12/31/11 - Cheese project
Attending: Kasia Patora and Krk Nordenstrom... and Lucy.
¾ Gal. Trader Joe’s organic pasteurized milk
1 Qt. lowfat cultured buttermilk
Put in ceramic bowl and stirred at about 2 pm. 12/31/11
As of 4pm 1/1/12, it has done very little. A little foamy at the top, but not much else.
Kasia, “What did you expect? It’s cold in here.”
Krk, “I was optimistic.”
Kasia, “Well, maybe if you snuggled it.”
We both laughed a little. Just a little, though. There was brief discussion of Krk’s lack of the use of a comma in the last sentence and relief when it was finally input.
Kasia stirred thoroughly again at roughly 4pm on 1/1/12.
Clabbering:
http://en.wikipedia.org/wiki/Clabber_(food)
“Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream.
Clabber was brought to the South by the Ulster Scots who settled in the Appalachian mountains. In fact, clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne — milk , and clábair — sour milk).[1] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". A German version is called Quark. In France, a similar food made from cream is known as crème fraîche.
Clabber was sometimes served with a specialized spoon. This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl, to accommodate the manner in which clabber had to be ladled out of the container in which it formed.
With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk or sour milk to a glass of milk.”
Discussion centers on whether clabber is simply a noun or a verb as well as a noun.
http://www.thefreedictionary.com/clabbered
It is both a noun and a verb and we wonder if it might also be an adjective, but move on to the longer form of clabber, bonnyclabber.
http://www.thefreedictionary.com/bonnyclabber
1 gal. pasteurized skim milk and a half cup of cultured buttermilk should clabber in 12-14 hours at 70-75º F. The apartment is currently 66º F. A decision has been made to move the milk closer to the heater to make the cultured buttermilk a little more active.
Condensed buttermilk and Dried buttermilk have increased in importance in the food industry.[4] Buttermilk solids are used in ice cream manufacture.[5] Adding specific strains of bacteria to pasteurized milk allows more consistent production.
In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was known as natural or ordinary buttermilk.[6
4:24pm A motion was made to try this process with raw milk. Yes, buy expensive raw milk and pour it in a bowl covered with a splatter guard and then place it on the floor next to the portable heater. Motion was approved by no real means of parliamentary procedure currently accepted as valid.
4:26pm It is proposed that the smaller cooler (with a turtle silhouette on it) become the dwelling’s official cheese cave in order to produce an aged cheese. Motion is approved. Previous attempt at making a jack cheese resulted in a nice, mild, dry cheddar. It is hoped that the acquisition of the new cheese press and steel weight will improve the likelihood of a jack being produced instead of a nice, mild cheddar. Though the cheesemakers will be pleased with another nice, mild, dry cheddar.
4:32pm It is decided that this document will be the official repository of the weekly cheese meetings.
4:34pm Project: create a compartmentalized cheese cave without spending $300 on a premade, purple-cow themed one.
4:35pm Discussion of needed gear and supplies.
4:37pm Discussion of what to do with current clabbering milk. Twarog/Twarożek. Polish (possibly Ukranian) words for “basic white farmers cheese for use in blintzes like the one John wants” is decided. It is proposed that the milk be given some more time to clabber and if it doesn’t sufficiently curdle, it will be heated to approx. 86º F to aid in curdling.
“We want to curdle the clabber”
4:43pm Consulting The Joy of Cooking to discover further uses for milk that has undergone clabbering or has been clabbered. Clabber. The prospect of cottage cheese is proposed as well as bakers’ or hoop cheese.
4:46pm Kasia makes disparaging remarks about skim milk. Krk defends it’s existence on the basis that they have to do something with it after the cream has been taken out. Kasia suggests it be used for watering plants or fed to animals. Indeed.
4:49pm It is decided that cheese gifts must be made for Cristina and Antje. Indeed.
Action items for the week of 1/1/12
Meeting adjourned 4:56pm
4:56pm. Meeting briefly reconvened so Kasia can ask a question... a two part question. Will the minutes of the previous week’s meeting be read aloud at the beginning of the next meeting and can they be read aloud by an actor friend in a gran, dramatic and Cleeseian fashion?
Yes.
Meeting adjourned again at 4:58pm. Good night or something.
Attending: Kasia Patora and Krk Nordenstrom... and Lucy.
¾ Gal. Trader Joe’s organic pasteurized milk
1 Qt. lowfat cultured buttermilk
Put in ceramic bowl and stirred at about 2 pm. 12/31/11
As of 4pm 1/1/12, it has done very little. A little foamy at the top, but not much else.
Kasia, “What did you expect? It’s cold in here.”
Krk, “I was optimistic.”
Kasia, “Well, maybe if you snuggled it.”
We both laughed a little. Just a little, though. There was brief discussion of Krk’s lack of the use of a comma in the last sentence and relief when it was finally input.
Kasia stirred thoroughly again at roughly 4pm on 1/1/12.
Clabbering:
http://en.wikipedia.org/wiki/Clabber_(food)
“Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream.
