Cheese
Storing Cheese
Preserving
Preserving foods in oil is nothing new. Mediterranean people have a love of storing
cheeses in olive oil which is handy way of keeping food fresh in a warm climate. This
is a simple technique for storing cheese on a boat.
How to
Sterilise mason jars by washing in boiling hot water and then putting in the oven (on
a low setting) for about ten minutes. The rubber seal is steeped in boiling water as
well. We then cut the cheese into triangular chunks and pack them into the jars with a
selecti
on of herbs (make sure that the herbs are clean and then scrupulously dry to
prevent introducing bacteria). We then pour over the olive oil, ensuring that it covers
the cheese well and that there are no air bubbles in the jar. Seal the jars and your
cheese
will be good for months.
Alternatively you can try your hand at cheese making onboard. We mainly make Feta,
Ricotta, mozzarella, cream cheese and cottage cheese. We find it is very easy to store
the main ingredient (powdered milk) and we always have a fresh supply with only a
little work.
Extra sharp cheese in black wax, and hard cheeses like parmesan kept very well in dry
bilges, without refrigeration. The softer cheeses like Edam and Gouda were okay in
unbroken waxed rounds then cryovaced. When at all possible we cryovac the
cheeses.
Once open place into the fridge.
Preserving
Preserving foods in oil is nothing new. Mediterranean people have a love of storing cheeses in olive oil which is handy way of keeping food fresh in a warm climate. This is a simple technique for storing cheese on a boat.
How to
Sterilise mason jars by washing in boiling hot water and then putting in the oven (on a low setting) for about ten minutes. The rubber seal is steeped in boiling water as well. We then cut the cheese into triangular chunks and pack them into the jars with a selection of herbs (make sure that the herbs are clean and then scrupulously dry to prevent introducing bacteria). We then pour over the olive oil, ensuring that it covers the cheese well and that there are no air bubbles in the jar. Seal the jars and your cheese will be good for months.
Alternatively you can try your hand at cheese making onboard. We mainly make Feta, Ricotta, mozzarella, cream cheese and cottage cheese. We find it is very easy to store the main ingredient (powdered milk) and we always have a fresh supply with only a little work.
Extra sharp cheese in black wax, and hard cheeses like parmesan kept very well in dry bilges, without refrigeration. The softer cheeses like Edam and Gouda were okay in unbroken waxed rounds then cryovaced. When at all possible we cryovac the cheeses. Once open place into the fridge.
Making Cheese
In many countries we have sailed to Cheese is a rare commodity and if you do find it you need a platinum credit card. If you’ve never made cheese, you’ll be delighted to learn how easy and fun cheese making can be. We have the Mad Mille Cheese making kit onboard and as long as you follow the directions anyone can do it.
I have recently perfected the art of making Feta Cheese from Powdered Milk. This is something I have been working on for over twelve months. It OK to be able to make cheese when you have fresh milk available. But many times we only have Longlife carton Milk, or Powdered Milk. Making cheese with longlife milk has not been successful in my case as it has something to do with the heat treatment the milk goes through. However a Powdered milk with a HIGH Fat content has worked brilliantly. I have yet to perfect the Mozzarella, once I have you will be the first to know.
Following are the instructions and a short video to help you see the steps taken. The one thing with cheese making I have found is finding the right consistency of the curd, hopefully the video will help in this.
Following are the instructions and a short video to help you see the steps taken. The one thing with cheese making I have found is finding the right consistency of the curd, hopefully the video will help in this.
For a HD Version of this video head to my Facebook Page Cheese Making Video
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| A beautiful selection of Feta Cheese to keep any mouse happy |
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| Halloumi is great grilled for breakfast |
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| Grilled to perfection homemade Halloumi costing around $4 per kilo |
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| Your homemade cheese is great for everything including Pizza |
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| Making your own Ricotta from the leftover whey is a free bonus |
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| Who doesn't love Spinach and Feta Pie |
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| Saginacki a Greek Favourite |
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| Simple Greek Salad is all the more special when you have made the cheese |
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| Mozzarella balls |
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| Feta with herbs |
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| The great thing about cheese making is from the by product Whey you always end up with fresh Ricotta. Above: Ricotta with herbs |
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| Feta stored in Brine really lasts a good while.
Following are the recipes we have used from Mad Millie's Find Mad Millie Products Here I use a lot of their products as I know they are good quality and I can buy online. Mad Millie do not give me FREE Products ... but I wish they did lol. However through Dreamtimesail-OurGalley MyStore I receive a small commision if you purchase.
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If you don't have YIAH Products don't worry checkout our Spice Blend Recipes
If you like my recipes please subscribe, share, follow, click and comment 😆 Sharing is caring.
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The following site is Our Galley-Dreamtimesail MyStore. These are items we use on Our Dreamtime or have researched as items we think are brilliant for life onboard. Looking at these products is free. However if you purchase an item through this link we will get a small commission to help us towards our “Sailing Kitty“ dollars. We have tried to find the best prices for the quality products we use ..... who doesn’t love a bargain! Dreamtimesail-OurGalley MyStore
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