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Self: my cheese with my vegetable rennet

This post is the result of a series of beautiful days spent with my grandmother to chat and to seek in his memory gestures of a manual now too rare to find today. This story worth to be told if only for these dialogues between generations which I found to be beautiful in their slow wealth of discoveries.

Before the summer, it occurred to me to make homemade cheese (after the bread and a series of gentle with sourdough throughout the winter which was the least I could suck!) and I faced the problem of finding the vegetable rennet, because I did not want to use the proceeds from the stomach of lambs ( :-( ). I found very little to a company from which I take the raw milk bio, which also produces cheese, but I could be enough to make cheese, and once via…… I remembered, but, I heard my grandmother talk about the cheese they were doing at home when she was little and I decided to talk to him about.

From this idea arose a series of walks in the countryside where she lived as a child to riceca of thistles: In fact, his iron memory well remembered seeing her aunt use (the cheesemaker home) parts of the flower of the thistle to coagulate the milk. They called these plants “Press”.

In May, we found them in the exact place where my grandmother led me safe, but still were not ready to be collected.

We went back to the beginning of August and between a story and one of the places of his youth, rich in details for me sweet, saw the flowers in bloom and beautiful purple, just as I had described her grandmother speaking to the thistle ready to be cut.

The’ impresa was arduous: with leather gloves and pruning shears tried not to sting me with the long and treacherous thorns of large plants (as tall as me and even more). It picked up in order to have a good supply.

And now I had to follow the directions of the grandmother to prevent thistles sciupassero: we put them in the dark, upside down, in a closet to dry. Only after about two months I felt that touching the pistils (those who were of a beautiful purple color to the collection) is paraded well from the body of the flower. I have taken the amount that is in a fist and I tried to use it to make cheese.

According to the explanations of my grandmother at this point I would have to pour in the warm milk and then squeeze the pistils inside the milk to coagulate. So I did with somewhat experimental maneuvers (using a gauze to prevent the hairs fall and remain in the milk). And then I waited………an hour later, nothing had happened, an hour and a half later still nothing. I was beginning to believe that it would not work.

After two hours the magic………….

From tiny hairs here is that the natural chemical plant produces the wonder: I open the pot and the milk is accagliato!!!

There I put a toothpick and, with immense satisfaction proceed to do the MIO MIO cheese with vegetable rennet.

The result was a primosale very tasty and soft texture and appetizing. A cheese completely organic and natural fresh taste of milk.

I will give you the recipe I followed, kindly provided by Rosanna D.V. of Facebook Group for lovers of homemade cheese:

Primosale

5 lt latte crudo ( if you do not have the raw milk you can use the fresh pasteurized milk, ma non l’UHT, and add a spoon of yogurt with live yoghurt every two liters of milk: with raw milk yogurt is not needed)

add port to 38 ° 40 gr salt stir well and then add rennet depending on the title (I have added my vegetable rennet made from the thistle with provedimento described above) eg 2-3 ml of vegetable rennet sold in some stores and online

stir well and cover you for incoperto 60 my. or more (with rennet from thistle 2 hours), until the curd is formed (toothpick test: if we are stuck upright is ready)

I break a cross look 15 my.

break and look forward to hazelnut 15 my.

I put in the molds (these quantities with me come three molds from the 8cm diameter).

within two hours of the addressed 4 times and then put in the fridge with plastic.

We there so we enjoyed at dinner and later disappeared. The empty plate has not, but, seen running out to my satisfaction: I ran from my grandmother to tell her that the magic had occurred, that my / his vegetable rennet worked!!! Law, as always in these cases (did the same thing when I told her of my first homemade bread the mother paste) he looked at me a little’ amazed wondering, perhaps, because I doubted the success of a thing for her obvious. What she does not understand is that the daily routine of his life as a child today we do not see them anymore and that every time that I can recreate them and to obtain a product with my hands, I still consider it a kind of miracle!

 

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Posted in Ancient crafts, Self, I do with my hands, Cheese, Cheese | Tagged , , , , , , , | 2 Comments

I do with my hands: without the bread oven

After I published the photo on the net of one of my homemade bread, I have received many messages from people interested in the recipe and the procedure to obtain. I decided, then, to write a small post about it.

In practice, this is the second installment in the saga of the “tegame a gas” the pan with the hole that I could still use my grandmother. The first episode was about the Donut of roses without oven and as a result of that experience I tried a also bake my bread in the same way: ie without the use of the electric furnace.

