cheese makers

[Alison]

Not tried smoking anything but it is on the list of things I want to try.

[Mrs Bee]

have you tried smoking cheese or eggs?

I have done lots of smoked cheese. No eggs as none of us like hard/soft boiled eggs.

I have smoked double cream and dark chocolate too and made it into a chocolate mousse and some chocolate ice cream. I really liked the smoked chocolate.

[Mrs Bee]

Not tried smoking anything but it is on the list of things I want to try.

Hi ya. I went to teacher training college in Warrington, many, many years ago.

When I started smoking I went on a day course to learn and that gave me the basics to start.
The guy who taught us was called Turan Turan. He was a fire-fighter who smoked food as a side line. he has a book out giving lots of information.

My go to book for all things smoking though is Smoking food at home with Smoky Jo by Jo Hampson and Georgina Perkins. They also run courses on smoking if you google them.

The Lake District was too far for me to go on one of their courses but they are really lovely people and when I bought their book, I emailed them for some advice on a couple of things and they were very generous with help and replies.

[snakeshack]

Hot smoked garlic bulbs last year to make a smoky garlic butter for garlic bread,the cold smoked didn't seem to have the same punch but may have needed longer

[Mrs Bee]

Garlic needs 24 hours cold smoke. I tried for less but it didn't have much smoke flavour.

[snakeshack]

That'll be it then only gave it 8hrs.20 mins in the hot smoker though and it was cooked enough that you could snip the tops off the cloves and squeeze out the lovely smoky inner paste like a piping bag straight into the butter

[gardengeordie]

never even give cheese making a thought till i came across this post :-) with the cost of cheese increasing it would be great trying different types to keep my crackers going :-)

[Mrs Bee]

That'll be it then only gave it 8hrs.20 mins in the hot smoker though and it was cooked enough that you could snip the tops off the cloves and squeeze out the lovely smoky inner paste like a piping bag straight into the butter

I give mine a cold smoke first and then roast them in the ordinary oven.

I do most of my hot smoked stuff in the cold smoke first and then put them in the hot smoker to cook through.

I have read that it is not worth hot smoking food for longer than 2 hours as they don't take up any more smoke flavour after 2 hours in the hot smoker.

[snakeshack]

The hot smoker is basically used as an oven that adds a smoky flavour,in that it cooks as well as smokes,it's great for things like fish and especially home made sausages or ribs in that it cooks quite quickly and is ready to eat straight away,most of the food I hot smoke is eaten straight away although I often hot smoke fish from day fishing trips and freeze what we don't eat that day. None of my hot smoked food is cured first.I usually run my chillies through 2 cycles ( about 40 mins) to give an intense smoky flavour as well as help with drying before putting in the dehydrator,then they are pureed before jarring and processing in a hot water bath,this gives a good chipotlish paste for adding to chillies con carne or using as a rub on ribs or joints before cooking.I put mine in little 1oz jars as that's just enough for a chilli for 6.the variety of chilli will determine final heat,we mostly use jalapenos but I have made mixed chilli paste from a selection of varieties including moruga scorpion which takes it to a whole new level.

[snakeshack]

Cheese press has arrived piccies to follow wahoooo!

[Mrs Bee]

Ohhh, lucky you!!!

And you go fishing, now that is brilliant. We go fishing to Billingsgate market. LOL

What sort of hot smoker do you have?

[snakeshack]

Don't know the Hot smoker brand, was on sale at lidl, we go fishing to Brighton marina for the day 2-3 times a year and usually come back with a fair haul of mackerel ,I usually fillet and hot smoke half plain and the other half with black pepper before vac packing and freezing.

[Mrs Bee]

I love mackerel. I like to cold smoke it and eat like mackerel kippers, hot smoke it or salt and pickle it raw like rollmops.

Sardines are also really good raw, lightly salted, and covered with a little red wine vinegar and garlic, left for a few days then covered with a vinaigrette dressing. A bit like the posher version of anchovies you can get from the deli counter.

And the best part is Mr Bee is not over keen on these things so I get to keep them. Well actually the vinegar starts his irritable bowel, so he can't eat them.

Don't forget the pics of your cheesepress. My cheeses are beginning to make a rind. I am really chuffed.

[snakeshack]

How's your cheese coming on must be nearly ready by now .made cream cheese and halloumi again today

[Mrs Bee]

we have eaten the Brie and the hard cheddar style cheese and they were gorgeous.

I have gone solo this week and made the first cheddar style cheese on my own. And it worked! It is in a cardboard box in the salad drawer of the fridge with a cup of water in case it gets thirsty.

And I was so chuffed with my success I have made another one so I have 2 wheels of cheese maturing for Christmas.

I am reading up recipes now for a brie. I fancy trying that one next.

I am also trying to perfect fruit cheeses to go on the Christmas cheeseboard. I tried last year and had some right disasters. Quince always works well but the damson turned out like rubber and the apple turned out like a thick jam.

So far I have jars of apple and chilli cheese that are OK and apple and rosemary that seems to have set.

SO next I will try the plum, and the damson and blackberry. I have plenty of chutney to go with the cheese.