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A VERY LIMITED NUMBER OF MOZZARELLA GREEN CHEESE KITS NOW ON SALE! (thermometer included)

To make sure not to forget about the taste of fresh summer mozzarella during autumn!
 
25€ + shipping costs
20€ + shipping costs
 
In English

 
In Slovene



Hurry hurry hurry up!

A VERY LIMITED NUMBER OF MOZZARELLA GREEN CHEESE KITS NOW ON SALE! (thermometer included)

To make sure not to forget about the taste of fresh summer mozzarella during autumn!

 

25€ + shipping costs

20€ + shipping costs

 

In English

image

 

In Slovene

image

Hurry hurry hurry up!

In search of fresh milk in Amsterdam

image

The Dutch love milk. They daily indulge in dairy products from cheese, yogurt, quark, buttermilk, butter, ice cream, cream and sour cream to just plain milk to quench their thirst. A typical Dutch lunch would consist of a sandwich with butter and cheese and a glass of fresh milk or buttermilk.

The dairy farming remains one of the most important elements of Dutch agriculture, with its 20 000 farms and 1.5 million cows taking over 60% of the agricultural land in the Netherlands. The dairy industry processes around 12 million tonnes of milk per year, an unimaginably large amount. It is among the world’s major dairy exporters, keeping about 40% of its production for the domestic market.

All that said it would seem logical for dairy products to be easily accessible, possible to buy on every corner. It quite might be so with a wide selection of hard cheeses and processed milk products but when it comes to two things I look for the most - raw milk and soft cheeses, the selection suddenly becomes very limited or at best almost outrageously expensive.

Everything that isn’t marked with an UHT sign and is instead proudly showing off its ‘organic’ or ‘local’ label is pricey, somehow superior, fancy and nowadays more and more popular. Almost to the point where fresh raw milk from the local farmer seems more of a luxury than something completely normal.

I guess I came to a big city and should leave the benefits of small town living aside. But to briefly summarize: When I felt like making cheese I took my bottle and I headed to the nearest fresh milk vending machine (mlekomat). We have plenty. I prepared the change and got a litre of fresh, creamy and delicious unpasteurized and unhomogenized milk for one euro. It was something I took for granted, but the truth is that the availability and regulation of raw milk vary from country to country.

Some believe there is a pathogen risk associated with drinking raw milk and is therefore unsafe to consume it and others argue that while it is undoubtly beneficial to destroy dangerous germs, pasteurization does more than that, taking from the milk its most vital qualities and health benefits.

When it comes to availability of raw milk I believe in the freedom of choice. It’s the farmer’s job to inform the costumer about the milk’s origin, the hygienic standards, its qualities and possible risks and it’s the consumer’s responsibility to demand such information.   

(Mlekomats in Slovenia: http://www.mleko-mat.si/ and more) 

The milk vending machine system was developed in Switzerland, but perfected in Italy where it is now very popular under the name latteria. Fresh milk is delivered by the farmer every morning, is available 24/7 and is under constant control - the temperature is automatically checked every twenty minutes, the program of the machine does not allow dispensing of milk that is more than 24h old, the farmer is constantly informed about the status of his machine and the milk is regulary tested by health inspectors.

image

There are no such milk vending machines in Amsterdam. Or at least not that I know of. But there’s one just outside of the city, on the northside of Amsterdam, on the way from Zunderdorp to Broek in Waterland. The farm that owns it is called Biologische Zorgboerderij “Ons Verlangen” and it has by now become fairly good known among healthy food conscious people of Amsterdam. With increasing popularity of organic products and local producers there’s a growing number of costumers who come either for a litre of fresh milk or for other products they offer (fruit, vegetables, meat, cheese…).  For some it has become a regular stop on the way and for others an occasional weekend bike trip destination. Myself included.   

image

image

image

image

Goat’s milk is next!

