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Kefir second ferments and flavour infusions
This is the time of year when we’re feeling ready for a bit of a fresh start, for our body that is. The usual over-indulgence that is mandatory at Christmas is done and dusted and we’re in the market for something fresh and healthy to get us back on track. We think kefir can do just the trick! Packed full of healthy probiotics, kefir is one of those drinks that is almost too good to be true. Ridiculously easy to make, lots of different varieties of flavours to try and most importantly so good for your gut health. Below we’ll give you some tips on the best way to flavour your kefir creations and how to re-culture your kefir batch. Flavours and Infusions During the Second Ferment Thanks to the fermentation process that happens in kefir there is a lovely tang to its final flavour, regardless of if you have used milk, juice or coconut water as a base. Because of this, we recommend primarily fruit, vegetable and spice flavours as infusions, unless you’re getting into the really creative realm and want sour chocolate kefir as an option. Flavouring occurs during the second fermentation of your kefir. This is when you have completed the initial step of fermenting for 24 hours to really wake up your culture and get it nice and active. The second fermentation is when you add the flavours and any additional ingredients and leave it for a further 6 – 12 hours to ferment. This is the best process for flavouring as not only is your kefir good and strong to begin with, but it means the culture has even more time to produce those beneficial probiotics for your gut. Once you have added your desired flavours and left the kefir to ferment for 6 hours, do a taste test and to see how the flavour has changed, continue for another 6 hours if it’s not quite there yet. Make sure you taste after 6 hours as the additional sugar that you have added in the form of fruit and other ingredients will make the bacteria even more active and the flavour can change quickly. Milk Kefir The best way to flavour milk kefir is in a blender! Add your favourite smoothie ingredients, pour in your milk kefir and whizz. This will remove some of the thickness that has developed over the fermentation period but whatever ingredients you have added will help thicken it up anyway. Favourite flavour combinations Mango + Turmeric Raspberries + Blueberries + Banana + Spinach Vanilla + Cinnamon Juice Kefir or Coconut Water Kefir Fruit infusions can be a delicious addition to any juice or coconut water kefir. Choose your favourite fruit and give it a good clean to make sure you have removed all bacteria that could potentially compete with the kefir culture. Cut it into small chunks to increase the surface area that will impart the flavour and add it to your jar of kefir after the initial 24 hours of ferment time. Leave it for 6 hours at room temperature, have a taste and if you’re happy, enjoy! Alternatively leave it for a further 6 hours for more flavour to develop, keep tasting until you are happy at which point move it to the fridge or drink it straight away. Favourite flavour combinations Coconut water kefir + Pineapple + Mango Apple juice kefir + Rosemary Orange juice kefir + Lemon + Ginger Re-Culturing your Kefir Your culture can be re-cultured a further two times from the initial kefir batch. We recommend re-culturing within 7 days of your first batch to ensure you are getting the strongest and most active culture from your initial batch, the earlier the better! Save 1/4 cup (62 g) of kefir from the previous batch and add it to 750 mL (25.7 US fl oz) of fresh milk, juice or coconut water. Only add the kefir to the same base e.g. milk kefir to culture milk kefir, juice kefir to culture juice kefir. The different kefir’s have different acidity levels so will react badly if you add them to different base products, plus milk and juice together is a little bit too odd even for us. Cover the jar and leave at room temperature for 24 hours. Taste after 24 hours and if you’re happy then move it to the fridge, otherwise leave at room temperature for a further 12 hours before tasting again.
