tag:blogger.com,1999:blog-36479689265315239882024-02-21T09:04:24.588+01:00Ost selv lagetAlt du trenger er melk og eddik, så er du i gang.
Annette van Vuurenhttp://www.blogger.com/profile/01169919882369960783noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3647968926531523988.post-11542552568716773362014-07-06T11:02:00.003+02:002014-07-11T11:03:30.450+02:00Fra Panir til Chenna<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Paneer eller Panir ost </h2>
<div style="text-align: left;">
Varm opp to liter <b>melk </b>til det koker. Rør ofte for å
forebygge skorper på bunnen.</div>
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Skru av varmen på platen og tilsett dråpe for dråpe fersk presset
<b>sitronsaft</b>, 4-5 ss totalt.</div>
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La det så koke 10 til 15 sekunder til.</div>
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Ta kjelen fra platen og rør langsomt til det
former seg store osteklomper.</div>
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Når 'wheyen' fortsatt er melkefarget i stedet for klart, sett
kjelen på varmen igjen, øk temperaturen og/eller tilfør mer sitronsaft.</div>
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Når du ser tydelig at osteklumper former seg ta du kjelen fra
platen og la den sette seg for 10 minutter. Om du foretrekker at osten skal bli
mykere kan du tilsette en til to <b>kopper med varmt vann</b>.</div>
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Når osteklumpene har lagt seg under 'wheyen' er det tid til å
helle vesken i en <b>kolander </b>dekket med <b>ostemuslin</b>. <br />
Ta muslinen sammen og skyll det hele under håndvarm vann for 5-10 sekunder for å skylle
av sitronsaften. Trykk ut ekstra fukt.<br />
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<h2 style="text-align: left;">
<b>Gå videre her for å lage Panir (Paneer)</b></h2>
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Heng ostemuslinen opp og la det dryppe i 2 timer.</div>
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Ta bort osteduken. Du kan spise osten med en gang eller
oppbevare den opp til to uker i kjøleskapet.</div>
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To liter melk gir opp til en halv kilo Paneer.</div>
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<h2 style="text-align: left;">
<b>Fortsett her når du skal lage Chenna</b></h2>
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Følg Paneer oppskriften til og med skyllingen i håndvarm
vann.</div>
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Legg ostemassen i osteduken tilbake i kolanderen og plasser
en 2.5 kg vekt på toppen. Press osten for 45 minutt.<br />
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Ta den fortsatt varme osten ut av duken, plasser det på en
ren flate og del osten i stykker . Bruk en ren duk til å presse ut det siste av
wheyen.</div>
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Har du noen ganger laget brøddeig selv, da er det bare å sette
i gang. Fremgangsmåten er likt brøddeiglaging. <span lang="NL">Bruk hendene dine og elt osten i 10 minutter eller inntil osten føles lett og fløyelsaktig.</span><br />
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Tilsett <b>salt, urter og eller sort pepper</b> etter ønske. Jeg tilfører
i dag fersk Salvieblad, fersk Timian fra egen urtehage, samt 1.5 klippe ostesalt
og fersk malt sort pepper.<br />
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Lag små flate ostedeler av det hele som du enten med en gang
eller senere rett før du skal spise steker i olivenolje.</div>
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Osten er holdbart i kjøleskapet for en til to uker.<br />
