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    History[ edit ] There are many theories about the origins of cheese. Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from the sheep 's and goats ' stomachs. Because their stomach linings contains a mix of lactic acidwild bacteria as milk contaminants and rennetthe milk would ferment and coagulate. The whey proteinsother major milk proteins, and the lactose are all removed in the cheese whey.

    The milk may be from a cowgoatsheep or buffaloalthough worldwide cow's milk is most commonly used. The cheesemaker applies craft and skill to the practise of cheesemaking, intending to produce a product with specific characteristics and organoleptic requirements appearance, aroma, taste, texture that are consistent every time it is made.

    This is not to say, of course, there is no room for variety or innovation, but a particular cheese needs to be made a particular way. Thus, the crafts and skills employed by the cheesemaker to make a Camembert will be similar to, but not quite the same as, those used to make Cheddar.

    In modern industrial cheesemaking factories sometimes called creameries the craft elements of cheesemaking are retained to some extent, but there is more science than craft. This is seen particularly in factories that use computer-aided manufacturing.

    The end product is very predictable.

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    So in contrast, individual cheesemakers tend to operate on a much smaller scale and sell "handmade" products; each batch may differ, but their customers expect and anticipate this, much like with winesteas and many other natural products. Some cheeses may be deliberately left to ferment from naturally airborne spores and bacteria ; this generally leads to a less consistent product but one that is highly valuable in a niche market for exactly that reason, no two are ever quite the same.

    Culturing[ edit ] To make cheese the cheesemaker brings milk possibly pasteurised in the cheese vat to a temperature required to promote the growth of the bacteria that feed on lactose and thus ferment the lactose into lactic acid. These bacteria in the milk may be wild, as is the case with unpasteurised milk, added from a culturefrozen or freeze dried concentrate of starter bacteria. Bacteria which produce only lactic acid during fermentation are homofermentative ; those that also produce lactic acid and other compounds such as carbon dioxidealcoholaldehydes and ketones are heterofermentative.

    Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean, acid flavour is required. For cheeses such as Emmental the use of heterofermentative bacteria is necessary to produce the compounds that give characteristic fruity flavours and, importantly, the gas that results in the formation of bubbles in the cheese 'eye holes'.

    Cheesemakers choose starter cultures to give a cheese its specific characteristics. Also, if the cheesemaker intends to make a mould -ripened cheese such as StiltonRoquefort or Camembertmould spores fungal spores may be added to the milk in the cheese vat or can be added later to the cheese curd.

    Coagulation[ edit ] When during the fermentation the cheesemaker has gauged that sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time.

    Draining[ edit ] Fresh chevre hanging in cheesecloth to drain. Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. The cheesemaker must, therefore, remove most of the water whey from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. This ensures a product of good quality and that will keep.

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    There are several ways to separate the curd from the whey, and it is again controlled by the cheesemaker. Scalding[ edit ] In making mozzarella or many other hard cheeses the curd is cut into small cubes and the temperature is raised to approximately. Syneresis occurs and cheese whey is expressed from the particles. The Cheddar curds and whey are often transferred from the cheese vat to a cooling table which contains screens that allow the whey to drain, but which trap the curd.

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    The curd is cut using long, blunt knives and 'blocked' stacked, cut and turned by the cheesemaker to promote the release of cheese whey in a process known as 'cheddaring'. During this process the acidity of the curd increases and when the cheesemaker is satisfied it has reached the required level, around 0. The salted green cheese curd is put into cheese moulds lined with cheesecloths and pressed overnight to allow the curd particles to bind together. The pressed blocks of cheese are then removed from the cheese moulds and are either bound with muslin -like cloth, or waxed or vacuum packed in plastic bags to be stored for maturation.

    Vacuum packing removes oxygen and prevents mould fungal growth during maturation, which depending on the wanted final product may be a desirable characteristic or not.

    Cheese ripening In contrast to cheddaring, making cheeses like Camembert requires a more gentle treatment of the curd. It is carefully transferred to cheese hoops and the whey is allowed to drain from the curd by gravitygenerally overnight. The cheese curds are then removed from the hoops to be brined by immersion in a saturated salt solution. The salt absorption stops bacteria growing, as with Cheddar.

    If white mould spores have not been added to the cheese milk the cheesemaker applies them to the cheese either by spraying the cheese with a suspension of mould spores in water or by immersing the cheese in a bath containing spores of, e. By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, the cheesemaker allows the surface mould to grow and the mould-ripening of the cheese by fungi to occur.