All there is to know about Mad Millie Cultures
Fermentation and cultures go hand in hand, but do you actually know the details of your culture and how to get the most out of it? Let us walk you through the different types of cultures, the best way to store them and why we love Mad Millie cultures so much. Within the Mad Millie range, we have eight different types of cultures, with one of them being our kombucha SCOBY. Each culture blend has been specifically formulated to make sure you get the best results out of your foodie creations. Whether you’re making cheese, kefir or sauerkraut, there is a specific combination of good bacteria in that little packet to get you started on the right foot. The main purpose of adding the culture is so that fermentation can happen. This is where the culture that you add feeds on the delicious, nourishing ingredients you have given it (milk, juice, sweetened tea) and makes by-products. These by-products bring about a desirable change in the food which includes increasing/enhancing flavour, preserving food and providing some gut health benefits. During our development process, specific bacterial strains are selected for specific kits e.g. yoghurt, kefir or cheese. The cultures work in similar ways but elements such as temperature during fermentation and acidity of the end product will vary. Different cheeses require different temperatures during the process, and therefore different cultures are used to provide different textures and tastes across the range of cheeses. It is possible to use different cultures for different products but unless you have an in-depth understanding of bacterial strains it isn’t advised. The cultures themselves will be mesophilic or thermophilic. Mesophilic means medium-temperature loving bacteria which will ferment the best at temperatures up to 30oC or 90oF. Thermophilic is a heat-loving bacteria which will ferment best when above 30oC or 90oF. The best way to tell which kind your cultures are is to follow the instructions! We will specifically tell you what temperature your delicious creation needs to be held at to make the best product. This is also why it’s so important to maintain the temperature of your bacteria as otherwise, they will struggle to do their job. The culture you receive in your Mad Millie Kit is dehydrated (apart from the kombucha SCOBY, this is processed differently). When the cultures are dehydrated this involves removing all of the moisture from the microorganisms and effectively puts them on hold so they can be kept and used as needed. We’re all about convenience and with dehydrated cultures, it takes away the hassle of having to maintain your cultures constantly – this is particularly helpful around the holiday period! When you get your cultures they will be at room temperature unless you are getting blue or white cheese mould cultures, these will be refrigerated and should always be refrigerated. The rest of the microorganisms will be fine for their whole shelf life at room temperature if the warmest they get is around 25oC or 78oF, but there is a trick to this – the cooler you are able to store them, the longer they will remain active. All our cultures are freeze-dried which means that the environment inside the packet is perfect for freezing without any negative impact. Once in the freezer, this will extend their shelf life by one whole year! A top tip is to write the date you put them into the freezer on the sachet, this makes it easier to track the actual shelf life if you have stored them frozen. If you have opened a packet and only used a small amount, this can still be frozen, but you need to make sure this is put in a sealed container to avoid moisture. Some tape across the opening can help with this! We may be biased but we tend to think that Mad Millie cultures are pretty great, particularly if you’re wanting to get creative and need a convenient solution. If you have any questions on the different types of cultures, their storage or the process don’t hesitate to get in touch, we’re always here to help.
Tips for making the best mozzarella
The satisfaction that comes from stretching out your own homemade, fresh mozzarella is hard to beat. Hot curd morphing into a delightfully smooth and shiny ball. There are some important factors when making mozzarella that can help significantly with your success, and we want to share them with you! The satisfaction that comes from stretching out your own homemade, fresh mozzarella is hard to beat. Hot curd morphing into a delightfully smooth and shiny ball. There are some important factors when making mozzarella that can help significantly with your success, and we want to share them with you! Tip 1: Use full fat, unhomogenised milk Full fat, unhomogenised milk is the first step. If you try and use homogenised milk you won’t be able to create a good strong curd structure as the proteins have been altered during the milk processing. And don’t forget the fat, it needs to be full fat as this helps with the very important stretching and melting factors. The milk composition will change depending on the type of milk you are using and your milk supply. Cow and buffalo milk have a higher protein concentration than sheep and goats’ milk. This means they’re better at holding their structure and can hold onto moisture, therefore producing a more stretchy, melty mozzarella. The mineral content of your milk will also have an impact on the structure, this is why Mad Millie Kits have the addition of calcium chloride, to try and ensure success! Tip 2: Use milk that is as fresh as possible The pH or acidity of your milk is one of the biggest game changers with mozzarella and this can be influenced by the age of the milk. Milk is very slightly acidic (pH 6.7 – 6.9) due to the naturally occurring lactic acid. Over time the lactose sugar in the milk is converted to lactic acid and the acidity gradually increases, this is why your milk will go sour if left past its use by date. For mozzarella to stretch well it needs a pH of approximately 5.2. Following the Mad Millie recipe, the accurate addition of citric acid will increase the acidity of your milk and give you the right pH. However, if you are using old milk that is close to its use by date then it will already be quite acidic, and the addition of citric acid may cause it to curdle. The best way to avoid this is to use the freshest milk you can find! If you are making bigger batches or using raw milk and want to be really precise, pH strips can be used to measure the exact pH. You can adjust the pH using small amounts of lemon juice or white vinegar and a pipette. Tip 3: Heat is key for getting the perfect stretch The heating can seem like the easiest piece but may be the difference between success or not! The temperature of the curds before stretching should be 70-77°C (158-170°F). Make sure the temperature of the water in your pot is at this temperature if not slightly higher before submerging your curd. We highly recommend using a wooden spoon and some gloves as this is HOT and we don’t want you burning your hands. The best technique is to put a piece of curd the size of your palm onto a draining spoon and lower it into the hot water, just let it sit there. When the curd is heated correctly it will look like it’s melting. At this point leave it a little bit longer as you are just seeing the outside melting and the heat needs to reach right into the middle of your curd. Tip 4: Don’t overstretch Once your curd is melting gently pick it up and let it stretch back down towards the heated water of its own accord. Fold the curd over onto itself and repeat the self-stretching until the texture becomes smooth and shiny. If it’s having trouble stretching don’t be scared to put it back into the hot water to heat up some more. After four or five stretches you should be seeing a shiny mozzarella curd, at which point shape it gently into a ball. Be careful not to overstretch it as this will break the structure of the curd, releasing more whey and give you hard rubber-like mozzarella balls. If you’re not getting a smooth texture, it’s probably because your curd isn’t hot enough. Put it back into the water to heat up and once it’s melting pick up the stretching where you left off. Many cheese makers have had trouble making mozzarella, as with most skills it often takes overcoming failure to really learn the tricks of the trade. Following these tips and watching the Mad Millie video for making mozzarella should get you started on the right track! Any further questions or issues get in touch, we’re here to help and love hearing about your cheese making adventures.
