8 C milk
1/3 C fresh plain yogurt
1/3 C honey
2 T vanilla extract
1. Heat milk to 180 degrees. Remove from heat and cool to 110 degrees.
2. When cooled, add yogurt culture. Whisk well. Separate 1/3C of the milk and pour into a jar. This will be your culture for the next batch. You should always separate your culture before adding the flavor, keeping the yogurt plain.
3. Add the honey and the vanilla to the remaining milk, and mix well. Pour into glass jars and keep at the temperature of 110. (Whatever you need to do to keep them warm.) Take them out at about 6-8 hours. Refrigerate.
Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts
Sunday, August 17, 2014
Heather's Thick Yogurt
1/2 gallon milk
1 C yogurt
1. Heat milk on stove until it reaches 180 degrees. Let cool until it reaches 110. (If the milk is any hotter, the yogurt culture will die when mixed in.
2. Add 1C yogurt and mix well.
3. Pour into 2 quart jars and one pint jar.
4. Set aside in a heated crockpot with six cups of heated water in the bottom. The water should be about 110 degrees. Turn crock off.
5. Cover entire crockpot with a heavy towel.
6. Let sit overnight or for 12-24 hours.
7. Keep tje pint jar set aside for use as the culture in the next batch.
1 C yogurt
1. Heat milk on stove until it reaches 180 degrees. Let cool until it reaches 110. (If the milk is any hotter, the yogurt culture will die when mixed in.
2. Add 1C yogurt and mix well.
3. Pour into 2 quart jars and one pint jar.
4. Set aside in a heated crockpot with six cups of heated water in the bottom. The water should be about 110 degrees. Turn crock off.
5. Cover entire crockpot with a heavy towel.
6. Let sit overnight or for 12-24 hours.
7. Keep tje pint jar set aside for use as the culture in the next batch.
Simple Mozzerella
2 gallons raw milk
1/2 tsp liquid rennet dissolved in a scant 1/2 C cool water
1. Heat milk to 88F.
2. Add 1/2 tsp rennet mixed with 5 tsp cool water.
3. Heat to 105F. Take off heat. Let sit covered for 20 minutes.
4. Drain of the way, by using a large spoon to press the uncut curd. (This method is preferred to breaking up the curd or using using a colander and letting it sit. It results in a more moist cheese.)
1/2 tsp liquid rennet dissolved in a scant 1/2 C cool water
1. Heat milk to 88F.
2. Add 1/2 tsp rennet mixed with 5 tsp cool water.
3. Heat to 105F. Take off heat. Let sit covered for 20 minutes.
4. Drain of the way, by using a large spoon to press the uncut curd. (This method is preferred to breaking up the curd or using using a colander and letting it sit. It results in a more moist cheese.)
Simple Raw Cottage Cheese
1. Set milk out on the counter until it clabbers. This step will take 1-3 days.
2. Remove whey and put in a pot. Heat slowly but keep under 105F to maintain the raw integridy of the milk. The curds will separate from the whey. Stir gently, but the more you stir the smaller your curd will be.
3. When the whey is separated, strain it through a cheesecloth-lined strainer. Rinse curds in cold water.
4. Let the curds hang in cheese cloth sack until they stop dripping.
5. Add a little cream and salt back into the curds and enjoy.
NOTE: Use whey to make ricota or mysost or try it for fermenting. Feed it to the animals or add it to smoothies or in other foods for it's nutrients.
2. Remove whey and put in a pot. Heat slowly but keep under 105F to maintain the raw integridy of the milk. The curds will separate from the whey. Stir gently, but the more you stir the smaller your curd will be.
3. When the whey is separated, strain it through a cheesecloth-lined strainer. Rinse curds in cold water.
4. Let the curds hang in cheese cloth sack until they stop dripping.
5. Add a little cream and salt back into the curds and enjoy.
NOTE: Use whey to make ricota or mysost or try it for fermenting. Feed it to the animals or add it to smoothies or in other foods for it's nutrients.
