Phyllo Balkan Feta Torte with Spring Herbs

I recently visited a new business in Moose Jaw, SK  -  Coteau Hills Creamery. There are precious few cheese makers in this province so the opening was an event to be celebrated. I came home with their Balkan style feta. It is softer and saltier than the Greek style but just as versatile.

Here is a bit about Kirby and Crystal, the owners:

The British Columbia wine industry was good to Kirby and Crystal Froese but after almost two decades it was time to return home to Saskatchewan. “We really wanted to come back to our hometown of Moose Jaw to be with our families. Our nieces and nephew were growing up fast, our parents were getting older, too,” shares Kirby.

It didn’t take long for their entrepreneurial spirit to resurface and after researching various opportunities cheese making seemed like a natural transition from wine making. “Time, temperature, pH, hygiene and patience are elements of both businesses.” They are a dynamite combination to have their own small business. Kirby was the winemaker and Crystal worked in communications and marketing.

They opened the Coteau Hills Creamery with a 750 litre (200 gal) batch pasteurizer/cheese vat. Local milk is delivered every second day from Caroncrest Farms at Caronport, SK and two other local dairies. Milk is pumped directly into the vat and is held at 63 C (145 F) for 30 minutes before it is processed into cheese. As production increases milk will be delivered daily.

Kirby and Crystal are setting their sights on distributing their cheese throughout the country. In order to be federally registered to sell outside of the province, a “Certificate of Analysis” must accompany all the ingredients and come from a Canadian Food Inspection Agency registered facility.

Their first cheese is a Balkan style feta and will be available soon. It is softer and creamier than a Greek feta and saltier.

Next they plan to experiment with other small batch handmade cheeses without using additives to increase yield or add colour. A hamburger cheddar and a brie style are in the works. They are also working on a saskatoon berry rubbed tomme style cheese, which has a lower butterfat content, firmer and with a rind, for release in August.

Phyllo Balkan Feta Torte With Spring Herbs

This is much ligher than a dip and can be heaped with microgreens for a dramatic effect. Serve with crostini or crackers, if you wish.

1 c. fresh whole-milk ricotta 250 mL

3/4 c. Coteau Hills Creamery Balkan style feta 175 mL

2 large eggs

1/3 c. chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula) or pesto 75 mL

1/2 tsp. ground black pepper 2 mL

1/3 c. unsalted butter, melted 75 mL

1 box phyllo dough, thawed overnight in refrigerator

Preheat oven to 400 F (200 C).

In a large bowl, combine ricotta, feta, egg, herbs and pepper.

Brush 6 1/2 inch (16.5 cm) spring form pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.

Scrape half of the ricotta filling into pan. Spread pesto over the cheese. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 10 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte. Some butter will seep through holes and some will remain on top of dough.

Place pan on a baking sheet and bake for about 1 hour, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 hour before removing from the spring form pan and serving on a plate. Serve warm or at room temperature.

Baked Potato with Smoked Salmon Sour Cream

Baked potatoes are generally reserved for the hot days of summer, not these icy winter days. But I have found a way to bring the simple baked potato into the season. This smoked salmon cream cheese baked potato can be lunch, brunch or dinner. I would ever consider it for breakfast. So simple and tasty.

Oven bake foil wrapped potatoes and served with a healthy spoonful of this sour cream mixture.

Smoked Salmon with Sour Cream

1 pound hot-smoked boneless salmon, divided

3/4 cup sour cream

1 teaspoon finely grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh chives

Place half of salmon, sour cream, rind, juice and pepper in a food processor. Process until smooth. Transfer mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Far Breton inspired by David Liebovitz

My sweet tooth is getting the better of me as I watch bloggers make preparations for American Thanksgiving. I am not in my own kitchen at the moment which makes throwing something together more of a challenge. When I came across Far Breton on David Liebovitz's blog I was immediately intrigued. David is an American chef living in Paris and has written several cookbooks.

Not only does it look rather healthy with all the protein from eggs but the small amounts of flour and sugar are doable in my friends' kitchen which is almost devoid of anything resembling an unhealthy ingredient. There are tiny bags of flour and sugar and that's all I need.

