Cheese


Storing Cheese

Preserving
Preserving foods in oil is nothing new. Mediterranean people have a love of storing
cheeses in olive oil which is handy way of keeping food fresh in a warm climate. This
is a simple technique for storing cheese on a boat.
How to
Sterilise mason jars by washing in boiling hot water and then putting in the oven (on
a low setting) for about ten minutes. The rubber seal is steeped in boiling water as
well. We then cut the cheese into triangular chunks and pack them into the jars with a
selecti
on of herbs (make sure that the herbs are clean and then scrupulously dry to
prevent introducing bacteria). We then pour over the olive oil, ensuring that it covers
the cheese well and that there are no air bubbles in the jar. Seal the jars and your
cheese
will be good for months.
Alternatively you can try your hand at cheese making onboard. We mainly make Feta,
Ricotta, mozzarella, cream cheese and cottage cheese. We find it is very easy to store
the main ingredient (powdered milk) and we always have a fresh supply with only a
little work.
Extra sharp cheese in black wax, and hard cheeses like parmesan kept very well in dry
bilges, without refrigeration. The softer cheeses like Edam and Gouda were okay in
unbroken waxed rounds then cryovaced. When at all possible we cryovac the
cheeses.
Once open place into the fridge.
Preserving 

Preserving foods in oil is nothing new. Mediterranean people have a love of storing cheeses in olive oil which is handy way of keeping food fresh in a warm climate. This is a simple technique for storing cheese on a boat.  

How to 

Sterilise mason jars by washing in  boiling hot water and then putting in the oven (on a low setting) for about ten minutes. The rubber seal is steeped in boiling water as well. We then cut the cheese into triangular chunks and pack them into the jars with a selection of herbs (make sure that the herbs are clean and then scrupulously dry to prevent introducing bacteria). We then pour over the olive oil, ensuring that it covers the cheese well and that there are no air bubbles in the jar. Seal the jars and your cheese will be good for months.  

Alternatively you can try your hand at cheese making onboard. We mainly make Feta, Ricotta, mozzarella, cream cheese and cottage cheese. We find it is very easy to store the main ingredient (powdered milk) and we always have a fresh supply with only a little work. 

Extra sharp cheese in black wax, and hard cheeses like parmesan kept very well in dry bilges, without refrigeration.  The softer cheeses like Edam and Gouda were okay in unbroken waxed rounds then cryovaced. When at all possible we cryovac the cheeses.  Once open place into the fridge.  


Making Cheese

In many countries we have sailed to Cheese is a rare commodity and if you do find it you need a platinum credit card. If you’ve never made cheese, you’ll be delighted to learn how easy and fun cheese making can be. We have the Mad Mille Cheese making kit onboard and as long as you follow the directions anyone can do it.



Mozzarella 

Feta with herbs

The great thing about cheese making is from the by product
Whey you always end up with fresh Ricotta. Above: Ricotta with herbs

Feta stored in Brine really lasts a good while.



Following are the recipes we have used of Mad Millie's http://www.madmillie.com



If you don't have YIAH Products don't worry checkout our Spice Blend Recipes

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