No Stress No Press Farmhouse Cheddar
This recipe uses 3 gallons of milk and makes 3lb of cheese. You may reduce it to accordingly to make 1 or 2 lbs of cheese, if you prefer. This is a mild raw cheese, that tastes better after has a chance to cure and sit in the fridge a couple days. It is nice to have on hand for an every day cheese. It shreds, melts and slices nicely. I like to chill it and grate all 3lb at once for convenience. Will have some "nooks and crannies" in your slices, since there is no heavy pressing.
You will need a dairy thermometer. Other thermometers do not offer low enough temperature read-outs.
3 gallons (raw) organic grass fed milk
6 cubes prepared and frozen mesophilic culture (3 oz)
3 T cheese salt
3/4 tsp liquid bovine rennet diluted in 5T water (or as per packet instructions)
1. With two large pots, create a double boiler. Put a few inches of water in the bottom of the bottom pot (just enough to lick the bottom of second pot when nested inside.) Next, put your second pot in it and pour your milk into the inside pot.
2. Heat the milk to 88F. Remove from heat. Add the culture cubes and stir. (The cubes may not be all melted.) Cover the pot and let it stand for 40 minutes.
3. Mix in your rennet/water solution. Cover and let stand 40 minutes more. Your curd should sit up like thick yogurt or tofu.
4. With a long knife cut curd into half inch cube grid. Then do you best to cut through the curd underneath diagonally to create a cross section for your curds.
5. Return to the double boiler and SLOWLY heat the curd to bring it to 100F. (This takes almost 30 minutes.)
6. Stir occasionally and gently. You will notice the whey separating from the curd. When temperature is reached. Remove pot from the heat and let sit, covered for 10-15 more minutes.
7. Carefully, poor the whey off the curd. (Save the way, for making ricotta, or feed the animals, or even use for fermenting.) Then in a large colander (it may take a couple), lined with flour sacks, cheese cloth or a clean tea towel and set over another bowl or the sink and let about 15 more minutes to drain the way. Salt the curds and work it through with your hands.
8. Cover it with a clean towel and let sit over night. If your can put a weight on top that is ideal. I like to use a plate with something heavy sitting on it. Improvise with the things you have in your kitchen. You don't have to do this, but it helps give you a cheese with less nooks and crannies. :-)
9. The next morning, transfer into a airtight container and put in cold storage. You may use right away or let it keep curing a couple more says in the fridge. This cheese may not store as long as a pressed cheese.
Yield: 3 pounds of cheese
Tips
I use a make-shift double broiler, made from two of may stainless stock pots, that nest inside one another.
Try to keep your pots, utensils, and work surfaces particularly clean (sterile).
This is a raw cheddar because we use raw milk and it never reached105F.
You will need a dairy thermometer. Other thermometers do not offer low enough temperature read-outs.
3 gallons (raw) organic grass fed milk
6 cubes prepared and frozen mesophilic culture (3 oz)
3 T cheese salt
3/4 tsp liquid bovine rennet diluted in 5T water (or as per packet instructions)
1. With two large pots, create a double boiler. Put a few inches of water in the bottom of the bottom pot (just enough to lick the bottom of second pot when nested inside.) Next, put your second pot in it and pour your milk into the inside pot.
2. Heat the milk to 88F. Remove from heat. Add the culture cubes and stir. (The cubes may not be all melted.) Cover the pot and let it stand for 40 minutes.
3. Mix in your rennet/water solution. Cover and let stand 40 minutes more. Your curd should sit up like thick yogurt or tofu.
4. With a long knife cut curd into half inch cube grid. Then do you best to cut through the curd underneath diagonally to create a cross section for your curds.
5. Return to the double boiler and SLOWLY heat the curd to bring it to 100F. (This takes almost 30 minutes.)
6. Stir occasionally and gently. You will notice the whey separating from the curd. When temperature is reached. Remove pot from the heat and let sit, covered for 10-15 more minutes.