Good and bad moulds/molds in cheese making
Mould and cheese go hand in hand, what would camembert, brie or blue vein cheese be without the mould? A chunk of curd, that’s what. Unfortunately, from time to time you’ll open your cheese fridge or ageing box and find some sneaky scoundrels have worked their way in there and infected your precious creations. Pink, orange, red and green, sometimes even black! While these moulds aren’t ideal, we’ve given you a few guidelines below on how to avoid them in the future and what to do about them right now. Mould and cheese go hand in hand, what would a camembert, brie or blue vein cheese be without the mould? A chunk of curd, that’s what. Unfortunately, from time to time you’ll open your cheese fridge or ageing box and find some sneaky scoundrels have worked their way in there and infected your precious creations. Pink, orange, red and green, sometimes even black! While these moulds aren’t ideal, we’ve given you a few guidelines below on how to avoid them in the future and what to do about them right now. Mould management The dreaded mould has been spotted but how best to deal with it. Total disclaimer to begin with, we do not recommend eating any mould on your cheese that is not intentionally added. We will advise on how best to deal with it, but do not eat the unwanted mould that has grown. It will be small enough amounts that it won’t be toxic but without testing and proper identification, you’re best to avoid it at all costs. As a general rule unwanted blue, green, white and grey moulds are spoilage moulds and should be fine. Pink, red, orange and black moulds aren’t as good. Depending on how early you catch the mould you may be able to eliminate them with the below instructions, but if they grow more than once during the ageing process, we encourage you to throw the cheese out and start again. Watch out for those black moulds too as they make the cheese taste terrible! The first question is what type of cheese are you making? Generally, the softer the cheese, the easier it is for the mould to penetrate and therefore the more contaminated it will be. The below is a guide for spots of mould; should you find that mould has penetrated the cheese and isn’t just on the surface then it is a preparation issue and can’t be fixed. Unaged cheeses from the Fresh and Italian Cheese Kits Sorry but you need to get rid of it! There is a lot of moisture in these cheeses and therefore more risk that harmful bacteria may be present as well as the mould. It’s not worth the risk. Soft aged cheeses If it is just one spot of mould carefully cut it out until it’s totally gone, cut at least 1cm around the mould. Rub salt directly onto this area and then continue the ageing process but keep a close eye on it. If you can control the moisture in your ageing environment then try and reduce it slightly as this will help reduce mould growth. Hard aged cheeses Scrape/cut off the unwanted mould and use a salt solution (ideally around 6%) to thoroughly rub the area and the entirety of the hard cheese to avoid further growth. Let the cheese dry completely and then continue ageing it. If you’re concerned, rub with a salt solution every 3 days for a week to reduce the risk. Mould troubleshooting You followed all the instructions to a tee, but there are still little mould dots growing on your homemade cheese. What went wrong?? The main reasons for unwanted mould growth are: - Poor sanitation of the ageing area or handling equipment, this is really important for cheese. - Poor sanitation of your hands when handling the cheese. - Mould needs air to grow and this should be eliminated if the cheese is correctly prepared, drained and pressed. If the curds are the correct temperature when added to the cheese press or cheese mould they should knit together so there are no internal air bubbles. Pressing will help reduce potential air bubbles further. - The cheese isn’t dry enough before ageing, make sure it’s a completely dry surface before putting into your cheese fridge or ageing box. It’s better to leave it for an extra day or two to dry out properly than have mould issues. - Not enough air circulation, the ageing box needs to be opened every day to allow some fresh air to circulate. - Cross-contamination of cheeses, moulds are airborne so if you have two mouldy cheeses (blue and white mould) in the same environment they will likely contaminate each other. - Not enough salt, whether it’s added in the curd or sprinkled on the surface it’s the main inhibitor of mould growth in cheese. Cheese is the perfect place for mould growth; curd to grow on, possibly a little bit moist and not much else in there to stop them proliferating. Don’t worry lots of people have mould issues from time to time, even the big manufacturers. It’s what you do next time you are cheese making that will make the difference.
Yoghurt, Kefir or Skyr, what are the differences?
