Our Blog : Camp in the off season

Welcome to the Medomak Camp blog, a place for us to share with you, our campers, all sorts of goodies that you might be interested in.  From food and living off the land , to what Medomak looks like in the off-season and a behind the scenes look at our winter office, check back often for all new posts.

Sounds of the lake in Winter

January 13, 2012

Last week my brother and his friend came up from New Jersey to spend a few days at Medomak Camp. We spent the better part of 3 days just wandering around the 200 acres or so that surrounds the family camp.

The quietness of winter has stolen over the camp. I think it even frightened the boys from Jersey the first time I showed them the family camp field under a fully lit moon. I love it, the feeling of brisk cold air in the lungs and the sound of silence. To me it produces a very subtle hum that I can feel more than I can hear. This hum seems to illuminate any other occasional sounds made in the winter night, from quacking ducks to the barred owl’s classic ”who cooks for you”. This is in stark contrast to the constant drum of car engines, flashing of street lights, and thousands of stressed out, apex species that my brother and his friend left behind at the train station in Newark.

I had to show them the waterfront at night. The moon and a few stars were the only light our eyes could see, no glow of electricity. I was explaining how the lake is seemingly preserved in its natural beauty because of a law that requires any new building to be a minimal distance set back from the shore of the pond. “And besides”, I continued, “there’s barely anyone out here on the lake this time of year.” At that moment, as if it was scripted, we heard a noise unfamiliar to all of us. It was a loud, low bellow. We all froze. It was one of those deep sounds that sound unearthly. I racked the memory storage portion of my brain to find matches. It sounded like a whale. I laughed to myself. Keep racking…

Then it happened again this time with a crunching or cracking sound as well and we all realized it was the ice forming. The temperature was dropping and the lake was speaking to us. My two visitors were astounded and it set the tone for the next few days.

We wandered the woods, played camouflage games, made up stories, stalked red squirrels, built fires, slid belly first on the frozen lake, sat and listened to the ravens, followed fox tracks for acres, sang songs, and watched one of the local Bald Eagles swoop to and from its nest. We played in the woods, like children do. Like children have been doing for thousands of years, we played. When the trip has concluded I sensed fulfillment in them, they seemed to smiled deeper. A richness money cannot buy had seeped deep inside of them. The Maine wood is good medicine.

When we entered New Jersey after 8 hours of driving the familiar feeling of their past lives in the Garden state began to reenter into their minds. I felt the wave of heaviness fall over them as they sighed and thought about college assignments, jobs, ect. I told them “most people in our world live their entire lives without experiencing what you have during the past few days. Be thankful for it. Remember the way you felt in those woods. Journal about it as soon as you get home because New Jersey is going to steal it from you quickly and make it all feel like some vague dream.” Thats just the way it works.

I attached some photos. Thanks for viewing.

Otter Slide!

         

A local red fox uses the frozen lake to hunt by quietly running along the shore and listening for sounds made by rodents.

 

Bones beneath Eagle Nest Pine

 

 

Washington Pond partially frozen

 

B&W of Family Camp Cabins

Greg letting the goodness of Maine seep in.

 

 

 

 

 

 

 

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Cheesemaking and “Flocculation” and spinning bowls.

December 28, 2011

For someone who really likes food, but doesn’t easily understand the science of making food, cheese making can be kind of frustrating.  The reason for this is that if you ever want to get a consistent product from one batch to another, there are certain principles you have to master or at least understand.

Cheese is essentially a series of chemical processes applied to milk.  The first step involves “culturing” the milk, or adding bacteria so you can develop acid (lactic acid is a by-product of the bacteria eating the milk sugars) and therefore flavor.  The next step is “curd formation”, which is what I’ll be talking about here.  And then there’s “forming the wheel”, followed by “aging”.  Oh yeah, then there’s “eating.”

Curd formation involves a chemical process called flocculation.  Never heard of it?  Neither has spell-check.   Also it is fun to say out loud.  Go ahead and do it…See?  I told you.  Anyhow, flocculation is the process where colloids (in this case butterfat) come out of suspension (in this case suspended in water) and form a floc (in this case a cheese curd).  Here’s what’s happening:  Milk is basically butterfat and protein suspended in water.  When you add rennet, it causes a reaction where the fats gel together and trap the moisture.  The milk becomes the consistency of Jello.  The progression from adding the rennet to achieving the jello-like consistency is flocculation.

So why is this important?  The amount of liquid trapped in the jello-like curd is a major factor in the final moisture content of the final cheese.  Think Parmigiano-Reggiano vs. Brie.  The longer you let the curd form, the more moisture is trapped in the curd.  Okay, sounds straightforward enough.  Here’s the problem…you can make the same cheese one day and the time it takes to achieve a specific curd consistency can be different on the next day.  And there is a scientific reason for that, but I don’t understand it…I just understand the timing varies and that variation matters a whole lot.  So following a recipe that says “let the curd form for 30 minutes” won’t give you a consistent product from batch to batch and that is super annoying.

BUT, there is a trick amongst cheese makers to achieve flocculation consistency and it is also fun to do.  It is called the “spinning bowl” method.

It is very simple.  Once you add the rennet, you start a stop watch, then float a light weight bowl on the surface of the milk and start to spin it.  Since the milk is still in liquid form, the bowl will spin.  At some point, the bowl will stop spinning because the curd has started to form and become Jello-like.  Once that happens, you note the time on your stop watch and multiply that time using a factor specific to that type of cheese.  Hard cheeses like Swiss have a low floc multiplier…like 2.5.  A soft and moist cheese has a high floc multiplier like 6 or 6.5.  So for instance if you were making a brie…let’s say the time it took for the bowl to stop  spinning was 9 minutes and 30 seconds.  Using a flocculation multiplier of 6, you would have a total flocculation time of 57 minutes.  If you made brie the next day and it took 13 minutes  for the bowl to stop spinning, using the same multiplier would give you a total flocculation time of 1 hour and 18 minutes.  However, the final moisture content will be roughly the same.  Whereas if you had simply used a recipe that told you to wait 50 minutes, you would have a very different cheese.  Voila!  Food science.  It’s confusing, but when you spend an entire day making a cheese and then spend the next six months carefully aging that cheese, aiming for consistency is worth it.  For me it is the difference between having people say, “that’s delicious” vs. them politely spitting out the cheese when I’m not looking.  And a positive reaction is really why I make this stuff anyway.  Truth be told, I don’t really love cheese.  I love making it, but eating it?  Did I mention I’m lactose intolerant?  Seriously, I am.

Okay, the whole point of this post is below.  I made two quick videos of the spinning bowl method so you could see what it looks like

floc1

floc2

desired flocculation is achieved, bowl is removed and you can see the Jello-like consistency

 

 

 

 

 

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Posted by: Dave
Topics: Camp in the off season, Food

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