Step 1.....Use 1 gallon fresh or morning milk or 1 gallon milk from evening before
Step 2.....Warm to 86 degree
Step 3.....Add color, using 1/8 tablet per gal. Dissolve in 2 tbs water
Step 4.....Add rennant solution to warm milk (never mix cheese color into rennant solution)
Step 5.....Let set for 30-40 min testing for firmness of surd (Keep away from draft)
Step 6.....Cut vertically with a long knife -- then cut at another angle
Step 7.....Stir with hands to break up curds
Step 8.....Warm to 102 degrees very slowly.Stir occasionally
Step 9.....Leave in the whey for about one hour. Stir occasionally
Step 10...Pour into cheese cloth and let whey run off
Step 11...Add salt -- 1 Tbs per gallon, put 1 tbs at a time while stirring
Step 12...Form into ball in cloth and hang for 1/2 to 3/4 hour
Wednesday, January 28, 2009
Mexican Cheese
2 gallons fresh milk
1/4 rennant cheese tablet dissolved in
1/4 cup cold water
2 tbs salt
Heat milk to luke warm (75-90). Remove from heat and add dissolved rennant. Stir and leave to curdle, about 1 hour.
Break up curds and let separate from whey - pour off whey. Press off more whey. Salt the curds and press again. Don't throw away the whey, it's good to cook with.
1/4 rennant cheese tablet dissolved in
1/4 cup cold water
2 tbs salt
Heat milk to luke warm (75-90). Remove from heat and add dissolved rennant. Stir and leave to curdle, about 1 hour.
Break up curds and let separate from whey - pour off whey. Press off more whey. Salt the curds and press again. Don't throw away the whey, it's good to cook with.
Cheese
I have never made cheese, but have gotten this information from my Granny and saved it, thinking that someday I might need it.
There are many varieties of cheese, depending up the type of milk used, the method of making curds, the methods of ripening and the seasonings used.
Whether a cheese is designated as soft or hard is determined to a large extent by the amount of water it contains. Soft cheese contains approximately 50 to 75 percent water. Hard cheese usually 25-30 percent.
Most cheese stores well. How long it will keep depends on the kind of cheese and how it is wrapped. All hard cheeses should be stored tightly wrapped. Cottage cheese or soft cheese should be used within two or three day. They will last approximately one to two weeks, in the refrigerator. Precessed cheeses will store from three to six months in the refrigerator. Properly wrapped hard cheese will keep for several years t refrigerator temperatures. They should be wrapped tightly to protect them fro the air and fro drying out.
Blocks or horns of hard cheese that are dipped in paraffin wax and stored in a cool (below 70 degrees) place will keep for several months. Five pound bricks of cheese may be stored by wrapping in vinegar cloths. They will not mold and will not need to be re wrapped for six to eight months. Any mold that forms on the surface of hard cheese can be trimmed off before using. If cheese has dried and become hard, it may be grated, stored in a tightly covered container, and used in cooking.
There are many varieties of cheese, depending up the type of milk used, the method of making curds, the methods of ripening and the seasonings used.
Whether a cheese is designated as soft or hard is determined to a large extent by the amount of water it contains. Soft cheese contains approximately 50 to 75 percent water. Hard cheese usually 25-30 percent.
Most cheese stores well. How long it will keep depends on the kind of cheese and how it is wrapped. All hard cheeses should be stored tightly wrapped. Cottage cheese or soft cheese should be used within two or three day. They will last approximately one to two weeks, in the refrigerator. Precessed cheeses will store from three to six months in the refrigerator. Properly wrapped hard cheese will keep for several years t refrigerator temperatures. They should be wrapped tightly to protect them fro the air and fro drying out.
Blocks or horns of hard cheese that are dipped in paraffin wax and stored in a cool (below 70 degrees) place will keep for several months. Five pound bricks of cheese may be stored by wrapping in vinegar cloths. They will not mold and will not need to be re wrapped for six to eight months. Any mold that forms on the surface of hard cheese can be trimmed off before using. If cheese has dried and become hard, it may be grated, stored in a tightly covered container, and used in cooking.
Cornbread Deluxe
I love this Cornbread recipe
Mix in order as listed then bake at 350 for about 25 min.
1 1/2 cup flour
2/3 cup sugar
1/2 cup of cornmeal
1 tbs baking powder
1/2 tsp salt
1 1/4 cup milk
2 slightly beaten eggs
1/3 cup veg. oil
3 tbs softened butter
Place in a greased pan or I use a cast iron frying pan or a Dutch oven. Very good.
Mix in order as listed then bake at 350 for about 25 min.
1 1/2 cup flour
2/3 cup sugar
1/2 cup of cornmeal
1 tbs baking powder
1/2 tsp salt
1 1/4 cup milk
2 slightly beaten eggs
1/3 cup veg. oil
3 tbs softened butter
Place in a greased pan or I use a cast iron frying pan or a Dutch oven. Very good.
Corn Meal Mush
1 cup cornmeal (yellow or white)
1/2 cup cold water
1 tsp. salt
4 cups milk (dry milk that has been mixed for liquid)
Stir corn meal into 1/2 cold water. Heat milk to boiling, and add the salt and moistened meal. Mix well. When thickened, place in top of double boiler or over very low even hat and cook for about 30-45 min. Serve hot with butter or milk or pour into loaf pan to cool.
When cold and firm, slice, coat with cornmeal or wheat germ. Brown in small of fat and serve with honey.
1/2 cup cold water
1 tsp. salt
4 cups milk (dry milk that has been mixed for liquid)
Stir corn meal into 1/2 cold water. Heat milk to boiling, and add the salt and moistened meal. Mix well. When thickened, place in top of double boiler or over very low even hat and cook for about 30-45 min. Serve hot with butter or milk or pour into loaf pan to cool.
When cold and firm, slice, coat with cornmeal or wheat germ. Brown in small of fat and serve with honey.
Monday, January 19, 2009
Corn
Corn is another real good item to store. It is easily taken care of. After it is completely dried (on the cob) it can be rubbed off the cob very easily and stored in containers or hung in flour sacks. Corn can then be ground into corn meal or left in whole kernels to parch.
Thursday, January 8, 2009
Minute Rice Medley
Saute until tender
1/2 cup diced onion
1/2 cup diced celery
2 tbs butter
Add:
1 1/2 cup minute rice (or already cooked regular rice)
1 1/2 cup water (if using already cooked rice omit the water)
1 chicken bouillon cube
2 cups left over chicken, cut up
1 9 oz pkg frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup
Bring to a boil. Cover and simmer or bake in oven for 20 min. (Tuna may be substituted for chicken)
1/2 cup diced onion
1/2 cup diced celery
2 tbs butter
Add:
1 1/2 cup minute rice (or already cooked regular rice)
1 1/2 cup water (if using already cooked rice omit the water)
1 chicken bouillon cube
2 cups left over chicken, cut up
1 9 oz pkg frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup
Bring to a boil. Cover and simmer or bake in oven for 20 min. (Tuna may be substituted for chicken)
Subscribe to:
Posts (Atom)