Prunes are not as popular in North America as they are in France. I mean, usually they are only served in seniors' care homes, right? I like prunes and when they are soaked in Cognac it raises them to a higher level of deliciousness. I can only hope that by the time I am ready for a seniors' care home they hire proper chefs and make a breakfast like this.

Far is an unusual name for a dish and it refers to a flan. This recipe is much like a crepe batter so this is almost a prune flan but I like the name Far Breton much better. This is also a great recipe if you are preparing breakfast on an already busy day, like American Thanksgiving or Christmas, or if you manage a B & B.

The prunes are steamed in the liquor and soaked overnight. They are better if nice and soft. The batter is made and rests in the refrigerator overnight. I just leave it in the blender jar so I can whiz it again before pouring into the pan. All that is left to do is bake. You still need to rise early because it takes about 45 minutes to properly bake.

I like using a glass pan for dishes like this. I find it gives nicer browning. However, it will hold the heat longer and bake more quickly. I set my oven timer for 40 minutes and it was perfect. Because it's a custard a test for doneness is to insert a knife and if it comes out clean, it is ready.

Far Breton

• about 2 cups pitted prunes
• 1/3 cup Armagnac, Cognac, brandy or dark rum
• 2 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup flour

Additional softened butter and flour for preparing the baking dish

In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. The prunes can be done a day or two before using.

To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.

To bake the Far Breton, preheat the oven to 400 F.

Generously butter the bottom and sides of a rectangular baking dish 10-12 inches  in length.  Dust with flour and tap out the excess. Arrange prunes in the bottom of the baking dish.

Pour the chilled custard over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.

Far Breton can be made up to three days before serving and refrigerated. Bring to room temperature before serving.

Baked French Toast

This French Toast can be put together the night before and refrigerated to bake in the morning. It is a great recipe any time you have guests or a busy time like Christmas or a wedding. I made it in this casserole dish but if made in a baking pan there would be more crispy bits for everyone. 

Baked French Toast

I used pannetone, an Italian Christmas bread, in this recipe. It is slightly sweet and made a wonderful baked breakfast. However any slightly sweet and stale bread will work just as well. A shallow baking dish allows lots of crispy topping bits for everyone.

Butter, for greasing the pan

8 eggs

5 c. whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9x13-inch baking pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Before baking top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350 F and bake, uncovered, for 45 – 60 minutes or until a skewer inserted in the centre comes out clean.

Chanterelle and Chevre Quiche

Quiche were at their height of popularity in the 1980's. Every lunch menu featured at least one choice of quiche. Then crustless quiche made their debut. This was possibly the beginning of the gluten-free craze. But you cannot deny that a quiche makes a satisfying lunch or brunch. These individual pastries can be served nicely on a plate with with a green salad or fresh fruit.

Fresh chanterelles are the star of this dish. Dried mushrooms would work equally well. Pea shoots make a lovely garnish.

Chanterelle and Chevre Quiche

1 2/3 c. all purpose flour

3 tbsp. finely grated Parmesan

1/4 c. warm water

pinch of salt
1 egg

5 tbsp. olive oil

3 oz. fresh chanterelles, coarsely chopped

3 small green onions, chopped

2 large eggs

2/3 c. heavy cream

6 tbsp. crumbled chevre

2 tbsp. finely grated Parmesan

1 tsp. sea salt

freshly ground black pepper

Put the flour, salt and Parmesan into a bowl. In another bowl whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 400 F. Divide pastry into six portions and roll out each to a thin circle and line six 4-inch individual flan tins. Prick the bases with a fork then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for a further 5 minutes.

While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and sauté chanterelles.

Remove pastry shells from the oven. Place equal amounts of chopped green onion, sautéed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Hot Herb Garlic Ricotta Dip

Do you see a milk theme in my last couple of posts? Yes, well, I don't remember the exact details but I had a surplus of milk back in the spring and tried a bunch of new recipes to use it up. I have held back until now because the recipes and pictures were being published. Well, finally that has happened and they are mine again and I can share as I wish.