Kefir, yoghurt and skyr; all delicious, all great for your gut but what is the difference between the three? Let us guide you through a culture revelation (bacterial culture we mean) and provide some clarity on what’s what and why you might choose one over the other. All three products go through a fermentation process where the added culture converts sugars into acids. This gives the tart flavour that is synonymous with yoghurt, kefir or skyr. From there the differences start to become more obvious than the similarities. Kefir, yoghurt and skyr; all delicious, all great for your gut but what is the difference between the three? Let us guide you through a culture revelation (bacterial culture we mean) and provide some clarity on what’s what and why you might choose one over the other. All three products go through a fermentation process where the added culture converts sugars into acids. This gives the tart flavour that is synonymous with yoghurt, kefir or skyr. From there the differences start to become more obvious than the similarities. Kefir A traditional fermented drink, kefir can be made with milk, plant milk, juice and water (water is only possible if you have kefir water grains). It can be made with kefir grains or culture – both contain a wide range of yeast and bacteria. Due to this wide range there is a higher level of probiotics in the finished fermented product which is great for promoting digestive health. Kefir is always quite runny and consumed as a drink, not with a spoon out of a bowl like yoghurt and skyr. There is yeast in the culture which can make a fizzy product if that’s what you’re after. Seal your kefir jar with the lid to catch the carbon dioxide that is produced during fermentation. Kefir is able to ferment at lower temperatures than milk, it still prefers to be between 20 – 30oC/68 – 86°F but is less affected by temperature than yoghurt due to the presence of mesophilic cultures. Yoghurt/Yogurt Yoghurt is a food produced by the bacterial fermentation of milk (there is no added yeast in yoghurt, just bacteria). For a product to be classified as yoghurt it has to be produced using at least Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. These are thermophilic cultures and need heat to be able to be active. Yoghurt is only made with milk or plant milk and to get the thick, creamy consistency of Greek yoghurt it must be full fat milk. To increase the thickness of your product you can further strain it through a muslin cloth. Yoghurt is primarily made up of thermophilic cultures which require heat to work their magic. With warmth (around 40oC/104oF) the cultures will become active and more rapidly turn the sugars into acid, causing the thickening step. Skyr An Icelandic cultured product, skyr has been around for a long time but is only just being discovered by the mainstream market. The primary differences between skyr and yoghurt are the addition of rennet and the use of low fat/skim milk. Skyr is technically classified as a cheese thanks to the rennet but is enjoyed more like yoghurt in both sweet and savoury dishes. There is a specific draining step in skyr that concentrates the product to produce the delicious thick, creamy consistency; despite it being made from low fat/skim milk. This concentration step leads to a higher level of protein in the skyr while still having the same gut friendly cultures as yoghurt. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria must be present in skyr, which means you also need to maintain the temperature at 40oC/104oF during the culturing step. With lower fat and higher protein than yoghurt, plus a milder flavour and thick consistency, Skyr is well worth giving a try. All three options can be recultured and help support good digestive health. Whether you prefer a more traditional product like yoghurt, a drinkable high probiotic kefir or a higher protein and lower fat option like skyr; all have their benefits and all are delicious!!
Which sugar is best for fermenting?
The use of sugar in brewing and fermenting can raise a lot of questions, particularly if you’re just getting started in this creative realm. We’ve put together a brief overview of why you need to add sugar for brewing your ginger beer and kombucha, what types of sugar are the best for your products and some suggestions for experimentation. The use of sugar in brewing and fermenting can raise a lot of questions, particularly if you’re just getting started in this creative realm. Below we’ve put together a brief overview of why you need to add sugar for brewing your ginger beer and kombucha, what types of sugar are the best for your products and some suggestions for experimentation. Why do I need to add sugar? Without sugar, there is no kombucha or ginger beer! The ginger beer yeast and/or your kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) need to be fed with sugar to allow the fermentation/brewing process to happen. Below is a graph to show how the yeast consumes the sugar that you are adding. Once you add your yeast or kombucha SCOBY to your sweetened brew the yeast begins to digest the sugar and produce ethanol and CO2 (carbon dioxide). The amount of ethanol that is produced is controlled by the