Food Links

MORE MISCELLANEOUS RECIPES

 Ceviche

 Old Mom's Medley

 Dandelions

 Old World Bread Recipe

 Doje's Recipes

 Red Beans and Rice

 Fried Indian Bread

 Rose Hips

 Fried Venison

 Skillet Biscuits

 Garlic Cheese Biscuits

 Soft Cheese

 Making Cheeses

 Thermos Cooking

 Making Soap

 Vegetarian Recipes

CEVICHE

For this dish, you can use any fish + additionals: (i.e. shrimp, squid, octopus, crab, etc.)

  • Chop the fish in squared pieces (approx.) of 2 cm by 2 cm
  • Cut red onions in a way that you will obtain pieces like a "rainbow" for 4 servings approx. 1 onion. (washed with salt water and rinsed with fresh water).
  • Chop fresh cloves of garlic (as much as you like. Normally for 4 servings, you will require about 6 cloves).
  • Black pepper and salt.
  • (for 4 servings) 1/4 of a little teaspoon of grated ginger. Fresh ginger if possible, not the powder type.
  • Lemon: here's where the problem is. You see, your U.S. lemon [isn't] acid enough. Ours is and consequently cooks the fish and others quicker and naturally. You may find them at a Mexican food grocery store and if not, have somebody bring it over for you from either a Houston or Denver "fiesta" Mexican markets. In the meantime, you can use yours but will have to be marinating with all the preparation for about one (1) hour.
  • Hot pepper: I really do not know what kind you can use out there, but the true one to make a perfect ceviche, is the "rocoto"... "containerized rocoto" [is] very good and super for the ceviche as well as to be used with bread if you want to. However, you can skip the "hot pepper" and probably your family will love you more. They may not like the hot pepper.
  • Xilantro: (for 4 servings) 2 teaspoons of chopped xilantro, very very chopped, only the leaves.

Preparation

  • In a bowl, place the raw fish (and others if you wish. If it is shrimp or squid or octopus, it has to go in pre-cooked and not raw). Add salt, black pepper, ginger, and garlic and mix. Let it soak for 10 minutes.
  • Add onion.
  • Add lemon (for 4 servings approx. 1 glass of the juice) has to have enough until it is almost covered, but not too covered. Ok?
  • Put in the xilantro and mix well.

You can accompany (when serving) with a piece of boiled corn on the side and a slice of sweet potato.

Notes

After an hour of cooking with "your" lemon, enjoy it.

If you get the more acid lemons, then it'll take just 10 minutes to cook and you're ready to eat.

THERMOS COOKING

Thermos cooking for individuals

This is something that a lot of people forget. When you are hungry your sense of smell is heightened and at the same time your value system goes out the window as well. People will want what you have and will get real nasty if it isn't going to be handed over to them quick. This is how to prevent that situation from arising. Take dehydrated food and put it in a thermos, boil some water, pour it in and seal. Set it on its side and remember to agitate it from time to time so it doesn't adhere to the bottom. (That would be the side now, in case you missed the laying down part.) The food will be ready in a few hours. I leave it overnight.

A rather obvious side note: don't forget to cut everything you dehydrate so it will fit through your thermos opening. Nothing like not being able to get your meal out quickly without smelling up the woods, causing everybody to come looking for the source. I would never confess to having been stupid enough to do anything like this before. I will say that my wife, were I to have been so stupid, would have laughed her #*% off. Wasn't there didn't do it.

Thermos cooking for larger groups

Same as above really, but you have to make the thermos yourself. First pick a pot that will hold the correct amount of food for your group. The lid must be tight fitting. Let's be realistic here too. You might want to pick something that is somewhat rugged rather than super lightweight and flimsy. The type of pot that has a lid that will form a vacuum is perfect for this purpose. Yes, that lecture is over.

Now find another pot that has a tight fitting lid that the other pot will fit into, leaving an inch or two of space all around the outsides. Refer to above lecture again. Next go find cork insulating panels. You can usually find those as accents for walls in a tile about one foot by one foot and in varying thicknesses.

Now trim the panels to fit the bottom of the larger pot and put an inch or two of insulation on the bottom, depending on how much space you have in there. Remember you have to insulate the top as well. After the bottom is insulated you begin trimming the cork panels and wrapping the inner pot until it barely fits into the larger pot. Now glue that insulation into place inside the larger pot and let it dry on the side. While it is sitting there drying, you can now ponder why you didn't think about being able to get the pot out. That's right, you need to trim out a little around the handles so you can get the pot out. Do not over-trim when you make the space to get under the handles. You want to avoid any air circulation in this thing.

Having corrected the problem I tricked you into creating, you remove the pot. Make sure that the fit isn't too tight. Use sandpaper to enlarge the space a bit for the following reasons. Right now the pot is cold. When you put it in full of boiling food, you don't want to get into a fight with it. The pot is going to expand a bit and if the fit is tight enough you will only spill the boiling food all over yourself. Also there will be a bit of moisture in there so the cork might do a bit of expanding as well. That will stop you from getting the food out, or at least not without a fight.

Now do the same thing with the outer lid as you did with the outer pot. Once again you want good tight fits particularly on the lid. Heat rises and that will allow the food to cool down. This idea works well in many ways. You don't have to stand there and cook. You can even pile rocks on top so animals can't get to it and go for a walk.

~ Rick

  ROSE HIPS

Old Mom

Be it urban or rural, the rose by any other name is as sweet. Be it the prizewinners, or the wild primrose, all produce (if left uncut) the amazing hip. The hip of the Rose is a very high source of vitamin C, used in the middle ages to war off plague, and also as an egg and honey substitute.

