Saturday, April 30, 2011

Making Kimchi with Our Mesophilic Culture

Mark Nienow and his best friend on a clear August day in eastern Montana (I'm kidding!)

Ingredients straight from the store

We get the best mail!  
Mark N. from Roundup, Montana made our day a couple of months ago when he mentioned to us that he was using our mesophilic cultures to make kimchi, a fermented vegetable dish used extensively in Korean cooking. He said there are other cultures, made specifically for kimchi, but they are very expensive, so he has been using ours with great success.

It's no surprise that Mark was able to figure this out- he's very familiar with the fermentation process.  He has made goat's milk yogurt and cream cheese, as well as his own beer (although he hasn't done that in a few years).  In one of his e-mails he remarked, "What would we do without bacteria?"  Indeed! 


Nappa cabbage soaking in salt water


Mark learned to make kimchi from a co-worker who had spent time in the military, stationed in South Korea.  It is very popular in Korea and in many other Asian countries where it is also known as gimchi or kim chee.  The exact ingredients vary according to the seasons (availability) and the regions of the world where it is made. 







Ingredients cut and mixed, ready for packing jars


Kimchi is not exactly mainstream food in the US, but it is becoming increasingly popular because of its legendary health benefits.  According to Wikipedia:

"The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth."






Packed jars with drain tubes in center
to help circulate juice and expel gas

"One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. 

During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief.

However, in May 2009, the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens' immunity to the virus." (Wikipedia)


Container tops pushed into jars to keep vegetables under juice



Mark first decided to make kimchi when he suffered a bad case of the flu last winter.  He knew kimchi would help to repair his digestive system and to prevent future illness.  He has been experimenting with it for several months now, but this is his latest recipe:  (click on it to see it larger)



Kimchee ready to ferment
The Inoculant - Lactobacillus

What kind to use:

Mark uses our CHOOZIT MM100 LYO 50 DCU which is a large pack of culture.  However, our small packs of  Mesophilic cultures (C1) and (C101) have the same bacteria, so they may be used as well.

How much:

He has been using 1/2 teaspoon per 4 gallon batch.  That would be the equivalent of one of our small packs of culture.

How to use it:

The culture is blended in with the liquid/spice ingredients and poured over the vegetables before packing in jars.  Mark is thinking about liquifying a little of the nappa cabbage with water and adding the dry culture a day before preparing the vegetables.  In you have any thoughts about this, you may contact Mark at ninnno@gmail.com.

How it works:

The cabbage and other vegetables release water and sugars.  The Lactobacillus bacteria in the cultures use these sugars to make lactic acid.  As more and more lactic acid is made, the pH drops.  If you have a pH meter or pH paper, you can measure the change in the pH.  When it drops from 6.5 to 3.5, you know it's ready to eat. If you don't have a means to measure the pH, taste it after a couple of days and keep tasting it until it's the way you like it.


Notes from Mark:

Understand- this process I use to make kimchee is not set in stone and still being tweaked.  Regarding the drain tubes:
Although there is some additional liquid derived from the veggies as fermentation progresses, the majority of the excess liquid that forms at the top is due to all the gas forcing it to the top and not allowing anything to drain back down. In other words, the amount of gas formed overcomes gravity in relation to the liquid in a closed environment.
I made the drain tubes out of 1/2" PVC pipe with slots cut in the end with a table saw. The idea was that excess liquid at the top of the jar would gradually move back down to the bottom, unimpeded in the tube. I'm now thinking that I need a different type of tube that allows gas to exit easier, rather than water to flow easier- more of a screen tube that passes gas but still holds the veggies in place. This all became clear when I pulled one of the tubes and saw all the gas escaping from the hole left by the tube.

Mark welcomes any ideas to improve his kimchi- ninnno@gmail.com

Tuesday, April 26, 2011

Creole Cream Cheese Pound Cake for Mother's Day

Risky Case (93) and her daughter, Jeri

This is possibly the easiest recipe in our book, Home Cheese Making. It's just plain simple. There are several other recipes for cream cheese in the book, but this one is unique.  In fact, I'm not actually sure why it's called "cream cheese."

For one thing, it is nonfat.  For another, the texture is different.  It's lighter and it feels more like a meringue than a cheese.  But, because it's so light, it's versatile and it can be used in a wide variety of baked goodies.

I made it because I was looking for a Mother's Day cake and I found a recipe for Peach Creole Cream Cheese Pound Cake (recipe below).  I made a few changes, so the recipe shown is the way I actually made it.

Before you begin, you will need something to hold the cheese as it drains.  This can be molds or a sieve or even cheese cloth on a colander.  I was making half the recipe, so my plan was to use the heart shaped (Coeur a la Creme) mold and one ricotta mold.  Next time I will use 2 ricotta molds (more about that later).