amount of sugar that is added, as well as how much time it the yeast has to ferment. With both ginger beer and kombucha there is a first and second ferment step. Step 1: Most of the sugar used is added here and fermentation happens in a fermenting vessel/jar/crock so the CO2 that is produced can escape. If you lengthen this step you can go all the way to a very low sugar beverage, but it depends on taste preference. Step 2: For the second ferment a measured amount of sugar is added to each bottle before adding your ginger beer or kombucha. This feeds the yeast up just enough that they produce CO2 bubbles to make your drink fizzy, but not so much that the bottle explodes. With kombucha there is also the additional activity of the bacteria! The bacteria take the ethanol that is produced by the yeast and turn it into healthy acetic acids. This is why kombucha can be so good for your gut health, but beer is not. How much sugar do I add? The amount of sugar is specified in your recipe. If you are making non-alcoholic ginger beer you only complete Step 2 of the process so For kombucha the sugar addition is very important as it ensures normal healthy development of your kombucha. If you add too much sugar the balance of yeast to bacteria will change and your kombucha will be overrun with yeast, giving too much alcohol and off flavours. If you don’t use enough sugar you will inhibit the SCOBY growth and production of acetic acid, this may also lead to increased mould issues due to an unhealthy SCOBY. How much sugar will be left at the end of my first stage of fermenting? The majority of the sugar is consumed by the yeast and is broken down into fructose and glucose, these both have a lower glycaemic impact on the body. The longer you ferment, the more sugar that will be converted by the yeast so experiment with ferment times to get your preferred sweetness profile. What type of sugar should I use for my ginger beer or kombucha? For ginger beer we recommend brown sugar for Step 1 of your Alcoholic Ginger Beer fermentation. This gives a lovely caramelised note to your end ginger beer. For Step 2 we recommend white cane sugar as it’s readily available to produce the best carbonation. Cane sugar or more commonly known as white sugar is the best and most common type of sugar used for kombucha brewing. It is the most easily available source of sucrose for the yeast to convert to ethanol. If you want to try some different options, we have given you some info below. Any of the below options can be used for ginger beer, they will each give quite a different flavour to your final product. Before getting stuck into sugar experimentation with your kombucha we recommend that you make sure you have completed a few good strong brews and have back up SCOBYs. SCOBYs can be temperamental at times and may not easily adjust to a new sugar for fermentation. The best way to experiment is to substitute a portion of your white sugar for your preferred sugar alternative and figure out what gives you your favourite flavour profile. We recommend starting with 1/4 new/alternative sugar source + 3/4 white sugar. The possible options: Evaporated Cane Juice or Cane Juice Crystals – this is a less refined sugar and is a good option to try. Brown Sugar – this works well for ginger beer but is harder for the SCOBY to break down. It will contribute a more caramel/molasses flavour. Coconut Palm Sugar or Syrup – this will work well but may give sour or bitter flavours due to the high level of minerals. It may need a shorter brewing time so keep regularly tasting your brew. Agave or Maple Syrup – make sure it is a pure source and not mixed with anything. For kombucha this may require some experimentation and extra culture to be added at the start to give your SCOBY the best possible chance of survival. We recommend starting with proportions of white and new/alternative sugar to allow adjustment of your SCOBY. Molasses – this has a relatively low level of sucrose so is best paired with a mixture of white sugar and molasses. This will add some interesting notes to your brew so some experimentation will be required. Honey – there are different ratios of sugar in different types of honey so you may see some contrasting results, but it can be used for experimentation. The main thing is DO NOT use raw honey for kombucha as the naturally present bacteria in the honey will compete with the SCOBY bacteria and we cannot guarantee which will win. What sugars should I not be using in my brewing? Raw honey - the naturally present bacteria in the honey will compete with the SCOBY bacteria and we cannot guarantee which will win. It’s ok to use raw honey in ginger beer. Stevia – this is a plant sugar and will not ferment. Artificial Sweeteners (Erythritol, Aspartame, Sucralose) – none of these will work. There are lots of opportunities to get creative with your brewing. For kombucha the main recommendation we have is to get a good, strong SCOBY brew going and have a few back ups in case things don’t go so well the first time. Start with incremental amounts to get your SCOBY used to the new sugar sources and take it from there. We’re here to help so contact us if you have any further questions or comments.