Ricotta has way fewer calories than cream cheese. No guilt enjoying this cheesy spread!

I posted a few years ago about making ricotta cheese at home. Nothing could be easier and I thought a refresher would be in order. One thing I have learned over time is that if you strain your milk vinegar mixture and get a lot of whey and it appears to be very milky then simply add more vinegar and let it sit longer. The curds will come but the milk may need more acid.

Homemade ricotta is fresher and half the price of the ricotta I can buy at my grocery stores. I always make it now but one does need to plan ahead.

Homemade Ricotta Cheese

I like my curds dry so I let it strain overnight in the refrigerator. Planning ahead is required.

8 c. whole milk

2 tbsp. white vinegar

Bring the milk to just scalding temperature and turn off the heat. You can tell when it has reached scalding because there will be little bubbles in the milk around the inside of the pot.

Stir in vinegar. Put lid on and let sit for an hour. Carefully strain the clotted curds through a cheesecloth-lined strainer. 

Hot Herb Garlic Ricotta Dip

8 oz. fresh ricotta
garlic
olive oil
fresh herbs such as rosemary or oregano
sea salt, to taste
In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil. Bake in a 375 F oven until bubbling on top, about 20 minutes. Top with finely chopped herbs and sea salt. Serve immediately with toasted baguette slices. (Adapted from Bon Appetit)

Italian Cheesecake

At the risk of making enemies I am not a cheesecake fan. I find the traditional New York style far too rich for my liking. And the unbaked type, well, they don't even count in my books. But this Italian style is delicious. It is not overly rich and has delicate floral undertones with the golden raisins nicely complimented by the dark rum.

Carefully bake this in a bain marie or it may separate. If you are not familiar, a bain marie is a water bath. Use something like a roasting pan that is larger than the cake pan. Fill roasting pan with boiling water until it reaches the same level as the cheesecake mixture. When finished baking remove from oven and let cheesecake cool slowly in the water bath.

Italian Cheesecake        Adapted from Lidia’s Italy in America

2 tbsp. softened butter
1/2 c. ladyfinger crumbs
1/2 c. golden raisins
3 tbsp. dark rum
5 large eggs
1 c. sugar
1/2 tsp. salt
4 c. drained fresh ricotta, at room temperature
1 c. mascarpone, at room temperature
finely grated zest of 1 lemon
finely grated zest of 1 orange
1/2 c. toasted pine nuts 

Preheat oven to 325 F . Brush a nine or ten inch springform pan with butter on the bottom and sides. Place a circle of parchment paper on the bottom. Butter the parchment paper. Coat bottom and sides with ladyfinger crumbs. Excess can stay on the bottom of the pan. Put raisins in a small bowl and pour rum over, let soak while making the filling.

In a mixer fitted with whisk attachment, beat eggs, sugar and salt at high speed until foamy and the sugar is dissolved and no longer grainy, about 2 minutes. Puree ricotta, mascarpone and zests and add to mixer. Drain raisins, set aside and add leftover rum to the mixer, mix on medium until smooth and fluffy, about 2 minutes. Fold in raisins and pinenuts by hand.

Put springform pan in the bain marie, smoothing the top with a spatula. 

Place on the lowest rack in the oven and bake until edges are set and golden but the centre is still a bit jiggly, about 1 hour.  It will continue to cook as it cools. Cool completely before cutting and serving. Serves 10 – 12 persons.

Oven Baked French Toast

Brunch is one of my favourite meals but one I rarely partake in. I found a Christmas pannetone in my cold room, long past its prime freshness. A dry bread or sweet bread is best for this overnight French toast. The bread soaks up some of the eggy goodness and then it bakes up like a souffle. If you want a nice presentation quickly take it straight from the oven to the table. After even 15 minutes it has fallen.

I bought the reproduction Medalta Pottery casserole dish and was dying to try it. Next time I would use a more shallow baking dish. It will cook faster and you will have a higher ratio of crunchy topping. The pecan crunchy topping drizzled with maple syrup should not be omitted.

