The Great Re-Skilling

The twin challenges of peak oil and climate change mean that society will change by moving to a lower energy future and relocalising our communities. This will in turn force each one of us to acquire new knowledge and skills.
These "new" skills are often old skills; knowledge of how to do things in a world of drastically reduced access to energy.

Sunday, March 6, 2016

Transition Bellingen becomes a project of Centre for Ecological Learning

Transition Bellingen started in  February of 2008, as part of an international network of Transition groups that are working to create resilient and strong communities by RE-LOCALISING production of food, energy and other resources, RE-LEARNING old skills that can be used in our modern way of life, and RE-CONNECTING all sectors of the community.
       From 2008-2012, Transition Bellingen was very active in the community, holding educational events,  creating a Shire wide visioning process that was included in Bellingen Shire Council's 2030 Strategic Plan, and supporting many initiatives to flower and grow, such as the Bellingen Seed Savers, the Free Market, and the Bellingen River Festival.
       In the past few years, the members of the core group of Transition Bellingen have had a bit of a rest from facilitating major TB events (while at the same time continuing to pursue many other amazing activities), although there were a few wonderful events such as the "Economics of Happiness" workshops. But how to proceed from there was the question!  After quite a bit of processing, it seemed a logical decision that Transition Bellingen fold its "incorporated not for profit" status and become a project of the Centre for Ecological Learning.The Bellingen Seed Savers, who were a project of Transition Bellingen, have also become a project of CEL. A win-win situation for all - less paperwork, but the same opportunity to bring the Transition Bellingen tradition of forums and re-skilling workshops, and the amazing services of the Seed Savers, to the community.
       So welcome, Transition Bellingen and Bellingen Seed Savers, we are thrilled you are with us! Watch out for more info about both groups on our website soon.
        With heartfelt thanks and huge appreciation to all the Transition Bellingen members, past and present - you continue to be inspirational.
-       Lisa Siegel


Centre for Ecological Learning http://www.cel.org.au

Thursday, April 4, 2013

Future workshops



To correspond about future workshops, please email transitionbellingen@gmail.com

Beekeeping workshop postponed until Spring 2013

Dear Friends,
I am terribly sorry to disappoint you all yet again, but  this workshop is just not meant to be this time round. I found out today that Sue Rees will be unable to teach the Bee Keeping Workshop this Sunday and I have no choice but to cancel it again. Please accept my deepest apologies and believe me, I feel awful about it. 

We will regather, debrief and try again, with the idea of offering this workshop in Spring. Anyone who booked into a previously cancelled workshop will be given priority, of course.

Please send me you bank details (BSB & Account number) so I can organise your reimbursement. 

Sorry again for any inconvenience.

Warm Regards,

Olivia




Monday, November 5, 2012

Jams, Pickles and Conserve Making Workshop - Summer 2 December 2012

Jams.Pickles and Conserve Making -Summer 2 December 2012

We are planning to teach how to make:

- Mulberry Jam

- Pickled Eggs

- Tomato Kasundi

- Old fashioned green tomato and veggie pickle

- Home made mayonnnaise

- Quick Pesto





Sunday, November 4, 2012

Tuesday, October 9, 2012

Cheese Making for Beginners Sunday 28 October 2012

Cheese Making for Beginners - supported by Bellingen Council's Environmental levy

Workshop  held at North Farm, Hydes Creek Bellingen



Cheesemaking
From 'Home Cheesemaking' by Neil and Carole Willman

Ingredients The most important ingredient you need to make cheese is milk. For best results, use unhomogenised milk – either fresh from an animal or organic unhomogenised milk from the supermarket (Parmalat, Norco) - the fresher the better.

Equipment

Container for the milk (3 litre plastic containers are convenient)
Small syringes to measure small quantities of rennet solution
A range of measuring cups and jugs, ranging from 50ml cups, to 1 litre measuring jugs
Sanitising agent (any household-grade sanitiser eg Milton) or steam using an inch of boiling water
Hot plate or stove top
Two large pots that sit inside one another for heating and pasteurising milk (a double boiler system) or a large pot (7 litres is a good size) and a plastic basin (or you can use your sink)
Long bladed knife for cutting the curd
Thermometer for accurately measuring the temperature
Timer
Long handled stainless steel spoon for stirring and slotted spoon for draining the curd
A colander and chux or cheesecloth or plastic moulds known as 'hoops' for draining the cheese
Container with a plastic cake rack in the bottom for storing the cheese

Typical steps in cheesemaking (not all steps are used with every cheese)

Sanitising –  the equipment and the cheesemaker
Pasteurising - heating the milk to kill pathogens, ie dangerous and spoilage bacteria
Ripening or inoculating the milk with starter - 'good' bacteria eg yoghurt to assist with the flavour and preservation of the cheese
Adding rennet to set the milk
Cutting the coagulated milk into cubes
Cooking and stirring helps more whey come out making the curds, and hence the cheese, firmer
Draining the whey off the curds
Hooping - gathering the curds together and placing into a mould or hoop to contain the curds and shape the cheese
Salting - adding salt or immersing in brine to draw out moisture, enhance flavour, and help preserve the cheese by inhibiting the growth of lactic bacteria
Pressing the curds to assist the moulding process and to squeeze out more whey
Storing and maturing until ready for consumption. Flavour develops with age.