The result was satisfactory.

The recipe I used is this:

Ingredients for a loaf of bread from about 1,8 kg :

700 gr wheat flour type 2 biological

300 grams of organic whole wheat flour

600 gr di acqua fredda

220 grams of yeast liquid (to convert the recipe for PM solid look here)

18 gr di sale (optional)

Procedure:

Mescolo the two types of flour with cold water (possibly taken from the fridge) and I make the dough, which remains rather coarse, half an hour.

I add the yeast refreshed three hours earlier, and salt and mix until a smooth batter that I leave to rise for about 5-6 hours (depending on the outside temperature) covered with a cloth moistened.

Resume the dough and do a series of folds to three (found Here a short video of how to make them, among many others in the network), then start to rise directly in the pan with the round hole, some call oven Versilia, other oven Hiking and others with different names still, however this is:

Be careful to grease the sides of the pan with oil or butter and flour them well before putting the dough, otherwise the bread will stick to the walls.

I rise other 5-6 hours out of the fridge or 12 ore in frigo, always covered with a cloth moistened.

I remove from the fridge, I rest a half hour, I make the cuts on the surface with a razor blade and put it on the gas. Along with the pan also will sell you a special spreader round, to be placed on the stove. Put the pan on a stove to medium in size and given the maximum flame for about 8-10 minutes, then reduce to low and simmer for another 50 minutes checking, towards the end of cooking, that the bread does not tan too. You can just open the lid of the pan past 40 minutes into the cooking, because the bread is not as delicate as a sweet…..

What you get is this:

It’ a tasty bread and similar to what can be in the oven at home, even if the outer crust is much thinner. It gave me a lot of satisfaction more than anything else because I was able to get my homemade bread while on vacation where I did not have electric oven. It is also an excellent solution for the summer periods during which you do not want to overheat the kitchen…..

The pan in question is found in almost all stores of kitchen items and does not cost much. It's worth a try.

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Posted in Ancient crafts, Self, I do with my hands, Mother Pasta | Tagged , , , , , , , | Leave a comment

Ancient crafts: the natural dyeing of wool

“Turns turns the ladle, pulls on the cover……

fuoco, fire, night and day, Witches fans so…..”

(from a children's song)

This post is dedicated to all the companions of sorcery adventure that accompanied us for the whole weekend. Three days of intensive pots, fires, ladles, magic potions to get to the most beautiful……the magic of colors.

It was so long I've been waiting to do a course in dyeing wool and the opportunity it happened just a few miles from my home so I did not have made escape.

The Maestra Viviane taught us how to dye with natural materials, with plants that are found in our area (broom, Ivy, am, Oak, Equisetum and tante tante altre…..) and it was truly a magic.

 

Handle the wool for me is already a great joy, because it is a material and docile so alive that I adored cardarla with my friend Silvia and spin it with my grandmother. Now I just have to have the experience of dye it.

And dye it with magic potions by Viviane, with the onion skin that gives a load bell'arancio, with the fig tree which makes the wool of a beautiful deep yellow, with oak leaves that make pleasant shades of warm brown, was an experience full of emotions. Use plants that I knew very little like the madder by the warm red brick

l'indaco, valley blu intenso, has given these days a wealth particular.

Ting la Lana, like so many of the ancient works takes time and dedication, that time that you tend to never find in our hectic daily life and that I like, instead, rediscover. With some classmates who are passionate about wool like me, We had the opportunity to take a long time while we waited for our plants bollissero to talk: we talked about how we work and we spin the wool, of how relaxing hold in your hands a bow and how to give pleasure to work with needles and crochet wool turned into yarn by us.

These crafts that you do not fascinate me more and more and now I see my grandmother's aging comes the anxiety of knowledge that so many of his generation are lost. For this reason I like to write about here and why I plan to collect testimonies and images that can help to transmit memory.

Dye wool requires a wealth of experience that should not be lost. For me it was amazing how natural materials such as leaves, with bacche, flowers, you can get such a wide range of color tones. The satisfaction in seeing out of the pot boiling the dyed wool is indescribable. Each color is pleasantly warm and you can combine harmoniously with the other colors: we were astonished by the balance that every time arose from the combination of two colors, even contradictory to each other. And Viviane pointed out to us that this is the most attractive feature of the natural color.

