4 yıl önce bu blogu yazmaya başladım sevgili okuyucum. Bu süre zarfında umarım size evinizde peynir yapabilmeniz için yeterli ve açık bilgi verebilmişimdir. Ayrıca arıcılık, sebze bahçesi, parmakültür konularından da hoşlandığınızı sanıyorum zira bu yollarda yürüyenler bu tür konulara otomatikman ilgi duyuyorlar ve uyguluyorlar. Artizan peynirci blogumu yazmaya başlarken kafamda tek bir düşünce vardı. Küçük […]
As I am preparing to give the Camembert workshop in Canberra on 16th of November, I thought it would be good to put down some basics. When I first tried to make Camembert (Cam for short) couple years back, I was reading horrible results like slip-skin, ammonia smell, pungent aroma, contamination during the aging etc […]
I am teaching “How to make Camembert” at the Canberra Environment & Sustainability Centre‘s workshop. This will be the second workshop where you get your hands dirty with whey and curd. You will learn the making, ripening and ageing process of Camembert. See you in the workshop.
Eğer Facebook’daki Home Cheese Makers sayfamızı takip ediyorsanız biliyorsunuzdur. Geçtiğimiz aylarda Kanberra’da bir günlük peynir yapımı kursu vermiştim. 1 günlük bu kurs da iki grup halinde 40 kişi katıldı ve istediğim her şeyi gerçekleştiremesem de benim için iyi bir deneyim oldu. Beyaz peynir, mozzarella ve lor peynirlerini 3 saat içine sıkıştırmayı başardık. Bu kurslardan elde […]
This recipe has no name. My aim is to show what sort of equipment you will need during the cheese making at your kitchen. This cheese will be close to Turkish Beyaz Peynir or Greek Feta. It would be a nice cheese to eat at breakfast table, in salads, or as a present in olive […]
Human digestive tract is home to a lot of bacteria and yeast. These micro-organisms are helping us to break down the food so that mankind can get the vitamins, minerals and amino acids out of food. When these acid loving bacteria and yeast (good guys) are out of proportion with the alkaline loving bacteria (bad […]
When it comes to using the whey from your cheesemaking, there are many ways to utilise the excess water. Here are some ideas: Ricotta First and foremost, making ricotta. You can take out those water soluble albuminous proteins by heating the whey to 95C and adding some more milk to increase the yield. After making […]
The biggest problem for home cheesemakers is to dedicate the time to cheesemaking without any interruption. Cheesemaking is not a single day process, it sometimes takes 3 days or even longer. When you are planning to try a new recipe there are things to do before hand for a smooth day of cheesemaking. I list […]
You can make limited variety of cheeses with the mesophilic and thermophilic culture recipes I have given. Sooner or later you will want to be buying commercial cultures from suppliers for specific cheeses and also other cultures for ripening and washing. The starter cultures are coming in sachets, kept in freezer and they are designed […]
This simple recipe of mesophilic culture can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture. Start with 2 cups of FRESH store bought Cultured Buttermilk. Let the 2 Cups of buttermilk reach room temperature about 21°C to […]
