We have a huge amount of eggs at the moment and I’ve been looking into different ways to use them. We try to eat egg dinners and breakfasts regularly, make ice cream and mayonnaise but still there seems to be a endless amount. For a while now I’ve been coming across different recipes for ‘Japanese cheesecake’ on pinterest. I’ve altered the original recipe to suit my tastes and ingredients and the result is kind of a cross between a souffle , cheesecake and pavlova it’s definitely a lighter healthier cheesecake than the traditional new York and worth a shot if you have a surpluss of eggs to get through.
250g cream cheese
6 eggs separated
1tsp cream of tartar
1/2 C sugar
Juice of 3 lemons
3 1/2 C flour
2 tbsp cornflour
In a microwave or a pan gently heat to melt the butter, cream cheese and milk and mix together while still warm add the sugar and set aside to cool
Whisk the egg whites until glossy and stiff
In a separate bowl mix the eggs yolks , sifted flour , lemon juice and zest , add in the cream cheese mix and stir until smooth.
Slowly fold in the egg white mix being careful not to overmix
Pop into your greased cake pan (spring form is best for this cake) then put it inside another larger pan and fill with water to create a water bath.
Put in a preheated oven at 170C and bake for 35-45 mins turn off the oven but leave the cake in there to cool. Once the cake has cooled you can enjoy it straight away with fresh cream and berries. We had ours with homemade raspberry sauce from the raspberries we grew last year 😋
Recently I posted a photo of the mascarpone I made on Facebook and instagram and I was asked to share the recipe.
I’ve had lots of lovely thick jersey cream from Kisses and haven’t felt like making butter. Usually I would make cream cheese but having run out of starter I needed a another option.
Mascarpone is a delicious citrusy Italian cream cheese that can be quite expensive to buy but is very easy to make. You can use vinegar, lemon juice or citric acid combined with cream. For the purpose of this recipe I am using citric acid but feel free to experiment.
1teaspoon citric acid
1. Pop your cream in a heavy saucepan and very slowly heat the cream stirring every now and then. Bring the cream to 90 degrees celsius (use a meat or candy thermometer to measure this)
2. Once you have brought cream to temp remove from heat and add the citric acid stirring for 5 minutes.
3. Place a colander or sieve lined with a muslin/cheese cloth over a bowl and Poor the cream mix in. cover with a plate and move to the fridge to drain the liquid for 8 hours.
4. Poor off the drained whey. This can be used in breads, soups, stocks or to make ricotta.
Scrape your mascarpone into a container and use as you wish.
We made a mascarpone baked cheesecake with lime and raspberry if anyone would like the recipe to this please ask and I’ll add it to the post. (Sorry no photo of the actual cheesecake it went too quick but here’s the before 😋)
He has arrived! Our long awaited calf was born not long after my last post and
we were delighted to find a little bull calf!
As a meat eaters I really want to have a relationship with the meat we consume and for it to be as ethical as possible so home produced beef has been one of our homesteading goals since the beginning.
Nyah named the little bull calf seaweed to continue the tradition (our last calf female calf being Stingray).
Our relaxed milking routine has kicked off and we have already started cheese making. I’ve been asked a bit recently how we manage a cow along with everything else we do so I thought I could give a bit of insight into our life with a dairy cow.
The key to a ‘easy’ routine is milk sharing with the calf while it is young this means we don’t seperate and in the afternoon Dane will get Kisses food ready bring her into the yard. He will squirt some milk on the ground to clear any dirty milk out of the teat then wash the tests and udder with warm soapy water and milk by hand while kisses eats and the calf frolics around the yard.
The positives to this system are that kisses is relaxed having her calf close by and it doesn’t matter greatly if we are late or miss a day of milking but there are some negative points too.
For one because we don’t use a milking stand I can’t milk her as I often have the children with me and sometimes cows can be moody.
We also don’t get as much milk as we could if we were milking twice a day and separating for long periods.
We do get 5-7litres a day with thick cream it’s not the most we COULD be getting but it’s more than enough for our families home dairying.