To liter
melk gir opp til 750 gr Chennaost.<br />
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Da er det bare å ta stekepannen frem.<br />
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God fornøyelse. For min egen del kan jeg god ta flere klipper salt neste gang.</div>
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Annette van Vuurenhttp://www.blogger.com/profile/01169919882369960783noreply@blogger.com0tag:blogger.com,1999:blog-3647968926531523988.post-88492602283548032992014-05-05T12:35:00.000+02:002014-05-05T12:35:01.004+02:00Kefirost<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="clear: both; text-align: left;">
Kefir</h4>
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Fersk kefir kan man lage selv ved hjelp av en kefirpulverkultur som du tilsetter fersk melk, eller ved hjelp av kefirkorn som du tilsetter fersk melk. Har jeg tidligere laget kefir ved hjelp av kultur med gode bakterier, i dag lager jeg fersk kefir ved hjelp av kefirkorn. </div>
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Kornene er ikke lett å få takk i i Norge. Er du heldig og kjenner du til noen som lager kefir på denne måte kan du spørre om de har noen korn til overs.</div>
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Selvlaget kefir inneholder mye probiotika og mange flere gode bakterier som du finner i kefir kjøpt i butikken. Disse bakteriene gir en god fungerende tarmflora, som er viktig for fordøyelsen.</div>
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<h4 style="text-align: left;">
Kefirost</h4>
Ta kefiren ut av kjøleskapet og la den komme på romtemperatur.<br />
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Legg osteduk over en dørslag og hel kefiren i.<br />
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Heng muslinen over kranen eller som jeg gjør fra en dørknott på kjøkkenskapet. La det henge i 12 til 24 timer, til det har den konsistensen du ønsker, eller til det ikke lenger drypper.</div>
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Gjør den ferdig drypte ostemengden i en bolle og tilsett urter og salt etter smak.<br />
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Her bruker jeg tørket Salvia og - fordi Løvetann for tiden står i full blomst - ferske Løvetannkronblader fra hagen. Mens jeg smaket på osten tilsatt jeg en halv teskje ostesalt.<br />
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Etter 15 timer hadde osten min denne konsistensen, tykk som gresk yoghurt.<br />
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En og halv liter kefir har blitt til en halv liter kefirost i et honningglass.</div>
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Annette van Vuurenhttp://www.blogger.com/profile/01169919882369960783noreply@blogger.com0tag:blogger.com,1999:blog-3647968926531523988.post-1763610219550290032014-04-05T11:18:00.001+02:002014-05-11T16:57:31.984+02:00Queso blanco (hvitt ost), enkelt å lage<div dir="ltr" style="text-align: left;" trbidi="on">
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<div>
Enklere enn å lage en Queso Blanco, en Hvitt Ost, blir det ikke. Alt du trenger her er melk og eddik. Eppleeddik om du har det. Har du ikke muslinen, da har du sikkert en putetrekk som du kan bruke.</div>
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<h3 style="text-align: left;">
Hva du trenger</h3>
2 liter H-melk eller rå melk<br />
1/4 kopp eddik (1 kopp er 237 ml)<br />
digital termometer<br />
buttermuslin<br />
dørslag<br />
<br />
Har du bare en liter melk, da er det bare å bruke 1/8 kopp eddik. Ingen problem.<br />