Tips for making the perfect feta
Feta cheese is one of those homemade creations that can prove to be a bit tricky. No matter how many times we’ve made it, it’s slightly different almost every time. This is the beauty of homemade creations though, we just put it down to the ‘artisan effect’. Whether you are a seasoned professional feta maker or just getting started, below are some tips and tricks that might help along the way. Feta cheese is one of those homemade creations that can prove to be a bit tricky. No matter how many times we’ve made it, it’s slightly different almost every time. This is the beauty of homemade creations though, we just put it down to the ‘artisan effect’. Whether you are a seasoned professional feta maker or just getting started, below are some tips and tricks that might help along the way. Milk The first factor for feta cheese making is the milk. Traditionally feta is made with goat’s or sheep’s milk. The goat’s milk gives a harder texture and milky flavour but can be a little temperamental and require more rennet to get a firm curd. The sheep milk gives a rich, buttery flavour and forms a curd well. These can be hard to find unless you have a good health food store nearby, so cow’s milk is a great substitute. Cow’s milk tends to go slightly more slimy/mushy but with the below tips you will be on your way to success in no time. Texture Texture – this is the make or break point with feta. You get all excited about pulling your homemade feta out of its brine and …. it’s so slimy it slips right through your fingers with a plop into the container. Slimy feta is caused by the calcium in the feta leeching out into the brine. The leaching is caused by two possible reasons. - The brine solution has a lower calcium level than the feta - The cheese acidity is higher than the brine solution Both issues are fixed by adding either calcium chloride or acidity (white vinegar) to the brine solution. With cheese making it can take some trial and error to get the perfect result. We recommend first starting with 1mL of calcium chloride into your brine solution to see if this helps. If you’re still not seeing the desired results, try adding 1 tsp of white vinegar instead of the ½ tsp that is in the How to Guide. Also, get in touch with us if you need any further assistance, we’re here to help! If you prefer dry feta for using in salads, there are some easy changes you can make to help reduce the moisture content in your cheese. - Cut smaller cubes when cutting the curd (step 3 Mad Millie recipe), the bigger surface area of the curds the more whey that can escape from the curd and the drier your cheese. - Stir the curds for longer (step 4 Mad Millie recipe), the stirring helps remove more whey from the curds. - Drain the feta for longer (steps 5 and 6 Mad Millie recipe). To start, increase step 5 to 6 hours and step 6 to 18 hours. Keep trialling different times until you get your perfect texture. - Leave it in the brine for longer, the salt content of the brine will draw more moisture out of the feta. Brine If you want your feta really dry you might consider not even making a brine. While brining feta is the more traditional approach it doesn’t necessarily mean it will give the product you want. For dry feta try tossing your feta blocks in 1 Tbsp salt per 1 L (1 US qt) of milk used in the recipe. Seal the feta in an airtight container and refrigerate. The extra salt will leech out the moisture, pour this moisture out of the bag over the first 5 days so you don’t end up with a half slimy, half dry feta. The salt will also add significantly to the flavour. Rinsing the feta before you use it is an option, but we recommend you taste it first as you might find it’s the perfect flavour for you. Another way to use your feta is to whip it! Whether your feta has the perfect texture or not it can always be whipped into deliciousness. This is one of our favourites as it can quickly turn a slightly disappointing slime block into a divine creation that we happily eat by the spoonful. Add 250 g (9 oz) of Mad Millie Feta into a blender. Add 100 g (3.5 oz) of Mad Millie Cream Cheese (or store-bought if you don’t have any homemade) to the blender and whip until smooth. Enjoy! Making your own cheese is all about trial and error, everyone must have some failures to really appreciate the wins. Even if you’ve only had success every time (which we hope you have), we recommend you try some of the above options to figure out what works best for you. You might decide your favourite feta is actually the slimy whipped variety after all. And if you still have any questions or issues just ask us, we’re here to help you with your cheese making journey!
Different types of milk
Good quality milk is where all cheese making starts. Along with quality, it’s so important to make sure you’re buying the right type of milk, otherwise, you may find your cheese making doesn’t work out quite as expected. There are three main types of milk that you will find in the supermarket, they are all pasteurised but use slightly different methods during the production process. Good quality milk is where all cheese making starts. Along with quality, it’s so important to make sure you’re buying the right type of milk, otherwise, you may find your cheese doesn’t work out quite as expected. There are three main types of milk that you will find in the supermarket, they are all pasteurised but use slightly different methods during the production process. Pasteurisation is the process of heating the milk to kill all the nasty bugs that are naturally present. Unpasteurised milk is often referred to as ‘raw’ milk and it is illegal to sell this in supermarkets due to the high risk of microbial contamination. If you know someone who can provide you with raw milk straight from a farm, we strongly recommend you pasteurise this prior to cheese making. Below are some details around the three different types of milk that are regularly found on the shelf, why they are different and what cheese you can make with them. Homogenised milk This is the most common milk on New Zealand, Australian and UK supermarket shelves. The process of homogenisation is when the fat globules that are naturally present in the milk are broken up into tiny little molecules. Once this is done, the fat is evenly distributed throughout the milk and you have a homogenous milk product where the texture is the same throughout. When Mad Millie products specify homogenised milk, we are referring to fresh, homogenised milk and not UHT milk (see below for UHT milk). Fresh, homogenised milk will normally be in a plastic bottle and have a shelf life of fewer than 3 weeks. Make sure you go for the full-fat version for the best cheese-making results. Cheeses that require fresh, homogenised milk include cottage cheese, cream cheese, quark and ricotta. Unhomogenised milk This is the best milk for cheese making. With unhomogenised milk the fat globules aren’t broken up and the milk may form a layer of cream at the top of the bottle. This is the least processed milk you can buy in a store and will always be found in the refrigerator with a relatively short shelf life. This milk is more common in gourmet or organic supermarkets, keep an eye out as it will state on the label that it is unhomogenised. If the cheese recipe you are making requires unhomogenised milk, then it will only work with unhomogenised milk. Cheeses that require unhomogenised milk include mozzarella, specialty cheeses like camembert, brie and blue cheese, all hard cheeses. Feta and halloumi will also work better with unhomogenised milk. UHT Ultra-High Temperature (UHT) milk has been heated very quickly to high temperatures for a short period of time. Due to the high temperatures during processing, this milk is not very good for cheese making as all the proteins have been denatured (broken up). UHT milk is usually found in a cardboard carton at room temperature, as it’s sterile so it doesn’t require refrigeration. Some supermarkets will store UHT milk in the refrigerator to encourage you to purchase it. If you’re not sure, check the best before date; a shelf life greater than 1 month is probably UHT. We do not recommend UHT for cheese making.
