CheeseForum.org ยป Forum
GENERAL BOARDS => USA => Geographic Type Posts => Washington => Topic started by: linuxboy on April 29, 2010, 05:44:17 PM
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This is short notice, but there is a goat festival happening this Sunday in Seattle. If you're in the PNW, come check it out. I will be doing a quick mozz demo, and someone else should be doing a chevre talk. It is to help support the Seattle Urban Farm Co-op. I will also be ruminating (get it?) on goat digestion in my festival role as Professor Poop.
There will be games, prizes, goats to pet, veggie starts, a small market for goods, live music, goat poop/compost to buy and much more!
The festival is this Sunday, May 2, from 12- 4 at 7355 33rd Ave NE. The co-op meeting will be at 1:30pm.
http://surfcoop.com/ (http://surfcoop.com/)
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Sounds like fun LB, too bad I work this weekend or I would be there!!! Have fun!
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That sounds like a wonderful event, I wish I lived closer...
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It was great fun. I made a mozz that sadly did not acidify in time and I got rubbery curds (pH 5.5; I blamed the lazy bacteria), but at least they stretched for the demo. Other demos that day were chevre and cojeta.
I also brought some imitation stomach contents and pieces of 3 out of the 4 stomach chambers and talked about goat digestion. I wore a paper hat to give me more credibility as Professor Poop. I think it worked; the kids were very impressed. :)
If anyone is curious, I attached the recipe I used for the mozz. Has time and pH guidelines and pretty detailed make notes.
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I'm glad it went well!! I always use a little citric when I do a demo, to make sure I get a nice stretch. I tried to download your recipe and it wouldn't work. Would it be too much trouble for you to copy and paste it into a post? Thank you...
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It's a bit difficult because of the formatting - doesn't fit well into a post. Let me try some other file formats that should work better (attached)
I do the same thing for demos; I preacidified with vinegar to 5.7 and let the bacteria develop the rest for taste. Stretch was fine; I got 3-4 ft long strands, just not as tender as it should have been.
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It downloaded for me that time, thanks!!!
I just love reading other peoples methods and formulations. I have never used vinegar as to acidify Mozzarella before.
As you know, for demo's the stretch is the most important part ;D I bet they loved it!!!
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Linuxboy,
I missed this post back in April. Please let me know the next time you will be doing a demonstration of any type and I will do my best to get there. I have been lurking on the forums for a while now and you have been a great help in all of your posts!
Thanks!
Chris
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That was more entertainment than a demo. I wore a hat and everything :). My talk on digestion was more fun; I brought 3 out of the 4 stomach chambers complete with contents for that extra yuck factor. The kids loved it.
If you're local, check out the guild http://www.wacheese.com/. (http://www.wacheese.com/.) All sorts of cool stuff going on. We just found a kitchen to rent.
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I live just a few miles north of you in Woodinville. I went and updated my profile to make it easier.
I bookmarked the guild and will give a thorough reading, thanks for the link!
Chris