We were walking through the isles of one of our major supermarkets here in Australia doing the weekly shopping, when we stopped at the fish fridge. Usually we try to buy our meat and veg from farmers markets and butcher/fish shops but today the fish shop was closed. One thing that struck me when looking at our fish options for the week was that the cheaper and often larger fish all came from Thailand, Taiwan, Singapore and even Tanzania. How can our food system be so inefficient that supermarkets are offering a fillet of ‘fresh’ fish that has come from TANZANIA for AUD$15/kg cheaper than fish from Australian waters/fishermen. To give anyone an idea of how silly this concept seems Tanzania is roughly 11,500Km from Newcastle (East coast Australia) where we live, while our house is roughly 3.5km from the ocean and a fishing cooperative shop. I would love to here anyone’s opinion on this issue, as it seems to me that someone is being screwed, whether that is the Australia or Tanzanian Fishermen or us as consumers.
Last week I started writing some of our cheese/dairy recipes on our fridge, however the whiteboard marker that I was using didn’t want to wipe off very easily (our fridge is pretty ugly and old anyway) so I thought I would turn it into a chalkboard. All you need is some fine grain sand paper (about 70c a piece) used to roughen the fridge surface, a can of chalkboard paint ($12), a paint brush, some sponge offcut, masking tape and mineral turps for wash up.
Many of the soft, un-aged cheeses and dairy products are very easy to make. Yoghurt is one that is particularly easy. Yoghurt is produced by adding a yoghurt culture to milk, which can come in either a packet form or you can use store bought, living culture yoghurt. The introduction of yoghurt culture leads to the bacterial fermentation of the lactose in milk, which then reacts and leads to the production of lactic acid. Lactic acid is what gives the final product its tangy flavour and lumpy characteristics. Buying a commercial yoghurt maker is a good idea if you are going to make a lot of yoghurt as it regulates the yoghurt to the correct temperature throughout the incubation period, however I will explain another option.
1. I used 1L of whole store-bought milk and 1/4 cup of store bought yoghurt which contained living cultures for my first batch and it turned out well. It is a very cost effective way to make yoghurt as you only need a small amount of bought yoghurt to culture milk.
2. Firstly heat and stir your milk to 85°C (185°F). A heavy bottomed pot is ideal for this purpose as it will reduce the risk of scalding your milk.
3. Remove from the heat and allow to cool to about 45°C (113°F) before adding 1/4 Cup of yoghurt (containing live cultures), this will ensure the bacteria have ideal conditions to function.
4. Place the mixture into your yoghurt maker or an insulated cooler with a few jars of hot water and leave for roughly 8-12 hrs (depending on how tart you would like the yoghurt) I found that 10hrs in a commercial maker produced good results.
5. Turn the yoghurt maker off and allow the yoghurt to cool a little before refrigerating.
Quark is an unripened German cheese that is similar in consistency to sour cream. The Quark I made contains nothing but buttermilk and has quite a bland, and at the same time refreshing taste. Quark is hard to find in Australia therefore it usually has to be home-made, which is very easy as it requires no additional ingredients (rennet, etc). Some dairy producers, mainly in eastern Europe, do add a small amount of rennet to make a firmer quark, however the German Quark is usually smoother and creamier. Note: to make Quark from store bought pasteurised milk you must add a live buttermilk culture to your buttermilk or see my earlier post on making your own buttermilk.
1. Start with 2 L (2 Quartz) of buttermilk from the butter making process or homemade buttermilk (I used 1L for my first batch and it only made a small amount of Quark so I suggest that if you can, use 2L).
2. Pour the buttermilk into a ceramic, oven-safe pot and place in an oven for 24 hours. The oven will not be turned on, however if you can keep the pilot light on it will help to maintain an ideal temperature for the Quark. Because I don’t have a pilot light on my oven I placed the Quark into my yoghurt maker for about 12 hours, which produced good results.
3. Strain off the liquid through a double layer of butter muslin lining a colander. Wrap the sides over the Quark to cover the top and let drain for over 2 hours and under 6. Place a small plate on top of the Quark to encourage drainage of the whey.
4. The whey can be used for cooking, watering your plants or feeding the cat :). Refrigerate for up to 1 week.