Latvian Midsummer Cheese // Jāņu siers
Jāņu siers (caraway seeds cheese) has been traditionally made at the summer solstice to mark the midsummer festival of Jani, celebrated on the night from 23 June to 24 June. According to ancient tradition, the shortest night of the year must be spent by staying awake all night by the glow of the bonfire. The time is spent singing songs and enjoying traditional Līgo foods like cheese with caraway seeds and beer. Women and girls wear a crown of flowers on their heads, while men wear a crown of oak leaves.
Recipe (1 medium size cheese)
* 1l whole milk* 360 g fresh cheese curds (or good quality bought cottage cheese)* 2 big egg yolks* 60 g butter* 1 tbs caraway seeds* salt to taste
Line the bottom of a colander with a cheesecloth and place it above a larger bowl if you wish to catch the whey.
Pour milk into a large pot and heat it gently over medium heat. When it reaches 88°C or when small bubbles start showing up on the surface of the milk, add curds and cook, gently stirring, until you notice that whey begins to form around the curds.
Once the curds separate from the whey and you get a clear yellowish liquid, carefully pour everything into a cheesecloth-lined colander. Let it drain for a while, then pick up the corners of the cheesecloth together, twish and squeeze the curds to make sure there’s no whey left.
In the pot, where milk was boiled, melt butter. When it melts, add the curds, lightly beaten egg yolks, caraway seeds, and salt. Mix everything thoroughly and heat over low heat, stirring constantly, until the crumbly curd starts sticking together and forming a smooth, shiny, elastic ball. The longer you heat, the more solid and dry the cheese will be.
Finally, transfer the cheese to a clean cheesecloth. Wrap it into a ball and let it cool down. You can put some weight on top if you’d like to get a cheese wheel shape.
Let it rest in a refridgerator overnight, it will really firm up.
Store cheese covered in a refrigerator and eat it within 5-7 days. 

Latvian Midsummer Cheese // Jāņu siers

Jāņu siers (caraway seeds cheese) has been traditionally made at the summer solstice to mark the midsummer festival of Jani, celebrated on the night from 23 June to 24 June. According to ancient tradition, the shortest night of the year must be spent by staying awake all night by the glow of the bonfire. The time is spent singing songs and enjoying traditional Līgo foods like cheese with caraway seeds and beer. Women and girls wear a crown of flowers on their heads, while men wear a crown of oak leaves.

Recipe (1 medium size cheese)

* 1l whole milk
* 360 g fresh cheese curds (or good quality bought cottage cheese)
* 2 big egg yolks
* 60 g butter
* 1 tbs caraway seeds
* salt to taste

Line the bottom of a colander with a cheesecloth and place it above a larger bowl if you wish to catch the whey.

Pour milk into a large pot and heat it gently over medium heat. When it reaches 88°C or when small bubbles start showing up on the surface of the milk, add curds and cook, gently stirring, until you notice that whey begins to form around the curds.

Once the curds separate from the whey and you get a clear yellowish liquid, carefully pour everything into a cheesecloth-lined colander. Let it drain for a while, then pick up the corners of the cheesecloth together, twish and squeeze the curds to make sure there’s no whey left.

In the pot, where milk was boiled, melt butter. When it melts, add the curds, lightly beaten egg yolks, caraway seeds, and salt. Mix everything thoroughly and heat over low heat, stirring constantly, until the crumbly curd starts sticking together and forming a smooth, shiny, elastic ball. The longer you heat, the more solid and dry the cheese will be.

Finally, transfer the cheese to a clean cheesecloth. Wrap it into a ball and let it cool down. You can put some weight on top if you’d like to get a cheese wheel shape.

Let it rest in a refridgerator overnight, it will really firm up.

Store cheese covered in a refrigerator and eat it within 5-7 days. 

Cheesemaking workshop // Bazilika Bistro // Ljubljana // 13.05.2014

photo: Tereza (http://teresamisu.com/)

Cheesemaking workshop // Ljubljana, Slovenia
Sirarska delavnica // Bazilika Bistro // Ljubljana
13.05.2014 // 18h
https://www.facebook.com/events/834054956622010/

Cheesemaking workshop // Ljubljana, Slovenia

Sirarska delavnica // Bazilika Bistro // Ljubljana

13.05.2014 // 18h

https://www.facebook.com/events/834054956622010/

 

Check out the new Green Cheese Kits!
 
5 GREEN CHEESES Kit
MOZZARELLA Green Cheese Kit
GOAT Green Cheese Kit
QUESO BLANCO Green Cheese Kit

 

Check out the new Green Cheese Kits!

 

5 GREEN CHEESES Kit

MOZZARELLA Green Cheese Kit

GOAT Green Cheese Kit

QUESO BLANCO Green Cheese Kit

Goat cheese step by step

image

  • heating the milk

image

  • keeping an eye on the temperature

image

  • stirring in the citric acid solution

image

  • coagulation - separation of yellowish whey and white cheese curds

image

  • pouring the curds into the cloth-lined colander

image

  • adding salt

image

  • stirring, the curds drain extra liquid

image

  • filling the cheese mould 

image

  • adding dried apricots layer

image

  • pressing, shaping

image

  • final product after a bit of cooling!