 

Baked French Toast

Butter, for greasing the pan

8 eggs

5 cups whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9”x13” pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350F and bake for 45 minutes. Serve hot out of the oven with more maple syrup and fresh berries.

Chanterelle and Corn Chowder

Wild chanterelles are the most coveted of mushrooms. They are delightfully aromatic, beautifully shaped and highly nutritious. They are picked from forests across the country between mid-July to mid-October but Saskatchewan chanterelles are special.

“They are premium because they grow in a semi-arid climate. Saskatchewan chanterelles are dry, perfect round shapes, small size, clean, velvet touch, and the aroma is unbeatable. You don't need to see them but you can smell them when you walk into the forest,” boasts Elisabeth Poscher, professional forager and owner of Prairie Infusions out of Love, SK.

Areas with more rainfall produce large, water logged, floppy chanterelles. Saskatchewan chanterelles are small and dry, because it rains briefly then it's dry, so they come in a hurry and then stay dormant in that shape until it rains again briefly, then they grow a bit more. The drier the climate the more concentrated the chemical compounds in the plant. That is why their scent and flavour are so intense.

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Chanterelles are rich in carotenoids and Vitamin A, for eyesight and dry skin. Burbot liver and chanterelles have the most concentrated natural food sources of Vitamin D. Wild edible mushrooms have anti-inflammatory and cholesterol-reducing properties. They enhance the immune system and assist in reducing blood pressure and blood sugar levels.

Elisabeth ships them from northern Saskatchewan all over the country and I was so glad I placed my order. This chowder is the perfect autumn lunch.

Chanterelle and Corn Chowder

2 strips smoked bacon, finely chopped

3 tbsp. unsalted butter

1/2 c. yellow onion, finely diced

1 medium celery stalk, finely diced

1 large garlic clove, finely minced

3/4 lb. chanterelles, coarsely chopped

 1 c. fresh corn kernels

1 large potato, peeled and cut into 1/2-inch dice

3 tbsp. all purpose flour

1 tsp. fresh thyme, leaves only

1 1/2 tsp. freshly ground black pepper

1 small bay leaf

1 qt. mushroom or chicken stock

1 c. heavy cream

1/2 tsp. fresh lemon juice or more to taste 

Cook bacon in a large stockpot over medium heat until just starting to brown, 3-4 minutes, then add butter. When butter has melted, stir in onion, celery and garlic. Cook until tender and translucent, 4 to 5 minutes. Add chanterelles and cook for 3 to 4 more minutes or until mushrooms are softened and tender. Stir in corn and potatoes and cook for 2 to 3 minutes or until they begin to soften.

Sprinkle flour over vegetables in pot and stir to coat them with the flour. Add thyme, salt, pepper and bay leaf. Add stock, stirring to prevent lumps from forming. Bring soup to a boil, then turn down heat and simmer for 20 minutes or until potatoes are tender.

Remove bay leaf. Stir in cream and lemon juice. Taste for seasoning, adding more lemon juice or salt as needed. Makes 6 cups.

Ricotta Semifreddo with Sea Buckthorn for Easter

This month we are planning an Easter meal. I have the dessert course. I tried to remember the last time I had an Easter dinner. Our family doesn't get together.  This is my Easter dinner. Come dine with me and enjoy all the fabulous recipes my friends are bringing to the table.

Sea buckthorn are berries that I adore. Not only do they have a long list of nutrients including all the omegas, yes ALL the omegas, they are delicious. Every chance I get I add them to my menu. This delicious semifreddo is just great all on its own but a fruit or berry garnish add that je ne sais quois. Simply simmer the berries in a heavy sugar syrup. Check out all those wonderful vanilla bean specks. Vanilla bean accentuates sea buckthorn perfectly.

Oh, and we have another person at the table. Shelby of Grumpy's Honeybunch is now with us. She was a member at the beginning of this club. And now she is back. Welcome, Shelby.

