Neo_Gormande's VirtualTourist Home Page

There are many reasons for people to travel around the world. One often quoted phrase is "to experience new cultures." Trouble is no one ever mentioned that those new experiencs may involve forced, long term abstinance from the foods we grew up with or came to love. Nor, did the travellogs I saw, ever mention the arresting aromas of grey-water splashed walkways and vegetable-refuse or garbage-strewn streets and markets.

For the long-term expat, travelling away from and off the well trodden and beaten tourist paths, is not only essential for sanity's sake, but for daily living comfort and financial survival. Rubbing shoulders with the locals, competing in push-me-shove-you horse-trough scrums that substitute for queues at local shops and stalls is, for many, a daily part of life.

In these few pages I hope to present some of the wonders of my, so far, 6 years travel in China, as well as some tips for improving the daily quality of life for those not travelling on a tourist visa.

Let me know what you think.

Happy Travels

Tsc Tempest

For some, it is whispered with a desperate hushed awe, that stems from a long suffered withdrawal, an acceptance of non-availability.

For others, it is a desperate cry of frustrated and thwarted desire, and still others, something only available in the major cities and not something warranting more than, a half thought of question. It is still one of the great expat questions of this century, here in mainland China. Yet it is one that can be readily and easily satisfied.

For those in the north, there are local cheeses, for those on the east coast or in major cities; many chain-stores and supermarkets carry some such selection, from fantastic to plastic.

In the central, southern and western parts well, the availability of cheese depends mostly on expat density, specialty stores or local cuisine. In almost all cases to find a regular and reliable supply of cheese is an excursion of almost 'Mission Impossible' proportions.

But it shouldn't be. Several enterprising expats make their own hard cheeses, importing kits and the necessary ingredients. Others have attempted to make fresh cheeses but have been thwarted by the availability of fresh milk and rennet (or rennet substitutes) and if having used pasteurised or UHT milk ended up with low yields that do not seem to justify the effort. Thus, for most who attempt the home-made cheese experience, disappointment abounds.

No longer! Here is a tried and tested recipe that produces a large curd, cottage cheese from UHT milk: Yes! you read that right, UHT-based Cottage Cheese. It is my very own recipe, a personal triumph which I wish to share with you. May you never lack for cheese, in this amazing and challenging country, ever again.

regards,

'Doc' Tempest.

2006.08

Ingredients:

1 lt UHT full cream milk.
1 bottle Yakult
15 ml lemon juice

Background:

UHT milk is treated at around 135 deg. C for at least one second. This hardens the milk proteins and kills almost all bacteria in the milk making into highly shelf stable for prolonged storage.

The making of cheeses, an especially fresh cheese relies on sufficient quantity of lactic acid producing bacteria in the milk. Usually a starter such as butter milk (additional lactic acid bacteria) rennet, lemon juice, vinegar, fig juice or thistle juice is added to enhance the onset of souring of the milk and consequently its coagulation.

Fresh milk is not readily available in many Asian countries, yet UHT milk is. However, UHT milk contains very little of the useful Lactic acid bacteria unlike fresh milk, hence the concept of putting back what was taken out. As Yakult has a very high concentration of beneficial lactic acid bacteria, it was the logical choice for adding to UHT milk.

Method:

1: Combine all ingredients in a very clean stainless steel or acid proof container. Mix thoroughly

2: Set aside at room temperature to clabber. (If in cool environment, you may need to maintain the milk temperature around 20 deg. C

3: Once the milk has firmly set, cut the curd into squares while still in the container. (Setting will take between 6 and 24 hrs).

[I normally do this over-night, by the next morning it is usually ready for the next step.]

4: Transfer the contents to the inner pot of a double boiler and bring the heat slowly up from around 20 deg. C to approx. 32 deg. C and stir the curd for one min. every fifteen min.

5: Increase the heat slightly and stir more frequently, approx. every five min.

6. Maintain the heat at around 100 deg. C until the curd has formed a firm texture and will bounce without breaking.

[It is important not to rush this step.]

7: Remove from heat, strain through a cheese cloth and colander. Bundle the curd and dip 'n' drain with cool water until the curd is cold. Drip dry then transfer to fridge.

8: When thoroughly cold, add a small amount of whey to keep moist or, mix the curd with 30 ml of cream, or with salt and herbs - depending on personal preference and taste.

Note: 1 lt milk with this recipe will produce approx. 1 cup of firm curd cottage Cheese.

Once you have made your fresh cheese you can do a number of things with it. Keep it moist and loose for dips and spreads, press it firmly into formal or irregular shapes and slice it for sandwiches or pizza toppings. Us it as a base for making other cheeses, such as Feta.

Feta Cheese

If you love Feta Cheese, this is a good standby - it's not goat's milk, but then it's not bad either.

At step 7, above, cut and squeeze the curd firmly, then hang it for a few hours.

Carefully cut the pressed curd into thickish (1 cm) slices and coat with salt. The more salt you use the harder the cheese.

Leave the salted curd to stand for 24 hours.

Pack the slices into brine.

The Feta will take approximately 30 days to mature, so store it in a cool dark place where the temperature does not rapidly change.

After maturing, you should rinse it in fresh water before using

Alternatively, you can dice the slices and pack the dice into herb flavoured oil for further keeping.

Note: Brine is salty water, to make, add approx. 1 tablespoon of salt to 1 cup of water.