You will need molds, a thermometer and rennet
(any kind will work).

Creole Cream Cheese
From Home Cheese Making, p. 86

Creole Cream Cheese is a Louisiana dish.  It was sold in pint containers with one big curd, topped with heavy cream, and traditionally eaten for breakfast with sugar.  The following is reportedly the best recorded recipe.  It was written by Myriam Guidroz and appeared in the Times-Picayune newspaper.  For a dessert, use heart-shaped molds and top with whipped cream and sugar.  (Fromage blanc made according to the recipe in this book and molded in soft cheese molds will yield the same delicious results.)

Note:  This is 1/2 the recipe in our book.

Ingredients:
1/2 gallon skim milk (may be reconstituted dry milk powder)
1/4 cup cultured buttermilk
1/4 teaspoon liquid rennet
Half-and half or heavy cream (optional)

Directions:

1.  Make sure the temperature of the milk is no cooler than 70F and no warmer than 80F.  Place the milk in a large container.
2.  Add the buttermilk and stir well.  Add the rennet and stir slowly for 1/2 minute.  Cover and let set at room temperature (72F) for 12-15 hours.
I used liquid rennet because it's easier (than the tablets) to measure small quantities.
This is our new thermometer.  (I took one out for a test drive and I like it)
I got every bit of starter out of the cup by dipping it right in.
Measuring "a tad" from one of our mini measuring spoons.
This yogotherm is not necessary, I just like to use it.
Our new scoop - what can I say?  I like our products!
At my age, you do stuff like this.
3.  After the cheese has set, ladle it into molds (or other perforated containers, such as heart-shaped molds or plastic butter tubs with holes punched in them) so that the whey can drain.  In a large roasting pan, elevate a rack with custard cups, then place the molds on the rack.  Refrigerate until no more whey drips out.  The cheese will take at least 4-6 hours to form.
I checked it after 15 hours and it looked good.
This whey ended up in the garden.
It doesn't seem possible that this will set in the refrigerator, but it does.
There was some loss through the holes, but I scooped it up after a few minutes and put it back in the mold.
The coeur a la creme mold has a lot less holes than the ricotta, so it didn't drain as well.  When I put the cheese on a plate, later, it didn't hold its shape.  So, I scooped it up and used it with canned peaches and a little honey.
I sprinkled sugar on this.
I love the design the ricotta mold makes.
 4.  Place the cheese in clean containers.  The cream cheese will keep in the refrigerator for at least 1 month.  When you are ready to eat it, spoon the amount you want into a bowl and cover with half-and-half.




Now I was ready to make the cake.  I found the recipe at a Louisiana radio station website (oddly enough) and after making a few small changes, this is how I made it:


Mother's Day Peach Creole Cream Cheese Pound Cake

Yield: 12-14 Servings



I don't have time to puree peaches, and the little jars come
in handy.  (These days most baby food has no added sugar.)

Ingredients:
1 cup Creole cream cheese
1 small baby food jar of peaches
1 cup butter
3 cups sugar
6 eggs
1 tsp orange extract
½ tsp lemon extract
¼ tsp almond extract
1 tsp vanilla extract
3 cups sifted flour
¼ tsp baking soda
½ tsp salt

Method:
Preheat oven to 325º F. Grease and flour a 10-inch bundt or tube pan.  In medium bowl whisk together the drained Creole cream cheese and 1 jar of baby food, blending well, then set aside.  In a large mixing bowl on medium speed cream butter and sugar until light and fluffy.  Add eggs, 1 at a time, blending after each addition.  Add all flavorings to batter and stir lightly.  Combine flour, baking soda and salt in a bowl.  Alternately add flour mixture and peach cream cheese mixture to mixing bowl with butter, sugar and eggs.  Beat well, scraping bowl a couple of times during process.  Pour batter into prepared pan. Bake for 60-70 minutes.  Cool before icing with your favorite glaze or the frosting recipe below.

You can use your usual glaze instead of the frosting.
Ingredients for Frosting:
3 tbsp butter
3¾ cups confectioner's sugar
1 jar baby food peaches
Method:
In a large bowl, cream butter with an electric mixer.  Add sugar gradually, alternating with baby food. Whisk in peach purée and cream for 2 minutes.  Frosting should be creamy, but not too stiff.  Frost cake and allow to drip down sides.


Happy Mother's Day!

Friday, April 22, 2011

A Malaysian Scientist Experiments with Making Cheese



You might consider his approach unusual to say the least!