So here's the menu

Jerry at A Live, Lived brings  Baked Ham with Bourbon Cranberry Glaze

Sandi at The Whistlestop Cafe has Deviled Eggs with Pickled Onions
Shelby at Grumpy's Honeybunch Shrimp and Bacon Deviled Eggs

Val at More Than Burnt Toast made this wonderful Spring Pea Soup with Crab Flan

Susan at The Spice Garden is making these awesome Smashed Potatoes with Goat Cheese and Chives and an Asparagus Salad with Pickled Peppers

Ricotta Semifreddo with Sea Buckthorn

1/2 cup sugar 
1/4 cup 2% milk 
1/4 cup honey 
1/2 teaspoon freeze dried sea buckthorn puree
1 vanilla bean
1/8 teaspoon salt 
3 ounces cream cheese, softened 
16 fl.oz. (500 mL) container part-skim ricotta cheese
1/2 cup chilled heavy cream 
1/4 cup fresh or frozen sea buckthorn berries 
2 tablespoons sugar

1. Line a 9 x 5-inch loaf pan with plastic wrap. Cook the berries in 1/2 cup water with sugar for 10 minutes. Remove from heat and set aside.
2. Combine 1/2 cup sugar, milk, honey, freeze dried sea buckthorn, seeds from one vanilla bean pod, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.
3. Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with sea buckthorn berries in syrup.

The Daring Cooks - Making Cheese

I have been making ricotta, mascarpone and yogurt cheese. With this challenge I tried something new - feta.  I found some raw cow's milk at a nearby farm and was all set until, I went looking for rennet. I had no idea it would be so difficult to find it but I went to a local independent nuitrition store and they had just received it in their shipment. The rennet worked well and I did not need to use CaCl.

The bonus in this challenge was the opportunity to meet another local woman who is making cheese. I can hardly wait to try some of hers and I will share mine. Together perhaps we will further explore the world of cheese.

Feta marinated in herbs and olive oil

Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!

Homemade Feta Cheese

Sawsan presented the following information for us

Recipe Source: From the Bartolini kitchens
Ingredients
yield: approx ½ pound (1/4 kg)
Ingredients
8 cups (2 litres) goat’s milk (cow or sheep’s milk may be used) – ultra-pasteurized goat’s milk cannot be used.
1 tablespoon (15 ml) live culture, plain yogurt mixed in 1 tablespoon (15 ml) milk from above
¼ rennet (“junket”) tablet dissolved in 6 tablespoons (90 ml) distilled water at room temp
1/2 teaspoon (2½ ml) (3 gm) salt
To make the brining solution
5½ tablespoons (82.5 ml) (95 gm) (3-1/3 oz) of salt for every 20 fl oz (590 ml) fluid whey
Directions
1.Place the milk in a pot with a lid, warm it up to 30°C or 86°F . Remember to stir the milk occasionally to prevent the bottom from burning
2.Take the milk off the heat, add yogurt-milk mixture, stir well, cover with the lid.
3.Allow it to sit for 1 hour at room temperature.
4.Move your pot to an area where it will remain undisturbed.
5.Add dissolved rennet, stir quickly to ensure even distribution of the rennet then cover the pot, and leave overnight.
6.The next morning, check the cheese. It should be set into one large block of curd with a little whey separated on the side

7.Now you have to check for a clean break.

8.To check for a clean break Stick your finger, on an angle, into the curd and slowly bring the finger to the surface to test for a “clean break,” meaning the curd is firmly set from top to bottom. Your finger should come up relatively clean which means that the cheese has set into one block of curd.
A bad break is when your finger comes out covered in a thickened dairy product(kind of like when you stick your finger
into yogurt), that means that your cheese has not set completely, if that happens you need to leave it for 2 hours and check again. If you still get a bad break give it 2 more hours and check again. If you still get a bad break you have to throw it out and start over
9.Now that you have achieved a clean break you have to cut the cheese and this step is done to allow as much whey to separate from the cheese as possible
Using a long knife cut parallel lines through the entire thickness of the curd dividing it into vertical slices

10.Then turn the pot and cut horizontal parallel lines through the entire thickness of the curd

11. Now you need to take your knife at an angle and repeat cutting horizontal and vertical lines to cut the curds that are beneath the surface, stir the curds gently and cut any cubes that are too big

