RE: raw milk yoghurt update

[Guest guest]

I'd like to know your cottage cheese recipe if you can post it.

Elaine

[Guest guest]

Elaine,

This is form the book _The Untold Story of Milk_

Farmers cottage cheese or lemon cheese.

Some or all of the cream may be skimmed of the top from raw milk. For 1

gallon of milk at room temperature, mix in the strained juice of 8

lemons. Cover. Within 15 min. or so curds will form. Line a colander

with cheese cloth, pour the liquid curd into it and let drip a few hours

or overnight for a drier, less lemon flavored cheese. Yield: about 3

pints of cheese and 2 quarts of lemon whey.

I'll be trying this for the first time tomorrow. I'll let you know how

it comes out if you don't get to it first :-)

* .

[Guest guest]

---You have plans for the lemon whey? You could probably ferment it

similar to the lime ferment.

In , " dandelion " <dandelion@m...>

wrote:

> Elaine,

>

> This is form the book _The Untold Story of Milk_

>

> Farmers cottage cheese or lemon cheese.

>

> Some or all of the cream may be skimmed of the top from raw milk.

For 1

> gallon of milk at room temperature, mix in the strained juice of 8

> lemons. Cover. Within 15 min. or so curds will form. Line a

colander

> with cheese cloth, pour the liquid curd into it and let drip a few

hours

> or overnight for a drier, less lemon flavored cheese. Yield: about

3

> pints of cheese and 2 quarts of lemon whey.

>

> I'll be trying this for the first time tomorrow. I'll let you know

how

> it comes out if you don't get to it first :-)

>

>

>

> * .

>

>

>

[Guest guest]

Isn't this just a short cut to souring it? I've heard in the past when a

recipe called for sour milk and the cook didn't have any on hand, she just

added some vinegar to her milk. I'll be curious to hear how it tastes. Sure

is a quicker recipe!

Elaine

> Farmers cottage cheese or lemon cheese.

>

> Some or all of the cream may be skimmed of the top from raw milk. For 1

> gallon of milk at room temperature, mix in the strained juice of 8

> lemons. Cover. Within 15 min. or so curds will form. Line a colander

> with cheese cloth, pour the liquid curd into it and let drip a few hours

> or overnight for a drier, less lemon flavored cheese. Yield: about 3

> pints of cheese and 2 quarts of lemon whey.

>

> I'll be trying this for the first time tomorrow. I'll let you know how

> it comes out if you don't get to it first :-)

>

>

>

> * .

>

>

>

[Guest guest]

The only thing that concerns me here is the loss of heat from the oven being

propped open. Isn't that quite a waste of energy?

Anne

_____

From: dandelion [mailto:dandelion@...]

Sent: Thursday, May 13, 2004 5:28 PM

Subject: raw milk yoghurt update

I had to post about my latest try with yoghurt, I'm so psyched!

Propping open the oven door and putting towels over the opening I got 95

degrees. I heated the raw milk to 110 and the yoghurt was perfect!

Still not as thick as store-bought but much thicker than store-bought

drinkable stuff. The kids and I just polished off the quart of it in

smoothies. I used a quart of yoghurt, a big spoonful of raw honey, 2

organic bananas and about half a pound of organic strawberries.

Tomorrow I am getting 2 more gallons of milk to 'experiment' with :-)

I have lemons for the farmers cottage cheese and I can't wait to try

that.

[Guest guest]

Hi Anne,

I didn't have the oven on, just the light. And I would think that if

the temp stayed constant (I keep a thermometer in there) that it wasn't

loosing heat. I might be wrong there. I did keep 2 bath towels over

the opening. I wouldn't think it would be more a waste of energy than

having any other appliance on to do something you wanted with it. If I

had used a heating pad or a yoghurt maker to keep the temp even instead

of a light wouldn't it have been the same thing?

The light on with the door closed was 115-120 and the light on with the

door propped but covered with towel was 90-95

-----Original Message-----

From: Anne Hagerty [mailto:ahagertysmith@...]

* The only thing that concerns me here is the loss of heat from

the oven being

propped open. Isn't that quite a waste of energy?

Anne

_____

..

[Guest guest]

Woops -- I was thinking of an electric oven like mine. Now I get it!

Anne

_____

From: dandelion [mailto:dandelion@...]

Sent: Friday, May 14, 2004 7:34 AM

Subject: RE: raw milk yoghurt update

Hi Anne,

I didn't have the oven on, just the light. And I would think that if

the temp stayed constant (I keep a thermometer in there) that it wasn't

loosing heat. I might be wrong there. I did keep 2 bath towels over

the opening. I wouldn't think it would be more a waste of energy than

having any other appliance on to do something you wanted with it. If I

had used a heating pad or a yoghurt maker to keep the temp even instead

of a light wouldn't it have been the same thing?

The light on with the door closed was 115-120 and the light on with the

door propped but covered with towel was 90-95

-----Original Message-----

From: Anne Hagerty [mailto:ahagertysmith@...]

* The only thing that concerns me here is the loss of heat from

the oven being

propped open. Isn't that quite a waste of energy?

Anne

_____

..

[Guest guest]

Woops again! Do you mean just the light bulb or just the pilot light of a

gas oven? Now I'm confused again.

Anne

_____

From: dandelion [mailto:dandelion@...]

Sent: Friday, May 14, 2004 7:34 AM

Subject: RE: raw milk yoghurt update

Hi Anne,

I didn't have the oven on, just the light. And I would think that if

the temp stayed constant (I keep a thermometer in there) that it wasn't

loosing heat. I might be wrong there. I did keep 2 bath towels over

the opening. I wouldn't think it would be more a waste of energy than

having any other appliance on to do something you wanted with it. If I

had used a heating pad or a yoghurt maker to keep the temp even instead

of a light wouldn't it have been the same thing?

The light on with the door closed was 115-120 and the light on with the

door propped but covered with towel was 90-95

-----Original Message-----

From: Anne Hagerty [mailto:ahagertysmith@...]

* The only thing that concerns me here is the loss of heat from

the oven being

propped open. Isn't that quite a waste of energy?

Anne

_____

..

[Guest guest]

We only have the choice of electric out here so there isn't a pilot

light. It's just light bulb. I think we were the first town in the

state to have gas and it went under. If you want a gas stove or drier

here you have to have propane.

And the light on with the door closed seems to be 'toasting' the pepitas

just fine. They were pretty this AM when I came down.

-----Original Message-----

From: Anne Hagerty [mailto:ahagertysmith@...]

Woops again! Do you mean just the light bulb or just the pilot light of

a

gas oven? Now I'm confused again.

Anne

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_____

* .