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<h3 style="text-align: left;">
Steriliser</h3>
muslinen og termometeret, samt skjeen du skal røre med i en gryte med kokende vann.</div>
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<br />
Varm så melken opp i en gryte direkte på platen til temperaturen blir 185-190 F. Temperaturoversetteren finner du på bloggen i kollonnen til høyre. De fleste digitaltermometere har en knapp hvor man kan bytte fra Fahrenheit til Celsius, så man kan følge med på begge vis. </div>
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Rør melken regelmessig, så det ikke former seg en skorpe i bunnen. Hel forsiktig litt eddik i melken, så litt mer og mer, rør hele tiden. Det er nok med eddik når ostemassen atskiler seg fra mysen. Pass på at melken ikke koker, fordi det vil gi osten en kokt smak.<br />
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<div>
Hel ostemassen i en dørslag med buttermuslin over.<br />
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<div>
Knytt muslinen sammen og heng det for ca. to timer på et sted til drypp.<br />
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Da ser osten slik ut når du kuter den. Smaken er helt deilig, ingen eddiksmak i det hele tatt.<br />
Osten er holdbart i to uker når du oppbevarer den i kjøleskapet i en bolle med lokk på. Mjammm, deilig.</div>
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Annette van Vuurenhttp://www.blogger.com/profile/01169919882369960783noreply@blogger.com0tag:blogger.com,1999:blog-3647968926531523988.post-61465952178273022832014-03-21T13:01:00.001+01:002014-03-21T14:04:21.977+01:00Min første ost<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Sitronost</h2>
<br />
Har du ikke kjøpt deg all slags utstyr til ostelaging, men har lyst til å se om ostelaging er noe for deg, da er sitronost noe som er lett å prøve.<br />
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<h3 style="text-align: left;">
Til din første hjemmelagede ost trenger du:</h3>
<div class="MsoNormal">
1,6 liter rå melk eller butikkmelk</div>
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2 sitroner (1/4 kopp)</div>
<div class="MsoNormal">
0.5 ts ostesalt (evt.)</div>
<div class="MsoNormal">
noe fersk eller tørkede timian (evt., eller andre krydder)</div>
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<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Vask først 'buttermuslinen' kald for så å sterilisere den
gjennom å koke den i vann.</div>
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<div class="MsoNormal">
Steriliser termometeret samtidig.</div>
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<div class="MsoNormal">
Mål av melken. </div>
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<div class="MsoNormal">
Press sitronene.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xEGeH93frOYU1qv2PfMrKoWuLslcXfppyb5jdrwPW_URxexInG7ZpLwrbeT9IyBMV1kBj7ZY8240EmvCWmpdCrKdlLXrbJaCAYatyCPwDecH9i224nukZh8oNecqESvtHaYv0scvBcXn/s1600/P1010639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xEGeH93frOYU1qv2PfMrKoWuLslcXfppyb5jdrwPW_URxexInG7ZpLwrbeT9IyBMV1kBj7ZY8240EmvCWmpdCrKdlLXrbJaCAYatyCPwDecH9i224nukZh8oNecqESvtHaYv0scvBcXn/s1600/P1010639.JPG" height="320" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Varm melken langsomt opp på komfyren til 185F/85C - 200F/92C.</div>
<div class="MsoNormal">
Tilsett sitronsaften og rør god.</div>
<div class="MsoNormal">
