Homemade Cottage Cheese

Upon returning home from Guinea this spring I was inspired to use milk for more than just baking. The mother I cooked with in Guinea made yogurt from milk powder...surely we should be doing that - and more with the resources we've been blessed with! So I went looking for a simple cottage cheese recipe. This is what I found, and we love it!! So easy, so squeaky good! The original recipe can be found at The Cooking Inn. I adapted it just a little as follows:

1 Gallon Whole Milk (may skim cream off if desired if using raw)
1/2 C Vinegar
Salt to taste

-Heat milk on medium heat in large covered pot, stirring occasionally (more toward end), until it reaches an almost boil (180-190 degrees).
-Take off heat and stir in vinegar.
-Stir until curds separate, approx. 20 seconds!
-Allow to cool a bit, then pour contents into a strainer to drain the whey.
-Add salt to taste to the curds.
Yummy!!

-We actually like this warm (and squeaky!) or cold (with fruit...mmmmm:)). It is also good in pasta dishes. Add a little milk or cream if desired.


Visit Tammy's Recipes for more dairy ideas!

Here's a little video...what a great science project!

Garlic Bread

1 loaf French Bread, sliced
1/4 C. Butter, softened
1/2 tsp garlic salt
1/2 tsp oregano
4 tsp parsley (dried)
3 Tb parmesan cheese

-Combine butter and spices and cheese.
-Spread mixture on one side of each bread slice and place on foil.
-Wrap reconstructed loaf in foil and bake at 400 for 12-15 min or until butter melts and bread is crusty.

Mmm!

Basic Steamed Rice

From More-with-Less Cookbook by D.J. Longacre...

Combine in heavy saucepan:
1 1/2 C. rice
1/2 tsp salt
Just enough water to rise above rice level to a depth of one inch; Asians measure using index finger from tip to middle of first knuckle.

Over high heat, bring to a full rolling boil. Stir through with a fork, loosening grains at the bottom of pan. Reduce heat to simmer, cover with tight-fitting lid, and do not stir or peek for 20 minutes. (If burner stays too hot and causes rice to boil over, pull pan partially off burner for first 5 minutes). After 20 minutes, turn off heat and let rice stand covered until ready to serve. Flake gently while transferring to serving dish. Yields a tender but slightly chewy rice with no gluey moisture at bottom.

*If using brown rice, increase cooking time to 45 minutes.


Notes: I have found this recipe really helpful and no longer buy expensive minute rice. It's a little tricky to get the consistency right, and the rice does seem gluey if it sits too long before being served.