About Bridget Parkhill

Maîtresse de fromage

Recent posts

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  How do you make tasty cheddar cheese curds?

  2 0 Hi again! You are doing a great job. The cheddar recipe that I use, the milk temp is a bit higher, 98-104 degrees. What type of milk are you using? Are you using raw milk, fresh pasteurized milk, mass merch milk from Safeway? It really does make a difference. Nothing wrong with Safeway milk, just make sure to pull from the back of the cooler, to get the freshest available ... and again no "ultra" pasteurized, (Fresh milk, another reason to get thee to the local Farmers Market). I do not heat the curds to 100 degrees. Instead, after seperating the whey from the curds, put the love lumps into a glass bowl, that is sitting in a pot with 100 degree water in it. let it set. Every 15 minutesm drain the whey off, and add water to the pot, to bring the temp back up to 100 degrees. Repeat this for 2 hours. You are 100% correct, aging doesn't make them better, it makes them icky. After the cheddaring process, salt, and set. For sharper cheddar-esque flavor, put in the fridge, for that mild, lets pop one in our mouths and smile flavor, leave at room temp to dry overnight. A few other tips: Only stainless or enamel pots Veggie rennet takes longer than animal to set. Regular Kosher salt is great for the home cheesemaker. When dissolving rennet tablets, or diluting your liquid, use filtered water. Chlorinated and flouridated tap water sucks ass for this purpose. Whey is a nutrient dense refreshing summer drink, when mixed with lemon juice, a bit of sugar, (and vodka). Also a great base for smoothies. The first year I made cheese, I was successful, about 15% of the time. Don't give up. Bridget Parkhill answered in Rennet and Rillettes about 1 year ago Answer, comment & read 2 more answers »

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  Where in Seattle can I buy vital wheat gluten?

  1 0 Whole Foods sells it, the larger stores even have it in their bulk foods section. Happy baking! Bridget Parkhill answered in Other-Food & Drink about 1 year ago Answer, comment & read 4 more answers »

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  Which cheeses and meat curing projects should not be done at home?

  1 0 I will take a stab at the cheese end of it, I will leave the meat portion for those that know what they are talking about. Producing fresh cheese, yogurt, etc. at home can be easy, not too expensive as far as cash outlay for supplies, and really a great at home hobby. The aging process is where things can get sticky. Doing a little hard cheese or blue in the back of your fridge can be fun, but you also have to remember your refrigerator is not nearly as clean as you think it is, nor is the temperature and humidity consistant. Don't fret, it can definitely be done, especially if you have a refrigerator in your basement that you rarely use (And loads of $$ to blow, as you will definitely want to try EVERYTHING once you start) . As we all have read and heard about lately, cross contamination is a real threat. Thats what happens in your refrigerator. Constantly. Unless your partner is a microbiologist, you really need to be careful whom you allow to eat your aged cheeses. Children, pregnant women, the immunocompromised really need to be careful of home aged cheeses. Bridget Parkhill answered in Rennet and Rillettes about 1 year ago Answer, comment & read 2 more answers »

• Comment on Bridget Parkhill's answer…

  0 0 Hi, Sacrelicious (GREAT name). Sounds like you are doing everything right. Make sure to keep your tablets stored in the fridge, and when you dissolve it, make sure it is not in tap water. Make sure that it is filtered, as we have chlorine and flouride in the water. Curd killers. Best of luck, and have fun! Bridget Parkhill commented about 1 year ago

• Comment on Bridget Parkhill's answer…

  0 0 Hi, Rhino. The salt, you can add in a few ways. I tend to add at the end when making a small batch (under three gallons of milk used) as you are stretching,kneading, pillaging, and flogging your curd. Add it to taste. You can also add it to your cool milk as it is warming up to 91 degrees in your heavy bottomed pot on the stove, along with your citric acid. I also like to use different types of salt, to add a more distinctive flavor. Lime flavored salt (available at Whole Foods) sprinkled on at the time of serving, is fantastic, if you are going to use your mozz as a dessert course, such as served sliced with fresh peaches quick grilled and basil from your window box, as a quick and luscious dessert. Bridget Parkhill commented about 1 year ago

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  Where in seattle is the best place to buy cheese cultures?

  3 0 Cellar Homebrew on 143rd and Greenwood in North Seattle is a great place to buy all kinds of cheese related stuff, including different cultures for cheeses. They are a great resource for the home hobbiest as well. You can also get them mail order, but honestly the shipping will get you. Good luck with your cheese! Bridget Parkhill answered in Cheese & Dairy about 1 year ago Answer and comment »

• Comment on Julia Wayne's answer…

  0 0 This was going to be my answer. Bridget Parkhill commented about 1 year ago

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  How do I make my own butter?

  1 0 I have SEVERAL answers, but I will give you my favorite easy one. Recipe: 16 ounces cream 1/2 tsp salt (if desired) Pour milk into a large jar, and shake your groove thing. Roll it on the floor, toss it in the air, give it to the kids to take turns shaking ... (A great preschool activity) After a while you will get a soft lump of love in the middle. The milky watery stuff is the buttermilk. Pour off the buttermilk, save for something wonderful. (This sounds weird, but trust me) Add ice cold water and a couple of ice cubes to the jar. Shake and swirl for a minute or two. Pour off the water and ice. Pour out the butter lump. Rinse VERY WELL with water. Sprinkle with sea salt, and knead in. It is important to add the salt as the last step. Salt is for flavor AND for preservation. Use the butter within 7-10 days. Keep refrigerated. This is a great one to use for holidays, as it can be easily put into chocolate molds to make cool shapes, and impress your cranky mother in law. Bridget Parkhill answered in Rennet and Rillettes about 1 year ago Answer, comment & read 4 more answers »

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  What went wrong with MY homemade mozzarella?

  1 0 Hi, first off, what type of milk were you using? If it is the "Ultra Pasteurized" type, it won't work. Period. The other thing that I noticed is there is no mention of salt in your recipe. Your rennet, was it liquid? If so, did you dilute it in water before adding it to your milk? After you add the rennet, just let it set. You are right, with the cheese being so hot, right out of the microwave, it is somewhere between boiling oil and lava. The answer? Gloves. I prefer the latex free vinyl kind like you see at the local Drs office ($5.99 at WalGreens). A layer or two of those, and you will be in business. A brine solution is great. The commercial "fresh" mozzerella you find in the grocery stores is the same stuff you see in the little plastic tubs in the cheese section. It is not purely whey, it is whey, blended with a very high salt content brine solution, for preservation. Bridget Parkhill answered in Rennet and Rillettes about 1 year ago Answer, comment & read 2 more answers »

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  What went wrong with my homemade mozzarella?

  3 0 Congratulations on making your own cheese. Welcome to the dark side! A thermometer in good working order is of utmost importance to the success of any cheese. Just a few degrees can make all the difference in the world. I would also ask the type of salt you used in the process "cheesemaking" and "Kosher" salt are 100% fine for making mozzerella at home. I am not a fan of sitting fresh cheese covered in saran wrap. Letting it backstroke through brine (mmm with fresh herbs) makes for a very happy cheese. My last question would be what type of acid you used. citric acid is great. Fresh lemon juice will leave you in a goopy mess in the morning, if used for mozzerella. Best of luck! Bridget Parkhill answered in Rennet and Rillettes about 1 year ago Answer, comment & read 6 more answers »

• See all of my 0 Questions , 7 Answers and 3 Comments