Cheddar Curds

Cheddar Curds on a lunch salad.

Cheddar curds a favorite snack and addition to salads around here. Simply do not press the curds into the finished cheese.  We prefer a little less salt for curds and to let the slabs cheddar to slightly drier. I think this is because the curds do not get pressed.

Cheese Filled Trim Healthy Mama Chocolate Muffins

Last year I read Trim Healthy Mama (THM) and have been loosely following the plan.

One of the best recipes we've tried from the book is the Chocolate Muffin In a Mug (MIM).

(You need to buy the book to get the recipe. Sorry.)

Most of the time instead of nuking in a mug. I use cupcake papers and bake in the oven. 

One MIM equals two muffins in standard cupcake papers.

I don't know if it is because of high altitude, 

but adding 1 Tbsp of water per "muffin recipe" seems to help.

I bake at 350°F for 18 minutes.

Last week I saw a black-bottom muffin recipe over at Paratus Familia and 

decided to come up with something close, that was also more THM friendly. 

I did not run any nutrition data. 

These would definitely be an "S."

Make a triple batch of chocolate MIM

Fill cupcake papers a little more than half full. 

Mix Cheese filling and put about 1 Tbsp on top of each muffin:

1/2-1 egg

3 oz cream cheese

1 Tbsp Truvia or equivalent

Could also sprinkle some chocolate chips on top.

Will make at least 6 muffins.

Bake at 350°F for 18 to 20 minutes.

Oh, I'm down 20 lbs. and Mr. Wonderful has lost 35 lbs. 

And yes, we eat chocolate muffins, skinny chocolate, Cottage Berry Whip, eggs for breakfast. 

You really should get the book if you want to loose weight in a healthy way.

Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Greek Yogurt or Yogurt Cheese

Greek Yogurt seems to be all the rage lately.

I've been making a gallon of yogurt a week and turning it into Greek Yogurt.

Simply drain your plain yogurt (to make your own yogurt go here) in a cheesecloth bag or better yet use a nylon paint filter bag. 

These bags are a breeze to wash out!

I bought mine at Home Depot.

Yogurt dripping in a 1 gallon nylon paint filter bag.

For Greek yogurt drip for at least 4 hours up to about 8 hours. The longer it is left to hang the drier your yogurt will be. For yogurt cheese let drip at least 12 hours and up to 24 hours.

Real Food Learning-GNOWFGLINS

I've been learning all kinds of interesting information over at GNOWFGLINS from Wardee.To join in follow my link If five friends sign-up, I'll receive a free video!

Vanilla Ricotta Pie

This is nice for breakfast or brunch. Plan to make it ahead as it needs to cool and then sit in the refrigerator at least overnight. Plan to double it for 12 to 14 servings and cook it in a large spring-form pan.

Oven 350°F

Crust:

Mix in medium bowl:
1 1/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
2 Tbsp sugar
Cut in 1/4 cup cold unsalted butter

Mix together in a measuring cup with spout:
1 slightly beaten egg
2 Tbsp whole milk
1/4 tsp vanilla

Stir into flour mixture. Work dough into a smooth ball. Roll out to about 1/8" thick between two sheets of wax paper or parchment paper. Fit into a small spring-form pan or a 8"-9" layer cake pan. Place in refrigerator to chill while mixing filling.

Filling:

With electric mixer or egg beater mix until smooth and creamy:
3 eggs, beaten
3/4 cup sugar
1/4 tsp salt
1 lb ricotta cheese-if using whey ricotta I add about 1 Tbsp cream also
1 Tbsp vanilla

Ladle filling into pan. Bake for almost 60 minutes. (If doubling it will take about 10 minutes longer.) Filling should be firm on the edges and pliant in the center. Completely cool on rack at room temperature. Center of pie will sink slightly. Refrigerate at least 8 hours before serving. Serves 6-8.

Poppers (Snakebites take-off)

We have enjoyed "Snakebites" at a certain steak restaurant. This is a take-off from a regular popper recipe and the "Snakebites." I used mozzarella cheese because it softens nicely when warmed/cooked and lets the jalapeño flavor come through. These were a big hit with the guys.


Half and seed at least two large jalapeños. Then dice in pieces about 1/8" by 3/8".

3 oz. softened cream cheese
About 2-3 cups shredded mozzarella cheese (Or use a cheese of your preference. Hard cheeses will not be as soft.) Use a coarse shred, not fine.