7. Carefully, poor the whey off the curd. (Save the way, for making ricotta, or feed the animals, or even use for fermenting.) Then in a large colander (it may take a couple), lined with flour sacks, cheese cloth or a clean tea towel and set over another bowl or the sink and let about 15 more minutes to drain the way. Salt the curds and work it through with your hands.
8. Cover it with a clean towel and let sit over night. If your can put a weight on top that is ideal. I like to use a plate with something heavy sitting on it. Improvise with the things you have in your kitchen. You don't have to do this, but it helps give you a cheese with less nooks and crannies. :-)
9. The next morning, transfer into a airtight container and put in cold storage. You may use right away or let it keep curing a couple more says in the fridge. This cheese may not store as long as a pressed cheese.
Yield: 3 pounds of cheese
Tips
I use a make-shift double broiler, made from two of may stainless stock pots, that nest inside one another.
Try to keep your pots, utensils, and work surfaces particularly clean (sterile).
This is a raw cheddar because we use raw milk and it never reached105F.
Mysost
This cheese is a Norwegian cheese, that is also found by other names in Germany, Finland, Iceland, Scandinavia. Its a soft cheese that brown cheese, that is made by reducing (carmalizing) whey down to 1/4 it's volume. It is a long slow process which is perfect It takes a low slow stow top cooking which is ideal if you have a wood stove. This is the third cheese I can get out of a gallon of milk. First I make a cheese of choice. Than I use the left over whey to make Ricotta, then use the left over whey from that to make Mysost. You could just make it from the left over whey of the first cheese if you like.
whey
cream (optional)
1. Put whey in a pot or double boiler and slowly bring to a simmer with the lid off, as long as it takes to reduce the volume to a 1/4 of it's original volume. This could take 5-12 hours, depending on the volume or whey you are processing, how rich it is and your stove temp.
2. Keep a container on the side to collect foam that will rise to the top when you bring it to a boil. If you do not do this it will boil over. Store it in the fridge and add the form back in when it reaches that 75% reduction point.
3. At this point, for a richer cheese, you may mix in 1/4 - 1C cream per gallon of original whey used. The amount used with effect the final texture of the cheese.
4. When it reaches it's full reduction. Remove from heat. (You may put your pot in a cool water or ice bath to assist this next step.) Use an immersion blender or a hand mixer (or strong arm with a solid whisk) to whip the cheese to "fluff it up" to the consistency o of butter or fudge.
5. Transfer cheese to mold or storage containers and cool storage. (Remove from molds when it is chilled through and wrap for storage if molding.)
6. This cheese should keep for 4 weeks in the fridge or 6 month of frozen.
Tips
* I like to use a double boiler for all my dairy related cooking. This prevent scorching and helps me "go about my day" comfortably while making cheese.
* ALWAYS use stainless steel when making any cheese.
* You can expect to get about a cup of cheese out of a gallon of whey.
* If you mistakenly bring the whey to a boil, it will effect the texture of the cheese. It will tighten and pull the curd out of the whey. Keeping the temperature slow and moderate allows the milk to reduce in tact and create a creamy fudgy cheese.
whey
cream (optional)
1. Put whey in a pot or double boiler and slowly bring to a simmer with the lid off, as long as it takes to reduce the volume to a 1/4 of it's original volume. This could take 5-12 hours, depending on the volume or whey you are processing, how rich it is and your stove temp.
2. Keep a container on the side to collect foam that will rise to the top when you bring it to a boil. If you do not do this it will boil over. Store it in the fridge and add the form back in when it reaches that 75% reduction point.
3. At this point, for a richer cheese, you may mix in 1/4 - 1C cream per gallon of original whey used. The amount used with effect the final texture of the cheese.
4. When it reaches it's full reduction. Remove from heat. (You may put your pot in a cool water or ice bath to assist this next step.) Use an immersion blender or a hand mixer (or strong arm with a solid whisk) to whip the cheese to "fluff it up" to the consistency o of butter or fudge.
5. Transfer cheese to mold or storage containers and cool storage. (Remove from molds when it is chilled through and wrap for storage if molding.)