Dr. Peter Achutha is a self-employed computer engineer, rubber technologist and economist.  In other words, he's a scientist.  He invented a general theorem for parallel processing called “Finite Event Analysis” and he received a doctorate for his well-known research in economics.

However, Dr. Achutha doesn't like to use recipes, whether he's making bread or cheese or homemade virgin coconut oil or cheesecake.  He prefers to experiment and to create his own methods.  Sometimes this approach leads him to some humorous results, as you will see in his experiments below.

Of course, someday his methods could lead to a culinary breakthrough, so we should probably consider this possibility and keep our chuckling to a minimum.  After all, Dr. Achutha is boldly going where none of us have ventured and, most importantly, he is not afraid to fail! 


He documents many of his experiments at his eclectic blog- The Bread Diaries.  There, you will find articles about making bread with and without yeast, the Old Testament, Jake Goh oil paintings and descriptions of his 2 books- Perfect Love and Other Stories and Market Theories and Predicting the Stock Market by Visual Inspection.

This is the first article he has written about making cheese, and he hasn't yet posted it on his own blog.  So, you could say-this is an exclusive, written for our benefit only.  After this, we'll be looking forward to the next installment of Dr. Achutha's cheese making adventures. 







Indian Cheese - Paneer and other experiments
By Dr. Peter Achutha


This is a log of my trials and tribulations at cheese making. Looking back I really wonder what got into me to start cheese making. I guess I love the flavor of genuine cheese and considering the price of cheese in Malaysia which is about RM50 (USD$16) to RM150 (USD$48) per kg (35 oz), that is way too expensive for the average Malaysian to afford eating it every day.

Experiment #1

My first attempt, in February 2011, was to try to make the simplest of all recipes which is the Indian Paneer. The basic process was straight forward enough and consists of heating milk up to about 70C (158F) then adding some vinegar to coagulate the milk. A couple of tablespoons would do for 1 litre of milk (about 4.5 litres = 1 Imperial gallon, an Imperial gallon being slightly larger than a US gallon) - at least that is what I tried.

His reasoning about why the milk is heated:

I don't know the reason for heating the milk but I could take a guess.  Firstly, chemical reaction speeds double with every 10C rise in temperature. Assuming the room temperature is just below 30C (86F), we take some approximations to simplify calculations, and bring up the milk to 70C which would be an increase by 40C (70 - 30 = 40) which is 4x10C. This means that the rate of chemical reaction doubles, doubles, doubles and doubles ie 2x2x2x2 = 16 times faster. This means that if a reaction takes about 15 to 16 minutes at room temperature, it will take a minute at 70C. You will see this as the milk coagulates within a few seconds.  The second reason would be to 'sterilise' the milk- ie; kill off any dangerous germs in the milk. I do not know if there is any other important reason to bring the milk temperature up.


His description of how to use your finger to guage the temperature:

To be honest, the first time I tried to make cheese I hadn't bought a thermometer yet so I can't tell what the temperature of the milk was … but it 'looked' ok. It was bubbling and too hot to touch. From my experience in the Rubber Industry, we could gauge an approximate temperature. If you can place your palm on the material being heated, it would be below 50C (122F). If you could press your finger on the material for not more than one second, the temperature would be about 60C (140F). If you could just about touch the material and had to pull your finger away immediately, the temperature would be 70C (158F) or higher. I would recommend that you don't burn or cook your fingers using this method to gauge temperature. Furthermore, if you are used to handling hot material, your assessment would differ slightly.

His first unanticipated results:


I forgot to take any photos as I was pretty excited to see the milk coagulate right in front of my eyes. I poured the coagulated milk through a handkerchief and let the solids drain slowly over night. Actually, I was not prepared and had not expected to get that far in the experiment, hence I did not have the necessary materials to drain the 'paneer.'  I hadn't added any salt either. After a week, a thick yellow skin formed around the 'cheese.'  It didn't look that appetizing and when I tasted it, it was quite bland. In some sense, the experience was a disappointment due to the meager quantity of something that looked and felt like cheese but not quite cheesey enough. I have since called this attempt the 'banana cheese' - yellow on the outside and white on the inside.


The actual amount of cheese (below) is smaller than what the picture shows.
Oh God, what was I to do with this miserable piece of something that was pretending to be cheese?  Let's not waste it. As it was too little a quantity to do anything, I had to make some more cheese. 

Experiment #2

Once I knew that a litre of milk produces a paltry amount of cheese, I went on a milk substitute hunt, roaming the supermarket aisles hoping to find something. Milk powder was out, even though I could have made a real thick milk solution to make cheese. I settled on trying yoghurt.


