My name is Gürkan Yeniçeri. I am living in Canberra and making cheeses since 2009 March. Since than, I self published a Turkish cheese making book, writing another Turkish cheese making blog, writing a second intermediate book about cheese making and also doing gardening, beekeeping and Aikido.
Me
I am married with two beautiful kids and responsible every bite that go into their mouth. I am highly supportive of small and artisanal producers and always try to buy local if not organic.
Camemberts at their early stage
Making cheese at home is one of my passions but I am also making salami and cured meat products and recently reading about mushroom cultivation. So if you see posts about beekeeping, gardening, mushrooms don’t be upset.
Hi Gürkan,
I just found your link via Little Green Cheese and thought I’d like to get in touch with you.
I live on an organic farm with my husband (and our 5 kids). We have Jersey cows (recently acquired, before we had holsteins but we sold them last spring to change to a more rustic race
of cows that have more cream and are better where as to the quality of the milk. Since then, I make a much better yogurt, am perfecting my butter and make with the yogurt, nice soft yogurt cheese with garlic (and herbs). I would like to start making other cheeses though but my principal problem is lack of confidence! Could you advise me on one cheese that I could start with that would be a sure “winner” and help me to gain that confidence in myself? I have one book, but I haven’t yet got into it, and I also got a recipe from a friend of mine who makes goat cheese and sells it at our local market! But it’s just the first move…. We also have hens and I produce most of what we eat, in our garden (I do preserves and dehydrating etc. etc.)
Hope you enjoy reading this! (BTW we are in France, the cheese country, but I wasn’t born in France)
Marian
Hi Marian, try this: http://homecheesemaker.wordpress.com/2013/08/07/a-fresh-cheese-recipe The secret to gain confidence is to start making it. The recipe in the link is very basic feta sort of cheese. Good Luck.
Hi Gurkan, if you need cheese making products please see our website at: http://www.homecheesemaking.com.au and shop.homecheesemaking.com.au
Hi Gurkan,
I recently attended your yogurt making workshop – brilliant!
we have had success making yogurt at home, thank you for your instruction.
I am also wondering what books/resources you recommend for bee keeping? This is something i am interested in and instead of sifting through many articles i was wondering if you could let me know the best/helpful resources for this. Thank you.
Dave
Good to hear yor success with the yogurt. David Heaf (Varre) or Michael Bush (langstroth) books are the best. Also Phil Chandler (top bar) and Wyatt Mangum. http://www.biobees.com and warre.biobees.com are 2 informational web sites.
oh thats great – thanks!
Hi Gurkan,
I am really interested in attending on of you cheese courses. I am wondering how long the camemberts made in your class take to age and are good to eat?
Thank you.
Hi Charlotte,
Workshop will be about 3 hours. Aging the camembert at home will take about 4 weeks at 11°C and 85% humidity.
Merhaba Gürkan Bey,
Peynir starter kültürü kullanmı hakkında bilgilendirici materyaliniz mevcutsa paylaşmanızı rica ediyorum.
Teşekkürler, iyi çalışmalar.
Blogumda ki her tarifte kültürlerin nasıl kullanılacağını yazdım. Ayrıca termofilik ve mezofilik kültürlerin de tarifleri var. Aroma kültürleri ile de ilgili bir yazı olacak. Yukarıda ki arama butonunu kullanarak arattırın.
Merhaba blogunuza üye oldum. Ankara yaşıyorum. Email ile birkaç sorum olacak size.
Tarım ile ilgili çalışmadım . 40 yaşındayım. Finansçıyım fakat bu konulara ilgim var. 300 dönümlük Konyada bir arazi aldım. Burada tarım yapmak istiyorum. Bir çok site okudum. Çeşitlilik konusunda kafamdaki soruları yöneltmek istiyorum size. Teşekkürler.
Selam Burak. Tabii, istediğin soruları sorabilirsin. gurkan nokta yeniceri at gmail nokta com adresine bir email atman yeterli.
Merhaba,
Artizan Peynirci üzerinden buraya geldim. Çok “dolu” buldum. Formu doldurarak üye olmayı başaramadım; siteden kaynaklanan bir sorun var sanırım.
Sık sık buralarda olacak gibiyim : )
Selamlar, iyi yıllar,
Selam Bülent, hoşgeldin. Formda bir sorun olmaması lazım. Şimdi denedim, çalışıyor.
Merhaba. Kore doğal tarım gübrelerini PDF olarak indirdim. Gübre tariflerinde 1.1000 oranında, 1.500 oranında vs sulandırın yazıyor. Yani 1 bardak gübreye 1000 bardak su mu katmamiz gerekiyor?
Evet, tam olarak öyle. Oranlar az gelebilir ama doğrudur. Toprakta LAB gibi bakterilerin çok fazla olmasını değil yeterli sayıda olmasını istiyoruz. LAB antogonist bir bakteridir ve antibiyotik üretir. Toprakta çok fazla olursa diğer canlıların gelişmesne izin vermez.