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Cheesemaking - Online Store

Cheesemaking - Online Store
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Fankhauser's Cheese Page Here is an abbreviated (roughly) alphabetized table of recipes on this site. Note that some are homesteading recipes beyond cheese: Links? News flash: Culinary Institute of America Kids website features Fankhauser's Neufchatel recipe here. Here is a new page for beginning cheese makers which lists a series of cheese making projects starting with the simplest to the more challenging. I have been making cheese since the early 1970s when my wife, Jill and I began "homesteading" on a little farm in SW Ohio. Here are recipes for cheese and other fermented food products, and milk-related information pages, all alphabetical except for the first and newest additions. Alphabetical listing of Recipes and Topics. Links to other Cheesemaking sites, Discussion Groups, etc. Here are some links that I have participated in over the years. If you are interested in an email-based discussion group, try "Cheesemakers List - Artisansrus.com". Send Email to:

Make Ricotta Cheese with the Instant Pot SMART & DUO (or any pot) ⋆ hip pressure cooking Ricotta does not need a pressure cooker- it can be made with any ‘ol pot with lots of supervision and stirring – but the automated programs of Instant Pot makes the process soooo much easier! Both the Instant Pot DUO and SMART have a setting under the yogurt function that brings the milk slowly up to the perfect temperature (80°C or 176°F) needed for making fresh ricotta cheese. If you don’t have either of these pressure cookers, follow the alternate instructions with a thick-bottomed pot (or your pressure cooker base) from the recipe, below. Real Ricotta Real Ricotta, at least is in Italy, is not actually made directly from milk – it is made with what’s left after making mozzarella cheese. Recipe Update I updated this recipe March 2017 to move the addition of salt at the end. Ricotta with Instant Pot SMART & DUO (or any pot) Author: Laura Pazzaglia, hip pressure cooking Nutritional Information(per serving) Serves: 8 oz. (250g) Recipe type: pressure cooker Prep time: Cook time: Total time:

Moorlands Cheesemakers - Suppliers of Farm and Household Dairy Equipment - Cheesemaking kits, supplies & accessories Have Fun, Save Money: Make Your Own Hot Sauce - Real Food The original Tabasco sauce recipe calls for Tabasco peppers, but you can use any type of hot pepper you like. If you’re using homegrown peppers, chances are you won’t have them all ripening at the same time, but there’s no harm in throwing some green ones into the mix! You’ve no doubt seen the iconic bottles of Tabasco sauce at your favorite diner or greasy spoon. Although the recipe for the original sauce is top secret and, as legend has it, guarded by an army of 10,000 ravenous crayfish somewhere deep in the bayou, the ingredients list is surprisingly short: peppers, vinegar, salt. While reproducing the exact flavor of Tabasco sauce is difficult to do, you can approximate it in your kitchen using freshly picked hot peppers. Spicy peppers can be dangerous (think “pepper spray”). The original Tabasco sauce recipe calls for Tabasco peppers, but you can use any type of hot pepper you like. Homemade hot sauce should easily keep for several months in the refrigerator.ROGER DOIRON

Cheese Making Basics While cheese making a fairly simple process, it helps to learn the basics before you begin. Starting with a little history. Archeologists believe goat cheese was “invented” around 6000 B.C.E. The Greeks adored cheese. The caseale, or cheese kitchen, was a fixture in Roman villas. The first European cheese, quark, is described in records dating to 3 B.C.E. Cheese making is a relatively simple process that involves the curdling of milk to separate curds (those milky white clumps in ricotta and cottage cheeses) and whey (a clear to yellowish, watery fluid used to make whey cheese). Following a specific recipe is the key, but understanding the basics before getting started will simplify the process for you. Cheese Classifications The USDA bulletin “Cheese Varieties and Descriptions” catalogs 400 varieties of cheese, but far more exist. - Fresh: Cottage, Ricotta and farmer cheeses - Quick aged: Farmhouse Cheddar, Camembert, Haloumi Cheese-making Supplies