    Mould-ripened cheeses ripen very quickly compared to hard cheeses weeks against months or years. This is because the fungi used are biochemically very active when compared with starter bacteria. Some cheeses are surface-ripened by moulds, such as Camembert and Brie, some are ripened internally, such as Stilton, which is pierced by the cheesemaker with stainless steel wiresto admit air to promote mould spore germination and growth, as with Penicillium roqueforti.

    Surface ripening of some cheeses, such as Saint-Nectairemay also be influenced by yeasts which contribute flavour and coat texture. Others are allowed by the cheesemaker to develop bacterial surface growths which give characteristic colours and appearances, e. Quality control[ edit ] Cheesemakers must be skilled in the grading of cheese to assess quality, defects and suitability for release from the maturing store for sale.

    The grading process is one of sampling by sight, smell, taste and texture. Part of the cheesemaker's skill lies in the ability to predict when a cheese will be ready for sale or consumption, as the characteristics of cheese change constantly during maturation.

    A cheesemaker is thus a person who has developed the knowledge and skills required to convert milk into cheeseby controlling precisely the types and amounts of ingredients used, and the parameters of the cheesemaking process, to make specific types and qualities of cheese. Most cheesemakers by virtue of their knowledge and experience are adept at making particular types of cheese.

    Few, if any, could quickly turn their hand to making other kinds. Such is the specialisation of cheesemaking. Making artisan cheese or farmstead cheese in the United States has become more popular in recent times, as an extension of the craft of cheesemaking.
    Unearth your Jewish heritage. Knowing the type of photo can still leave a large time period, but if you know the subject of the photo, your genealogical research should be able to help you narrow that.

    When was the subject born? Did he live in a city or a small town? What work did he do? Both the men in my photo are young, but one appears to be older than the other, and he has arm slung around his younger brother's shoulders. Both are holding cigars. The elder is wearing a watch chain and a pinky ring. Sadly, the age difference doesn't help me much.

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    Michael was seven years older than Peter, who was seven years older than Timothy. But it does help me rule out a pairing of Michael and Timothy. Fashionable clues I now turn to fashion to see if what these men are wearing can help me narrow the date range of the photo. Close examination of sleeves and collars can provide valuable information.

    Other things to look for on women are the presence and size of a bustle and the fullness of the skirt. For men, look at vests, neckties, the fit of a jacket loose or fitted and how it is buttoned. Since I'm no fashionista, I turned to websites such as Family Chroniclewhich also has published two books on dating photos, for help in matching styles with a particular era. Consulting experts such as Maureen Taylorwhose website includes a blog and provides teleseminars, are also a good resource.

    In my photo, both men are wearing loose-fitting jackets with wide lapels. The elder man is wearing a collarless shirt — too bad, because it's easier to date men's collars and neckties. The younger man is not wearing a necktie, but his shirt has a pointed, flat collar. The jackets seem to indicate a photo taken in the s, but I'm still not certain. This is the time to turn to common sense. I knew from my earlier research that all three of my great-grandfather's brothers eventually wound up farming in Kansas, after stops in Washington, D.

    The tintype was taken in front of a painted background — hardly unusual for tintypes, but more likely found in St. Louis than a small town in Kansas that wasn't organized until In the early s, Michael would have been in his twenties and Peter in his teens and both were living in St. Timothy would have been too young to be either brother. Therefore the photo is more than likely Michael and Peter, perhaps taken before Peter left for Kansas to live with relatives, leaving Michael behind.

    Sometimes a good guess is as close as you'll get to the answers. Daguerreotypes This first successful photo process is attributed to Louis Daguerre. The image is on a silver clad copper sheet which was then sealed inside a wooden case or a frame under glass to protect it. A daguerreotype produces a mirror image and can appear and disappear, depending upon the angle at which you view it.

    Also, if there is any object with writing in the photo it will appear reversed. Photo was often displayed in an ornate, hinged box. The name might come from the fact that tin shears were used to cut the iron plate. Introduced in and popular until about But tintype photo studios were still around into the early s as a novelty.

    Tintypes will attract a small magnet, but this method of identification isn't foolproof as some ambrotypes have a metal backing behind the glass plate. Early tintypes were put under glass, but later were placed in cardboard sleeves. Cabinet Cards The larger version of the carte-de-visite, these images were mounted on heavy card stock to keep the photos from curling. These photographs were frequently displayed in cabinets or bookcases, hence the name.