Dekk av melken og la melken jobbe i 15 minutt.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7RzD69BQsGAtB_c-OWy8YdoQVFaE64pTgcmehreelw8h7qyuECuSmmkrn5ThcAiMQBxNhqn6r6nxKSh8P5OXWrPA95rZxYhohWvyuawRaZ5bH_yCFwQBDpUq_v3O5vijXRp3YLeTfnAK/s1600/P1010638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7RzD69BQsGAtB_c-OWy8YdoQVFaE64pTgcmehreelw8h7qyuECuSmmkrn5ThcAiMQBxNhqn6r6nxKSh8P5OXWrPA95rZxYhohWvyuawRaZ5bH_yCFwQBDpUq_v3O5vijXRp3YLeTfnAK/s1600/P1010638.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Jobbingen er ferdig når du ser en klar separering av løypen
i gryten, hvis ikke, da tilfører du mer sitronsaft til den separerer.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfAidS9vcI-jzvMX8ywXRpZ5dkXc7OtG9yUrTVdifTIcC3MyZ3M0RWX3dcG-iqn4oUM8crerl_JiGYhp1MuY3iKOsnRTGb_dgptdwWgo-MkitikNIIfm7wbN9k_ZphBjnwrABXyz_Lq05/s1600/P1010640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfAidS9vcI-jzvMX8ywXRpZ5dkXc7OtG9yUrTVdifTIcC3MyZ3M0RWX3dcG-iqn4oUM8crerl_JiGYhp1MuY3iKOsnRTGb_dgptdwWgo-MkitikNIIfm7wbN9k_ZphBjnwrABXyz_Lq05/s1600/P1010640.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Legg buttermuslinen over en dørslag. </div>
<div class="MsoNormal">
Hell i melkeblandingen. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i2Piw1cGQLoPgn9bbRrqUoowRhFd9de9f_F9fXxjN_hygBtmhX9I2orS3LtZ-l4HGusX4g6CidQVtGocq5fOtfQD0FxmfQQ4KsFD9F-DexzTa8g_A5C3vLHdfAaC6-bfXgAr0-5UD-ze/s1600/P1010643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i2Piw1cGQLoPgn9bbRrqUoowRhFd9de9f_F9fXxjN_hygBtmhX9I2orS3LtZ-l4HGusX4g6CidQVtGocq5fOtfQD0FxmfQQ4KsFD9F-DexzTa8g_A5C3vLHdfAaC6-bfXgAr0-5UD-ze/s1600/P1010643.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Klyp muslinen sammen og heng den
f.eks. over kranen til å drenere for en til to timer.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd00uxhtkldtmgFaMMr82_NfKmiUW9CcHL-xxkd4fuHMbm_dsm7EssSVWYl-hKPO52rSJI38Gnr_hr_Qco1IhmFS8EJdUFIGYrWs_N8c7i4V5MmnywdylGYdb2lJok0zaOSnzdJ5VX0rj/s1600/P1010645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd00uxhtkldtmgFaMMr82_NfKmiUW9CcHL-xxkd4fuHMbm_dsm7EssSVWYl-hKPO52rSJI38Gnr_hr_Qco1IhmFS8EJdUFIGYrWs_N8c7i4V5MmnywdylGYdb2lJok0zaOSnzdJ5VX0rj/s1600/P1010645.JPG" height="320" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fjern buttermuslinen og tilsett ostesalt og krydder etter
smak.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-R4y8caplOnbkKMT55CvO4NLlU37bjizhcvLNs5O2VmEaDCv6bpFeP5F3DVAIirvjO4SwBrxU-BKoElAvmc09LAj4u0WEFuvDWDMZPQtBUNuZh2q8BApV1EPD8C7C4VH2kbYkFlHNsy9/s1600/P1010649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-R4y8caplOnbkKMT55CvO4NLlU37bjizhcvLNs5O2VmEaDCv6bpFeP5F3DVAIirvjO4SwBrxU-BKoElAvmc09LAj4u0WEFuvDWDMZPQtBUNuZh2q8BApV1EPD8C7C4VH2kbYkFlHNsy9/s1600/P1010649.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOahfJxXz8GnDUOtjaJ7HIvPAOxzxpBtlnyDVUs4WZoU7fwzGl74bh8LhG2rqH6gbeu74d3zaiDBuQyHQjvSZJ1YoVmYVsdocD7cw5lbtji73h4PGLhF4iojyrnqTxE45HbDNt9smmrem/s1600/P1010627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOahfJxXz8GnDUOtjaJ7HIvPAOxzxpBtlnyDVUs4WZoU7fwzGl74bh8LhG2rqH6gbeu74d3zaiDBuQyHQjvSZJ1YoVmYVsdocD7cw5lbtji73h4PGLhF4iojyrnqTxE45HbDNt9smmrem/s1600/P1010627.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Sett osten avdekket i kjøleskapet. Der er den holdbart for
en til to uker.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xaTwMYYzm2GO9Ye_qh_KHJiC2EE26omp8AnIlbZxp9PI-lAFzliaVh1g0TBTWUUUyiYutvoCoixu7nz-PdmKGF5cpfmXa2xFL51mPyHCHFIZjO8FgUPJ7IunleTHPpWyWvT6G5O1NrCo/s1600/P1010651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xaTwMYYzm2GO9Ye_qh_KHJiC2EE26omp8AnIlbZxp9PI-lAFzliaVh1g0TBTWUUUyiYutvoCoixu7nz-PdmKGF5cpfmXa2xFL51mPyHCHFIZjO8FgUPJ7IunleTHPpWyWvT6G5O1NrCo/s1600/P1010651.JPG" height="240" width="320" /></a></div>
<br />
Osten smaker ikke sitron. Den er litt søtt. God fornøyelse!</div>
Annette van Vuurenhttp://www.blogger.com/profile/01169919882369960783noreply@blogger.com0