Farmer's Cheese and Rye Bread
These are photos from when my friend and I made cheese and bread a few weekends ago. Well I should say a guy who used to be my friend, that is why I have been hesitant to post them. In this past month, my relationship old has ended, the new one ended even faster, so looking at photos of old happy times is hard. Broken right now, it has been a really rough year.
But these recipes are really good, so I'll pull myself together and manage to post about them through the tears. I was inspired by my trip to Harley Farms, to make my own cheese. They have wonderful little 'buttons' which are small sizes of their many flavors, so perfect when you just want to buy everything in the shop. So I convinced him it was finally time tackle making cheese, not that it took much convincing. It was definitely not as difficult as we assumed. Just more time consuming than anything. I had never had farmer's cheese before, so I didn't know what to expect. It is super fresh tasting and nice how you can make it any real flavor you want.
There are photos from around his yard too. A photo of one of his four chickens, which moved around so fast it was really hard to get a shot. All the herbs we used we fresh from his gardens.
The rye bread is a nice combination of a white bread and rye bread. The flavor of rye is not too overpowering. It tasted amazing straight out of the oven. We enjoyed it so much that we made two more loafs the next day. One with whole garlic cloves in it and one with cinnamon and chunks of dried cherries.
So hopefully this new year will be better, because this year has left me completely shattered. I barely make it a day with out a complete break down. Which is tremendously awkward when in happens 5 minutes into you 45 minute train ride home from work. Everyone stares.
3 cups (709ml) water, 105-110 degrees
1 1/2 tbsp dry active yeast
1 1/2 tbsp salt
1 cup (102g) rye flour
5 1/2 cups (687g) flour
Mix yeast, salt & water in a bowl. Stir
in both flours until incorporated.
Scrap bowl, cover with plastic & let sit
in warm place for 2 hours.
Dust hands & dough with flour,
shape into an elongated oval. Place on
a cornmeal covered baking sheet.
Let sit for 40 minutes.
Cut 3 diagonal slashes in the top.
Bake for 30 minutes until crust is deep
flavored farmers cheese
1 gallon (3.79L) whole milk
1/2 cup white vinegar
2 tsp salt
rosemary & sage
garlic & basil
brown sugar & chocolate chips
dried cherries & agave
In a large stainless steel pot, slowly heat
milk to 190 degrees. Take off heat & stir in
vinegar. It will start to curdle immediately.
Let sit for 20 minutes.
Place a colander over a large pot & drap
with a few layers of cheese cloth.
Pour in the milk/vinegar mixture.
Let sit for 1 hour.
Tie the corners of the cloth together
& onto a wodden spoon, squeezing out
any more whey. Let drain until all
drippping has stopped, about
Line a muffin tin with plastic
wrap, divide cheese into 12 equal
portions, & flavor each on to your
liking. Then packing into the muffin molds.
Cover with plastic then chill for 2 hours.