6. This cheese should keep for 4 weeks in the fridge or 6 month of frozen.
Tips
* I like to use a double boiler for all my dairy related cooking. This prevent scorching and helps me "go about my day" comfortably while making cheese.
* ALWAYS use stainless steel when making any cheese.
* You can expect to get about a cup of cheese out of a gallon of whey.
* If you mistakenly bring the whey to a boil, it will effect the texture of the cheese. It will tighten and pull the curd out of the whey. Keeping the temperature slow and moderate allows the milk to reduce in tact and create a creamy fudgy cheese.
Homemade Sour Cream
2 1/2 C heavy cream
1/2 C cultured buttermilk
1. Put both ingredients in a jar and shake.
2. Let sit on counter 24 hours or until it is set.
Tips
May use cultured sour cream as your starter.
Evaporated Milk Substitute
1. Simply simmer 2 1/2 C of milk down to 1C.
2. OR Sub 3/4C whole milk + 1/4C half and half.
3. OR Mix 2/3C nonfat 3/4 C water.
2. OR Sub 3/4C whole milk + 1/4C half and half.
3. OR Mix 2/3C nonfat 3/4 C water.
Cream Cheese and Whey
2 quarts of one of the following; pima milk, whole buttermilk, raw whole milk\cream, plain yogurt, ( No advance prep needed.)
1. To prepare pima or buttermilk: Let stand in glass at room temperature for 1-2 days until it separates into white curds and yellowish whey.
2. To prep raw milk: In glass, let stand at room temperature for 1-4 days until it separates.
3. Line large strainer with clean dish towel or layered cheese cloth. Place over a bowl.
4. Pour yogurt or separated milk through strainer.
5. Cover and let stand at room temperature for several hours. (More for yogurt.) The whey will run through leaving solids in the strainer.
6. Tie up towel with solids. DON'T SQUEEZE.
7. Tie sack to a wooden spoon and let drip over a pitcher so more whey can drip out.
8. When the bag stops dripping, it's ready.
9. Store the whey in a glass jar in the fridge.
10. Store the cream cheese in glass in fridge.
Tips
The cream cheese will keep about a month.
The whey will keep about 6 months.
1. To prepare pima or buttermilk: Let stand in glass at room temperature for 1-2 days until it separates into white curds and yellowish whey.
2. To prep raw milk: In glass, let stand at room temperature for 1-4 days until it separates.
3. Line large strainer with clean dish towel or layered cheese cloth. Place over a bowl.
4. Pour yogurt or separated milk through strainer.
5. Cover and let stand at room temperature for several hours. (More for yogurt.) The whey will run through leaving solids in the strainer.
6. Tie up towel with solids. DON'T SQUEEZE.
7. Tie sack to a wooden spoon and let drip over a pitcher so more whey can drip out.
8. When the bag stops dripping, it's ready.
9. Store the whey in a glass jar in the fridge.
10. Store the cream cheese in glass in fridge.
Tips
The cream cheese will keep about a month.
The whey will keep about 6 months.
Becky Sue's Cheddar
We tasted Becky's cheese one Shabbat and I had to have the recipe. She makes here cheese without the Mesophilic Culutre. I thought it would be great to have a recipe (that I know tastes good) on hand - that would not require the use the culture. Less is best! She also opened my eyes to a very simple and prudent way to make a homemade cheese press, from materials I already had on hand for free!! This was perfect timing because I have 6 gallons of milk that I would like to press and my fancy-shmancy ($150!!) cheese press that only does up to 5 pounds. Yah has shown me time and time again that good farmers do things ingeniously and learn to work with what they have got whenever possible, before they pay someone else to charge them an arm and leg to do it for them!
4 gallons raw milk
1 tsp liquid rennet diluted in 1/2 C cool clean water
6 T kosher salt
1. Warm your milk to somewhere between 86-90 F.
2. Remove from heat. Add diluted rennet and mix well for about a minute.
3. Cover and let is sit still for about 40 minutes. Insert your finger into the curds and curl your finger upward out of the curds. If the curds separate nicely, without the milky residue. It is ready. If not - let is sit a little longer. Gently break up all the curds. She likes to gently use a whisk instead of a knife.
