Homemade Mozzerella

Well, I can't believe that I have ventured into cheese-making, but it is so easy and delicious that I have!

Here's the basic procedure:

1.  Add 1 1/2 tsp. citric acid to 1 C. cool water.  Dissolve well.

2.  Stir well into 1 gallon of milk.  (We use fresh, raw milk but pasteurized milk will work fine, too.)

3.  Heat mixture slowly to 90 degrees.  (This takes maybe 5 minutes.)

4.  In the meantime, stir 1/4 tsp. rennet into 1/4 C. water.  Mix well.  Set aside.

5.  When the milk mixture hits 90 degrees, gently stir the rennet mixture into the milk mixture.  Do not over-stir!

6.  Let it sit (off any heat) until the mixture lightly "solidifies" and you can gently pull it away from the side of the pan with the bottom of your spoon.  (This takes maybe 5-10 minutes.)

7.  Cut the semi-solid mass floating in your pan into a checkerboard pattern with a deep knife.  You will just cut it into 1-inch-or-so cubes right there in the pan.  Allow the squares to separate from the whey.

8.  In the meantime, start a large pot of shallow, salted water to come to a near boil.  (Add maybe a fistful or more of salt to the water--you want it to taste very salty, like the ocean.)

9.  Very gently stir the mixture occasionally as you reheat it to 110 degrees.  (This takes maybe 5 minutes)

10.  Pour the mixture through a strainer, collecting the whey in a pitcher for later use.

11.  Strain until it is a semi-solid lump, pressing out the whey with your spoon and draining it off.

12.  Once you have as much whey pressed out as you can, transfer the lump to the hot salt water bath.  Stir and "stretch" the cheese in the salt bath with a wooden spoon or two.

13.  Pour up and strain again once it is shiny and stretchy.

14.  Dump the ball into a stainless steel bowl and work and stretch it for a few seconds.  It will begin to solidify into shape very quickly.  It is at this point that you work herbs into it if you'd like.  We love to add finely chopped chives and basil and minced garlic.

15.  Roll in a ball, or shape into an oblong shape and roll into plastic wrap, sealing and rolling edges to form into a cylindrical shape.

16.  Place in fridge and chill well before serving.  This is delicious sliced with crackers or served with fresh tomato chunks.

Yum!! Enjoy!

Mom’s (Susanne's) Albondigas Soup

(Swiped from Susanne's Wordpress blog...)

Ingredients:

1 lb. extra lean ground beef

1 cup cooked white or brown rice

1 quart (approximately) water, beef broth, combination of water and beef broth, water and beef boullion, or whatever  combination or liquid ingredient you like best

1 raw egg

2 cups chopped green cabbage

1 small can tomato sauce (8 ounces)

a dozen or so corn tortillas, warmed and pliable

Salt and Pepper, to taste

vegetables (pick 2 or 3):

• green beans, ends cut off and cut to 1-inch pieces
• sweet peas
• corn
• zuchini
• yellow squash

Directions:

1. Place broth/water in large pot.
2. Add the tomato sauce and cabbage and cook until cabbage is cooked way down.
3. Combine raw hamburger with cooked rice and raw egg.
4. With broth-cabbage mixture boiling, form hamburger and raw egg into small meatballs. Drop into boiling stew, and simmer on low for 30 minutes.
5. With soup on high heat, drop in selected vegetables and cook until veggies are tender.
6. Serve with warmed corn tortillas on the side.

Try serving with a dollop of sour cream on top.

Cindy's Pecan Pie Muffins

A student brought these to me on the last day of classes as a thank you gift.  They are delicious!

Ingredients:

2 cups chopped pecans

2 cups brown sugar, packed

1 cup whole wheat flour

4 large eggs

1 cup butter, melted

 

Directions:

1. Combine pecans, brown sugar, and flour in medium size bowl.

2. Make a well in the middle

3. Beat eggs until foamy.

4. Stir butter into eggs.

5. Then add wet ingredients to dry ingredients.

6. Stir until moistened.

7. Spoon into foil baking cups. (For best results, spray baking cups with cooking spray first.)

8. Fill each until 2/3 full.

9. Bake at 350 ºF for 20-25 minutes.

10. Remove immediately from pans and cool.

Makes approximately 2 dozen or 24 muffins.

NOTE: I attached the recipe for the Pecan Pie Muffins.  It says to spray the baking cups, but I have found that it’s not necessary.  Enjoy! 

♥ Cindy

Apple Braid (also, Karen's Delicious Mexican Bean Bread, if modified)

NOTE: My friend Karen gave me this recipe for Apple Braid when I asked her for the recipe for the delicious Mexican Bean Bread she brought to my house the share after a recent piano recital.

She followed the same procedure described below, but the filling was refried beans and cheese instead of apples.  It was delicious!  Yum!! 

Apple Braid (Detailed instructions, with photos, at the link.)
Makes 1 bread (approximately 12 servings)

For the Apple Filling
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg
Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Karen's NOTE: I did not use the icing....thought it would be too rich...used egg wash and cinnamon and sugar...I think you could fill with just about anything...Cannot wait for blueberries and peaches...

Coconut Whipped Cream (Vegan)

I first found this original recipe on the oh she glows food blog when my daughter was having trouble with stomach pains and had cut out dairy products to see if that would help. It didn't, but this whipped topping is very tasty for those of you who are avoiding dairy for one reason or another. My modified version appears below.

1 can full-fat coconut milk without guar gum listed as an ingredient, chilled overnight in the fridge
1-3 Tbsp. granulated sugar
1/2 tsp. pure vanilla extract
Bowl of stand mixer, also chilled overnight in the fridge

1. Chill the can of coconut milk in the refrigerator overnight.

2. Turn the can upside down and open it from the bottom. Pour off the liquid and reserve for use in smoothies or other recipes.

3. Scoop out the thick coconut cream and place it in the chilled bowl of your stand mixer.

4. Whip the cream until light and fluffy.

5. Add the sugar and vanilla extract and beat again.

You can use this just like you would use freshly whipped cream on top of fruit, porridge, or your favorite desserts.

NOTE: This will store in the fridge for up to two weeks. It will thicken up as it is chilled, so you may want to re-whip it before use if you have refrigerated it.