Then Rachel showed us how to make Mozarella Cheese. Just the thought of having to use rennet sounds too hard but it was really very simple. It was so exciting watching the process of the milk curdling and then kneeding the curd until it becomes shiny, smooth and elastic. Rachel buys her rennet from Green Living Australia, a Brisbane company.
Rachel also showed us how to make sourdough starters - one with yeast and one without. Once again not so hard as you may think. Rachel had made a loaf of sourdough bread for us to eat with some mozarella cheese. How delicious was that!
For the notes from Rachel's workshop please click on these links:
Making 30 minute Mozarella Cheese and Recipe for Cottage Cheese
Here is the recipe for the bread that Rachel made on Saturday.
Sourdough Bread Recipe:
400g of starter
300g of warm water
350g of white bread flour (or plain flour)
200g of whole meal flour
3tsps (15 g) of salt
Mix ingredients together, let sit for 5 minutes. Dough will be sticky.
Knead bread by throwing dough in the air with fingertips, slapping it onto benchtop and then folding it onto itself, for approx 5 minutes.
Dough can start to lose its form a little bit (become more sticky) At this point leave to sit on bench for 30 minutes. Test dough to see if it stretches (windowpane test) and holds together.
You can add a little more flour or water at this point if needed. Shape dough into whatever form is desired and leave to rise for 4-8 hours in a warm place, covered loosely until it doubles in size.
Spray bread with water and slash the top several times.
Preheat oven to 230 C (you can add a tray to the oven to fill with boiling water when you put the bread in to help the bread rise in the oven) Bake in oven for 10 minutes, then turn temp down to 220 (210 fan forced) for an extra 20-25 minutes, until golden brown and sounds hollow when tapped on the underside. Pull bread out and put on a rack to cool….and then enjoy!