4. Let the curd rest for 5 minutes, so that they settle to the bottom of the pot. She has let is sit as long as an hour. The longer they sit, the easier it is to pour off the whey. Use a muslin lined colander while pouring off the whey to catch any fallen curds. Pour the curds in the colander.
5. Add salt and mix through the cheese. Add any other flavors you may choose at this time.
6. Press for 12 - 24 hours until desired firmness is reached. She puts the cheese cloth wrapped cheese in the bottom of a food grade 2 gallon plastic bucket that has had holes drilled in it. Then nests another 2 gallon bucket filled with water on it for the weight. water as the pressure.
7. Unwrap the cheese and place it in the refrigerator until a rind forms and cheese is dry to touch on all sides. 1 day or two. Store in an airtight container in the fridge if you want to slow the rind from forming and you want it eat is soon. Wax it and put it in cool storage if you want it to age. If you don't mind the rind that will continue to form, you can store it in the fridge on a plate.
Yield: 4 pounds of cheese, but can easily be adjusted to more or less
Tips
This is a raw cheddar because we use raw milk and it never reached105F.
4 gallons raw milk
1 tsp liquid rennet diluted in 1/2 C cool clean water
6 T kosher salt
1. Warm your milk to somewhere between 86-90 F.
2. Remove from heat. Add diluted rennet and mix well for about a minute.
3. Cover and let is sit still for about 40 minutes. Insert your finger into the curds and curl your finger upward out of the curds. If the curds separate nicely, without the milky residue. It is ready. If not - let is sit a little longer. Gently break up all the curds. She likes to gently use a whisk instead of a knife.
4. Let the curd rest for 5 minutes, so that they settle to the bottom of the pot. She has let is sit as long as an hour. The longer they sit, the easier it is to pour off the whey. Use a muslin lined colander while pouring off the whey to catch any fallen curds. Pour the curds in the colander.
5. Add salt and mix through the cheese. Add any other flavors you may choose at this time.
6. Press for 12 - 24 hours until desired firmness is reached. She puts the cheese cloth wrapped cheese in the bottom of a food grade 2 gallon plastic bucket that has had holes drilled in it. Then nests another 2 gallon bucket filled with water on it for the weight. water as the pressure.
7. Unwrap the cheese and place it in the refrigerator until a rind forms and cheese is dry to touch on all sides. 1 day or two. Store in an airtight container in the fridge if you want to slow the rind from forming and you want it eat is soon. Wax it and put it in cool storage if you want it to age. If you don't mind the rind that will continue to form, you can store it in the fridge on a plate.
Yield: 4 pounds of cheese, but can easily be adjusted to more or less
Tips
This is a raw cheddar because we use raw milk and it never reached105F.
Authentic Ricotta
whey
1. In a stainless steel pot, bring whey to a boil, stirring often as it will foam up and try to over flow. Boil for about a minute or two. (Ideally it will reach 200F)
2. Remove from heat and let cool to 140F or less. (It is OK to stir it every so often.)
3. Separate the whey from the curd, by pouring the cooled whey into a thin cloth lines colander.
4. Reserve your whey for other uses, however, it is no longer raw.
5. Your Ricotta will keep for for up to 2 weeks in the fridge or 6months in the freezer.
1. In a stainless steel pot, bring whey to a boil, stirring often as it will foam up and try to over flow. Boil for about a minute or two. (Ideally it will reach 200F)
2. Remove from heat and let cool to 140F or less. (It is OK to stir it every so often.)
3. Separate the whey from the curd, by pouring the cooled whey into a thin cloth lines colander.
4. Reserve your whey for other uses, however, it is no longer raw.
5. Your Ricotta will keep for for up to 2 weeks in the fridge or 6months in the freezer.
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