Wednesday, August 18, 2010
Makin' Cheese...sort of
Still, who cares??? It used a full gallon of milk, of which I have 8 currently in the fridge. And it freezes well.
This cheese, called Panir, is just a gallon of milk brought to 185 and held there for 10 mins. Then you stir in 1/4 cup (I've done 1/2 cup to get the curds...). Stir a bit to separate -- the curds look like white pieces floating in greenish opaque liquid, or the whey. Strain it thru a cheesecloth-lined colander and let drain for an hour or so.
The whey can be used for soaking your wheat for bread baking, using to cook pasta in and several other uses. Supposedly chilled makes a nice healthy drink....but I just don't think I'll go there for a while :)
Anyone know how long the whey keeps in the fridge? How about freezing it for later use? How about other everyday uses, aside from the chickens :)
From the freezer, this rubber mass of Panir will be used in all sorts of foods. It's rather like tofu, and as such will take on the flavors of what you cook it in...cut into bite-sized pieces and added to chili, chopped thru the processor and added into taco meat...lasagna...it will be a great 'extender' for our meals.
I believe with a little flavoring and whipped smooth and creamy with a bit of cream or milk we can transform it into several uses!
Did I mention it used a GALLON of milk???? I got about 14oz of Panir from that. Ahhh....I can see the shelves in my fridge again!!
Until tomorrow's milking anyway :)
Shared in Love by Mrs Dewey Smith
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.
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