How to process: The key of course is to pick the stuff before the neighborhood kids get hold of it. Raw rose hip that is ripe is known because it is soft and mushy; squeezing it releases a sweet substance that looks a bit like processed pumpkin. Pick it...and the sweet stuff is all over you. Cut off the 'prickle' the stuff at the end that looks like an octopus. You can freeze and they will last for a long time. One way to serve them is to candy them, in the state you have picked them. Typically, as you eat it you will get the seeds out of there (or you can swallow them like my younger ones do). However, with the vast majority of them I process the hip as current supplies dwindle. I'll post processing on another message. Once you have picked your wonderful hips, there are several methods of processing. My personal preference is to pick them and freeze them; then you have some degree of flexibility. You can take a few to candy, and in the early years of the United States my ancestors would fix this treat as a Christmas goody. An alternative is to boil it down, as a berry, and can a preserve. The preserve can serve as a pumpkin substitute, a honey substitute, and a variety of other purposes.

To Process: If you have picked them, clean off the 'octopus ends.' Eating these ends can cause really bad digestion track irritation, and mess up your system. So, clean the "octy" ends! After this, I generally freeze them at least over night. What this does is simulates a frost, and helps sweeten them. Next, bring them out and thaw them up and boil them down. You should add 1/4 cup water per 1 and a half of rose hip (pre-seeding). Once boiled, you'll have a mush that looks like runny canned yams. If you de-seed this mush, (run it through a sieve or colander), you can actually make this mush into a yam type serving (not even can it). Simply take this mush, add some sugar (I prefer brown or dark syrup), put into a casserole. Top with marshmallows, and you have a tasty dish. However, this is not the best long run use. The next message will cover how to can it, and how to use the separation liquids. The de-seeded mixture can be used to make a 'jelly' type substance. First, process the formula so that you have the 'yellowish muck,' after de-seeding above via the sieve. After this, put it back in the pan and re-boil. You can process this muck over the long run a couple of ways. One method is to make a 'butter' ala apple butter. I personally prefer to add a bit of apple juice, sweetener, and the 'muck' and set it in a crock-pot (or some slow cook method) over a several day period. In my crock-pot, it takes about 4 days. It should be a thick butter substance. Good as a spread.

Method two is to treat it as a berry. As a berry, Sieve it as in the prior message to get the 'de-seeded' muck. Bring to a boil. Add your pectin type substance, and your sugar. Generally, I follow the pumpkin canning recipe for this. Anyway, the stuff will jell. Scrap the foam, add to your clean, sterile jars, and seal. My personal preference is to add them to a water bath; other folks might just turn the jars upside down. The product of method 2 will likely separate. I hope for it. The top will be a clearer fluid that is just like honey. The bottom will be a thicker substance. However, it may not separate. I've had it go both ways. You can use the 'thicker' stuff just like pumpkin. One of the favorite pies I make from method 2 in the prior message is below. If you make pumpkin pie, you'll recognize it.

2 cups of boiled down processed rose-hip from method 2

2 teaspoons of clabber girl

2 and a half cups of sugar (white or brown)

2 tablespoons of corn starch

2 eggs

 

Mix and combine;.put in a raw pie crust. Bake at 425 degrees for 10 min; reduce heat to 300 degrees for about one half-hour. Enjoy!

FRIED VENISON WITH PEPPERS, ONIONS & MUSHROOMS

TFB

I found this and thought it would be a good recipe so I am sharing it with you.

The secret for the best tasting venison is not to overcook it. It is not like beef, and should be cooked until slightly pink in the middle. You have more control over cooking venison if you cut the portions into small 3/4" x 3/4" cubes. Go the stir-fry route. Get a large frying pan and place some olive oil in the pan. Fry up some onions and mushrooms (be creative: maybe use some green or red peppers cut in small strips). When the onions, peppers or mushrooms are well cooked (soft) add the chunks of venison. Stir the mixture frequently, checking the degree of doneness of the meet. This cooking should be done on a low-medium heat. You may find that a few teaspoons of teriyaki sauce or soy sauce is a nice addition to the cooking mixture. Cook up some white or wild rice, have a nice salad and cool beer and you will be in heaven (almost).

 

DANDELIONS

Old Mom

One plant always available in most of North America is the Dandelion. Dandelions are easy to identify for most folks; and few folks get upset if you come over and uproot all their dandelion plants. Indeed if you get in the right suburban area, you might find folks will pay you to do it. Just make sure some pesticide has not been applied to them.

The flowers can be made into a tea, jelly, or syrup, wine, or fritter. The greens are edible, but best picked before the plant blooms. You can blanch it and freeze/can it just like spinach. Blanching takes out a bit of the bitter taste.

The roots of the mature Dandelion have a little bulb; it can be used in several ways. The root of the dandelion can be roasted and ground to make a coffee like beverage, as can the roots of the chicory, to which the dandelion is related. They can also be scraped, boiled, sliced and sautéed, like carrots, or pickled. I can post a pickling recipe if you like, but I suggest you just include a root bulb in one of your pickle jars for a day or so... pull it out, and see if you like it. It is an acquired taste; some like it sweet, others sour, and others not at all.

The leaves can be canned or frozen, simply follow the directions for spinach in your canning books.