The Easy Guide for What to Do with Bell Peppers | Keeper of the Home So, we all know that Peter Piper picked a peck of peppers, but what in the world did he do with all of them?? OK, I know, he pickled them, but I’m not a fan of a pickled peppers, so I guess the real question is: what should I (or you!) do with an abundance of delicious, antioxidant rich, garden-fresh bell peppers? The way I see it, there are three options for what to do with bell peppers: can them, freeze them, or use them fresh. Canning Bell Peppers There’s good news and bad news here. And just to show I am not prejudiced against the pickled pepper, even though it’s not my favorite, here are some instructions for an easy way to can pickled peppers! Freezing Bell Peppers This process is fantastic for those of us who haven’t ventured into the world of canning. Put the bell pepper pieces into a freezer bag and pop them in the freezer! I tend to use diced/chopped green peppers in a lot of recipes, so I will do several bags of those. Using Bell Peppers Add chopped peppers to: Ingredients: Peppers:

Industrial weighing scales, scale calibration service, laboratory balances scales, avery weightronix, balance servicing, weigh labeling Hot-Pepper 'Magic Sauce' Recipe - Real Food - MOTHER EARTH NEWS Freshly made Magic Hot Sauce. I omitted the paprika this time, so it looks more yellowish. Although the season is practically at an end, we are still reaping an abundant harvest of hot peppers, which I’ve been making into so-called Magic Sauce. Why do I call it magic? It's my favorite cooking secret and I just love it when people look up from whatever they are eating and ask, "what did you put in there to make it taste so good?" Warning: The capsaicin in hot peppers can be extremely irritating when it comes in contact with bare skin, so always wear gloves when handling hot peppers, and be careful not to touch your face – or even worse, your eyes. I don’t use exact measurements for this sauce, but do a little variation each time according to what I have on hand, deriving some inspiration from traditional Yemenite zhug. Ingredients: Directions: 1. 2. 3. The season for fresh hot peppers will soon be past, even here, and I know that before long I will be looking forward to next year’s harvest.

www.sausagemaking.org :: Index It is currently Sat Apr 19, 2014 3:38 am View unanswered posts • View active topics Important Information About Cookies Cookie Compliance 1 Topics 1 Posts Last post by saucisson Thu Aug 09, 2012 9:13 am ***Forum Rules - Please Read Before Posting.*** The Sausagemaking.org forums have grown tremendously over the last 4+ years and we thank all of you for being a part of this growing community.In order to keep the forums running well and to prevent problems, please follow these simple rules for the forums here. Announcements General announcements 7 Topics 27 Posts Last post by aris Fri Mar 08, 2013 3:15 pm Forum Technical Issues Post your questions, technical issues, and report any problems using the forum, here. 14 Topics 81 Posts Last post by Spuddy Sun Feb 02, 2014 12:11 pm Chatter Introductions and chatter 2227 Topics 19756 Posts Last post by DiggingDogFarm Sat Apr 19, 2014 12:39 am Equipment & Supplies Where to buy, how to use. Who is online Statistics

30 Camping Tin Foil Dinners - Well, you all certainly love your camping recipes! Last weeks 45 Easy Camping Recipe Round Up was a huge success. It quickly jumped to my most viewed post for the week and emails started pouring in with requests. Today’s post is for all of you on the hunt for some amazing tin foil dinners. These are our personal favorites. So without dragging this on further… Here are the recipes in this 30 Camping Tin Foil Dinners Round Up! Coconut Lime White Fish Packets @ The Scrumptious PumpkinLumberjack Breakfasts @ Echoes of LaughterCampfire Paella @ Zestuou Grilled Corn on the Cob @ From Brazil to YouRoasted Artichokes @ Alaska From ScratchCampfire Baked Potatos @ Noms for the Poor Hawaiian Chicken StacksChili Cheese Fries @ Buried CarrotsSante Fe Style Chicken Packets @ Ready Set Eat Parmesan Ranch Chicken @ Betty CrockerItalian Sausage and Potato PacketsClassic Tin Foil Dinners @ High Heels and Grills Breakfast Tacos @ Bowl Of Delicious Meatball SubsSouthwestern Chicken at Heat oven to 350

