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the rennet into the milk. Do not over-mix. Cover the pot with its lid and place a tea towel over the top. Allow the milk to culture for 14 to 16 hours at approximately 22°C. After 14 to 16 hours, the cheese should look like thick yogurt. You may see some whey separating from the cheese. The whey is a mostly clear liquid. PART TWO: STRAIN THE CHEESE Place two pieces of cheese cloth one on top of the other in a colander over a mixing bowl. Gently spoon the cheese into the cheese cloth. Gather up the corners of the cloth and tie knots to secure. Hang the cheese cloth filled with the cheese over a bowl to allow the whey to drain. An easy way to do this is to tie the cheese cloth around a long spoon handle and rest the spoon on the edge of the bowl so the cheese cloth bundle is suspended over the bowl. Allow to drain for 6 to 12 hours to reach the desired consistency (approximately six hours for a soft, spreadable cheese or dip; 12 hours for a denser, cream cheese consistency.) Flavour with herbs if desired by mixing in fresh or dried herbs. Alternatively, mould it, using cheese cloth, into a thick sausage shape and roll it in the herbs. This cheese will keep in the fridge for up to a week. MR BROWSTONE CHOCOLATE BROWNIES Sarah Halls The earthy, nutty bitterness of the beer and the rich dark chocolate complement each other perfectly in these gooey brownies. Best served alongside a cold pint (or cup of coffee). INGREDIENTS FOR THE BROWNIES 200g dark chocolate 250g salted butter 100g cocoa powder 65g cake flour 1 tsp baking powder 200g castor sugar 160g Muscovado sugar 1 tsp salt 1 tsp vanilla extract 75g lightly toasted hazelnuts 4 eggs 1 bottle Woodstock Brewery’s Mr. Brownstone, reduced FOR THE BEER FROSTING 250g icing sugar, sifted 80g butter, at room temperature 25g toasted hazelnuts 25ml beer concentrate METHOD Preheat the oven to 180°C. Place the chocolate and butter into a heatproof bowl over a pan of simmering water. Do not let the base touch the water. Stir regularly, until the mixture is melted and smooth. Add the hazelnuts. In a separate bowl or food processor, whisk the eggs and sugar until they have reached the ribbon stage and are pale in colour. Slowly add the melted chocolate to the egg mixture. Make sure the chocolate has cooled slightly or you may end up with scrambled eggs. Add the vanilla extract and 60ml of the Brownstone reduction. Stir until well incorporated. Sift the flour, cocoa powder, salt and baking powder into the batter, folding gently. Spoon the mixture into the prepared baking tin and bake for 30-35 minutes, or until flaky on top but still soft and gooey in the middle. Be careful not to overcook. Allow to cool completely FOR THE BEER FROSTING Beat the icing sugar and butter together with an electric mixer until well mixed. Add the beer reduction to the butter mixture. Turn the mixer up to high speed and continue beating until light and fluffy. The longer the icing is beaten the softer and fluffier it becomes. Spread the frosting evenly over the cooled brownies and sprinkle the remaining hazelnuts on top. BEER SUBSTITUTION If you can’t get Woodstock’s Mr Brownstone, substitute for a different brown ale or a dry stout. BEER REDUCTION For this recipe, you want a concentrated beer flavour without the excess liquid. To do this, pour the beer into a small saucepan and let it boil until about a quarter of the liquid remains. For the brownies, you’re going to be using 60mls of this amazing beer concentrate. ontapmag.co.za | Winter 2020 | 41