Besides Jelly, here are a few things you can try:

Flower Fritters

Dandelion blooms can be batter-fried in a sort of fritter. Remove the green bracts and dip the flowers in the batter of your choice. The following is recommended

1 egg

1 cup milk

1 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

Dandelion flowers

oil

 

Beat egg with milk. Blend in flour, baking powder and salt.

The flowers can also be added to salads as an edible garnish. For the Pennsylvania Dutch Version, replace flour with graham cracker crumbs.

Dandelion Wine

Dandelion Wine is made from the flowers. If you're feeling particularly motivated, here's how to go about making it:

1 gallon Dandelion blossoms

2 unpeeled lemons

2 unpeeled oranges

2 peeled grapefruit

1 cup sugar

1 cup raisins

1 pkg. Dry wine yeast

4 cups sugar - reserve

Gather 1 gallon of dandelion blossoms. In a large container, mix with lemons, oranges, grapefuit, raisins and 1 cup sugar. Add boiling water to cover; stir and let cool. Stir in dry wine yeast.

Add boiling water to cover, stir, and let cool. Stir in dry wine yeast. Cover. Stir daily for a week.

Strain the mixture through a couple layers of cheesecloth, squeezing well to extract all the juices. Add 4 cups or sugar- or to taste. Let this mix sit a further 5 days.

Now pour the filtered mix into bottles, but don't seal the bottles yet. Wait until all fermentation has ceased, then cork or otherwise seal the bottles, and let them age. How long? Well, the longer the better; too long, you get a vinegar.

DANDELION SOUP - A KITCHEN WITCH'S COOKBOOK

2 TB Butter

2 c Milk

2 TB Flour

2 c Dandelion Flowers

1/8 tsp. Celery Seed

1/8 tsp. Thyme

1 Bay Leaf

 

Melt butter in a medium saucepan over low heat. Stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes.

CREAMED LEAVES

1 8-oz. Pkg. Cream cheese

1 qt. Dandelion leaves (from non-blossomed plant)

6 cups of water

 

Put about 6 cups of water to boil; put in your leaves. Boil about 5 min., drain, set aside. Gently melt package of cream cheese, stir to keep from sticking and burning. After it is creamy, add spinach, remove from heat, and stir for a bit. Serve.

DANDELION PIZZA

Make a pizza dough, let rise (if yeast type). Put a thin layer of olive oil on top of the dough, as you would tomato sauce for a Pizza. Add a touch of garlic, onion powder. Blanch Dandelion leaves gently for 3 min.; try to retain their shape. Remove from heat; allow to cool slightly. Place leaves on the pizza, covering it completely. Sprinkle a bit of cheese, like ricotta, Ms. Butter, or whatever you have handy. Bake at 350 F for about 20 min.

You can substitute Swiss Chard or Spinach if you prefer for the Dandelions.

MAKING SOAP

Kestrel from the CGSN Message Board

First let's cover safety.

Lye is an extremely strong base and will cause severe burns. The first step of making soap is always getting out the baking soda and keeping it close by. Use it to neutralize the lye if you get it on yourself. You should wear safety glasses if you have them available. (Note from WW - if you don't have safety glasses, get some! As a chemist I can assure you that the cost of a pair of safety goggles is justified for protecting the only eyes you'll ever have!)

Next take all your aluminum spoons and pots and put them away. Lye will eat holes completely through them! Use glass, plastic, or cast iron pots and plastic or wood spoons.

There are only three necessary ingredients to make soap: water, fat, and lye. Soft water like rainwater works best but anything wet will work. Here on this farm we always use lard for our fat. I'm sure beef tallow or other kinds of fat would work but I've never used them. Here in the sticks all grocery stores still carry Red Devil lye; its probably in the same area of the store as the drain cleaners. If it sits on the shelf next to Drano that should tell you something. Yeah I know there are dozens of recipes out there calling for salt, sugar, borax, oatmeal, olive oil... try those after you master basic soap.

The hardest part about making soap is getting the ratio of these three right. Here is the ratio that we use: 8 oz. of fat : 3 oz. of water : 1 oz of lye.

Now here is how to make soap.

  1. Take cold water and add your lye to it. Stir it until the lye is completely dissolved. Don't be surprised when the water boils and gets hot that's a good sign. After stirring put it over to the side and let it come back down to room temperature.
  2. Melt the fat in a pot large enough to prevent anything boiling over or splashing out. We use a big cast iron pot outside over a fire, but that's more tradition than necessary.
  3. Very carefully pour the lye water into the melted fat and stir and stir and stir. We use an old unpainted boat paddle to stir with but we make 20 pounds of soap at one time too. We also keep a low fire under the pot the entire time because it reduces the amount of time to stir.
  4. When you can pull your spoon or paddle out of the pot and the soap pulls up like spaghetti with it you are finished. You can leave it in this pot and cut it out in a week or two or pour it into molds to complete the job. Finally leave the soap alone for a week or two more, the longer it has to dry out the better it will be.

Sound simple? It is but you won't need to exercise the day you do this because the stir part is a lot of hard work. Sorry to put some of you guys to sleep. If anyone's got questions I will be happy to cover them on- or offline. If Warlord doesn't mind me using up so much space I could tell ya'll about a few other things we non-yuppie types still do.

OLD MOM'S MEDLEY

GREENS-N-CHEESE

2 pounds of Greens such as collard, kale, dandelion, turnip, or spinach

1/2 cup of potable water

1/2 teaspoon of cayanne pepper

1/2 teaspoon of black pepper

1 teaspoon of garlic powder

1/4 cup of dehydrated onion

1/4 cup of Spice Butter

 

Trim the stems off the greens and throw them out; chop the leaves like you would a lettuce salad.

