a long trip keep the tank only partly filled so that you are not using fuel to carry the extra kilograms with you.
When you are dependent on one car there are some things that become important. Membership of a roadside service group is good insurance. Regular servicing of the car pays for itself over the long term. We drop ours off every 10,000km with a very good mechanic. This ensures any problems are spotted early. Our purchased 2nd hand car is 9 years old and approaching 300,000 kilometres with no breakdowns or major problems.
Our disaster recovery plan is firstly a rental i.e. if we need a second vehicle or the current one is out of action. It is cheaper to rent a small vehicle for a week or more than maintain a second vehicle. Secondly when we bought this car we started saving for its replacement. That money is kept in a term deposit with interest accruing ready to buy a good 2nd hand replacement should this one become unreliable.
Some other cost saving tips are buying the vehicle from the fleet car auctions which (whenever we have purchased) have always been cheaper. Selecting the vehicle based on our planned usage ie we drive a 6 cylinder because of the need to tow a large trailer and the predominately highway driving of 80 km/hr or more. Our vehicle had the lowest fuel consumption for these needs. Attend a few auctions first and record selling prices on different makes of similar featured cars. Not surprisingly some makes are consistently cheaper because of a perceived, not necessarily real, quality issue. Little things affect the final price. Features such as an ugly colour, front bench seat and column gear change on a sedan lower the bidding. Plainer cars are cheaper. There can be a $5000-$8000 difference between makes of the same vintage and optioned vehicles.

Benjamin and Lewis

Not so long ago we gave some fertilised Guinea Fowl eggs to a friend who lives a few kilometres away. Three of the eggs hatched producing two boys and a girl. The resident male Guinea Fowl on that property had soon enticed the lone girl. He treated the two boys badly with repeated attacks. The boys took it stoically and just cowered under the beatings. Our friend asked if there was any opportunity to rehouse them. As we had a much larger flock we felt they could be accommodated.
When they first arrived we placed them in a large disused aviary for the first couple of weeks to enable them to acclimatise. After the breaking in period we left the door open but it was almost another two weeks before these timid boys would tentatively come out. Each day they went a little further. They always stayed together. Eventually they roosted on a steel cross piece near the aviary and returned each day for food and water.
Gradually, as they grew, they became braver and would circle over to the house where a dish of food was kept for the resident yard poultry immediately running away if anyone or anything approached. They were devoted to each other, almost as if twins. They ate together and would have running games afterwards like two children. We named them Benjamin and Lewis after the characters in Bruce Chatwin’s novel On the Black Hill They never approached or joined the other Guinea Fowl.
At some point Lewis started to chat to one of the single girls on the other side of the fence. He stayed in the yard and she in the orchard. Then gradually he and Benjamin would jump the fence into the orchard but always return not long afterward. Every night the brothers slept on their steel perch side by side. Still totally devoted to each other. Lewis maintained some contact with the female but Benjamin only ever knew Lewis’s company.
For some unknown reason the other day Lewis went where he had never gone before, all the way to the chicken pen. He panicked once inside and couldn’t work out how to escape. We were not far away and decided to let him calm down and work his way out. Unknown to us one of our dogs, a working cattle dog, was attracted by the fluttering and noise. In the ensuing fuss Lewis was bitten but not just a minor loss of feathers, a tooth punctured his lung. He was clearly seriously hurt and we were forced to put him down.

Benjamin

Benjamin witnessed all this. He was completely distressed. Eventually he went to their perching spot and just slumped below the perch with his head hanging and spirit completely broken. This morning before light we could see a single outline on the perch. Benjamin alone for the first time in his life. The saddest sight in the world.