A piece of cake, huh? :)

From tomorrow on Green Cheese Kit will be taking part in POP-UP DOM, an one-month exhibition of works by Slovenian artists, designers and DIY enthusiasts.
+ Green Cheese Kit is getting a brand new look!
+ There will be a cheesemaking workshop on December 21!
More info: http://www.popupdom.si/

From tomorrow on Green Cheese Kit will be taking part in POP-UP DOM, an one-month exhibition of works by Slovenian artists, designers and DIY enthusiasts.

+ Green Cheese Kit is getting a brand new look!

+ There will be a cheesemaking workshop on December 21!

More info: http://www.popupdom.si/

Getting ready for Saturday’s market!
Yogurt cheese in olive oil

Getting ready for Saturday’s market!

Yogurt cheese in olive oil

http://www.mijnwebwinkel.nl/winkel/tweetmarketnl/

Green Cheesemaking will be taking part in the first ‘Tweet Market’ in Rotterdam, October 19. Come around to taste some cheese! :)

http://www.mijnwebwinkel.nl/winkel/tweetmarketnl/

Green Cheesemaking will be taking part in the first ‘Tweet Market’ in Rotterdam, October 19. Come around to taste some cheese! :)

Green Cheese Cheesemaking kits are ready!

Green Cheese Cheesemaking kits are ready!

Boxes are ready and waiting for cheesemaking supplies!
        

Boxes are ready and waiting for cheesemaking supplies!

        

A VERY LIMITED NUMBER OF MOZZARELLA GREEN CHEESE KITS NOW ON SALE! (thermometer included)

To make sure not to forget about the taste of fresh summer mozzarella during autumn!
 
25€ + shipping costs
20€ + shipping costs
 
In English

 
In Slovene



Hurry hurry hurry up!

A VERY LIMITED NUMBER OF MOZZARELLA GREEN CHEESE KITS NOW ON SALE! (thermometer included)

To make sure not to forget about the taste of fresh summer mozzarella during autumn!

 

25€ + shipping costs

20€ + shipping costs

 

In English

image

 

In Slovene

image

Hurry hurry hurry up!

In search of fresh milk in Amsterdam

image

The Dutch love milk. They daily indulge in dairy products from cheese, yogurt, quark, buttermilk, butter, ice cream, cream and sour cream to just plain milk to quench their thirst. A typical Dutch lunch would consist of a sandwich with butter and cheese and a glass of fresh milk or buttermilk.

The dairy farming remains one of the most important elements of Dutch agriculture, with its 20 000 farms and 1.5 million cows taking over 60% of the agricultural land in the Netherlands. The dairy industry processes around 12 million tonnes of milk per year, an unimaginably large amount. It is among the world’s major dairy exporters, keeping about 40% of its production for the domestic market.

All that said it would seem logical for dairy products to be easily accessible, possible to buy on every corner. It quite might be so with a wide selection of hard cheeses and processed milk products but when it comes to two things I look for the most - raw milk and soft cheeses, the selection suddenly becomes very limited or at best almost outrageously expensive.

Everything that isn’t marked with an UHT sign and is instead proudly showing off its ‘organic’ or ‘local’ label is pricey, somehow superior, fancy and nowadays more and more popular. Almost to the point where fresh raw milk from the local farmer seems more of a luxury than something completely normal.

I guess I came to a big city and should leave the benefits of small town living aside. But to briefly summarize: When I felt like making cheese I took my bottle and I headed to the nearest fresh milk vending machine (mlekomat). We have plenty. I prepared the change and got a litre of fresh, creamy and delicious unpasteurized and unhomogenized milk for one euro. It was something I took for granted, but the truth is that the availability and regulation of raw milk vary from country to country.

Some believe there is a pathogen risk associated with drinking raw milk and is therefore unsafe to consume it and others argue that while it is undoubtly beneficial to destroy dangerous germs, pasteurization does more than that, taking from the milk its most vital qualities and health benefits.

When it comes to availability of raw milk I believe in the freedom of choice. It’s the farmer’s job to inform the costumer about the milk’s origin, the hygienic standards, its qualities and possible risks and it’s the consumer’s responsibility to demand such information.   