Many other qualities of the colors we have discovered during the course and there was no way to confront and work side by side in the discovery of the various techniques, experiments failed to laugh and be amazed at the unexpected results. A precious moment of socialization that has left me full of new ideas and develop new experiments to do.

The hard work of three days gave us this beautiful result.

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Posted in Ancient crafts, Lana | 2 Comments

I do with my hands: Donut of roses without oven

This is one of those recipes that I pulled out observing network in various preparations and especially taking into account an idea that came to me long ago: use the pan with a hole that I always saw in my grandmother's house when I was little.

Use the pan with a hole (I do not know exactly how it's called in commercial, because there is the name of “Petronilla”, but that has a side window that my pan no…..) has a considerable advantage: You can bake cakes (but also roast and other dishes) using gas instead of the electric oven with relative, considerable, energy saving (and economic ;-)). My grandmother made us her nice donut with baking classic, that in sachets, but I thought that you could very well make us a sweet sourdough. The experiment was successful and happily share the recipe. For those who do not have this pan Council heard a store kitchen items and I think you reperisca with little money.

Donut of roses

100 Mother settles gr di Pasta (to convert the recipe for PM solid look here)

100 gr sugar (I use the cane)

1 glass of milk

400 grams of flour (I used bio Manitoba, but that's okay too Flour 00)

100 gr burro

2 eggs

jam or cream filling to taste

I mixed my sourdough (refreshed 5 hours before and left out of the fridge) with the warmed milk, I added sugar, eggs and, very slowly, flour. Meanwhile, I melted the butter cream. I worked the dough for 10 minutes and I added up the butter cream making it absorb well and still working 10 minutes. When the mixture is well blended and smooth result I covered with a damp cloth and wrung out and left it to rise for about 12 hours out of the fridge in a warm.

I took the dough gently and I pirlato (see Video for pirlatura) well good to give it strength after which I laid out in a rectangle (operation to be done without rolling pin) I smeared over orange marmalade, I rolled. At this point I cut the roll in many “swivels” (also called “rose”, hence the name of the sweet) that I placed in my pan with the hole in two layers. Obviously necessary to butter the pan well and pass on the butter a little flour. I covered it with a cloth soaked and wrung out and left to rise in a warm 5-6 hours, until doubled in volume.

At this point I put on the stove to gas the pan (it rests on a small support of iron that sell along with the pan and which serves to distribute the heat evenly). I turned it on high heat for 4 minutes and then I turned to minimum for 50 minutes. Here is ready the sweet electricity to zero.

The softness of this donut will amaze you, and is typical of the wonderful cakes made with sourdough.

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Posted in Ancient crafts, I do with my hands, Mother Pasta | Tagged , , , , , , , | 5 Comments

I do with my hands: Danube cake

For some’ time I wanted to post this recipe because, among the things that I made with my Mother Pasta, is one of those that give the most satisfaction and which I consider the most versatile.

The recipe which I reproduce below is a mix of several recipes that I found online (referred the main one can be found here) I turned to liquid and use my PM to obtain a more soft.

In fact, the main feature of this cake, which can be either savory than sweet, is the amazing softness of the. The balls are so soft as to surprise the palate of those who taste ;-) Try, is it really that!

Ingredients:

475 flour ( Or you can use white flour, but also partly integral)

150g di pasta liquid mother (pm if you want to use solid or yeast see the directions at the end of the recipe)

100 g in burro,

175 milk,

1 egg, 2 yolks,

8 g on sale,

1 teaspoon of brown sugar

For the filling, use your imagination: emmenthal, prosciutto cotto, pancetta and taleggio, mix of vegetables pan-fried.

Warm the milk and pour it into a bowl, add the flour, eggs and softened butter. Place in a small bowl the dough with a teaspoon of sugar and mix well. Add the yeast mixture, work for 10 good minutes. Then add the salt and other work 10 minutes the mixture. The result should be a nice smooth paste.
Put the dough in a bowl covered with a damp cloth and let rise until it increases to three times the volume ( I have left it overnight).
Take the dough and divide into balls (I would say that the ideal size is about 50 g to pellet), flatten one by one and farcirle to taste.

Close as a bundle and place them with the closing down. Place each ball in a baking pan well spaced.

Let rise until doubled in volume (depends on the temperature outside, but will not be less than 4-6 hours).