In a perfect world, you would want a 4qt. saucepan, but whatever you have is what you have. Bring 1/2 cup of water to boil. Wash off the greens, take off the stems, shred or chop them, and put in the water to boil for about 2 minutes. Add the other ingredients, stir, cover, simmer for about 5-7 minutes.

To serve, drain off some of the liquid, spoon some over Injera Bread*. Add Cheese Topping*, and you are ready to eat.

CHEESE TOPPING

For a large batch:

1-lb. of cottage cheese, slightly drained

1/4 teaspoon of cardamon seed

2 tablespoons of garlic powder

1/4 cup spiced butter

Mix and pour over greens and bread; pepper to taste. Keep that toothpaste handy!

BERBERE SAUCE

Old Mom

2 teaspoons of cumin seeds

4 whole cloves

1/2 teaspoons whole black peppercorns

1/4 teaspoon of allspice

1/4 teaspoon of cardamom

1/2 cup of dehydrated onions

1 Teaspoon of fenugreek seeds

1/2 Teaspoon of ground ginger

5 dehydrated chili peppers

1/4 teaspoon of turmeric

1/2 teaspoon ground nutmeg

2 teaspoons of salt

2 teaspoons of garlic powder

1/2 cup of red wine

1/2 cup of oil, such as peanut oil or olive oil

1/2 cup of red wine

Mix together the cumin, clove, cardamom, black peppercorns, allspice, and fenugreek seeds. Put in a pan over medium heat for about 2 minutes, stirring to make sure they don't burn. If they discolor, start again. Get a bowl, and dump this mixture in it to cools.

Now for the hard part: combine all the other ingredients EXCEPT the oil and wine. Whiz or grind the ingredients together (you might need a mask for this part). This should be ground as fine as you possible can grind it.

Put the spices back in the mason jar (quart preferable), add oil and wine. Mix, or put the lid on it and shake it up from time to time as it settles. Refrigerate if you can.

PS: If it isn't hot enough for your taste buds, add some cayenne pepper to taste. If you don't have Fenugreek seeds, try curry as a substitute. Curry comes from Fenugreek seeds.

INJERA BREAD

Old Mom

3 cups of warm water

3 Tablespoons of club soda

2-1/2 cups of flour

A skillet and a low heat source

While Teff is the preferred flour, nearly any flour will do; especially wheat flour that is freshly ground from wheat berries. Nevertheless, get your grain as fine as you can get it with your grinder. Use a whisk (or blender) to mix the water and the flour. Use a spatula from time to time to scrape the sides, then whisk again. After it is mixed and reasonably smooth, add 3 tablespoons of club soda. (This is just quite shy of a quarter cup).

Heat up a skillet; preferably a 12" one, at least the first time you make it. If you have a thermometer, you want the pan about 400 degrees F. Make sure your pan is well coated with whatever anti-sticking stuff you have on hand. Tilt the pan, and pour in about 1/4 of a cup (a ladle full). Gentle rotate the pan to get the full pan filled, ala pancake style, with a thin coat of the batter. Let it cook until the pancake like bread is filled with holes and not wet, the edges should curl, this is fine. You won't be flipping this, you just scoot it off to another plate and repeat, until you've cooked all the batter.

Injera Bread is the basis of many recipes from the Ethiopia, or the Blue Nile region. By itself, it is very plain, but a staple in the diets of folks who live in that region. The first couple of batches are sort of tricky; just keep trying. It is a flat bread which is easy to "dress up." You can treat it like a flat pancake, or dress it up with some other items.

DOJE'S RECIPES

DOJE'S FRUIT LEATHER #1

Ripe or slightly overripe produce

2 tsp. lemon juice or 1/8 tsp. ascorbic acid (optional)

Corn syrup, honey, or sugar (optional)

To make fruit leather:

Select ripe or slightly overripe produce (combinations also if desired). Wash, remove any blemishes, stems or pits, and peel produce if desired (skins are highly nutritious). Cut fruit into chunks. Use 2 cups of fruit for each 13"x15" fruit leather. Puree the produce in a blender until it's smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light-colored fruit to prevent darkening (if desired).

Optional: To sweeten, add corn syrup, honey, sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short-term storage. Use 1/4 to 1/2-cup sugar, corn syrup or honey for each 2 cups of fruit. Saccharin-based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying.

Pour 1-1/2 to 2 cups of puree onto the parchment paper or plastic wrap covered trays of the dehydrator. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place in the dehydrator with the temperature set at 135 degrees F. Average drying time for leathers is 4-6 hours. When the leather has dried, it will be shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the width and length, is then tightly wrapped around the leather.

DOJE'S FRUIT LEATHER #2

24-oz. Jar of applesauce

1 tsp. cinnamon

10 dried apricots (or any other dried fruit)

Combine applesauce, fruit and cinnamon in a blender and puree until very smooth. Pour 1-1/2 to 2 cups of puree onto the parchment paper or plastic wrap covered trays of dehydrator. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place in the dehydrator with temperature set at 135 degrees F. Average drying time for leathers is 4-6 hours. When the leather has dried, it will be a bit shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the length and width, is then tightly wrapped around the leather.

