Cheese Making
Cheddar Cheese:
To make a 1 1/2 pound cheese, combine 2 gallons of whole milk with 3/4C of Buttermilk, let mixture set at room temp. overnight to ‘ripen.’ Next day warm the milk gently in a double boiler to 86 Degrees F and mix in one cheese rennet tablet dissolved in a glass of cool water and let the mixture coagulate undisturbed. When the milk curdles (about 45 mintues), cut the curds into 3/8 inch cubes. Mix the curds and allow to stand for 15 minutes,then heat again, slowly to 100 degrees F. Cook for about an hour until a piece of cooled curd retains its shape when squeezed. If it crumbles,it needs more cooking. Drain the curds for a few minutes and rinse out the double boiler, then cheddar the curds.
To Cheddar the curds:
Return them to the double boiler, spread over a rack lined with cheesecloth. Cover and reheat to 98d.F for 30 to 40 minutes until the curds form one solid mass. Remove the curds, cut them into strips 1 inch. wide and return them to the pan. (NO HEAT)Turn the strips every 15 to 20 minutes for an hour. Cut the strips into cubes and gradually mix in 1 tablespoon of salt, being careful not to bruise the curds. Let them stand for 10 minutes, put them into a cheesecloth, and press them an hour. Remove the cheese from the press, unwrap it, dip it in warm water, and fill in and smooth off any cracks or uneveness. Rewrap in a clean cheesecloth and weight with 40 pounds for 24 hours, then remove and let cheese dry for four to five days in a cool,airy location. Turn cheese twice a day during this time period and wipe it dry each time with a clean cloth. When a hard, dry skin has formed, rub it with oil or seal it with paraffin. Cheddar can be eaten after 6 weeks but is best if aged six months or more. American Cheese is actually a mild variety of Cheddar cheese.
TIP
Coating cheddar cheese in parafin is an axcellent way to preserve it.
Colby
Making Colby cheese involves the unusual steps of adding cool water to the curds after they are cooked. The result is a mild, moist porous cheese. Because of its high moisture content, colby does not keep well. Use pasteurized whole or skim milk. Heat 2 gallons of milk to 88d.F and add 1/2 cup of buttermilk. Stir and let sit for 30 minutes. Dissolve 1/4 cheese rennet tablet or 2 1/2 junket tablets in a glass of cool water and add to the milk stirring well. Allow to coagulate (about 30 mins.) then cut the curds into 3/8 inch cubes. After mixing the curds for 10 minutes, heat gently to 98d.F, increasing the temp about one degree every three minutes. Continue to cook at this temp. for 40 minutes, then slowly add cool water until the temp lowers to 80d.F and remains stabilized at this point. Turn off the heat and gently mix the curds for 15 minutes. Drain the curds and mix in 6 tablespoons of salt. Put the curds into a cheese hoop or mold and press them lightly for half an hour, then add more weight for an hour and a half. Coat with paraffin when the surface has dried or rub with vegetable oil or salt. Ripen in a cool place (40-50d.F) for two or three months.
Small-curd sharp cottage cheese
The key to either of the ‘cottage’ cheeses is to heat the curds gently and gradualy. Cottage cheese is made my allowing the milk to coagulate, or clabber, without rennet. Heat a gallon of skim milk to about 72 degrees F, and add 1/2 cup of buttermilk. Stir thoroughly then cover the milk and let stand undisturbed in a warm place for 16-24 hours until it coagulates. You can use raw milk, but because of the risk of unfavorable bacteria developing, you will probably have better results with pastuerized milk. Do not let the temperature drop below 70F during clabbering. When the milk has clabbered, cut the curds into 1/4 inch cubes, mix and let rest for 10 minutes. Then slowly raise the temperature to 104F increasing it by 5F every five minutes. Continue to cook at 104F for 20 to 40 minutes or until the curds feel firm. The curds should not stick together when squeezed, and the inside of the curds should appear dry and granular. If necessary, raise the temp. as high as 120F. When the curds are cooked, drain and rinse them. Add a teaspoon of salt for every pound of curd. For a creamed cottage cheese add 4-6 tablespoons of sweet or sour cream.
Large Curd Cottage Cheese:
Is made with rennet. Heat 1 gallon of skim milk to 90F (NO HIGHER), and add 1/4 C. of buttermilk. Dissolve 1 1/4 junket tablets or an eighth of a cheese rennet tablet in a glass of cool water, add it to the milk and let stand at 90F. Test the milk for coagulation after a few hours. When the milk has coagulated, cut the curd into 1/2 inch cubes, allow to rest for 10 minutes, then heat to 110F by raising the temp. 5F every five minutes. Test as for small curd cottage cheese, and raise the temp as high as 120 if the curds are not ready. Drain, rinse and cream as for small-curd cottage cheese.