Once leavened

brush with egg yolk and milk and bake at 180 ° C for about 30 minutes.

You will get this result. As you can see it is very versatile: you can use a rectangular baking pan or round cake pan and you can garnish with seeds, olives or what you called the imagination.

For the sweet version, just do not add salt to the dough and fill with cream, jam or whatever you would like.

Below I put a link to a useful application (course free of charge!) that, knowing a recipe, allows convert the various types of yeast depending on which you want to use. In addition to the amount of yeast also gives the changes to the recipe in quantities of flour and liquid that you must make if you choose a type of the yeast instead of another.

Conversion between yeast liquid (LICOLI) and yeast solid and vice versa

http://pastamadre.altervista.org/index.php?page=conversione_pastamadre

Conversion between yeast and yeast and vice versa

http://pastamadre.altervista.org/?page=conversione_lievito_di_birra_pasta_madre

Good appetite with the cake Danube!! I run to post this article on the group Community Pasta Mother for my companions adventure with PM.

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Posted in Ancient crafts, I do with my hands | Tagged , , , , | 2 Comments

I do with my hands: swivels cream and raisins

I want to dedicate this recipe to those who were present at the first course of baking, which was held in our town in conjunction with the PM National Day last Saturday 2 February. The enthusiasm and interest of the participants (There was also a guy to tell the truth, so it's not quite right the feminine! ;-) )have demonstrated to the course topics have renewed my passion for Pasta Mother. So much so that I created a group on Facebook to share with them again and with whom you want to enroll, recipes, advice, photo. I called Community Pasta Mother Volterra and surroundings and is proving a very very active community.

I'm happy with how the meeting went on bread for several reasons:

  • first of all because I like to spread the idea that, despite the daily message that comes to us through TV and various media, we are not just individuals-consumers, but we are also able to “produce” and create with our own hands something good and healthy.
  • second because I had the opportunity to sow in the hearts of those who came a little, trivial, ma great idea: we can return to reclaim our life time, despite the demands of work and daily pressing. I think anyone who has tried to make its bread has realized that getting up early and knead or devote half an hour of your routine to do something for himself and his family adds quality to their way of life. Before being overwhelmed by the tight schedules that requires us to work here I crop a moment of peace and quiet and dough. Can anyone do and when he started with the bread, then be able to carve out a minute to read, a minute to listen to their children…..one minute slow within a day too fast.
  • third because share “know-how” combines. The Facebook group that was born almost spontaneamnete is an example. And since this little virtual community that is born has the ability to gravitate to a well-defined (Volterra and surroundings) I wish it would not remain only virtual. There is the opportunity to meet physically and we will.

Enough with the chatter. I promised you a recipe (the original recipe they only used the yeast found at this address). What I am writing to you is the Mother Pasta, obviously. Here it is:

SWIVELS WITH CREAM AND RAISINS

Ingredients:

g 250 farina Manitoba

g 250 farina 00

g 75 sugar (I use the cane)

g 5 sale

g 75 donkey

150g di pasta liquid mother

170 ml of water

170 ml of milk

grated orange or lemon

1 egg yolk

1 teaspoon of honey

 

1 album

3 tablespoons of water

2 tablespoons of sugar

raisin 2 the 3 fists

Custard (I use the recipe of 'Artusi)

250 ml of whole milk

2 yolks

20 g of corn starch (the 30 g of flour)

50 g sugar

smell of vanilla

whole lemon peel to remove freshly baked cream

Procedure:

In the evening take a poolish with water, the yeast, honey and 150 grams of flour taken from the total. Allow the dough to double, it will take about 3 hours.

Then kneading with the remaining ingredients (butter in last) and leave the mixture for 40′ in a warm place. If proof were needed, may be added to the dough 2 the 3 tablespoons of flour (I have added because the dough was too soft, but depends on the type of flour that is used and how it absorbs liquids).

Then place in container, cover with plastic wrap and refrigerate until the next morning.

In the morning, take out the dough, wait about 30′, then make the folds of the first type, as indicated that

Cover with a damp cloth and allow to stand 1 now.

Then roll out the dough with a rolling pin by reducing it to a thickness of about half a cm. After it is stretched is poured over the entire surface a layer of pastry cream, and above it spreads a little’ d'uvetta, previously soaked in warm water.

Fold the dough to the bottom as you do to make the noodles; then cut the swivels width of about 2 cm.

