As you would know from my Harmonious Belly Facebook page, I’ve embarked on a cheese making project. It’s one of those things I promised myself I’d explore in the new year, and I’m really glad I kept that promise. It, among all my recent projects, has been the most humbling.
I’ve made what can only be described as beginner’s mistakes. But I have developed a certain appreciation for the trips and falls I’ve made, and forgiven myself for them – it’s been a big learning experience.
Now, I’ve only attempted to make cheese twice now – a batch of ricotta and a ball of fresh mozzarella. Both are fresh cow’s milk cheeses, and both are what I originally considered to be beginner cheese making projects – in my mind, that meant “easy.” Perhaps for some people it is easy, but for me it wasn’t – in that I did not attain the desired result. The cheeses were certainly edible, but they didn’t take the form or texture that I desired.
So, here are some of the things I’ve learned so far during cheese making.
Sometimes I find myself with very runny yogurt. Like, watery runny – sometimes yogurt just does that. Non commercial yogurt can be kind of temperamental, and since there are no gums or stabilizers involved, consistency is not always guaranteed. Runny yogurt can also be the result of user error, or wonky cultures, or temperature fluctuations. There are a lot of variables.
Since I’ve been eating raw yogurt, I have gotten used to yogurt with a looser texture. But sometimes this texture is even too runny for me. Early on, I just got kind of bummed out and ate it anyway (a shame to waste a whole quart of it).
However, these days I recognize that really runny yogurt is an opportunity for a truly delicious solution: strained yogurt.
Strained yogurt is everywhere in my neighborhood. Living in the most intensely Greek part of Astoria, Queens, I am surrounded by Greek culture, including Greek food culture. Dishes like souvlaki, donner pork, galaktoboureko, and frappes appear on diner menus, and no one considers this odd or unusual. Most people I know have a container or two of Fage yogurt hanging out in their fridge.
A couple weekends ago, I got my hands on some raw yogurt that was really runny, so I automatically took out my straining setup and poured the yogurt in it. This setup consists of a tall plastic container and a strainer lined with three or four layers of cheesecloth that I set on top of it. I put the yogurt in the strainer, then place the container lid on top of everything. I set it in the fridge on the bottom shelf and put it out of my mind until the next morning. Continue reading “Strained Yogurt”
This week I expanded my fermentation repertoire into lacto-fermented salsa. I’d not fermented anything involving fruit (tomatoes are really a fruit) before, so this was a new experience. I learned that fruit-based ferments progress quicker than vegetable-based ones, so I expected to see some results early on. Additionally, it’s pretty warm right now, and that ambient heat also encourages a quicker fermentation. I love salsa, and thought I’d enjoy a lacto-fermented one, but had no idea just how delicious it would be!
This is a timely dish because tomatoes are in season. Summer tomatoes are one of the true joys of the season. They taste so amazing right now. Canned tomatoes can be used, but they are nothing like fresh tomatoes.
So why make fermented salsa? Well, the lactobacilli helps to increase the digestibility of the salsa, plus the increased levels of vitamins and enzymes go way up. The lactic acid helps it to not spoil, and helps promote a healthy gut with the natural probiotics that develop.
This is a pretty easy recipe to prepare without a food processor, but if you have one (or a stick blender even), preparing this salsa will come together in a jiffy. I like chopping things by hand, so I was fine with doing it manually, but if I ever get myself a food processor, I’ll try it that way, too.
This salsa tastes like summer and has a delicious tang to it from the fermentation. I actually took it with me as an example item for my talk on traditional foods for Queens Holistic Moms, and it was very well received! People loved it, and went back for second and third tastes. I was really happy about that!
The whey works really well with it, too.
Lacto-fermented Salsa Adapted from a recipe by Cheeseslave. Directions for the salsa using a food processor can be found here.
1-2 serranos or 1/2-1 jalapenos (I used about 1/4 tsp dried Aleppo pepper flakes)
4 medium fresh tomatoes, or 2 pounds canned tomatoes, organic if possible
1 medium white onion, organic if possible
1 garlic cloves
2 limes, organic if possible
1 tablespoon sea salt
4 tablespoons whey (or, if you don’t have any whey, use an additional 1 tablespoon salt)
1 bunch fresh cilantro
If you are using fresh chiles, consider wearing gloves, especially if you are sensitive to the capsaicin, the stuff in peppers that makes them hot. Cut open the chiles and discard the stems and seeds. Set aside.
If using fresh tomatoes, peel and de-seed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Cut an X in the bottom (blossom end) of the tomato, and carefully set them in the saucepan for 5-10 seconds, then remove with a slotted spoon or tongs and place in an ice bath. Cool and peel.
Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Chop finely.
Peel and cut the onion into small dice. Peel and mince or crush the garlic.
Rinse, dry and chop the cilantro, discarding the stems.
Squeeze the limes and add the juice.
Add the sea salt and whey.
Mix everything together.
Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and it’s too chunky). If you add water, put the lid on and shake it up so it’s incorporated. Make sure to leave at least an inch of space from the top of the jar.
Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.
This post is participating in Fight Back Friday, hosted by Food Renegade.