After the milk is brought in its poured through a sterilized cheese cloth into another food safe bucket and left to sit in the fridge over night until the cream settles.
The cream is then skimmed with a ladle and placed into the cream jar and the milk poured into the milk jugs.
So there you have it our milking routine. We will start seperating the calf for a hour prior to milking and increase after that once the amount of milk we are getting declines but once a day hand milking is enough.
Last week I made some cream cheese and used that to make a delicious baked creme brulee cheese cake. You’ve never tasted cheese cake until you’ve had it with home made cheese and free range eggs. Absolutely sublime!
For anyone who’d like to try making their own cream cheese below is the recipe I used its my adaptation of Dick and James Strawbridge recipe from made at home cheese and dairy which is a great book for beginners like myself.
1 litre milk
1 litre of double cream
1/4 tsp mesophilic starter
3drops rennet mixed with 1 tablespoon sterilized water
1.Heat milk and cream slowly over low heat for 20minutes until it reaches 40C turn off and allow to cool to 30C
2.sprinkle starter over surface and leave for 5 minutes. Stir and add Rennet
3.cover and leave in a warm place for 12 hours
4. Transfer to a cheesecloth lined colander and drain for 6-8 hours then season to taste.
That’s it now you can use it for whatever takes your fancy. If you would like to try a creme brulee cheesecake just follow a new York cheesecake recipe then after you bake sprinkle the top with caster then caramelize with a blow torch and serve with fruit.
I have been starting to make cheese recently and thoroughly enjoying it. I am particularly happy about Haloumi which I came to love when living in Marrickville but it is very hard to by good quality Haloumi here and it can also be very expensive. I was so happy to find that it’s actually really easy to make and after some trial and error and testing a few recipes I found a great one which I have adapted to work for me. http://wholesome-cook.com/2012/07/18/homemade-haloumi-cheese-in-an-hour/ she also has mouth watering photos of her cheese!
Homemade Haloumi Cheese in an Hour
Author: Martyna | Wholesome Cook
Recipe type: Cheese, Haloumi, Homemade
Cuisine: Cypriot, Greek
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 1 litre unhomogenised (organic) cow’s milk
- 1 litre goat’s milk (I just used 2 litres raw cows milk)
- 1 rennet tablet
- 1 tbsp water
- ½ tbsp dried Italian herbs (optional)
- ¼ tbsp chilli flakes, or to taste (optional)
- 1 tbsp salt
- 1 cup of the leftover whey
- ½ cup water
- 1 tbsp salt
- Place milk into a large saucepan. Dissolve rennet tablet in 1 tablespoon water.
- Heat milk over slow heat until it reaches 32°-35°C // 89.5°F – 95°F. Remove from heat immediately and add dissolved rennet.. (note if you get distracted and let milk overheat you MUST wait for it to cool to correct temp before adding rennet)
- Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.
- Once the milk has set, cut it up roughly using a wooden spoon using a up/down movement) and mix to separate the whey.
- Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.
- Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.
- Test the curds with your fingers – they should be elastic and slightly firm. If still very soft, stir and heat on high for 2 more minute.
- Once heated, spread gazue over a large fine sieve set over a large bowl.
- Strain the curds and whey, reserving 1 cup of whey for the brine.
- Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.
- Gather the edges of the cheesecloth and squeeze extra whey.
- Combine all brine ingredients and mix well.
- Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you’re more rushed).
- Once cooled, transfer haloumi to a larger container and cover with brine.
- Store in the fridge and consume within a couple of days.
If you prefer without brine you can just salt and wrap the cheese it can also be frozen.
With the left over whey you can make ricotta which I love as I hate food waste just return whey to stove add 3 cups milk heat to 88 degrees celcius take off and add 2 tablespoons of apple cider vinegar (or lemon juice) wait 20 mins then plop in muslin/cheese cloth tie up into a bag and hang over the sink to drain.
alternatively you can just use 1 litre of milk heat until almost boiling add vinegar/lemon juice and get the same result now you know how easy it is give it a try!
So far I have only been making simple rennet based cheeses but I have now ordered some cheese cultures and am looking forward to experimenting with aged cheeses.