Align spaced sweets obtained on a baking, brush with the beaten egg white and let it rise for a couple of hours.

Bake at 200 degrees for 10 minutes and then lowered to 180 ° C for other 20 minutes until they are perfectly golden.

Polished to give a swivel, is prepared in a saucepan syrup made from sugar and water, and, after it has been boiled for a few minutes you spennellano freshly baked.

Bon appetite!!


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Posted in I do with my hands, Mother Pasta | Tagged , , , | 4 Comments

Lana, wood and mandala: as you learn the multiplication tables

I've always said that with the wool, you can do so many things. This is the last job we did with my daughter who is in second grade and is, therefore, struggling with learning multiplication tables.

Because she likes to use a lot of wool, the Crochet and uses it to weave it with the fingers , I searched on the net if you could join his sympathy with the yarns commitment to learn the numeric operations. Of course this always gives me inspiration the lesson of Maria Montessori who tries to bring abstract learning to tangible matter, that children can internalize through the use of their senses. Thank goodness the mesh material is not lacking and I found the site Lapappadolce this beautiful cue to achieve a mandala (another of my passions :-) )and use the wool of a sort of frame, to learn the multiplication tables.

In practice there is provided a disc of plywood, it is divided into 10 shares and 10 points identified on the edge, fit 10 wooden sticks, pasting. The child counts and simultaneously winding the thread around the stick which is the solution that is performing the operation. An example Table of 2:the child thinks (2×0) and winding the thread of wool on 0, think (2×1) and winds up 2, and so on 4, sul 6, sull’8, sullo 0 (10), then still on the 2 (12), sul 4 (14onsul 6 (16on the 88 (18) and again on 0 (20). In this way we obtain figures woven with wool that will remain in visual memory Puppy.

See that pretty regular pentagon appears with a table of 2 ? With that of 3 is a beautiful star and so on.

With the little we have also graced our circle of plywood designs with repeated, Typical of the mandala and we colored so that it is also more pleasant, for her, pick up this custom object and play with the multiplication tables.

And tonight you start to study the table of 4. Who knows what beautiful geometric shape will give us, this time, our beautiful wool?

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Posted in Activities with children | Tagged , , , , | Leave a comment

Pasta Madre Day – During baking

This year we made it to organize Pasta Madre Day here in our country. Every year I envied all the cities and towns that hosted an event of this type and 2 February will also here. Thanks to Slow Food Association Mondonuovo. Under the contents of the leaflet which will be distributed.

When?   2 February 2013   

The Pasta Madre food communities promotes this date throughout Italy a series of events where the dough is the star!                                                                                                                              

Where ?Villa Giardino- Volterra

Who's organizing?Slow Food of Volterra with New World

What is it?  Sourdough is a dough of flour and water which has already started a fermentation by yeasts and lactic acid bacteria. Addition, then, to a mixture in place of the most widespread yeast, is able to do so to obtain leavened breads, pizzas and cakes leavened classic Italian.
It differs from the yeast to the variety of its flora, always different from a sourdough sourdough, able to make the bread taste more aromatic, complex and tasty and a much higher digestibility. The breads made with sourdough, also, will keep longer. The dough never dies: is kept alive by continuous refreshments, that mixes where you add more flour and water, and can therefore be used and reproduced (to be donated) no problems.

Program

Hours 15,00 - Appointment in Garden Villa with Nesi Irene that will reveal all the secrets of his sourdough

Hours 16,00 - Demonstration: As you weigh the ingredients, how do you prepare the dough for homemade bread. Participants will try to knead their own bread which then will bring

Hours 17,00 - 2 ° and forming of bread, explaining rising times

Hours 18,00 - Baking bread

During cooking Irene continue its explanations and answers to all the questions and curiosity.

Hours 19,00 – Each participant will be given a piece of dough to be able to manage yourself and you will learn how cool it and keep it

Each participant must bring a large salad bowl to make the dough 1kg and a cloth clean (possibly non scented with fabric softener).

How to book and ask for info? Call one of the following numbers: 339-3961122– 333 5731774 – 347 0593240– 366 3035026 or write to cestodivimini @ alice (a reservation is required to better organize the afternoon) by 27 January.

 

For those who are interested to sell his sourdough and to organize an event for the Pasta Madre Day in their city can find all the information and instructions in this link. Good bread !

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