12.Allow the curd cubes to set for 15 minutes stirring it occasionally to allow more whey to come out. You will notice that the curds will shrink slightly in size.
13. Next you need to strain the cheese, to do that line a colander with a cheesecloth or a clean fabric with fine weave.
Gently pour the curds and whey in and allow it to strain. Do not discard the whey.
14. Once most of the whey has been strained collect the 4 corners of your cheesecloth and tie them to form a knot that allows you to suspend the cheesecloth then allow it to strain for 2-4 hours.
If you live in a very warm place you may want to allow it to strain in the fridge.
15.The next day remove the cheese from the cloth, break up the curds add 1/2 teaspoon salt.
16.Line a mould with holes in the bottom with cheese cloth, place the cheese in, fold over the cheesecloth place a heavy weight on top of the mold and leave overnight, again if you live in a really warm place do this in the fridge
17.Make the brine solution by adding 5½ tablespoons (82.5 ml) (95 gm) (3-1/3 oz.) of salt for every 20 fl oz. (590 ml) fluid whey and mix it, dissolving as much of the salt as you can.

As you can see my cheese was still pretty soft after moulding but it firmed up nicely in the brine
18.The next day take the cheese out of the mould and cut into cubes, place in the brine solution and allow to brine in the fridge for 5 days
Store in the refrigerator. Rinse before use to remove excess salt.

Notes about feta cheese

The milk:

you can not use ultra-pasteurized milk, alone, to make feta. Your best choice is raw, unpasteurized milk, sheep would be the tastiest. The second best choice is regular pasteurized cow or goat milk. If the only choice you have is ultra-pasteurized cow’s milk, you must add CaCl2 to mask the effects of the ultra-pasteurization process (¼ tsp of calcium chloride (CaCl2) added to 64 fl oz (8 cups) (2 litres) of milk. Dilute it in 1/4 cup of cool, non-chlorinated water). CaCl2, however will not work with ultra-pasteurized goat’s milk.
To sum it up the milk you can use to make feta cheese is:
Pasteurized goat milk with or without CaCl
Pasteurized cow's milk
Ultra pasteurized cow's milk with CaCl

Storage Instructions and Tips:

Soft labneh will keep for a week in the fridge. Labneh balls can stay up to 6 months if submerged in oil and stored in the fridge.
Ricotta will last up to two weeks in the fridge.
Soft cheese will last 4-6 days in the fridge
Brined feta cheese will last up to 3 months if kept in the fridge submerged in the brine solution

Cooking Class Monday - Yogurt

It is a new year and a great time for a new project. Welcome Cooking Class Mondays! Yeah! Each Monday I will share a cooking or kitchen technique. Often it will be simple and sometimes it will be more detailed. Are you prepared for this journey with me? I hope so. Here we go!

And if there are any bloggers out there that would like to join in, let me know. You don't have to commit every week but if you are in the mood and want to join in that would be awesome.  It would be fun to have a Virtual Cooking School.  Or if you would like to guest post, please let me know.  I would be honoured to have you participate.

I have been making yogurt since I discovered it as a university student. Homemade yogurt has a wonderful tang that is not found in the commercial varieties. It is much less expensive, has no stabilizers, preservatives or sugar, has a live bacteria culture and there is no waste of packaging.

Purchased yogurt is often made with a gelatin base. Probiotic yogurt is made with a live bacteria culture and has proven health benefits. (Canadian Research and Development Centre for Probiotics). Making yogurt at home with a live culture is really easy. There are all sorts of yogurt makers on the market but I have a very simple method that requires no special equipment.

I make a litre of yogurt at a time. Heat the milk to 110F, pour into a container, add the culture and stir. Wrap with a towel to keep cozy and let it incubate for 5 or more hours and then chill. Be sure to leave your yogurt mixture alone and not move it about. It will not set up properly if disturbed. Do not chill until the yogurt has completely thickened. Then chill, cover tightly and it will keep one week or longer.

