Culture Magazine

THE HOT LIS T 2024 culturecheesemag.com 25 CHEF'S DISH CHEF'S DISH COTTAGE CHEESE ▶ Warm milk to 80°F in a stock pot over medium- low heat. Sprinkle Aroma B starter culture on top but do not stir. ▶ After 5 minutes, whisk in calcium chloride mixture. Stir for 30 seconds. ▶ Add rennet mixture. Using an up-and-down chopping motion, stir for 45 seconds. ▶ Remove f rom heat and cover with cling wrap. ▶ Rest in a warm, dry place for 6 hours, or until a large, soft curd forms. ▶ Once curd is formed, remove cling wrap and return to heat. Warm on medium-low until temperature reaches 130°F. Remove f rom heat. ▶ Break up the mixture with a wooden spoon. Curds should be springy. ▶ Spoon curds into a cheesecloth-lined colander and drain for 12 hours. ▶ Combine 2 cups of curds with crème fraîche. (If using more than 2 cups of curds for the salad, add 1 tablespoon of crème fraîche for every cup of additional curds.) Season with salt and pepper. BRUSSELS SPROUTS ▶ Cut off Brussels sprout ends and remove outer leaves. Keep the outer and inner leaves separate, reserving inner leaves for the salad. ▶ Add sunflower oil to a medium skillet over medium-high heat. Fry outer leaves until crispy. ▶ Season with salt. MUSHROOM STOCK ▶ Bring all ingredients to a rolling boil in a large pot over high heat. ▶ Reduce heat and simmer for 45 minutes. Strain and set aside to cool, reserving ½ cup of stock for the vinaigrette. Store remaining stock in an airtight container for up to 7 days in the ref rigerator or 6 months in the f reezer. MUSHROOM AND CHARRED ONION VINAIGRETTE ▶ Emulsify all ingredients in a blender. RAISINS ▶ Prick grapes with a fork. ▶ Add all ingredients to a gallon bag, removing excess air, then marinate in the ref rigerator overnight. ▶ Once marinated, dehydrate grapes in a 200°F oven for 2 hours, or until they resemble slightly plump raisins. Check every 30 minutes to avoid overcooking. ONION AND RYE CRUMBLE ▶ On a grill outside, char onion slices. ▶ Preheat oven to 200°F. Dehydrate onions in oven for 2 hours, or until fully dry. ▶ Blend onions in a food processor with salt until texture resembles a fine powder. Remove f rom food processor and set aside. ▶ Increase oven temperature to 250°F. ▶ Toast rye bread for 20 minutes, or until dry. ▶ Blend bread in a food processer until texture resembles breadcrumbs. ▶ Add garlic and olive oil to a medium skillet over medium heat. When the garlic starts to sizzle, add anchovies. ▶ Add breadcrumbs and toast until f ragrant. Add onion dust and salt to taste. ASSEMBLY ▶ Combine grapes and raw and f ried Brussels sprout leaves n a small mixing bowl. Add a few tablespoons of vinaigrette to coat the leaves, plus salt to taste. Toss well. Check seasoning and vinaigrette levels and adjust to taste. ▶ Dollop ½ cup of cottage cheese in a small, shallow bowl. Spoon ½ cup Brussels sprout salad atop cottage cheese. ▶ Dust with onion and rye crumble and serve. @COWGIRLCREAMERY COWGIRLCREAMERY.COM Pairs well with everything. Scan the QR code to find Cowgirl Creamery cheeses near you!

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