HINTS
When rinsing cottage cheese, first remove cooked curds from heat. Drain through cheesecloth, allow to stand for a minute or two, then lift up the corners of the cheesecloth to make a ‘bag.’ Dip the bag several times into warm water, rinse for two minutes in ice water to chill the curds and let the water drain off.
Farmers Cheese
Is made by using the cottage cheese recipe above, except you use whole milk rather than low-fat. After coagulation cut curd into 1/4 inch cubes. Heat slowly to 104F. and continue to cook until curds reatin shape after being pinched or pressed with the fingers. Drain, rinse and pour into an oblong shape in a clean, folded cheesecloth. Wrap cloth over and press lightly with a board.
Cream Cheese
Combine 2 C. heavy cream w/2 T. buttermilk. Suspend the mixture in a clean cheese cloth over a bowl for 24 hours or until the cream thickens. The longer you leave it suspended, the drier the cheese will be. Season with salt or herbs for taste if you wish.
For a tangy cream cheese and with less fat, use yogurt in place of the cream and Buttermilk.
ASSORTED RECIPES & TIPS
Herb Rice
* 1 cup uncooked long-grain white rice
* 2 beef or vegetable boullion cubes, crushed to powder
* 1 teaspoon green onion flakes,li>1/2 teaspoon each: rosemary, marjoram or oregano, and thyme leaves
* 1/2 teaspoon salt or celery salt
Curried Rice
* 1 cup uncooked long-grain white rice
* 2 chicken or vegetable bouillon cubes, crushed to powder
* 1/2 to 1 teaspoon curry powder
* 1 teaspoon dried minced onion
* 1/2 teaspoon ground cumin
* 1/2 teaspoon parsley flakes
* 1/2 teaspoon salt or celery salt
. In a large mixing bowl, stir all the ingredients for either rice and pour into a sealable container.
To Cook: In a large saucepan combine either the Herb or Curried Rice mixture with 2 cups cold water. Bring to a boil. Reduce the heat to low, stir once and cover. Simmer for 14 to 20 minutes, or until the liquid is absorbed. Each mix makes four servings.
Salmon or Tuna Dinner
* 1 package macaroni and cheese
* 1/2 cup milk
* 1 (6 to 7 ounce) can tuna or salmon, flaked
* 1 (10 1/2 ounce) can, undiluted, Condensed cream of mushroom soup
* 1 can peas (same size as soup can)
* Stir macaroni into 6 cups (or whatever you feel is necessary to make noodles) boiling, salted water (1 tsp. salt)
* Boil rapidly for 5-7 minutes, until noodles are tender.
* Drain macaroni. Add 2 tablespoons cheese powder packet, margerine or butter, milk and soup. Stir.
* Gently stir in tuna or salmon and peas (or green beans).
* Heat to serving temperature.
Unbelievably Easy Fish Chowder
* 4 tbsp unsalted butter
* 2 medium onions, thinly sliced
* 3 medium potatoes, peeled and cubed
* 1 quart fish stock or clam juice
* 2 pounds cod, haddock, or halibut, cut into 1-inch chunks.
* 2 cups milk
* Salt and freshly ground black pepper, to taste
* Paprika, for garnish
* Oyster crackers, to serve on the side
1. In a Dutch-oven or pot, melt the butter over medium heat. Add the onions and cook, stirring, until they are softened and translucent, about 5 minutes. Add the potatoes and cook, stirring, until they are well coated with the butter.
2. Add the fish broth or clam juice to the pot and bring the mixture to a simmer. Simmer, partially covered, for 7 minutes. Add the fish chunks and reduce the heat to low. Cover the pot and let the fish cook in barely simmering broth until it is just done to taste, about 5-7 minutes longer. Stir in the salt and pepper.
3. Serve the chowder garnished with a sprinkle of the paprika and the oyster crackers on the side. Serves 6.
Tomato Basil Soup
* 4 cups tomatos (fresh or canned) peeled,seeded and crushed
* 4 cups tomato juice or chicken stock
* 1 cup heavy cream
* 12 to 14 leaves fresh basil
* 1 cup butter
* salt pepper
In large pot, bring tomatos & liquid to boil. Reduce heat and simmer for 30 minutes, stirring often. Remove from heat and pour half into a blender. Add 1/2 of the basil, cover and blend, starting with lowest setting and working up to highest. Blend for 1 minute or until smooth & pour into medium sized bowl. Repeat with rest of tomato mixture. Pour blended soup back into pot and bring back to boil. reduce heat to low adding butter and cream. Simmer for 10 minutes stirring often. Salt & pepper to taste. Serve with fresh French or sourdough bread. Makes 8 servings Makes 4 cups
Salsa
* 1 pound diced ripe tomatoes
* 1 finely diced small red onion
* 2 seeded and finely diced jalapeno peppers (if you like it hot…leave the seeds in)
* 1/4 cup chopped fresh cilantro
* 1 clove minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon sugar
Combine in a large glass bowl and let stand for 30 minutes for flavors to blend. Can immediately if you’re going to put it in the pantry.
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