Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Russia and Her Neighbors
  New Posts New Posts RSS Feed - GEORGIA ON MY MIND…..
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

GEORGIA ON MY MIND…..

 Post Reply Post Reply Page  <1 567
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6014
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2019 at 13:28


Gracoman,

Extraordinarily wonderful .. 

Congratulations.  
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Sponsored Links


Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 758
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2019 at 06:38
Originally posted by Wannabebwana Wannabebwana wrote:

Honestly not trying to hijack this thread but I remembered that I had taken a pic of the English language menu at the Georgian restaurant.    I’m sure you’ll recongnize some dishes here. FYI, a Ukrainian Ghrivna is about 26:1 US$, so the prices were very reasonable.


I'd love to be sitting in front of a menu like that one


Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4640
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2019 at 07:17
+1 on that sentiment!

Note the names of the Khinkali: Village Khionkali and City Khinkali.  Hmmmmm? Is that like the diference between Country Ham and City Ham?Confused

I'm guessing that "fried Khinkali" has no filling.  

Still and all, I want one of everything. 


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Wannabebwana View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 29 January 2019
Location: Canada
Status: Online
Points: 42
Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2019 at 08:44
A note on the Imeretian (fresh cow's milk) cheese.  I think it's the "Farmer's Cheese" we discussed up-thread.  

While in Ukraine I visited the local farmer's market.  They had this cheese in huge truckles, as well as a similar type made with fresh colostrum milk.  It was very yellow as compared to the regular product.  Also distinctly sweet.

The Ukrainian product is called Molozyvo: https://warriorshack.com/colostrum/

I don't know if the Georgian's do similar cheese, but it is done in India.
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 758
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2019 at 09:10


Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4640
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2019 at 11:58
Nice find, G-man.

My concern: While she doesn't specify, will pasturized milk work for this? My feeling is that, like most cheeses of this natutre, it's made with raw milk. And, alas, that's unavailable 'round heah. 
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 758
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2019 at 18:59
I'm sure American pasteurized, homogenized whole milk will be fine.  I did take note when making the yogurt, pasteurized whole milk was encouraged because raw milk has its own bacterial culture that would likely overwhelm the Matsoni culture that is artificially introduced.  The writer also mentions whole milk in US gallons.  This may, or may not, be a clue.

I'm no cheese making expert but the only difference I see between Farmers cheese and Imeretian cheese is the coagulant used.  I suspect, in the end, that doesn't make a difference.  Farmers cheese uses vinegar or lemon juice as the coagulant and the recipe I posted for Imeretian cheese uses rennet.

Rennet will make a sweeter finished product (because that's what rennet does) but which coagulant do you suppose rural Georgians use? 
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4640
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 08:05
Good question, G-man.  

Nowadays most Georgians are more likely to purchase the cheese, rather than make their own. Heck, truth is they're just as likely to buy the finished bread.

Back in the day? While "vinegar" is the knee-jerk reaction, aren't there natural rennets that could have been used? I seem to remember that many fruits--particularly the skins---contain it.  Or is that pectin I'm thinking of? Could be I'm misremembering.  Wouldn't be the first time. Nor, I reckon, the last.

When I was young, back when there were wolves in Wales and snakes in Ireland, I had a teacher who taught us how to make cream cheese.  The curds were formed with no additives. Instead, the milk was allowed to stand at room temperature until it fermented, and separated.

That doesn't work so well with modern milks. They take two days longer than forever to "spoil." So vinegar is used to achieve that purpose.  

Could be a similar situation?

I notice in the recipe that she specifies liquid rennet.  Any reason you can think of that powdered wouldn't work just as well?


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9125
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 08:13
Brook - I believe you are thinking of pectin; however, there is a plant-based rennet that comes from cardoon thistle, artichokes, or nettles.

As I recall, animal-based rennet comes from the inner stomach linings of young animals such as cows, sheep and goats; indeed, the first cheeses may have been made accidentally by shepherds carrying their daily milk using a calf's or kid's stomach as a carrying bag.

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Wannabebwana View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 29 January 2019
Location: Canada
Status: Online
Points: 42
Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 08:31
Recipes like this seem to just involve natural fermentation.

https://natashaskitchen.com/farmers-cheese-recipe-%D0%B4%D0%BE%D0%BC%D0%B0%D1%88%D0%BD%D0%B8%D0%B9-%D1%81%D1%8B%D1%80/
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9125
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 10:15
"Tvorog" goes by several names, depending on geography. I would really like to give this a try, sometime. I have no reason not to - I just never get around to it.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <1 567
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.