Kefir Culture vs Kefir Grains
Kefir can be made with grains or culture, but sometimes the difference between the two gets a tad confusing! They both produce delicious kefir but are two quite different things. We have given you a brief overview of the two and some details to help you choose which method is right for you. Kefir can be made with grains or culture, but sometimes the difference between the two gets a tad confusing! They both produce delicious kefir but are two quite different things. Below we’ve given a brief overview of the two and some details to help you choose which method is right for you. Kefir Culture If you have a Mad Millie Kefir Kit, then you have used Kefir Culture. This is the small packet of culture that you sprinkle into your milk, juice or coconut water before giving it a good shake (with the lid on of course!). Inside this packet is a mixture of freeze-dried bacterial strains and yeast that are ready and waiting to be woken up. Once you’ve given the cultures the right conditions to grow, they will proliferate, change the composition of the liquid through fermentation and give you kefir. Some positives and negatives of kefir culture, in no particular order: - Used to make kefir whenever you want, just add the packet. - Each sachet of microorganisms can be re-cultured twice from your original batch of kefir. - Can only be re-cultured twice, then you need a fresh packet. - Minimal maintenance required. - Easy to use, it’s a fine powder that is just poured into your kefir base. - Can be used with milk, coconut water, fruit juice, and coconut milk. Kefir Grains If you’re after more of an involved experience when making kefir, grains are the way to go. The bunches of bacteria and yeast look like little cauliflower florets and need to be kept alive and well. Like a kombucha scoby, kefir grains require maintenance and will become stronger the more often they are used. A few different points on kefir grains: - Grains are specific to the base product you use e.g. milk grains for milk kefir, water grains for water kefir. - Grains have a huge range of bacteria and yeasts present which will change depending on where you source them. - As they are living, your grains need to be fed/maintained regularly. - Kefir grains can be used endlessly. - It can be tricky to tell if grains are alive or dormant, to figure it out some trial and error with making kefir will be required. Watch out for rancid milk! With positives and negatives for both culture and grains, the choice is up to you. If you have time and the inclination, then definitely give grains a go for a more traditional kefir ferment. If you prefer a more convenient method that can be used for all types of kefir, then culture is the best option. Either way, you’ll be enjoying your own homemade kefir in no time and all the good gut health that comes with fermented foods!
Where did Limoncello come from?
There is no better way to end a summer evening than with a tipple of ice-cold limoncello. As this glorious lemon-infused alcohol slips past your lips, you can just about taste summer in Italy. For those of you who aren’t quite so well acquainted with the history of limoncello, let's go back to the beginning. There are various stories around the true origins of limoncello ranging from local fishermen and farmers (who used it as an early morning espresso), to monks between prayer; everyone would like to lay claim to its inception. There is no better way to end a summer evening than with a tipple of ice-cold limoncello. As this glorious lemon-infused alcohol slips past your lips, you can just about taste summer in Italy. For those of you who aren’t quite so well acquainted with the history of limoncello, let's go back to the beginning. There are various stories around the true origins of limoncello ranging from local fishermen and farmers (who used it as an early morning espresso) to monks between prayer; everyone would like to lay claim to its inception. The official line from Federvini (the Italian Association of Wine/Liqueur Producers) is that Massimo Canale registered the production of limoncello in 1988, in Sorrento. His inspiration came from his grandmother, Maria Antonia Farace, who used to tend luxurious gardens of lemons and oranges on the island of Capri. She would make citrus-infused alcohol for family, friends, and guests at the inn to enjoy. After the Second World War Massimo opened a restaurant nearby where they sold this speciality lemon liqueur. Since registering the trademark, the Amalfi region has blossomed with orchards and artisanal producers making authentic limoncello. The unique flavour of this aperitif comes from the zest of Sorrento lemons, otherwise known as Femminello St. Teresa lemons. These lemon hulks grow to be huge, distorted fruit that produces surprisingly sweet, aromatic flavours that are perfect for limoncello. Whether you’ve always wondered about making your own spirits or just want to try something new, the new Mad Millie Limoncello Kit is the perfect starting point. Following a step by step recipe, you’ll be serving your own handmade Limoncello with a twist (secret flavour addition in the kit) to all your family and friends. Don’t be scared to think outside the box and try different types of citrus fruits and infusions as well. Now we can’t promise the flavours of sweet Sorrento lemons (turns out these are relatively hard to source) but we assure you, you can get pretty close! We’ve made batch after batch during the development stage of our Limoncello kit, and so far we have yet to be disappointed, regardless of the lemon variety used. Whether you’re keeping all your creations for yourself or gifting the pretty glass bottles to others, make sure you consume it cold, as cold as it can get! Served straight from the freezer into a frozen aperitif glass or mixed with sparkling water and poured over ice, you’ll be pleasantly surprised at how good it is.