Centers bagged  frozen, waiting to be rolled and fried.

Mix cream cheese and shredded cheese together. Then add in diced jalapeño.
Roll cheese mixture in walnut-size balls. Place on plate or tray. Then place in freezer for about 1 hour.

Heat oil to 350°F
Roll each cheese ball in milk, flour, let dry a bit. Re-roll in milk and then bread crumbs.
Fry until lightly browned. Drain on brown paper or paper towels.

Enchiledia Pie

A very versatile dish. Bake it in a dutch oven, casserole, or your crock-pot.

Ingredients:
12 corn tortillas
1 can enchiledia  sauce
1 lb. ground meat
1/4 lb. shredded cheese
chopped onion and olives (optional)
Softened butter

1. Brown ground meat in skillet with onion if using.

2. Spread a small amount of butter on one side of three tortillas. Lay buttered side down in bottom of pan, casserole or crock-pot.

3. Place 1/3 of the ground meat mixture on top of tortillas and pour 1/3 of the enchiledia sauce on top of the meat and 1/3 of olives if using.

4. Repeat steps 2 and 3 twice, saving about 2 Tbsp of sauce for step 5.

5. Top with last three tortillas. Pour last of sauce on top and sprinkle shredded cheese. Cover.

6. Bake at 350° for about 25-30 minutes, until hot and bubbly. Cook in crock-pot until hot and bubbly.

Ricotta Cheese

This recipe is a great introduction to cheese-making. It has worked well for me at 6000' and for my daughter-in-law at almost sea level. Most cheese needs to be made in a double boiler set-up but not this one. You need a heavy non-reactive pot.

Ricotta cheese is expensive. Besides being cheaper this version is not even labor intensive. It takes several hours to the finished product; but it only needs your attention a couple of times.

1/2 gallon whole milk (cow)
1 cup heavy cream
7 Tbsp. fresh lemon juice (The type you buy in a bottle and keep in the refrigerator will work if still fresh.)

Blend the milk, cream, and lemon juice in your pot. Place thermometer in pan. Place over low heat and set timer for 15-20 minutes. When timer beeps stir the mixture very gently with a few dipping motions to move milk from bottom to top. Set timer again for 15-20 minutes. Stir the mixture as before. You will see curds forming in the whey. Refrain from stirring more than two times as this causes your curds to be smaller.

If the mixture is about 160-170°F turn the heat up just a little. Your goal is a temperature of 200-205°F, in about 1 hour's time, with the liquid almost boiling. It will be starting to mound and spout.

Curds in whey.

Let pot rest for 15 minutes off heat. Drain curds into a colander lined with double thickness of quality cheesecloth placed over a bowl to catch the whey.

Curds in cheesecloth lined colander over bowl.

After about 20 minutes gather the cheesecloth into a bag and hang cheese for 3-4 hours. Refrigerate.

Ricotta bagged with whey in bowl beneath.

Stir in salt and a little cream if desired.

Ricotta ready to be refrigerated.

Notes: I have doubled this with success.
The whey is good to substitute in bread recipes for the liquid, feed to animals, and to use as a fertilizer.
The first time you make it you will want to watch your thermometer more to get a feel for how hot you need to keep the heat to read 200°F or mounding and spouting well in about one hour's time.

Yogurt Cheese Dip for Veggies (Also How to make Yogurt Cheese)

Based off a recipe of Sue Gregg’s

In large mixer bowl, mix:

Yogurt Cheese**
Cheddar Cheese, shredded–approximately same amount as Yogurt Cheese
Parsley Flakes, about 1/2 tsp per 2 cups of Cheeses
Garlic powder, about 1/2 tsp per 2 cups of Cheeses

While mixing sprinkle in some Worcestershire sauce, until dip is pale orange in color. Keep refrigerated. Also good spread on crackers.


** How to Make Yogurt Cheese
Place plain yogurt (about twice the amount of cheese you need for recipe) in center of square of doubled cheesecloth. Pull corners of cheesecloth to center and up to form a bag. Tie heavy thread or string around bag and hang above a bowl from cabinet knob. Allow whey to drip for about 24 hours. Don’t throw the whey away! Whey is good for fertilizer, baking-use as part of your moisture for yeast breads, and pre-soaking grains.