Home (+ hometown swap): San
Francisco, SF Swappers
Profession: Recovering
attorney, budding knitwear designer, die-hard fermenter, newly-minted natural
cheesemaker, and stay-at-home mom.
How did you first get
involved in food swapping? How long ago?
In the November of 2015,
I was listening to an episode of the Local Mouthful podcast
(http://www.localmouthful.com/tag/food-swaps/) in which the hosts were
discussing food swaps. I had heard of food swaps before (although I couldn't
tell you where or when), but the hosts' excitement about food swaps was
particularly inspiring. I remember pausing the podcast so that I could search
online for a swap in San Francisco. I pretty quickly found SF Swappers, got on
the mailing list, and eagerly awaited the next event so I could try it
out!
What did you make for
the last food swap and what inspired your choice?
I made fresh cream
cheese, cultured naturally with kefir grains. It seems like cheese is always on
my mind lately. Over the last seven months, my almost 5-year old son and I have
been "cooking" our way through David Asher's book, The Art of NaturalCheesemaking. I
have been chronicling our cheesemaking adventures (and mishaps) on my blog, www.stringandtwig.com,
and I have been tending our aging cheeses almost daily. A couple of weeks
before the swap, David Asher was in the Bay Area teaching classes and
workshops. I attended his class on Blue Cheeses (through Pollinate Farm in
Oakland) and during class, he mentioned that it's
very easy to transform kefir-cultured crème fraîche into cream cheese. I had made
cream cheese before, but only with freeze-dried cultures, and his mention was
all I needed to start experimenting to find the cream cheese recipe I liked
best. Homemade cream cheese is so much better than store bought, and I figured
my fellow food swappers would appreciate it.
Preparing food at home
and sharing it with your friends and family can be fun, but preparing food and
trading with fellow food enthusiasts who have different culinary backgrounds is
really inspiring, eye-opening, and delicious.
Who or what most
influences your cooking?
Taking Harvard
University's free online class, Science & Cooking,
made a huge impact on my cooking. Ever since that class, I think more
critically about what I'm doing and why I'm doing it when I cook anything. I
also find inspiration in podcasts, like Local Mouthful and Cooking Issues,
and in fermentation books including Sandor Katz's The Art of Fermentation, and Amanda Feifer's
Ferment Your Vegetables.
I also love hearing about new recipes, techniques, or ingredients from friends.
What’s your favorite
kitchen tool?
My Benriner JapaneseMandolin Slicer. I have the original size, in mint green. It makes vegetable
preparation a dream. I use it almost every day.
Your current flavor or
ingredient obsession?
Whole Spice's CrushedUrfa Chili and Crushed Marash Chili. These spices seem to make pretty much
everything taste better.
Biggest food surprise?
People say your tastes
can change and that you can learn to like things, but actually experiencing
that shift really surprised me. I used to hate beets. Like really, really hate
beets. They tasted like dirt to me. Ever hopeful my opinion of beets would
change, I kept trying them when they'd show up on my plate at a restaurant. I
continued to hate them until several years ago, when my husband and I were on
vacation in New Zealand. I tried a beet there and was astounded to find that I
actually liked them. Now I will eat beets pretty much anywhere or anytime, and
I am a zealous advocate for continuing to try the food you didn't like
yesterday.
If the Rapture came
tomorrow, what would your last meal on earth be?
Oysters on the
half-shell with a drizzle of mignonette, and a bottle of crisp white wine.
When I'm not in the
kitchen I'm _________.
I'm writing, knitting,
or galloping around town with my son.
Favorite local food
experience:
I love the cheese
counter at Rainbow Grocery. The staff is so knowledgeable and helpful, and the
cheese selection (and samples) are incredible.
Recipe by Kelly:
Fresh Cultured Cream
Cheese (makes about 12
ounces)
Equipment:
·
Clean, fine cheese cloth
or butter muslin (not
the loose stuff you can get at the grocery store)
·
Fine mesh strainer (for
straining kefir)
·
Quart jar or other
similar vessel
·
Pot or bowl for catching
whey
·
Colander
Ingredients:
·
2 cups of fresh, heavy cream (not ultra-pasteurized)
·
1 cup of fresh whole milk (not ultra-pasteurized, and
preferably not homogenized)
·
1 teaspoon (or so) of kefir grains OR about 2
tablespoons of homemade kefir
·
Kosher salt
Directions:
Mix the cream and milk
together with the kefir grains or prepared, strained kefir in a quart jar.
Loosely screw on the lid of the jar or cover with a tea towl secured by a
rubber band. Let the jar sit for about 24 hours at room temperature. You're
basically making crème fraîche, so keep
an eye on when the mixture has thickened to that consistency.
Once the cream and milk
mixture has thickened, strain out the kefir grains (if you used them) and place
them in fresh milk. (If you used prepared kefir, there's no need to strain
anything.)
Spread the cheese cloth
evenly over a colander that you have placed over a pot or bowl and pour the thickened
cream and milk mixture into the cheese cloth. Knot the cheese cloth at the top
and either hang it from somewhere in your kitchen with a pot or bowl below to
catch the whey. Knotting the cheese cloth on a wooden spoon placed across a
tall pot works. You can also just knot the cheese cloth and leave it in
the colander over a pot or bowl. Let the mixture hang for about 8 hours at room
temperature, or until you have the consistency of cream cheese that you prefer.
Sprinkle kosher salt into the cheese and mix it thoroughly. I like about a teaspoon of kosher salt for this recipe, but you can use more or less depending on your taste. Store the cream cheese in a covered container in the refrigerator. You may notice that after your cream cheese has sat in the refrigerator for a day or more, it becomes slightly effervescent. That's totally normal.
Sprinkle kosher salt into the cheese and mix it thoroughly. I like about a teaspoon of kosher salt for this recipe, but you can use more or less depending on your taste. Store the cream cheese in a covered container in the refrigerator. You may notice that after your cream cheese has sat in the refrigerator for a day or more, it becomes slightly effervescent. That's totally normal.