DOJE'S TRAIL BOLOGNA

2 lbs. ground venison

2 tsp. black pepper

1 lb. ground spicy pork sausage

1-1/2 tsp. liquid smoke

1/4 cup water

1/2 tsp. garlic or onion salt

2 T quick-curing salt (such as Morton TenderQuick)

1/2 tsp. dry mustard

Combine all ingredients, mixing well. Form into 2-inch diameter rolls about 8 inches long. Wrap rolls in plastic and refrigerate for 24 hrs. Remove plastic and bake rolls at 300 degrees F for 1 hour or until firm.

DOJE'S VENISON BOLOGNA

2 lbs. ground venison

1/4 to 1/2 cup garlic salt (to taste)

1/2 cup water

1 T canning salt

1 lb. hot Italian sausage (can use mild if you cannot tolerate the heat)

Mix all ingredients well. Form into 2" diameter logs 8" long. Wrap in plastic wrap and place in refrigerator for 24 hours.

Preheat oven to 350 degrees F. Unwrap logs and place on cookie sheet; bake in oven for 1 hr. Remove from heat, place logs on cooling rack with paper towels below to catch any drippage. Wrap in plastic again. Enjoy! Will last a long time (if you can keep family and friends out of it).

OLD WORLD BREAD RECIPE

Birddog

500 grams whole wheat flour

3 tablespoons olive oil

1 cup warm water

1 teaspoon sugar

1-1/2 packs Fleischmann's active dry yeast

1 teaspoon salt

Sunflower or sesame seeds

 

Mix wheat flour with warm water and yeast. Add oil, sugar and salt. Knead by hand adding sunflower seeds and sesame seeds (not to much), or you can do this part in the bread machine just when it's done kneading. Take it out and place on a lightly floured table top and shape it into either a round or loaf. Let it rise for 1-1/2 hours. At this point you can take a knife and place a few small cuts down the top of the loaf about a 1/2-inch deep for that bakery look. Make sure you let it rise a little after the cuts. Preheat oven to 500 degrees. Place your loaf in the oven for ten minutes (this makes a nice deep crust), then turn the oven down to 400 for 30-35 minutes. Take it out and you have authentic European-style brown bread. You can also do this in a Dutch oven. Try it out; if you like the taste add basil or dried tomatoes or roasted onions next time. Use your imagination.

 

MAKING CHEESES

Posted by Dragoona

Once again from the Countryside back issues - a very good selection of cheese recipes...

Making Cheese At Home

By Mary Jane Toth, Author of Caprine Cooking

These are just some of the cheeses you can make in your own kitchen.

Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.

Cheese is basically milk, culture and rennet. All cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Brie, Swiss or strong feta do require special enzymes to change the character of the cheese.

Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all. It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores.

Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese.

To get started, you'll need to consider what kind of culture or starter to use.

Rennet coagulates the milk. Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.

 Cultures, wax and rennet can be purchased from any good cheesemaking supply company.

Some basic information

1. Pots and utensils: Use only stainless steel or unchipped enamel for making cheese. Acidity levels in cheese will cause the aluminum to leach into your cheese. Any stirring or cutting utensils are fine as long as they can be sanitized and are not made of aluminum.

2. Salt: Use only non-iodized salt, such as kosher or canning salt. Iodine will give your cheese a greenish cast.

3. Cheese press: You need this if you plan to make waxed cheeses. You can make one with an empty coffee can. Cut out both ends and cut a wood follower to fit the opening. Small red bricks can be wrapped in foil and used for weights.

There are several good cheese presses available at a variety of prices. The best deal is the one Hoegger makes for around $60. Anyone who is handy with wood can make their own.

4. Cheese wax: Don't substitute paraffin or beeswax for the cheese wax. I have already tried them, and they don't work. Cheese wax is softer and more flexible than the other types.

5. Rennet: It comes in liquid or tablet and in vegetable or animal types. They all work equally well. The tablets keep on a shelf, but liquid rennet needs to be refrigerated. However, it does have a life expectancy of two to three years. It never really dies, but it does lose potency at about two percent a month. This can be compensated for by adding a little more rennet as it ages. The liquid rennet is a must for making soft-style cream cheese.

Don't buy Junket brand rennet from the grocery store. This is not the same thing as cheesemaking rennet.

6. Starter cultures: Cultures come freeze-dried in small packets. Some must be recultured first before using. These are considered regular type cultures. Others are called DVI (Direct Vat Inoculate). This means that they can be added directly to the warmed milk without the added step of culturing them first. They are a real time-saver and handy for the occasional cheesemaker. The drawback is that they are generally more expensive to use. I prefer them because they are more convenient. If money is a concern, those that can be recultured are cheaper to use in the long run. Their drawback is that the culture must be recultured on a regular basis just like yogurt to keep them live and working well.

These cultures fall into two basic categories - thermophilic and mesophilic.

Thermophilic is a heat-loving culture. It is used for cheeses that must be heated to a higher temperature such as mozzarella, Parmesan or Swiss and Italian-type cheese. Yogurt is also made with a thermophilic culture.

Mesophilic is a non-heat loving culture which would be destroyed at higher temperatures. It is used for 90 percent of your cheesemaking. Buttermilk is made with a mesophilic culture.

I often used these items as culture substitutes in some of my recipes.

7. Cooking curds: Most times when you need to cook the curds (cooking firms them up), a sink of hot water works better than a stove. You can control the temperature better by adding more or less hot water as needed.

8. Cheesecloth: Don't buy cheesecloth from the grocery store. This isn't real cheesecloth, and it won't be useful for draining anything. Cheesecloth is a much thicker, muslin type 100 percent cotton. It can be washed in hot soapy water with bleach and be used over and over again. The best way I can describe it is that it reminds me of diaper material - not prefolded, but the old-fashioned diapers that we had to fold ourselves. When held up, you could almost see through it, but not clearly.

