Cheese Class: Making Chevre with the San Francisco Milkmaid
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"content": "\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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