We Bought a Truffle - The Unboxing
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- Опубліковано 23 сер 2019
- I bought a truffle!!! Today I used it in a double cream goat Camembert. When grated, it definitely had that woodsy umami quality I was looking for. We didn't get that recorded, but I'll try to get another batch done on Monday. What kind of cheese would you add truffle to?
Where I bought the truffle: shop.urbani.com/truffles/fres...
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"Epic Ambience" by Loewenklang (loewenklang.de/)
License: CC BY-SA (creativecommons.org/licenses/b...) - Навчання та стиль
I know, I know. The music is too loud. I’m sorry, we were just too excited all around.
I'm excited too!!
Hopefully you still have some truffle left, in Australia, Tasmania we have a company that make a amazing Havarti Truffle cheese. Very subtle truffle flavour, nothing overwhelming, but it goes really well with a nice creamy Havarti.
I've never had truffles, so I am looking forward to your tasting of the cheese!
I think for a family of 4 that one truffle would absolutely be enough. Even if you use 1/3rd for the cheese and 2/3rds for a pasta dish for the family, that to me sounds perfect. Good luck.
I can't believe the size of the packaging for that little treasure!
I write stories for our local newspaper, and one of them was on a nearby truffle farm. It was so interesting to see the dogs working in the orchards and locating these little black nuggets that look identical to pig droppings ... but are sooo much more valuable ... and how they are processed and sent all over Australia, even internationally. We produce truffles here in Tasmania when the season is closed for the northern hemisphere.
I trust there will be a Truffle Taste Test video to come?
If all goes well. We were out of town a few days and then had family stay for a hurricane evacuation. I kinda lost control of the cheese cave a bit.
Jealous!!!! 🤤
I bought black summer truffles from Urbani and they were hard and flavorless. Apparently they don't always sell good ones...
I previously ordered some very flavorful ones from Laumont in Europe and mostly made air infused truffle oil out of them (three months later, frozen, the truffles by themslves had more flavor than the Urbani truffles - though they'd lost almost all of their flavor).
The truffle oil was amazing. I don't like fake truffle oil made with chemicals as it lacks the complexity and is too harsh. So I got into Chef Jean Pierre truffle oil which is great, but at $30/bottle is expensive and many times weaker than the stuff I made.
Wonder what it takes to grow different truffles
Can you post the link from where you bought it?
Please forgive me, but when I saw the unwrapping of the truffle.....it sorta caused me to chuckle, mostly because I had NO idea what a truffle looked or smelled like; however, because I know you are a remarkable cheese maker I'm certain your truffle will lend exquisite flavor.
It is already smelling really good!
i am deepak from india. respected sister can you give me the ratio of milk and chesse so that i can calculate the costing of chesse
We usually get about 12 oz hard cheese from one gallon of milk. A little more yield for soft cheeses.
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I wonder whether India is familiar with American weights and measures? They probably are more used to imperial measurements, since Britain had such a long presence in that country.
The cheese yield is usually about 10% for hard cheeses, isn't it? Depending on the milk solids percentage.
Sheep milk is much richer than cow or goat, so the yield with sheep milk is very high.
12 oz cheese from 1 USA gallon of milk would be just under 9% yield.
I guess this depends on the stage of lactation, and whether milking is once or twice daily.
Then of course you can also make ricotta from the whey, which increases the total yield of cheese.
Ruby Gray it’s a complicated question, isn’t it! Thank you for bringing up some good points. Since I’m pretty worthless at the metric system (besides 1L~= 1Qt, 1 meter is a little longer than 1 yard, and 2.54cm=1in) we are going to have to rely on the internet for conversions. 😂
madem i am deepak from india. i want to learn chesse making from you. will you help me
I will certainly try!
Kristin is a very good cheesemaker, and an excellent teacher! I have made some wonderful goat cheeses by following her videos. I am sure you will too.
💰🙊🙉🙈😲
Did you say $80 for a black subterranean ascomycete fungus?
That's 8 16oz rib eyes! From the male perspective of course.
Haha! Told you we did something crazy.