Benefits of a Kombucha Crock
The Mad Millie Kombucha Kit has been out for a few months now and we’ve loved seeing all the feedback and photos of everyone busy brewing. Now that you’ve got the hang of kombucha we thought it was time to introduce you to the next level...The Mad Millie Kombucha Crock. The Mad Millie Kombucha Kit has been out for a few months now and we’ve loved seeing all the feedback and photos of everyone busy brewing. Now that you’ve got the hang of kombucha we thought it was time to introduce you to the next level. The Mad Millie Kombucha Crock We’ve been working away on this making sure it’s just the right size, just the right colour (important priority obviously) and works like a dream. Holding up to 4 L (4 US qt) of delicious, tangy kombucha this crock needs to be the newest addition to your household. It’s got a stainless steel tap so you can drink your brew on the daily or easily fill up bottles for a second ferment. It’s lead-free ceramic and so pretty that you won’t want to hide it away in a back cupboard, it should be sitting front and centre on your benchtop. There is an in-built airlock in the lid design, which we know we don’t need for kombucha but makes this a very versatile little crock should you want to move into other fermented beverages. It also gives you the option of creating a closed environment if you get your brew all the way to the end of its fermenting cycle and want to have a bit of a break from brewing. While continuous brewing might seem like a new ball game if you’ve mastered the kombucha kit this next step is easy. With the ability to make bigger batches and have more liquid to play with, you can get seriously creative with infusions in your second ferment. Ready to start sharing your brews with family and friends? Now you’ll have enough to go around rather than limiting everyone to a thimble-sized glass. This crock is just what you need to take your brewing to the next level, and we can’t wait to see what you do with it. Or what your Mum does with it, or your sister, or your friend, this crock is designed to get everyone on the kombucha brewing buzz!
Time for a refresh!
You’ve had a sneak peek at the new and improved Mad Millie designs with the release of some products this year, we hope you like what you’ve seen so far. The focus was to make the kits all about you, our consumer. We wanted you to easily see what each kit makes when it’s sitting on the shelf. Then once you get it home the How to Guides needed to be as simplified and easy to use as possible. We want you to have success each and every time you use Mad Millie. A refresh, a transformation, a rebrand; label it what you will. We’re pretty sure everyone enjoys a little bit of a freshen up from time to time. Sometimes a new haircut or piece of clothing is enough to do it. Other times something a little more drastic might be called for. Towards the end of last year, Mad Millie was feeling the same way. Wanting to maintain the fun, quirky, creative vibes but quietly creeping towards double digits (10 years old next year!). It was time for a change. Back in the day Mad Millie launched with bright purple packaging wrapped around our cheese kits. The first fans may even have some of those beautiful cartons still lurking in the back of their cupboards. Fun and punchy, the first kits of their kind, we were starting the do it yourself movement! The brand and products evolved over time to include all types of gourmet, artisan, and health food kits including vegan cheese, sauerkraut, and kimchi, coconut yoghurt and sourdough. The purple was abandoned as Mad Millie matured and realised that bright purple just wasn’t cool anymore. A more neutral design was released that seemed to hit the spot. Before we knew it, we were nudging 10 years and felt like a wardrobe update was due. We wanted Mad Millie to really show off on shelf, we know it’s a great product and we wanted everyone to see that too. The packaging should represent the fun you can have with Mad Millie; that getting creative can be surprisingly easy with a little bit of help. So, we set to work! You’ve had a sneak peek at the new and improved Mad Millie designs with the release of some products this year, we hope you like what you’ve seen so far. The focus was to make the kits all about you, our consumer. We wanted you to easily see what each kit makes when it’s sitting on the shelf. Then once you get it home the How to Guides needed to be as simplified and easy to use as possible. We want you to have success each and every time you use Mad Millie. Side note: the packaging and instructions are changing but it’s still the same great product inside. You’ll see more of the new designs coming out over the next 6 months as we roll out the old and move into the new. We hope you like it!