(Mlekomats in Slovenia: http://www.mleko-mat.si/ and more) 

The milk vending machine system was developed in Switzerland, but perfected in Italy where it is now very popular under the name latteria. Fresh milk is delivered by the farmer every morning, is available 24/7 and is under constant control - the temperature is automatically checked every twenty minutes, the program of the machine does not allow dispensing of milk that is more than 24h old, the farmer is constantly informed about the status of his machine and the milk is regulary tested by health inspectors.

image

There are no such milk vending machines in Amsterdam. Or at least not that I know of. But there’s one just outside of the city, on the northside of Amsterdam, on the way from Zunderdorp to Broek in Waterland. The farm that owns it is called Biologische Zorgboerderij “Ons Verlangen” and it has by now become fairly good known among healthy food conscious people of Amsterdam. With increasing popularity of organic products and local producers there’s a growing number of costumers who come either for a litre of fresh milk or for other products they offer (fruit, vegetables, meat, cheese…).  For some it has become a regular stop on the way and for others an occasional weekend bike trip destination. Myself included.   

image

image

image

image

Goat’s milk is next!

Latvian Midsummer Cheese // Jāņu siers
Jāņu siers (caraway seeds cheese) has been traditionally made at the summer solstice to mark the midsummer festival of Jani, celebrated on the night from 23 June to 24 June. According to ancient tradition, the shortest night of the year must be spent by staying awake all night by the glow of the bonfire. The time is spent singing songs and enjoying traditional Līgo foods like cheese with caraway seeds and beer. Women and girls wear a crown of flowers on their heads, while men wear a crown of oak leaves.
Recipe (1 medium size cheese)
* 1l whole milk* 360 g fresh cheese curds (or good quality bought cottage cheese)* 2 big egg yolks* 60 g butter* 1 tbs caraway seeds* salt to taste
Line the bottom of a colander with a cheesecloth and place it above a larger bowl if you wish to catch the whey.
Pour milk into a large pot and heat it gently over medium heat. When it reaches 88°C or when small bubbles start showing up on the surface of the milk, add curds and cook, gently stirring, until you notice that whey begins to form around the curds.
Once the curds separate from the whey and you get a clear yellowish liquid, carefully pour everything into a cheesecloth-lined colander. Let it drain for a while, then pick up the corners of the cheesecloth together, twish and squeeze the curds to make sure there’s no whey left.
In the pot, where milk was boiled, melt butter. When it melts, add the curds, lightly beaten egg yolks, caraway seeds, and salt. Mix everything thoroughly and heat over low heat, stirring constantly, until the crumbly curd starts sticking together and forming a smooth, shiny, elastic ball. The longer you heat, the more solid and dry the cheese will be.
Finally, transfer the cheese to a clean cheesecloth. Wrap it into a ball and let it cool down. You can put some weight on top if you’d like to get a cheese wheel shape.
Let it rest in a refridgerator overnight, it will really firm up.
Store cheese covered in a refrigerator and eat it within 5-7 days. 

Latvian Midsummer Cheese // Jāņu siers

Jāņu siers (caraway seeds cheese) has been traditionally made at the summer solstice to mark the midsummer festival of Jani, celebrated on the night from 23 June to 24 June. According to ancient tradition, the shortest night of the year must be spent by staying awake all night by the glow of the bonfire. The time is spent singing songs and enjoying traditional Līgo foods like cheese with caraway seeds and beer. Women and girls wear a crown of flowers on their heads, while men wear a crown of oak leaves.

Recipe (1 medium size cheese)

* 1l whole milk
* 360 g fresh cheese curds (or good quality bought cottage cheese)
* 2 big egg yolks
* 60 g butter
* 1 tbs caraway seeds
* salt to taste

Line the bottom of a colander with a cheesecloth and place it above a larger bowl if you wish to catch the whey.

Pour milk into a large pot and heat it gently over medium heat. When it reaches 88°C or when small bubbles start showing up on the surface of the milk, add curds and cook, gently stirring, until you notice that whey begins to form around the curds.

Once the curds separate from the whey and you get a clear yellowish liquid, carefully pour everything into a cheesecloth-lined colander. Let it drain for a while, then pick up the corners of the cheesecloth together, twish and squeeze the curds to make sure there’s no whey left.

In the pot, where milk was boiled, melt butter. When it melts, add the curds, lightly beaten egg yolks, caraway seeds, and salt. Mix everything thoroughly and heat over low heat, stirring constantly, until the crumbly curd starts sticking together and forming a smooth, shiny, elastic ball. The longer you heat, the more solid and dry the cheese will be.

Finally, transfer the cheese to a clean cheesecloth. Wrap it into a ball and let it cool down. You can put some weight on top if you’d like to get a cheese wheel shape.

Let it rest in a refridgerator overnight, it will really firm up.

Store cheese covered in a refrigerator and eat it within 5-7 days. 

