(gun shots echoing)
- Good afternoon campers.
We're back out in the Australian bush.
Today, we wanted to share a special recipe with you
on how you can make cheese while
you're camped in the wilderness.
All you need is two simple ingredients
just milk and vinegar.
In the meantime, let's swing around
and have a look at the camp site.
Today we are using also the Esky
as a guy-line,
so this is something you wouldn’t do in summer.
If it was summertime, you would want the
Esky underneath the car in the shade.
Over here.
Christina has just finished making some dough
for her raisin bread that she is gonna be making.
- [Christina] Bread, bread, bread, bread.
- [Grayson] Raisin bread.
In the campfire
we have already
some wholewheat bread baking in the camp oven.
Let's just move that in a little bit closer for you.
Just to keep the heat going.
Over here is the special treat we have this afternoon.
Ricotta cheese in the process.
Right now we have
half a liter of milk simmering
or almost simmering.
So I believe that's 16 fluid ounces of milk
and we have one
tablespoon of vinegar.
Over here this is our cheese straining system.
Our version of cheesecloth.
Just an old
cotton T-shirt
that we've cut out and put out on top of the
Snow Peak titanium pot.
And this Ricotta cheese recipe comes thanks to my friend
Gavin Webber,
professional cheese making YouTuber.
Check out his channel link in the description.
In the meantime, let's have a look at the
car from this angle.
Couple of guy-lines also tied on to the bullbar there.
That's just to help hold the tarp system back
and stop it from moving too far backwards.
One new idea we came up with recently
for this car camping system is
we now have a woolen blanket fully covering the back.
So the back rear window is now
permanently
locked closed.
There's our bed inside.
And the woolen blanket, helps to block out the wind
blocks out the mosquitoes,
blocks out the sunlight
and it's really hot in there now.
The woolen blanket has really increased the
temperature rating on the sleep system.
Let's just step over to the Ricotta cheese
and see how
she's going.
Just have to keep a close eye on this milk.
We don't want it to burn.
Probably just turn the heat up a little bit on the
butane burner.
I’ll switch the camera off now.
We'll come back in a few minutes
once the milk has simmered.
Back again campers.
The milk is just about to boil.
We don't want it to boil quite.
Once it reaches about 90 degrees
just slowly add
the tablespoon
of vinegar, gently mix it in.
Now I want to now simmer the mixture
for a further two minutes
and I forgot to mention, we are also gonnna add
quarter of a teaspoon of salt.
The salt is straight out of one of my little Nalgene containers.
Everything right there is ultra-light cooking equipment.
And we are already curdling campers,
we are already curdling.
Hopefully the camera is picking that up.
It's already starting to turn into cheese as we speak.
Two minutes on the simmer.
Just pop back over here and see what Christina is doing.
What are you doing sweetie?
- Making our bread.
Making bread.
- Putting some seeds on top of your raisin toast.
It's no longer raisin toast.
It's now raisin toast with a bit of
whole grain on it.
White flour, cinnamon, and a bit of brown sugar.
That's what she has in the mix.
This is where I was chopping the wood yesterday.
Also got my little
wood drying set up here.
Just a milk crate with all the
logs split
raised up off the ground
because it was raining here last night.
The weather is pretty full on this weekend.
That's why we are not backpacking.
We decided to camp in the car
where it's a bit cozier.
(stoking coals)
That milk has now been simmering for over two minutes.
So it's time to turn the heat off.
We now want to let that sit for a further 10 minutes.
And as you can see we've got a lot of curdles campers.
In about 10 minutes, once we've cooled down the mixture,
we will be straining it through this cotton sheet.
Just a piece of cotton sheet over another one of
my titanium mugs with a rubber band
holding it on the top.
Putting your raisin toast in the fire sweetie.
(fire crackles)
(opens oven)
(closes oven)
Meantime, the cheese is now ready for straining campers.
Nice and thick with all those curdles resting on top.
So the final step here is just to strain
the mixture.
Through your tea towel or in this case
I'm using an old cotton shirt.
Just a piece that I cut off.
I’ll just tip some of that liquid out on to the ground
instead of blocking up my strainer.
We can just let that sit there
for about 30 minutes until it's fully strained out
and then we should be left with pure Ricotta cheese on top.
Just splitting some more logs here campers
with the old machete.
Something you sometimes find when you're in
the Australian bush, these little grubs
inside the wood.
Perfectly edible I think in my opinion.
In fact it resembles a witchetty grub
I'm going to eat him right now on camera raw.
- [Christina] Oh.
- People often describe the taste of witchetty grubs
to be quite like nuts.
Not bad at all. Not bad.
There's the camp oven cooking away.
Sometimes I’ll just put my hand on top just to test
the temperature.
If I can hold my hand there comfortably
that means it's not too hot.
Only for a few seconds though, at the moment.
It's probably getting a bit too cool.
Just take a bit of coals from here.
Always just pop a bit of air on the fire
just to heat it up.
(fans over fire)
Let's see how that cheese is going over here.
Ricotta cheese.
What we have right now is a big lump of Ricotta
on top there.
Just keeping the lid on there just so
the ash doesn't get in there from the fire.
(cuts bread)
(spreads cheese)
A bit of Ricotta cheese on the damper.
(eating damper)
Another popular recipe for damper
is just a bit of honey on top.
Up here sweetie.
Mmmm.
- [Christina] Yummy?
Delicious
Oh the bread.
Cheese.
(hip hop music)