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  • Easy Cheesy

    I hate to waste food...so instead of letting them throw out the milk leftover from summer school, we're making cheese.

    Slowly heat 1 gallon of milk, (16 little 8oz cartons) to around 190 degrees...or until it looks like it wants to boil. Stir in 1/2 cup vinegar, lemon juice, or lime juice...depending on whether you want a citrusy flavor or not...then let it sit and magically the milk will separate.

    Strain through a wire strainer, a colander with small holes, or cheesecloth. Then mix in a couple teaspoons of salt...or not.



    Use in recipes like you would ricotta or queso fresca.

    We mixed some with an egg, oregano, garlic, and other spices for a great lasagna layer.

    Mixed the lime juice variety with more lime juice LOL, shredded cheddar, garlic and minced onion for a stuffed jalapeno filling.

    Zucchini casserole today!

    Will make a great filling for manicotti, cheese enchiladas, canoli, ravioli.

    Next recipe will be the spinach artichoke dip, chicken enchiladas, maybe herb cheesecake, maybe sprinkle over salad like feta
    ...it is what it is...

  • #2
    Originally posted by wyo_rose View Post
    Next recipe will be the spinach artichoke dip, chicken enchiladas, maybe herb cheesecake, maybe sprinkle over salad like feta
    I really really REALLY enjoy spinach artichoke dip with peta bread chips - its da bomb.

    Comment


    • #3
      Then you will LUV my spinach/artichoke dip! The first one I ever tried was from ESPN Zone and it was great...but I've tried others at EVERY restaurant and they frankly SUCK!!

      I don't measure any more, but here's the basics:

      1 package frozen spinach, cooked to specs and well drained, 10 - 16 oz.
      1 cup shredded mozzarella
      1 cup mayonnaise...real mayo...no low-fat
      1/2 cup sour cream
      Optional: Parmesan....1/2 cup real shredded cheese or 1/4 cup from the can
      garlic...1/2 - 1 t garlic powder, 1 T. minced
      1 can artichoke hearts, diced...you can use pickled if that's all you have...or if you're lucky to find frozen ones - cook along with spinach
      1/4 - 1 cup chopped ripe olives - VERY optional, but I do this when I have no 'chokes

      Mix well, spread in a greased baking dish, top with a little extra cheese, bake at 350-400 for 30-45 min or until crusty on top.

      Do NOT use cream cheese - save that for a cold spinach dip. And no low fat baloney! And it will NOT work with Miracle Whip...even if that's all you have!


      I haven't tried this Easy Cheesy in the dip yet, but will probably substitute it for the mozzarella. But still sprinkle the top with MOZZ.

      ENJOY!
      ...it is what it is...

      Comment


      • #4
        We make this kind of cheese when we have left over goat milk. I season it with garlic and or onion powder and some Montreal steak seasoning when it is still soft. Our favorite thing is to mix it with a drained, rinsed can of black beans, and roll into some soft flour tortillas. Place in a greased baking pan and top w/ a jar of salsa (we use our homemade) , sprinkle w/ sharp cheddar cheese and bake until bubbly. We very rarely have leftovers!
        "Those who cannot remember the past are condemned to repeat it."

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        • #5
          Sounds yummy!
          ...it is what it is...

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          • #6
            Originally posted by wyo_rose View Post
            I hate to waste food...so instead of letting them throw out the milk leftover from summer school, we're making cheese.

            My daughter and I made some of this today! I don't eat milk products (messes with my stomach and not in my diet), but my daughter loves cheese and we made this. She loves it.

            Thanks for the recipe. I wouldn't have ever thought we could make cheese without owning a dairy or something!

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            • #7
              We're hoping to bring our Jersey home in a few days. Got the new milking machine all set up and ready to rock and roll. Butter and cheese...ymmmm.....and ice cream.....

              Lotsa ice cream.
              "Those who cannot remember the past are condemned to repeat it."

              Comment


              • #8
                Originally posted by LeannB View Post
                We're hoping to bring our Jersey home in a few days. Got the new milking machine all set up and ready to rock and roll. Butter and cheese...ymmmm.....and ice cream.....

                Lotsa ice cream.
                Jerseys have a high butter fat content too. You're gonna be rolling in cream!

                How do you make your ice cream? Do you make it in a crank freezer? I bought a contraption that I used for many years. It's low tech. You put the thing in the freezer and leave it there until the sides get very cold...then you make ice cream by putting the custard in it.

                The plastic center part you turn every few seconds or so. And the sides that are frozen make the ice cream solid. It only made like a quart at a time, but since I didn't eat any, it was enough for us.

                My late husband was quite fond of that home made ice cream.

                Comment


                • #9
                  Originally posted by docat View Post
                  Jerseys have a high butter fat content too. You're gonna be rolling in cream!

                  How do you make your ice cream? Do you make it in a crank freezer? I bought a contraption that I used for many years. It's low tech. You put the thing in the freezer and leave it there until the sides get very cold...then you make ice cream by putting the custard in it.

                  The plastic center part you turn every few seconds or so. And the sides that are frozen make the ice cream solid. It only made like a quart at a time, but since I didn't eat any, it was enough for us.

                  My late husband was quite fond of that home made ice cream.
                  That is EXACLY how I am going to do it! I found one of those contraptions at my folks' house, when we were clearing it out for a move. They seem to have good reviews on the web. I'm looking forward to trying it!
                  "Those who cannot remember the past are condemned to repeat it."

                  Comment


                  • #10
                    Originally posted by LeannB View Post
                    That is EXACLY how I am going to do it! I found one of those contraptions at my folks' house, when we were clearing it out for a move. They seem to have good reviews on the web. I'm looking forward to trying it!

                    My daughter and I used that up until we moved to Florida. We couldn't bring everything...but I'm thinking I will get it out of the rented storage shed and get it down here next time we're there.

                    We ended up cleaning it and just storing it in the freezer so that any time anyone wanted ice cream, all I had to do was mix up the custard. You know, we never made anything but vanilla in there. They loved that vanilla so much, I never made any other type. I added EXTRA extract too to make it extra vanilla-y. That's the secret! If you find a recipe, try adding more vanilla than it says. Folks like to taste that vanilla.

                    You're going to love that contraption. It made the best ice cream.

                    Comment

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