Real Food Mama

Musings about cooking, eating and everything in between.

Delicious Ricotta and Peach Tart May 29, 2011

Filed under: Baking,Cheese making,Recipe — realfoodmama @ 1:51 pm
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Now that my goat is back in milk, I am back to my cheese making rituals. The girl I have in milk at the moment is giving me nearly a gallon a day already, and will probably give me more in the next month or so. One of my favorite cheeses to have on hand is ricotta. Ricotta is really a by-product of other cheese making, as it is made by reheating the whey left over from the drained curds of any other cheese. The actual ricotta itself is the small pieces of protein, known as albumin, and when the whey is recooked the proteins denature and if you have fine cheesecloth on hand you can strain it and get ricotta!

There are many uses for this cheese, but my favorite use is in baking. Ricotta can be used to make cheesecake like tarts, adds great flavor and texture to baked goods such as cakes and muffins, and of course is used frequently in baked pasta dishes such as lasagne. I like to experiment with it as it is very forgiving and last night in an effort to make some room in my fridge, I came up with this fabulous recipe.

Ricotta and Peach Tart

3-4 medium peaches
2 c ricotta cheese
1 whole egg
1 egg white
1/2 tsp vanilla
1/4 c cane sugar
1/2 c hazelnut flour

For the pastry

1 1/4 c flour
1/4 c sugar
1 stick unsalted butter
1/2 tsp salt
1 egg yolk

Begin by making the pastry. You can use a food processor to speed this up. If you are going to mix it by hand, it is helpful to have the butter softened. Whisk the flour, sugar and salt together. Add the butter and combine, with the processor or a hand held pastry blender, until you have the appearance of coarse crumbs. Add the egg yolk and mix until it just comes together. Pour into a 9 inch tart pan and shape with your hands. Prick holes in the tart shell with a fork (or use pie weights to keep it from bubbling) and bake at 400 degrees for about 15 minutes or until it just starts to brown.

While the pastry is blind baking, make the filling. Mix the ricotta with the egg white, whole egg, vanilla, sugar and hazelnut flour. Whisk until well mixed. Remove the tart shell from the oven and add the mixture. Return the filled shell to the oven, lower the oven temperature to 375 and bake until the tart sets, This should take about 35-45 minutes depending on the texture of the ricotta. Home-made ricotta tends to have more liquid in it than store bought and will take longer to set.

While the tart is baking, slice the peaches in half and remove the pits. Thinly slice the peaches, keeping the skin on, and place in a bowl with a tablespoon or two of sugar. When the tart is set, remove it from the oven and place it on a cooling rack. Arrange the peaches on top in whatever pattern you want, being sure to include any juices that have accumulated while the peaches were macerating. Let cool and serve.

Enjoy and Happy Eating!

 

Cheese Wax! October 1, 2010

Filed under: Cheese making,Raw Goat Milk — realfoodmama @ 8:36 pm
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Cheese before waxing

I finally got a chance to wax the cheddar that I made this week and thought it would be a good opportunity to show pictures of the finished project. While I do not have an actual cheese press or molds, I have managed to rig something up involving some camp bowls made from stainless steel and a large brick from my garden path. It is rather precarious, to be honest, but it works!

Cheese making, like baking, is really all about mastering the art of reading and following a recipe. If you mess up or get sloppy along the way you end up with either an inferior product or a complete failure. Cheddar is one of the more complicated hard cheeses I’ve tried to make because it requires a) the addition of a specific culture and b) slow curd cooking combined with a special process known as cheddaring. This is the act of stacking the curds until the texture changes to that of cooked chicken. Weird, right?

The process of making cheddar can be broken down into a few steps. You allow the milk to culture (I use raw milk even though the recipe says to pasteurize it), bring to 86 degrees, add your rennet and let it set a curd for about 45 minutes. Then you cut them and slowly cook the curds to about 110 degrees over the course of an hour. At which point you strain them for a few minutes, then cut them again into four pieces, stack them until they achieve the chicken consistency mentioned above, cut them again then press them for about 24 hours. At this point you let your cheese wheels form a rind, then you wax them.

This is a huge over-simplification of cheddar making and I urge readers NOT to attempt to make cheddar from the above instructions. The web site I had been using is currently offline, however here is the link and hopefully it will come back up so anyone interested in doing this themselves can follow more detailed instructions.

The real bummer about making cheddar is that once you have it waxed you have to let it age for about three months before you can eat it. So even though I have these lovely cheese wheels, I cannot eat them until January of next year. So I have no idea what it tastes like or if it is even edible. Luckily cheese wax is fairly inexpensive and I can buy it locally at Santa Fe Homebrew Supply where they also reassure me that it can be reused.

Waxed Cheese

So, I will try to get back to you all about this in January and let you know how the cheddar worked out! Hopefully it will be worth the wait! Until then, Happy Eating.