Old pillowcases work great for draining cheese. I cut open the seams and wash them in hot soapy bleach water. They make a nice square yard of cloth and can reused for years until they actually wear out.

To hang the cheese, we use old shoelaces which we also bleach and use over and over. Tie a big knot in each end of the lace before using. This will keep the laces from sliding out while the cheese hangs. Cheese that falls from hanging on a cupboard handle can really make a mess.

9. Aging: Waxed cheeses can be aged several ways. The ideal temperature is around 55 degrees to 60 degrees F. A basement or root cellar works great. A non-working refrigerator or freezer can be used to keep out rodents. I have had really good luck using a chest freezer with a tight-fitting lid. I set it in my basement and have kept cheese in there for over 1-1/2 years. Unwaxed cheeses can be kept for several months if covered with oil. Any type will do nicely, but you need to be sure that all the cheese is completely immersed in the oil. Mold needs air to grow.

10. Milk: Milk from any species can be used to make cheese. My recipes were developed using whole milk. If you're saving the cream for butter making or ice cream, you can use the leftover milk to make cheese.

Milk must be clean, cooled properly, or pasteurized and heat treated. If you're using raw milk to make cheese, the cheese should be aged for 60 days or more. Any harmful bacteria won't survive the aging process after 60 days.

11. Pasteurizing: There are pasteurizers available for purchase, but this job can also be done on a stove top. Use the double boiler method, placing one pan inside another. Add a few inches of water to the outside pot and heat the milk until it reaches 161 degrees F. Stir to make sure the milk is at an even temperature throughout then place in a sink full of very cold water for quick cooling.

Even if you decide not to pasteurize your milk, quick cooling is the most important step you can take to have good-tasting milk and successful cheese making. A candy thermometer works great for pasteurizing. It can be hung on the side of the pot. Once you know how long it takes for the milk to reach 161 F degrees, you can set a timer to keep from accidentally overheating the milk.

 

SOFT CHEESE (CREAM CHEESE STYLE)

5 quarts whole milk

 

1/3 cup buttermilk

 

2 tablespoons diluted rennet (dilution is 3 drops of liquid rennet into 1/3 cup of cool water)

Warm the milk to 80 degrees F. Stir in the buttermilk, mix well and add the dilute rennet solution. Stir well, cover and allow to set at room temperature for eight to 12 hours. The cheese is ready when it is thick.

Line a large bowl with a cloth and hang to drain for six to eight hours. Draining can be speeded up if you take the bag of curds down and scrape them from the outside of the bag to the center. The cheese is drained when it has stopped dripping and has the consistency of cream cheese. This cheese will freeze for several months. Makes 1-1/2 to 2 pounds.

Note: Cheesecloth won't drain this type of cheese. You must use a muslin-type cheesecloth or case cloth, as I like to call it. Case cloth is simply an old pillow case with the seams opened up to make a large square of cloth. It can be washed out in hot, soapy bleach water and reused until the cloth wears out. Shoelaces will work for hanging the cheese to drain. You can use this cheese as a substitute for cream cheese. We like to mix in herbs and spices and make cheeseballs. Because this cheese is so versatile and easy to make, I recommend it as one of the first cheeses for the beginner.

NO-RENNET COTTAGE CHEESE

1 gallon milk

1 cup cultured buttermilk

Warm the milk to about 95 degrees F. Stir in the buttermilk and allow to set at room temperature for 12 to 18 hours. The milk will clabber, or become thick.

Cut the curds into 1/2-inch cubes and let rest for 10 minutes. Place the pot into a double boiler-type pot and heat at a very low setting until the curd reaches 115 degrees F. Stir often to keep the curds from matting together. This will take an hour or more.

The curd is ready when it is somewhat firm on the interior of the cheese. Cook longer if necessary. Some whey will rise to the top. Let the curds settle to the bottom of the pot, drain off the whey and place the curds in a cloth-lined colander to drain. Be gentle, as the curds are rather fragile.

Allow the cheese to drain until it stops dripping. Place in a bowl and add salt to taste. I usually use about one teaspoon of kosher or canning salt per pound. Stir in about four ounces of half-and-half or cream per pound if you like a creamed cottage cheese.

QUICK COTTAGE CHEESE

1 gallon milk

1/2 cup cultured buttermilk

1/4 teaspoon liquid rennet

1/4 cup cool water

Warm the milk to 86 degrees F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk. Set until it coagulates, usually about an hour. Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110 degrees F. Hold at this temperature for 30 minutes and stir often to prevent matting.

When the curds are firm, place into a cheesecloth-lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired.

Cheddar cheese

2 gallons milk

1/2 cup cultured buttermilk or substitute (see list below)

1 tsp. liquid rennet or 1/2 rennet tablet

1/2 cup cool water

4 teaspoons salt

In a large stainless or enamel pot, warm the milk to 88 degrees F and stir in buttermilk or other culture (see below). Allow the milk to set to ripen for one hour. Keep the milk warm at 88 degrees F during this time. This can easily be done by placing the milk in a sink full of warm or hot water. Cool or hot water can be added as needed.

After one hour, mix the rennet in cool water and stir into the milk for 30 seconds. Maintain the temperature at 88 degrees F for 45 minutes to coagulate the milk. The curd is ready to cut when you dip your finger into the curds and they break cleanly over your finger as whey fills the depression.