Clabber was brought to the South by the Ulster Scots who settled in the Appalachian mountains. In fact, clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne — milk , and clábair — sour milk).[1] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". A German version is called Quark. In France, a similar food made from cream is known as crème fraîche.
Clabber was sometimes served with a specialized spoon. This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl, to accommodate the manner in which clabber had to be ladled out of the container in which it formed.
With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk or sour milk to a glass of milk.”
Discussion centers on whether clabber is simply a noun or a verb as well as a noun.
http://www.thefreedictionary.com/clabbered
clab·ber (kl   n. Chiefly Southern, Midland, & Western U.S. Sour, curdled milk. Also called regionally thick milk. tr. & intr.v. clab·bered, clab·ber·ing, clab·bers To curdle. [Short for bonnyclabber.] |
| Noun | 1. | clabber - raw milk that has soured and thickened dairy product - milk and butter and cheese |
| Verb | 1. | clabber - turn into curds; "curdled milk" curdle, clot change state, turn - undergo a transformation or a change of position or action; "We turned from Socialism to Capitalism"; "The people turned against the President when he stole the election" |
It is both a noun and a verb and we wonder if it might also be an adjective, but move on to the longer form of clabber, bonnyclabber.
http://www.thefreedictionary.com/bonnyclabber
| bon·ny·clab·ber (b n. New England & Central Atlantic U.S. Thick, soured milk eaten with cream and sugar, honey, or molasses. |
1 gal. pasteurized skim milk and a half cup of cultured buttermilk should clabber in 12-14 hours at 70-75º F. The apartment is currently 66º F. A decision has been made to move the milk closer to the heater to make the cultured buttermilk a little more active.
Cultured buttermilk
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk.[2]Condensed buttermilk and Dried buttermilk have increased in importance in the food industry.[4] Buttermilk solids are used in ice cream manufacture.[5] Adding specific strains of bacteria to pasteurized milk allows more consistent production.
In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was known as natural or ordinary buttermilk.[6
4:24pm A motion was made to try this process with raw milk. Yes, buy expensive raw milk and pour it in a bowl covered with a splatter guard and then place it on the floor next to the portable heater. Motion was approved by no real means of parliamentary procedure currently accepted as valid.
4:26pm It is proposed that the smaller cooler (with a turtle silhouette on it) become the dwelling’s official cheese cave in order to produce an aged cheese. Motion is approved. Previous attempt at making a jack cheese resulted in a nice, mild, dry cheddar. It is hoped that the acquisition of the new cheese press and steel weight will improve the likelihood of a jack being produced instead of a nice, mild cheddar. Though the cheesemakers will be pleased with another nice, mild, dry cheddar.
4:32pm It is decided that this document will be the official repository of the weekly cheese meetings.
4:34pm Project: create a compartmentalized cheese cave without spending $300 on a premade, purple-cow themed one.
4:35pm Discussion of needed gear and supplies.
- Cultures - mesophilic and thermophilic
- cheese wax
- cultured yogurt
- wider cheesecloth/larger hop sacks
4:37pm Discussion of what to do with current clabbering milk. Twarog/Twarożek. Polish (possibly Ukranian) words for “basic white farmers cheese for use in blintzes like the one John wants” is decided. It is proposed that the milk be given some more time to clabber and if it doesn’t sufficiently curdle, it will be heated to approx. 86º F to aid in curdling.
“We want to curdle the clabber”
4:43pm Consulting The Joy of Cooking to discover further uses for milk that has undergone clabbering or has been clabbered. Clabber. The prospect of cottage cheese is proposed as well as bakers’ or hoop cheese.
4:46pm Kasia makes disparaging remarks about skim milk. Krk defends it’s existence on the basis that they have to do something with it after the cream has been taken out. Kasia suggests it be used for watering plants or fed to animals. Indeed.
4:49pm It is decided that cheese gifts must be made for Cristina and Antje. Indeed.
Action items for the week of 1/1/12
- Krk will go get raw milk, cultured yogurt and more buttermilk. Preferably at Madison Market and not somewhere crappy like Safeway or somewhere fishy smelling like Albertsons. (It is decided that Albertsons is not worth the effort of looking up whether or not Albertsons has an apostrophe in the name)
- Clabber raw milk
- Continue attempting to clabber Trader Joe’s pasteurized milk
- Said clabbered milk will become a gift for Cristina
- Say clabber a lot, clabber. Indeed.
- Make Trader Joe’s milk into Twarog... once (or if) it clabbers, or becomes clabber as the case may or may not be.
- Oil the cheese press.
- Find the mineral oil to oil the cheese press. (left in for comedic purpobsenbshghhn)BHY)
Meeting adjourned 4:56pm
4:56pm. Meeting briefly reconvened so Kasia can ask a question... a two part question. Will the minutes of the previous week’s meeting be read aloud at the beginning of the next meeting and can they be read aloud by an actor friend in a gran, dramatic and Cleeseian fashion?
Yes.
Meeting adjourned again at 4:58pm. Good night or something.
Just because I happen to know (after a trip to their HQ in Boise for business) - Albertsons is sans apostrophe, which is weird and seemingly grammatically incorrect because the store is named for the founder, Joe Albertson. Maybe that explains the "fishy" smell??
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