Home made cream cheese with ramson

Ramson creamcheese recipe

Have you ever thought about making your own cream cheese? In some cultures it is still common to make cream at home. This product that you can get from any store is so easily made at home.Yes, it’s possible to learn how make your own cream cheese and this easy recipe doesn’t require any hard-to-find ingredients or difficult cooking techniques.

Homemade creamcheese

This is a fresh cheese made with something acidic to curdle the milk, some also call this yoghurt cheese. For some people it is not cheese if you do not use a cheese starter or rennet to produce cheese. Although the only ingredients I used are cream, milk, buttermilk, lemon juice and salt, the finished flavor is cream cheese all the way.

As mentioned it is not very difficult to make. The most trying part of the recipe is the time commitment, it requires little active time, but the resting times make this a 24 hour project. If you want cream cheese for Sunday brunch, start either on Friday or early Saturday for best results.

Wild garlic creamcheese recipe

Yelds 4 dl +

Cooking time 24 hours, active cooking time 30 min

Equipment

medium, heavy bottomed pot
thermometer
measuring cup
fine mesh seive
cheesecloth / clean tea towel
clean string or twine
wooden spoon

Ingredients

1 liter whole milk
6 dl heavy cream
2,5 dl buttermilk
0,5 dl fresh lemon juice
1 tsp salt

Hand full of ramson or some other herbs and spices.

In a clean, heavy bottomed saucepan, heat the milk, cream, and salt on medium heat, stirring gently but constantly so not to scorch the milk mixture. Heat it up to about 80 C, the liquid will start to wave gently.

Once the mixture reaches 80 C, remove it from the heat and let the mixture rest for 5 minutes. Add buttermilk and lemon juice and stir gently, just to combine. Give the mixture a little taste: if it doesn’t taste as tangy as you would like, add a bit more lemon juice. If you prefer it saltier, you can also add more salt.

Cover the mixture in the pot with a towel, and let it rest at room temperature for at least 4 hours.

How to make creamcheese

Place the cheesecloth or cloth in a bowl, and pour the mixture on top. Gather the edges and tie it to something so the whey can drip away.

I tied the cheese cloth to a one of the kitchen cabinet handles. Leave the mixture to drain for several hours until it stops dripping whey.

When it has stopped dripping whey and feels firm, you can remove it from its pouch. You can eat the cheese as is or add flavourings like herbs and spices. and add the flavouring . You ave made  yourself some amazing cream cheese. Keep it covered in the refrigerator until ready to use. It is said that it keeps for about two weeks in the fridge,, my never keeps that long, because it ges eaten up.

What did I do with the whey, I made biscuits with it and will soon be a new post here soon.

Gammelost, the Viking umami and healt bomb

Viking umami

Doesn’t this look like scrumptious and moist cake crumbs?  But it is not cake, and yes it is considered moist by some and for being scrumptious, that is a matter of opinion. This is a loved and hated, very pungent Norwegian cheese called Gamalost, Old cheese in English which has roots back to the viking era.

Contrary to the name this cheese only takes a few weeks to produce, and it was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish Gamalost could be stored for long periods without refrigeration, hence the name old cheese

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Last week I was invited to a cheese event by Feelgood. They presented Norway’s longest cheese buffet at Restaurant Louise in Oslo, a 10 meter table decked with lovely cheese made by small-scale producers in Norway. As you can see in the picture above, there were many different kinds of cheese and many of them familiar to cheese lovers.20160421_163048

I have lived in this country for more or less 44 years and never tried this cheese. This cheese is so pungent and foul smelling in my opinion and only old people ate it. Now that I am getting older myself, I have decided to do something about that.

Gamalost is a fresh cheese product made from skimmed milk, almost like cottage cheese and was traditionally produced at a Seter, a small mountain farmstead used for summer grazing. In the old days almost every farmer produced this cheese, but today as far as I know, it is only produced at Vik in Sogn og Fjordane in Norway, at one of Norways largest commercial cheese producers Tine Meierier. Through their daughter company OsteCompagniet they keep some of the old dairy traditions alive.

In todays production the mold Mucor mucedo is rubbed on the freshly pressed cheese, but back when it was made during the summer pasture it was quite different. The freshly made cheese curd was wrapped in cheese cloth, pressed into molds and  then placed on wooden shelves at the mountain dwelling to ripen, and therefore the Gamalost of the earlier days was unique from farm to farm, depending on the mold it naturally caught. It is said that some of the earlier cheeses even contained penicillin.

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The cheese has received international attention, partly because it is extra lean with 1% fat, 50% protein and low in sodium. The flavor is distinctive and robust, crisp and aromatic. According to OsteCompagniets spokesperson, French cheese experts has said that this cheese is pure umami.

There are even health benefits to eating this cheese.Newer studies show that the Gamalost contains high amounts of vitamin K2 and peptides. As we know peptides has a blood pressure lowering effect and vitamin K2 is good for our bones and heart, and is proven to be a cancer inhibitor. The best way to eat this cheese is with a lot of butter, studies show that vitamin K ingested with fat is easily absorbed into our bloodstream. It is said that the cheese is popular among athletes as an after exercise snack, low in fat, high in protein and full of healthy goodness.

Gammal ost
Gamalost with cherry preserves with anise

As mentioned earlier, I had untill this event never tasted this cheese, just smelled it. I have not been a big cheese consumer, but I have learnt to appreciate a good cheese or two over the years, and at this event I did not think that the aroma

 was as terrible as I remember it. In good spirits and with a big dose of courage, I finally tried this cheese. The girl in front of me giggled from my facial expression and I felt like Tom Hanks in the movie Big when he tried caviar for the first time. I did not have a napkin at hand, but I had a glass of beer which I used to jug down the morsel of Gamalost that I had just popped in my mouth. I can tell you that I did not convince the giggler to try the cheese

The cheese is just too much umami for my taste at the moment, but maybe in 40 years or so it will be a little different, or maybe after 24 more tries. They say that to teach a child to like a flavour, they need to taste it 25 times.

Clotted cream

I had a craving for scones with clotted cream and fresh strawberry jam. I had two choices

1. Hop on a plane and travel to england

2. Try to make it myself

Have you tried clotted cream? It is a velvety smooth spread, heavier than whipped cream and lighter than butter.

For a small pot of clotted cream I used

3 cups of heavy cream

Pour the cream into a heavy-bottomed oven-safe pan. The cream should come up the side of the pan somewhere between one and three inches.

Cover the pan and put it in the oven on 80 C/180 F.

 Leave the covered pan in the oven for at least 8 hours.

You’ll know it’s done because there will be a thick yellowish skin on the surface of the cream. That skin is the clotted cream.

Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.

Remove the clotted cream from the top of the pan.

The liquid that is left  can still be used for baking and I used it for baking my scones.

I used store-bought cream hat is pasteurized, but it is said that for best result is to use unpasteurized milk.

Next time I,ll try to make it with unpasteurized milk.