Many times when I find a recipe, it goes in one eye, floats around my brain for a bit and either gets made or dumped in the next sleep cycle. The following are recipes that we will be reusing extensively!
Recently, we found a source for fresh milk. We picked up a few gallons of milk and were nearing the end of that batch of milk, so I was looking for a recipe that would use up a gallon of milk, quickly and easily. I had planned to make cheese, but that did not happen. So... I found this recipe online and skipped the last bit about making Greek Yogurt, but certainly it could have been done. I used Stonyfield plain non-fat yogurt for my starter. As long as you use a live culture and unsweetened yogurt, it should work. Here is the link, then I'll detail what we did differently.
http://groceryshrink.com/2011/09/slow-cooker-greek-yogurt.html
When we checked the slow cooker after wrapping in towels about three hours later, we found the yogurt had "clotted", and the cooker was cool. So, we called it a wrap. I wasn't interested in making Greek Yogurt, but I did make some Neuchatel or Yogurt Cheese. I took a colander, lined it with a clean dish towel, poured about half of the yogurt in, folded the towel over and placed a canning jar filled with water and sealed on top to act as a weight. This helps remove more of the whey. The rest of the yogurt went into the fridge for a plethora of thing we use it in, like mashed potatoes, a substitute for sour cream in dips, snacks of yogurt and fruit, and as you see later in ice cream or more accurately, frozen yogurt.
We used the whey to lacto-ferment beans that I make in large batches for later use from freezing. I followed "Nourishing Traditions" by Sally Fallon's recipe for beans. You let them soak overnight with plenty of warm water and two tablespoons of whey. This begins the digestive process and they cook very quickly. Also, it makes it easier to digest and the nutrients more available, according to Ms. Fallon. I do find them quicker cooking and very tender. So, a resounding, "YES!" can be heard for all that whey. Any whey we cannot use will be gifted to the chickens whom I am told will be most appreciative.
Yesterday, we were looking for something to do with some mangoes and papayas we had on hand. The mangoes ended up being bad on the inside, a huge bummer because mangoes are my daughter's favorite and mine as well. However the papayas were fine. So, I went hunting for a recipe. Found this one online, but of course I had to monkey with it...
http://www.food.com/recipe/mango-ice-cream-31725
First of all, no mango and no eggs. At the very bottom is a note about using papaya instead. The recipe called for a pound of papaya, but I just did up what we had on hand. It says to juice one lime, add a cup of sugar to papaya to be pureed. I stuck everything in my food processor, and let it rip. When puree is reached, it says to mix in a cup of cream. But, since I had already messed with the recipe by adding more papaya (I guess, since I never weighed it), I added a cup of yogurt. Tasted it, seemed a little light on the milk aspect more like sorbet. So, I added another cup of yogurt and then a 1/2 cup more. Tasted it each time and finally was satisfied. Can't imagine how sweet it would have been with the right amount of papaya and cream! The tartness of the yogurt and the lime balanced it perfectly. I put it in my ice cream attachment to the Kitchenaid and let it rip until it started to click. Well, it was supposed to get to that point, but my son became impatient and we froze it. Just had some this noontime. Scrumptious does not even begin to describe this delectable delight. If you don't have an ice cream maker, I strongly suggest you find one. I bought this a couple of years ago and the benefits have been huge. I can control the sugar, use other sweeteners, or opt to use only the fruit for sweetening. All good, but the best part is making up combinations and concoctions of your own. Some might be weird, but most of them will be yummy!
Last note, I promised the bean recipe which is really a prep and very simple. Any suggestions for recipes you might have seen me mention in passing about which you would like more info.
Next time I hope to post our mozzarella and ricotta results. Many blessings to you all. And, happy wedding day to my niece!
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