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Beer Infused Cheese

Written by Cjantra on May 31st, 2017.      0 comments

Beer and cheese could not be a tastier consumption combination, so to mix the two in a recipe is a heavenly thought. By adding a bottle of beer to cheddar right after the curds have formed and the whey has been drained, as the cheese ages, the alcohol mostly evaporates leaving a bittersweet hoppy flavour. In this recipe we used a chocolate stout. 

Beer Infused Cheese

What you will need:
1.    Drained colby curd. (This can be made through the use of our Mad Millie Artisan Cheese Kit following the colby cheese recipe). 
2.    330 ml (11 oz) of a chocolate stout beer. 
3.    2 ½ tsp of salt 

Method:
Referring to our Mad Millie Artisan booklet, following the “Colby” cheese recipe and complete Step 2: CUTTING THE CURD. Once completing Step 2 as per recipe, continue using the method below: 

Step 2: Cutting the Curd cont. 
•    15 minutes in to heating curd to target temperature of 39°C (102°F) remove 1 cup (200 g) of whey, then remove a further cup of  
      whey at the end of the 20 minutes.  
•    When the curd is cooked it should be firm throughout and have some resistance when pressed with fingers.

Step 3: Draining and Pressing the Curd
•    Scoop the curd into a cheese cloth lined colander and allow to drain for 30 minutes, occasionally stirring gently. 
•    Transfer the drained curds into another bowl or container, then pour the beer over the curds and soak for 45 minutes. 
•    Drain off the beer and blend the salt through the curds with clean, sterile hands. 
•    Line the mould part of the cheese press with a cheese cloth. 
•    Scoop the curd into the cheese cloth lined pressing mould. 
•    Press the cheese at 5 kg (11 lb) for 30 minutes. 
•    Remove the cheese from the press, flip and redress in the cheese cloth before pressing again at 10 kg (22 lb) for 1 hour. 
•    Remove, flip, redress and press again at 20 kg (44 lb) for 16 hours. 

Step 4: Maturing the Cheese
•    After 16 hours, remove the cheese from the press and place on a sterilized cheese mat. 
•    Air dry at 10 - 13°C (50 – 55°F) until cheese is dry to touch. Keep the cheese covered with a mesh food cover and turn every 4
      hours for the first few days, then once daily to prevent moisture from collecting at the bottom during this time. 
•    Once the cheese is dry to touch it is ready for waxing. 
•    We used red and black wax and got a great deep purple/burgundy colour. 
•    Once waxed age the cheese for 4-6 weeks at approx. 12°C (54°F). 

This technique can be replaced with red wine and will give bold alcohol infused veins that can give a flavourful and colourful kick to classic cheese. 
 

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