Wool: The warm, cozy and incredibly soft fabric Fabrics.net Wool Wool fabric – The warm, cozy and incredibly soft fabric. Wool is actually quite soft and luxurious. Some wools are scratchy giving some people the idea that they are “allergic” to wool. Although wool fiber comes from a variety of animal coats, not all wools are scratchy but rather extremely soft. Basically, there are two different processes used in wool production. Wool types WOOL SPECIALTY FIBERS, although still classified as wool, are further classified by the animal the fiber comes from. Alpaca fleece is very rich and silky with considerable luster. Mohair is from the Angora goat and is highly resilient and strong. Angora wool is from the Angora rabbit. Camel hair is from the extremely soft and fine fur from the undercoat of the camel. Cashmere is from the Kashmir goat down. Vicuna Wool It is the softest coat cloth in the world. CLICK HERE for the Glossary of Wool Fabrics and Weaves.

6 Instant Meals-On-The-Go| Just Add Boiling Water This post is a bit of a departure for me. I am normally an only-fresh-ingredients-everything-from-scratch kinda girl. However, I'm married to an avid backpacker who often needs to take food on the trail that requires nothing but boiling water to make a meal. So, I set out to create some instant meals for King-Man that used prepared ingredients that were as healthy as possible. Flavor, nutrition, and portability were my primary goals. Lightweight for backpacking. Also for meals at the office, in dorm & hotel rooms, and to stock for emergencies. Simply add boiling water, wait a few minutes, and eat. Recipe links. Ready-made freeze dried meals for the trail. view on Amazon: main course Mountain House freeze-dried meals, breakfast Mountain House freeze-dried meals Here's the nutritional breakdown of my 6 instant meals. Cous Cous with Chicken & Veggies (per 1 cup serving): 177 calories, 1.8g fat, 736mg sodium, 153mg potassium, 28g carbs, 6.5g fiber, 2.3 g sugars, 12g protein. Not diet food.

FleeceInfo Information provided courtesy of Sharon Chestnutt-- CAGR Founder, CAGBA Registrar, breed and fiber judge, and breeder of CAGBA and AAGBA Angora Goats The elements of a great mohair fleece are great luster, great handle, great character and style, and good length. In crosses of Pygmies or dairy goats and probably Nigerians, there is a range of resulting fleece types after several generations of breeding. Fiber diameter - The most important price determining factor of fleece is the fiber diameter. Staple length - an angora goat ideally will grow a 6 inch fiber in 6 months. Style and character - Style refers to the twist in the staple while character refers to the wave or crimp. Luster - Mohair should shine. Handle - Mohair should feel silky and the younger fleeces feel soft, as these are qualities handspinners prize. Yield - Yield is important to the handspinner primarily in terms of ease of washing. Freedom from kemp - Kemp is a coarse guard hair like fiber. Type "B" fleece

Cream of Chili Soup Recipe Baby Poblano Pepper -- Photo Credit: Niceness on flickr When the temperatures heat up, spicy food can help cool us down. Some feel that the capsaicin found in hot peppers increases circulation, pulling the hot blood from our body’s core and moving it to the skin, causing us to sweat and become cooler. Duarte’s Tavern, in Pescadero, serves the best cream of chile and cream of artichoke soups! Ingredients: 4 poblano or Anaheim chilies. Roast the peppers. Wearing rubber gloves, hold each pepper under slowly-running cold weather to take off the skin. In a medium to large pot, saute the chopped onion and garlic in butter over low heat until they are soft. Remove the soup from the heat and blend it for several minutes. This post is part of Fight Back Friday, hosted by Food Renegade and Monday Mania, hosted by The Healthy Home Economist.

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