Modern pasteurization no longer necessitates scalding the milk. Scalding deactivates enzymes in milk that prevent the culture from flourishing. If you are using raw milk it is essential to scald it.

If you do not have a thermometer, 110F is lukewarm just slightly warmer than body temperature. Use your little finger to test the milk and it should feel pleasantly warm.

The yogurt culture can be obtained from a purchased plain yogurt that has active culture as an ingredient or you can purchase a dried culture from a health food store.

Your first batch of homemade yogurt may not be as thick as you are used to but subsequent batches made using your own yogurt as a starter culture will be thicker. Yogurt will not continue to thicken after it is refrigerated. Fresh milk is essential. Also, if you are using yogurt rather than dried culture as a starter, it should also be fresh. Packets of dried culture should be stored in the refrigerator.

Plain Yogurt

4 c. milk, low fat or whole                        

2 tbsp. yogurt culture or 1 pkg of dried purchased starter                        

If using raw milk, scald. Do this by gently heating until bubbles form around the edge of the pan. This is just to the brink of boiling. This is 180F. Pour into your container. Cool to 110F.

Stir 2 tbsp. (60 mL) of plain yogurt or one packet of dried culture into the warm milk. Wrap in a towel and keep in a warm place for 4 – 5 hours. When the yogurt has thickened, refrigerate.

With that first batch of yogurt that is thinner you can make a lassi. This is an Indian beverage that can be flavoured with mango or other fruits.

Greek Yogurt, Labneh and Yogurt Cheese

Greek yogurt is simply a strained yogurt. Strain through a fine sieve or cheesecloth overnight in the refrigerator. The liquid collected is the whey and is also nutrient rich and can be frozen in ice cube trays. This strained yogurt can be used to make dips like tzatziki or feta dip. It is thick enough that you can substitute it for sour cream. Labneh is a thicker Lebanese style yogurt that is like the newly popular Greek yogurt or can be as thick as a soft cheese.

If you want an even thicker product, hang the yogurt in cheesecloth for 2 days and you will have something similar to a cream cheese.

Sweet Lassi

2 c. plain yogurt                        

2 tbsp. honey                                    

4-5 ice cubes

1/4 c. fruit                                    

Pinch cardamom or cinnamon, optional

Place all in a food processor and purée. Pour into chilled glass and serve. This will not be as thick as a smoothie. You can use whey ice cubes for added nutrition.

Strawberry Banana Fruit Smoothie

3 c. frozen strawberries                        

1 frozen banana

3/4 c. yogurt                                                

3/4 c. milk                                                

1 tbsp. honey, optional                         

Puree in blender until it resembles ice cream.  Serve immediately.  Makes 4 servings.

Feta Dip

2 c. strained yogurt                        

1 c. feta, crumbled                        

2 cloves garlic, minced

1 tsp. dried mint                        

Mix all ingredients and refrigerate for 2 hours before using. This is nice with lamb meatballs and fresh vegetable crudités.

Yogurt Ranch Dressing                       

 1/3 c. nonfat Greek style yogurt                        

 1/3 c. low fat buttermilk                                    

 3 tbsp. mayonnaise                                               

 1 1/2 tsp. lemon juice                                    

 1 tsp. Dijon mustard                                   

 1/2 tsp. onion powder                                    

 1/4 tsp. garlic powder                                    

 1 tbsp. finely chopped fresh chives or green onions            

 Salt

In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.   (Source Food Network)

Ideas with yogurt

·      Mix with preserves or fresh fruit and top with granola for a healthy breakfast or snack

·      Use the labneh or yogurt cheese and spread on a plate. Drizzle with a good quality olive oil and sprinkle with herbs and spices. Use dried thyme, black pepper, toasted sesame seeds, lemon zest, sea salt, dried oregano, paprika or anything that you like.

·      Mix herbs and garlic into the strained yogurt to use as a vegetable dip.

·      Use instead of sour cream or mayonnaise with baked potatoes, pasta, coleslaw or soup.

·      Whey can be used instead of water when baking, added to soups, stews, smoothies, water your plants, feed to your animals, or compost it. Freeze in an ice cube tray and add to smoothies.