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MARY'S HOMESTEAD CHEESE MAKING HANDBOOK

This handbook tells you how to make soft cheese, yogurt and cottage cheese, yogurt and cottage cheese recipes and much more. You can use fresh milk or instant dry milk.

In the handbook Jerrie explains her experiences of making cheese. The recipes in the handbook are all soft cheese recipes. Jerrie comes from a Italian background and she was raised with Italian food. The family craft of making cheese has almost disappeared. Part of homesteading is using the old fashioned skills.

These recipes are from Mary's Homestead Cheese Making Handbook.

Mary's Homestead is comitted to the different homesteading skills. I (Jerrie) have made yogurt cheese for some time. In the past I went to a cheese making workshop. I had a full day of making cheese with a trained teacher. We made mozzarells, cream cheese, and one hard cheese. I learned how to pasteurize milk and the basic principles of cheese making.

I come from an Italian background. My relatives came from the Tuscany Provence in Italy. It is in my blood to eat good food. I remember being raised on good imported parmesan cheese. Now more and more people are now making cheese. It is a hobby for many people.

Please enjoy the following cheese recipes. They come from the Mary's Homestead Handbook.

YOGURT CREAM CHEESE

Line a colander with a double layer of cheese cloth. Pour the yogurt into the cheese cloth. Allow to drain for 1 hour. Tie the corners of the cheesecloth and hang the yogurt to drain overnight. This cheese will keep up to a week in the refrigerator.

QUESO BLANCO

A South American Cheese and a good example of acid precipition of milk protein. It is often diced and stir-fried with vegetables, added to soups and sauces, as a substitute for tofu, browns nicely and takes on the flavor of the food it is in.

1/ 2 GALLON MILK  WHOLE MILK (GOAT OR COW), 1/8 CUP VINEGAR,

Heat 1/2 gallon milk to 180 F. in a small pot over direct heat. (use double boiler method if you prefer.) Stir often to prevent scorching and hold at 180 F. for a few minutes. Slowly add vinegar, till curds form.  Pour curds and whey into cheese cloth  lined colander to drain. Tie the corners of the cheese cloth into a knot and  hang to drain for several hours or until dripping stops. Remove cheese from cloth and wrap in  a plasic wrap and store in refrigerator. This will keep up to one week in the refrigerator.

OTHER RECIPES IN THE HANDBOOK ARE: Chard, Cheese Pie, Baked Lasagna, Tomato Basil Mozzarella Salad, and much more.

 

 

CREAM CHEESE

3 Cups whole Milk, 3 Cups Heavy Cream, 1/4 TSP MESOPHILIC-M starter, 1/4 TSP Calcium Choride, 2 drops of Liquid Rennet

Work together the milk and cream in a double boiler. Slowly warm to 72 degrees. Remove pot from the heat and stir in the Mesophilic-m-starter.

Add the Calcium Chloride and stir.  Coverthe pot and set in a draft-free area at 70-74 degrees for 24 hours to ripen. When it is done it will  look like yogurt.

Line the colander with cheesecloth and place in a basin to drain. Ladle cheese mixture into the colander. Pull up ends of the cheesecloth and knot them together to hang. Hang cloth over the pot for draining. Let curds drain for 12 hours or until it no longr drips and is a solid mass.

Stir into an airtight container and stir till creamy. You can add fruit, herbs , or a chocolate sauce or raspberry sauce  to blend the flavors in. Store up to  1 week in the refrigerator.

MARY'S HOMESTEAD

CHEESE MAKING

HANDBOOK

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