Sunday, October 28, 2012
Wednesday, October 24, 2012
Tuesday, October 23, 2012
End of September Arilyn turned 8, which is a very important milestone. When we turn 8 you see, we can be baptized. Arilyn was very excited and for a special birthday party we have decided that this is the one time in their little lives that we will throw them a party at Chuck E. Cheese. Also she had her ears pierced as you all saw in the last post.
Monday, October 22, 2012
Wednesday, August 31, 2011
I use to make it with goat milk as that was what we had. It doesn't get as thick as when you make it with cows milk. And I added a "cheating tool" powdered milk.
I heated up 5C of milk, to 180F then turned off the heat and let it cool to about 110F (yea I do know that at this point I have pasteurized my milk and I'm not as healthy anymore, but oh well) I then added 1/3C powdered milk and whisked it in.
Then I took a 6oz container of plain yogurt (from the store) check on the back that it lists lots of live cultures. I gently stirred it with a spoon (Holli's advice) and then gently stirred it in the milk. I poured the milk into a quart canning jar and put a lid on it, and the rest fit into a pint size jar.
Elm brought in our cooler and I set the two jars in there, and added about 6 quarts of really hot tap water, and left it till in the morning.
And it was perfect! Thick, Thick. Thick.
I added abt 1 tsp of vanilla and 2 Tbsp of raw organic cane sugar (the tablespoons you find in your silverware drawer). It was just right, flavour wise, but the stirring to add the sugar and vanilla turned more runny.
Next batch I make, I will add sugar and vanilla to the milk slurry when I put it in the cooler, so all we have to do is scoop out the yumminess. The pint jar won't be flavoured, as it is my starter for my next batch (yes I will be making a bigger batch. Did you see what the girls left in that container? I had a portion, and they tried to finish all the rest of it).
Here is my Mozzarella!!!! It grated beautifully, and had a nice melt to it.
This even after I tried to mess it up, you see I thought I was making fresh, soft mozzarella. So I tried to do the whole stretching thing and for some reason it just wasn't working... I finally had the DUH! moment.
Then as I was cleaning up and moving the VERY WARM whey from one side of the sink over to the other sides drain board, the bottom of my container hit the divider thingie and I poured VERY WARM whey out over my hand.
I hurried and put it in cool water, but this was right before I had to go milk. I had to take a few breaks while milking so that I could stick my hand into the dogs water bucket.... don't worry i sanitized my hands before continuing to milk.
Not the funnest night.
Was it worth all the trouble? YEP! it's nice and dry and grates really nicely.
I found this recipe on the Junket page. I didn't have any citric acid so I used just a tab over 1/3C lemon juice.
We'll be making a BIG batch tomorrow night as a family activity. Then we'll be taking it in to Oma and Opa's in a couple of days.
I'm going to try out the cheese press Elm just got finished building for me. I've got the bestest Hubby ever!!!!
Isn't she a beauty?
I also have a bigger mold that I got from my brother. It'll be using it for some bigger batches of cheese.
I've been reading up on cheeses. And I will be making some Havarti.... it only takes between 5-14 weeks to age, where as the cheddar is 6 months and the Parmesan is 9 months. I'll be making those too. but I can't wait that long before eating some of my cheese.
But I finished my first batch of cottage cheese this morning, and he had some for dinner, with peaches on the side.
It tastes divine. Elm liked it, he did say it was a bit different…. Well yeah, HOMEMADE :o)
I did some searching online for cheese recipes using Junket Rennet tables (as that was all I had on hand, my cheese order from Cheesemaking is in the mail as I type) I found this site Junket Desserts. Scroll down the page and you’ll find this recipe for cottage cheese.
COTTAGE CHEESE - JUNKET
1/4 Junket Rennet Tablet
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream
1. Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. To test for a firm curd, remove a milk sample at a point near the edge of the saucepan with a spoon. The curd is ready to cut when the coagulated milk sample holds its shape and the edges are sharply defined.
2. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture onto the fine cheesecloth in a colander and drain off whey.
3. After whey has drained 2 to 3 minutes, lift curd in cheesecloth and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in a large bowl.
Add salt and cream and mix thoroughly. Chill.
I added sea salt and some of our cream (saving it for butter and ice cream)