Cheesemaking workshop // Bazilika Bistro // Ljubljana // 13.05.2014

photo: Tereza (http://teresamisu.com/)

Cheesemaking workshop // Ljubljana, Slovenia
Sirarska delavnica // Bazilika Bistro // Ljubljana
13.05.2014 // 18h
https://www.facebook.com/events/834054956622010/

Cheesemaking workshop // Ljubljana, Slovenia

Sirarska delavnica // Bazilika Bistro // Ljubljana

13.05.2014 // 18h

https://www.facebook.com/events/834054956622010/

 

Check out the new Green Cheese Kits!
 
5 GREEN CHEESES Kit
MOZZARELLA Green Cheese Kit
GOAT Green Cheese Kit
QUESO BLANCO Green Cheese Kit

 

Check out the new Green Cheese Kits!

 

5 GREEN CHEESES Kit

MOZZARELLA Green Cheese Kit

GOAT Green Cheese Kit

QUESO BLANCO Green Cheese Kit

Goat cheese step by step

image

  • heating the milk

image

  • keeping an eye on the temperature

image

  • stirring in the citric acid solution

image

  • coagulation - separation of yellowish whey and white cheese curds

image

  • pouring the curds into the cloth-lined colander

image

  • adding salt

image

  • stirring, the curds drain extra liquid

image

  • filling the cheese mould 

image

  • adding dried apricots layer

image

  • pressing, shaping

image

  • final product after a bit of cooling!

A piece of cake, huh? :)

From tomorrow on Green Cheese Kit will be taking part in POP-UP DOM, an one-month exhibition of works by Slovenian artists, designers and DIY enthusiasts.
+ Green Cheese Kit is getting a brand new look!
+ There will be a cheesemaking workshop on December 21!
More info: http://www.popupdom.si/

From tomorrow on Green Cheese Kit will be taking part in POP-UP DOM, an one-month exhibition of works by Slovenian artists, designers and DIY enthusiasts.

+ Green Cheese Kit is getting a brand new look!

+ There will be a cheesemaking workshop on December 21!

More info: http://www.popupdom.si/

Getting ready for Saturday’s market!
Yogurt cheese in olive oil

Getting ready for Saturday’s market!

Yogurt cheese in olive oil

http://www.mijnwebwinkel.nl/winkel/tweetmarketnl/

Green Cheesemaking will be taking part in the first ‘Tweet Market’ in Rotterdam, October 19. Come around to taste some cheese! :)

http://www.mijnwebwinkel.nl/winkel/tweetmarketnl/

Green Cheesemaking will be taking part in the first ‘Tweet Market’ in Rotterdam, October 19. Come around to taste some cheese! :)

Green Cheese Cheesemaking kits are ready!

Green Cheese Cheesemaking kits are ready!

Boxes are ready and waiting for cheesemaking supplies!
        

Boxes are ready and waiting for cheesemaking supplies!

        

In search of fresh milk in Amsterdam
Goat cheese step by step
The first edition of kits already sold out! MORE TO COME!

About:


I've always liked cheese, like many have. But my real interest in cheesemaking started after I came across the Pustotnik family, a family of cheesemakers making delicious cheeses in Poljanska Dolina, Slovenia. They've been making cheese since 1988 and just recently they've opened Sirnica, a centre where you can find cheesemaking boutique, explore the world of cheese or attend one of their workshops. Stop by if you're ever in the area.

I was searching for cheesemaking supplies to buy in Slovenia but it turned out I could only buy large quantities of ingredients, large enough for a dairy farm, not for making cheese at home. I mistakenly thought that nowadays when DIY and local products are extremely popular and hip, there would be a wide range of cheesemaking kits on the market, even in Slovenia. Well...not quite. And that's how my first cheesemaking kit came from Portland, USA.

At my first attempt to make cheese I was being really careful, strictly following the instructions, constantly checking milk temperature and repeatedly reading through the recipe. It wasn't as much fun as later on when I realised, that apart from some important steps and directions you need to keep an eye on, it's really all about experimenting - using the milk you like best, adding herbs, nuts, seeds, even fruit. And it's one of the best things to watch how the cheese is being made while the curds are forming and after a bit of cooling there it is, freshly made cheese for you to enjoy.

On this site you can find all the information about Green Cheese Cheesemaking Kit, the ingredients you need to make fresh cheeses at home as well as updates, news and other cheese and cheesemaking related posts.

Mail all of your inquiries and questions about orders, shipping, cheesemaking, troubles, kits or just a quick hello to: greencheesemaking@gmail.com

Thanks for stopping by.

Barbara

yum