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FarmSteady's Beer Cheese |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 07 February 2018 at 15:05 |
Highly recommended, Mike - even if you don't get the kit for the pretzels (which I do recommended, because those pretzels are really darned good themselves), some rennet and some cheese cloth will get you going with the Beer Cheese.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I'm definitely going to have to try this one of these days.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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FarmSteady's Beer Cheese
Recently, I made a Beer Mustard to go with some home-made pretzels that I planned to bake; you can read about that mustard here: http://foodsoftheworld.activeboards.net/farmsteadys-beer-mustard_topic4949.html I also made another condiment in anticipation of my pretzels: a dipping cheese based on home-made cream cheese with reduced beer added. It is the Beer Cheese that I will discuss here. The mustard, cheese dip and the pretzels themselves are all part of a kit that is available from FarmSteady; here is their home page: http://farmsteady.com/ And here is the page dealing specifically with the pretzel and cheese kit: http://farmsteady.com/shop/soft-pretzel-beer-cheese-kit A slight clarification to my statement above: the beer mustard is a recipe that can be found on their website, but does not come with the kit itself. If you click my link above, you can see the recipe and method, with step-by-step photos. The folks at FarmSteady are a pretty good resource for several DIY food, gardening and foraging projects, and I invite you to take a look at what they have to offer. The kits that I have done so far have taught me a lot, and I'll be able to use that knowledge (as well as the equipment in many of the kits) over and over in the future. Beyond that, I enjoy the new projects that they post about on social media, and have found their ideas and photos to be inspirational. To begin the Beer Cheese, I followed the instructions provided by FarmSteady; I'll post them here, for the sake of convenience:
The beginning stages of the Beer Cheese are identical to the steps for making cream cheese; this is covered fairly well by a previous pictorial, which you can find here: http://foodsoftheworld.activeboards.net/cream-cheese-kit-from-farmsteady_topic4708.html The only difference, as noted above, is that the quart of milk used in the cream cheese is apparetnly optional when making this Beer Cheese. With that in mind, let us begin here with our freshly-made cream cheese: This turned out at least as well as the first time I made it; possibly a bit better, because I learned in my research for this that rennet tablets should be used within half an hour after they are dissolved in water. In any case, it is an easy process that yields tasty results; however, I was about to make those results even better! While the cream cheese was drying in the cheesecloth, I simmered a 12-ounce bottle of beer on the stovetop over medium-low heat so that it could reduce down to 1/2 cup. The beer that I used was the same beer used for my Beer Mustard, a dark hefeweizen brewed in Montana by Bayern Brewing Company called Dragon's Breath: Any beer can be sued, of course - that's where the fun comes in! Once the beer was reduced, I allowed it to cool in the refrigerator; then, when the cream cheese was ready, I added a teaspoon of salt as instructed and the beer: I then carefully folded and stirred the beer into the cream cheese and poured the resulting mixture into two containers: That's all there is to it! I tasted the Beer Cheese then and there, and was pretty impressed with it. Tangy, savory, with a good hit of maltiness from the beer, balanced well by the floral hops. It was unique and very good. I put the Beer Cheese in the refrigerator overnight, then served with my freshly-baked pretzels the next day. The verdict: Excellent! the dipping cheese went perfectly with the pretzels, and was a real hit with everyone who tried it. As always, thanks for taking the time to read this, and please feel free to post any questions, comments, or other feedback. If you already have the ingredients and equipment to make this cheese, it's definitely worth a try; if you don't have it all and want to try it, consider purchasing one of FarmSteady's kits - there are a lot of worse things to spend your money on! Either way, I am quite sure that if you try this, you will be very happy with it. Please post about it, if you do. Ron |
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