    Post-Civil War period, beginning in and enjoyed a peak of popularity from to Cabinet cards are rarely found after The thickness of the card stock, the color of its borders and whether it has rounded corners s to or square corners after can often help determine the date of a photograph. Many prints also included the name and location of the photography studio on the bottom of the card. Join the Discussion Please leave your comment below.

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    To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. Repeat the process, making at least 18 tuiles the extra will allow for breakage. Bake for 5 minutes, or until golden brown. The tuiles may be cut with a ring cutter after cooking for a more precise shape. Immediately transfer the tuile to a countertop or other flat surface to cool. To prepare the figs: Cut the tops off 6 of the figs.

    Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup.

    SEEKING EQUILIBRIUM TWO OLD GOATS ESSENTIAL OIL LOTION REVIEW

    Fill the figs with the port. If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes. Place the filled figs on a sheetpan and bake at degrees for 25 minutes, or until they have softened. Warm the slices in the remaining simple syrup. To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. To assemble, place 3 to 4 fig slices on one half of each plate.

    Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack.

    Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Goat Cheese Ice Cream: Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs.

    Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top.

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    Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.

    Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown. Add the orange juice and bring to a boil. Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes.

    Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a make a sauce consistency.
    Learn more about Tori and The History Kitchen. Second only to oil, coffee is the most valuable legally traded commodity in the world.

    We love it, we rely on it, and we drink it in massive quantities. It is estimated that 2. New Yorkers are said to drink 7 times the amount of any other U.

    Famed French writer and philosopher Voltaire was rumored to have drunk 40 — 50 cups per day. Coffee is a daily ritual in the lives of millions of humans around the globe. Where exactly did this caffeinated phenomenon begin? There is a popular Ethiopian legend wherein coffee is discovered by a goat herder named Kaldi, who found his goats frolicking and full of energy after eating the red fruit of the coffee shrub. Kaldi tried the fruit for himself and had a similar reaction.

    After witnessing their strange behavior, a monk took some of the fruit back to his fellow monks; they too spent the night awake and alert. This natural stimulant also serves as an inborn plant pesticide, protecting the coffee fruit from insects.

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    Before coffee became our morning beverage of choice, it appeared in a variety of different preparations. In its most basic, unprocessed form, coffee is a cherry-like fruit, which becomes red when ripe; the coffee bean is found at the center of the red coffee fruit. Early on, the fruit were mixed with animal fat to create a protein rich snack bar.

    At one point, the fermented pulp was used to make a wine-like concoction; incidentally, a similar beverage was made from the cacao fruit, before the advent of chocolate, which goes to show that humans are especially adept at finding new ways to imbibe. Another drink that appeared around A. In Yemen it earned the name qahwah, which was originally a romantic term for wine. It later became the Turkish kahveh, then Dutch koffie and finally coffee in English.

    The modern version of roasted coffee originated in Arabia. During the 13th century, coffee was extremely popular with the Muslim community for its stimulant powers, which proved useful during long prayer sessions.

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    By parching and boiling the coffee beans, rendering them infertile, the Arabs were able to corner the market on coffee crops.

    In fact, tradition says that not a single coffee plant existed outside of Arabia or Africa until the s, when Baba Budan, an Indian pilgrim, left Mecca with fertile beans fastened to a strap across his abdomen. European coffee houses sprang up in Italy and later France, where they reached a new level of popularity.

    Now, it is de rigueur for Parisians to indulge in a cup of coffee and a baguette or croissant at the numerous coffee cafes throughout Paris. The Civil War and other conflicts that followed also helped to increase coffee consumption, as soldiers relied on the caffeine for a boost of energy. It may have started a bit later here, but Americans love coffee just as much as the rest of the world. By the late s, coffee had become a worldwide commodity, and entrepreneurs began looking for new ways to profit from the popular beverage.

    The Arbuckle brothers began selling pre-roasted coffee in paper bags by the pound. This blazed the trail for several other big name coffee producers, including Maxwell House and Hills Brothers. In the s, a certain awareness for specialty coffee started to grow, inspiring the opening of the first Starbucks in Seattle in Today, the grass-roots coffee movement continues to grow with the increase of small independently-owned cafes boasting sustainable, locally roasted, fair trade beans.

    Coffee has become an artistic trade that is valued for its complexity of flavors and terroir, much like wine. From a simple cup of black coffee to a complex, multi-adjective Starbucks order, each coffee drinker has their own favorite way of indulging in this caffeinated wonder-drink. Here are six coffee-inspired recipes that will give you some new ways to enjoy this ancient beverage.

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