Cut the curds into 1/2-inch cubes and let them rest for 20 minutes, then gently stir them while increasing temperature to 98 degrees F. Increase heat very slowly over a 30-minute period. This process is called cooking the curds. Stir often to prevent the curds from matting together. Keep at 98 degrees F until the curds have firmed up enough where they feel spongy when gently squeezed between your fingers and no longer have a custard-like interior. This will usually take 30 to 45 minutes.

Let the curds settle to the bottom of the pot and carefully pour off some of the whey. Pour remaining curds and whey into a colander and allow to drain for 10 minutes. Place the curds back into the pot and stir in four teaspoons of salt. Mix well, breaking up any curds that have matted together. Keep the curds warm in the pot in a sink full of hot water for one hour. Stir often to keep the curds from matting.

Line a cheese press with cheesecloth, scoop curds into the press and fold over any excess cheesecloth. Place a wood follower on top of that and press at 15 pounds pressure for 20 minutes. Remove the cheese from the press, turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds overnight.

In the morning, remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch. Turn several times a day while it is drying. Coat with cheese wax when the cheese is dry to the touch. Age at 55 degrees F for two to six months, depending on how strong you like the cheese. Really good cheddar is aged for 12 months or more. Culture substitutions: You can use 1/4 teaspoon mesophilic DVI (direct vat inoculant) or 1/2 regular mesophilic culture in place of buttermilk.

Mild feta cheese

1 gallon milk

1/4 cup cheese culture or buttermilk

1/2 teaspoon liquid rennet

1/4 cup cool water

Coarse salt

Warm milk to 86 degrees F and stir in cheese culture or buttermilk. Set one hour to ripen. Mix rennet into cool water and stir into milk. Cover and allow to set another hour to coagulate. Cut curds into 1/2-inch cubes and allow to rest five minutes. Stir gently for 15 minutes, keeping the curds at 86 degrees.

Pour curds into a cheesecloth-lined colander, tie the bag of curds and hang to drain for four to six hours. Slice the cheese ball in half and lay the slabs of cheese into a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover and allow to set at room temperature for 24 hours. After 24 hours, salt all the surfaces with more coarse salt and let it rest for two hours.

Place the cheese in a covered dish and refrigerate for five to seven days. Use within two weeks or freeze for future use. The cheese will keep at room temperature for months if marinated in oil.

Marinated feta cheese

Mild feta cheese (stronger cheese may be used)

Jars with lids

Olive, canola or soybean oil

Your choice of herbs (use aromatic herbs for best flavor)

Cut or break the cheese into smaller pieces, about 1 to 1-1/2 inches. Use a clean jar that has a tight-fitting lid. Layer the herbs first, then the cheese. Repeat until the jar is full. Leave about 1/2 inch of space at the top. Pour oil over the cheese and herbs, filling the jar until the mixture is completely covered with oil.

Place the marinated feta on a cupboard or shelf. Refrigeration is not necessary.

FRIED INDIAN BREAD

submitted by Janus

1 tsp. baking powder

2-1/4 cup flour

1 T shortening

1/2 tsp. salt

Mix dry ingredients in a bowl. Add shortening and mix with fingers. Add 3/4 cup water. Keep mixing with hands until soft dough. Pinch off small pieces about golf ball size, flatten in your fingers and palm of your hand to make a small flat cake. Place in hot frying pan with grease or shortening, fry until speckled brown turn and fry the other side. Remove from pan, use as bread or roll in sugar and eat as a dessert. ( It is good rolled in sugar and cinnamon)

www.y2kkitchen.com Copyright © Sally Strackbein sally@y2kkitchen.com

GARLIC CHEESE BISCUITS

Sally Strackbein

2 tsp. double action baking powder

2 cups flour

1/4 cup shortening

1/4 tsp. salt

3/4 cup water

1/4 cup dry milk

4 oz. Velveeta, sliced into 1/4 inch slices

1/4 cup grated Parmesan cheese

1 tsp. garlic powder

 

In mixing bowl, mix flour, baking powder and salt. Cut shortening into flour with pastry blender, or two forks. Mix water and dry milk. Add a little bit at a time until mixture is moist but not sticky. The amount of liquid to add will vary due to moisture in the air. Grease 12 inch cast iron skillet.

Press flour mixture into skillet, kneading with your knuckles as you spread biscuit mix evenly. Place slices evenly on top of biscuits. Mix parmesan and garlic powder and sprinkle over top. Cook on low heat for 15-25 minutes. Stick a toothpick into biscuits. When it comes out clean, the biscuits are done. Be sure cheese is bubbly.

Serves 6

SKILLET BISCUITS

Inspired by my sister-in-law, Dale's, story about her grandmother frying biscuits on the stovetop.

1/2 tsp. salt

2 cups flour

1/4 cup shortening

2 tsp. baking powder

3/4 water

1/4 cup dry milk

Mix dry ingredients in a bowl. Cut in the shortening. Make a well in center and add water a little at a time. Knead in the bowl for about half a minute. Lightly grease and preheat skillet to about medium heat. Pinch off dough in balls about the size of a marshmallow. Form into flat disks and fry biscuits for about 5-7 minutes per side. Don't make the biscuits too big or they will burn on the outside before they are done on the inside. Makes about a dozen.