Santising

Health – infectious disease esp relevant for children, frail elderly, compromised immune system
Product consistent result
Flavour – spoilage bacteria can lead to sour or bitter taste
Mindfulness – living organisms


Feta
4 litres will produce approximately 500g feta

First day
  • Heat 4 litres milk to 32C (note, add one eighth to one quarter teaspoon calcium chloride diluted in quarter cup water if using store-bought pasteurised milk. If using cow's milk, you can achieve a more authentic, goatier flavour by adding one tenth of a teaspoon of lipase dissolved in 1/4 cup of unchlorinated water at the same time as you add the starter culture. Allow the Lipase to set in the water for 20 minutes before using. If using lipase, you may also need to increase the amount of rennet used to achieve a good clean break.)
  • Stir in 3 tablespoons yoghurt and leave overnight, maintaining temperature of 32C if possible

Second day
  • Next day, make rennet solution – add 1 ml (10 drops) rennet to 10 mls cool boiled water . Add to ripened milk and stir thoroughly and gently for 1-3 minutes to ensure that the rennet is evenly distributed. Allow to rest undisturbed for one hour, maintaining the temperature at 32° C.
  • Check the curd for a ‘clean break’. If the curd is not firm enough leave for another 5 minutes and check again.
  • Once the curd is firm enough and gives a clean break, cut the curd into 1.5 centimetre or half inch cubes. Rest for 10 minutes.
  • Gently stir the curds for 20 minutes, being careful not to break them down.
  • Transfer the curds to feta moulds and turn every hour for 5 hours or, alternatively, gently pour into a colander, lined with cheesecloth, to drain off the whey. Tie the corners of the cloth together to form a bag and hang to drain for 5 hours. The curds will knit together into a solid mass.
  • If using moulds, sprinkle with salt and leave to age in fridge for 3-4 days, remembering to turn every day. If using cheesecloth, untie the bag and cut the curds into 2.5 centimetre cubes, lay flat, sprinkle with salt to taste and leave to age for 3-4 days.
  • When dried, store in brine (13% solution)



Haloumi and ricotta
4 litres will produce approximately 500g haloumi and 200g  ricotta

  • Heat 4 litres milk to 32C
  • Add diluted rennet, 1 ml (10 drops) rennet to 10 mls cool boiled water and stir thoroughly and gently for 1-3 minutes to ensure that the rennet is evenly distributed. Allow to rest undisturbed for one hour, maintaining the temperature at 32° C.
  • Cut the curds gently into half inch cubes using a long handled knife then leave for 10-20 mins or until the solids sink to the bottom of the pot and begin to knit together
  • Put the whole pot into a water bath (or use the kitchen sink) and bring to 40C, stirring continually (10-20 mins).
  • Leave 10 mins then transfer to hoops and leave for an hour.
  • After 1 hour, turn the cheeses, ie unmould then return, upside down, to the moulds.
  • After another hour, return the drained whey to the pot.
  • Heat the whey slowly until 98C or just before boiling point.
  • Cut the blocks of haloumi into whatever size you prefer then drop into the hot whey.
  • Leave for an hour.

Ricotta
  • After a 20 minutes or so, you will see a raft of ricotta has risen to the top of the haloumi pot. Strain it into a mould (or cheesecloth lined colander). Drain for a few hours then place in glass dish in the fridge.

Yoghurt
  1. Heat 1 litre milk to 90C
  2. Place pot in cold water to cool down to about 42C
  3. Add a tablespoon of yoghurt, mix well
  4. Pour milk into a jar or container with a lid. Close well and wrap in woollen blanket to keep warm
  5. Let it sit for about 8 hours then check. If it is still liquid, let it sit longer (up to 12 hours - any longer and it gets really sour). If it is sort if thickish, take it out of blanket, let it sit at room temperature for another hour, then put in fridge.

Alternatively, you can use a yoghurt maker. Follow the first three instructions then pour into a yoghurt maker and follow the manufacturer's instructions.


Swiss quark

2 litres of yoghurt gives about 600g of quark. Use for spread, in salad dressings, with fruit or jam. You also can make cheesecake from it. You can also make labneh the same way but instead of using lemon, just add a little salt and drain for up to two days.

  • Add lemon juice (from 1 lemon) to 2 litres yoghurt
  • Stir gently
  • Pour into cheesecloth and hang up to drain. for about 6 hours, (the warmer the weather, the quicker it drains)
  • When the consistency is is to your liking, transfer the quark to a container and place in fridge.


Paneer

  • Heat 1 litre milk to 90C
  • Quickly add 50ml white vinegar, stirring thoroughly
  • Leave for at least 20 mins to allow the curd to knit into a raft on top of the whey
  • Transfer to a lined colander and drain for half an hour with a light weight on top to press the paneer
  • Can be used immediately or stored until required

Saturday, October 6, 2012