Here is some of the equipment I had used for the second experiment.
Handkerchief & Strainer
Thermometer to ensure that the milk or yoghurt reaches 70C (158F) and this time around I was planning to be more scientific about it. At least, if it turns out to be a disaster, it would have been done scientifically.
The picture above shows the yoghurt coagulating while being heated.
I left the 'new' cheese to drain on a handkerchief which was supported by a strainer.
This appeared to be a good time to add some raw, unrefined palm sugar. I thought the cheese was dry enough to add sugar but as I scooped the cheese and mixed in the sugar, the cheese would get drier as more liquid dripped out of the cheese.
Finally, I managed to mix in all the sugar.
I blended this cheese with some olive oil and sugar and salt with the 'banana cheese' in a blender. If you plan to follow my example, I would suggest that you use one that could crush ice, as a smaller blender might spoil or over heat.
The blending was quite fast.
Upon adding the second batch which was the yoghurt cheese:
As you can see, the oils made it soft and everything, the yellow skin and the white center, was blended. The brown color is from the brown, unrefined palm sugar that I had used to sweeten the cheese. I was hoping that it would come out like a spread or creamy. To make it creamy I would need to add some cream, wouldn't I? I did add a little cream.

The results do speak for themselves-see picture below:
The brown specks are from the unrefined sugar. It was somewhat edible and I managed to use it as a sort of spread of sorts with bread.  Honestly, I managed to finish the stuff ... what a relief.

Experiment #3

My third experiment was to make a larger batch of  'cheese' with yoghurt.
From the picture above its pretty obvious what were my ingredients … not true… I forgot to add the salt which may have been a good thing. The yoghurt pack is a 1.5kg (35 oz) pack. It's amazing how much 'cheese' you can get out of commercial yoghurt.
If you do not want the yoghurt to burn at the bottom of the pot, I would recommend adding some water- about 10% to 20% of the weight of the yoghurt. It does not matter exactly how much you add, just pour some in and stir. The water will be drained out when the mixture is strained.
The picture (above) shows 1.5kg (35 oz) of yoghurt.
Added about two tablespoon of vinegar into the hot yoghurt.
After coagulating and straining the cheese I decided to change plans and bring about some extra flavors into my cheese. Since these are my early experiments in cheese making, or something similar, and I know how to bake breads, why not marry the two techniques? I tell you, this was not a marriage made in heaven.
In bread making, I would add sugar with the yeast to introduce extra aromatics and flavors into the dough. This would be of the order of about 10% of the weight of the flour. Hence I added 10% (as a percentage of the weight of the cheese) brown unrefined sugar to the cheese and 1% instant dry yeast and left for a few days. As the yeast ferments it releases carbon dioxide gas and aromatics and alcohol. Cover the bowl which holds this mixture and everyday lift the cover and take in the wonderful aroma.
This is what the cheese, sugar and yeast mixture looks like. It's a bit damp as the unrefined palm sugar was made into a syrup (30% water) and mixed into the cheese.
You can see the effect of the yeast after a few hours. The air pockets are plentiful. It should have been stirred to release the alcohol into the air but I didn't, as I wanted to see how alcoholic it could get.
A closer look at the texture.

Conclusions


I tasted the stuff after a week of fermentation and it still tasted sweet, too sweet for my taste. This means that the yeast was having difficulty surviving in the cheese mixture and did not consume all the sugar. With bread a 5% sugar mix will completely consumed within about 4 to 5 hours. A 10% sugar mix has a slight sweet flavor after about 5 hours. This indicates that the yeast has consumed most of the sugar. But in the case of the cheese a 10% mix was still sweet after a week. The next time I carry out this experiment, I should use a 5% sugar mix.


I hadn't added the salt as excess salt will kill the yeast. Excess alcohol will kill the yeast.  The next time I try this experiment I will allow the alcohol to evaporate away.


The good news is that 1.5kg (52 oz) of yoghurt yields 0.5 kg (18 oz) of cheese. That is a whole one third of the yoghurt can be converted into something that looks like cheese.


At this point I decided to get some expert advice and some rennet and create some proper cheese and that is when I discovered http://www.cheesemaking.com/ and wrote off to Ms. Ricki Carroll to get some rennet and some real bacteria.


Just imagine if we could get the aromatics from yeast and the flavors from the bacteria in one cheese, that would be wonderful. There will be lots of problems as yeast is sensitive to salt, it needs sugar and I don't know whether the acidic conditions in the yoghurt based cheese will affect the survival of the cheese bacteria.


Happy experimenting … if you are planning to follow in my footsteps. I hope you do make a splash but not all over your kitchen. If you do succeed in making this marriage work do let me know, the quarrels will be many … not between you and your spouse but between the yeast and the bacteria.

You may contact Dr. Achutha at peter@bachutha.com