RED BEANS AND RICE

by Sally Strackbein

2 T oil

1 medium onion, chopped

1 can kidney beans

1 cup uncooked rice

2 cups water

1 beef bouillon cube

cayenne pepper to taste

 

Sauté onion in oil until golden. Add rice. Stir for 1 minute. Add water and bouillon cube. Bring to boil. Cook rice according to package directions. About 5 minutes before rice is done, add beans, including bean liquid, and pepper. Serves 4

MORE VEGETARIAN RECIPES

Organic

Some suggestions, get a pressure cooker, uses less water (liquid) & is FAST way to cook beans as well as stews, rice etc. Learn to sprout. Sprouting increases the nutrients up to 400% on lentils, alfalfa & wheat. The water used to soak & rinse seeds/beans is rich in amino acids, so save for stews, soups & gravies.

Sprouted seeds & beans can be used fresh / raw on sandwiches in salads & as a garnish on soups. You can add sprouts to breads, sauté them, or in a stew. The time to eat beans & whole grains is BEFORE; you actually "have" to.

Try using Kelp. Grind it & use it as a salt substitute.

There are many sea vegetables, Kombu, Nori, Wakame, Arame & Dulse to name a few. Kombu helps beans to cook quicker & makes them easier to digest. Sea vegetables add protein, vitamins & minerals to your meals.

Also, I suggest that everyone who has stored rice & beans, pick up a vegetarian cookbook! (Try garage sales, library sales or used bookstores) Ok without further 'preaching", here are some recipes from my personal collection. Bon Appetite!

 Organic

CREPES

Easy & fun to fill with leftovers, or cooked fruit!

1 cup corn flour

2 cups white flour (or 1 wheat, 1 white)

7-9 cups water or 1/2:1/2 juice & water

2 tsp. salt

Mix ingredients & let sit for an hour. (If you have a beater, mixer, blender beat very well with one of these kitchen machines) Heat a heavy-bottomed pan, oil lightly with a paper towel, lower heat, and pour enough batter to create a VERY thin pancake, turn the pan clockwise to spread the batter evenly. Cook until edges begin to turn up, use a spatula turn & cook another 30 seconds. Stack between layers of wax paper. Make about 6 crepes.

If you want you can cook up fresh fruit with a little honey & seasonings such as cinnamon, add some chopped nuts, dash of vanilla & roll the fruit up with the crepes. I have served chicken Ala king this way.

SPROUT FRITTERS

1 cup finely chopped onions

1 cup fine breadcrumbs

1 cup chopped nuts

1/2 to 1 cup sprouts, (bigger the sprouts less used)

1/2 tsp. salt

1/2 tsp. lemon pepper

4 tablespoons whole wheat flour

2 tablespoons cornstarch (you may not need this much, add slowly)

Chop all ingredients finely, except sprouts. Mix together; stir in flour & some of the cornstarch. Add broth to moisten & to bind together. Note you can add an egg & omit the cornstarch. Shape into patties; fry in oil 'til browned on both sides. Makes about a dozen fritters.

VEGETABLE STRUDEL

2 cups chopped onions

2-3 cloves garlic, chopped fine

1 cup sprouts

1 cup grated carrot

1 cup grated zucchini

2 tablespoons oil (vegetable or canola)

3 tablespoons tahani (you can substitute peanut butter)

1 tablespoon soy sauce

1/2 teaspoon salt

Hot water pastry

2 cups flour (I use 1 white, 1 wheat)

1/2 tsp. salt

2/3 cup boiling water

1/2 cup oil (vegetable or canola)

Mix flours with salt. Add boiling water & oil, beat until creamy. Then add liquids to flour all at once, mix until smooth, knead several minutes, cover & chill for 1/2 hour. Chop & grate all vegetables (you can substitute with what you have. You can also use leftover vegetables) Sauté fresh veggies, add some broth or water & cover, simmer 'til vegetables are cooked to your likeness, remember you are going to bake or fry these, so don't overcook your veggies. Add seasonings & peanut butter. Roll out dough, either in one large rectangle or several smaller / individual ones. Spread with cooled filling, roll up & bake on lightly oiled bake sheet, or you can steam or fry.

BUCKWHEAT RISSOLES

2 cups leftover (cooked) buckwheat (I have also used other small grains)

2 cups onion slices

3 cups carrot sticks

1/2 cup chopped parsley, or other finely chopped green

1 tbsp. thyme or I like curry powder

1 tsp. salt

3 cups flour, again 1.2 wheat 1/2 white

2 tablespoons cornstarch or kuzu or arrowroot

Broth or water to bind.

 

Heat oil for deep-frying. Combine all ingredients, adding just enough liquid that the mixture sticks together. Squeeze mixture in your hand (free form), the shape should be irregular with onions & carrots sticking out! Deep-fry 'til lightly browned. These go well with a hearty soup & salad, YUMMY!

PEANUT PATTIES

(My nieces & nephews loved these when they were young)

1/2 cup brown rice flour

2 tablespoons white or wheat flour

1 teaspoon ground coriander

1/2 tsp. cumin

1/4 tsp. turmeric

1/4 tsp. salt

1 cup water, soy milk, nut milk or regular milk

1 clove pressed garlic

1 cup minced onion

5 tablespoons roasted & ground peanuts (yes I have used peanut butter, the chunky kind, reduce liquid)

Combine all ingredients, shape into patties. Refrigerate, for 1/2 hour or fry immediately in oil.

INSTANT NUT MILK

1 cup HOT apple juice

2-3 tablespoons nut butter (peanut, tahini, almond, cashew...)

Pinch of salt

 

Blend together; use in place of milk or soy milk in smoothies. A dash of vanilla is also a good addition.

 

 

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