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MARY'S HOMESTEAD

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THE CHEESEMAKING HANDBOOK IS NO LONGER AVAILABLE.
THE RECIPES ARE FREE & YOU MANY USE THEM.

THERE WILL BE MORE RECIPES FOR CHEESEMAKING AS I FIND TIME.

 

MARY'S HOMESTEAD CHEESE MAKING HANDBOOK

This handbook tells you how to make soft cheese, yogurt and cottage cheese, yogurt and cottage cheese recipes and much more. You can use fresh milk or instant dry milk.

In the handbook Jerrie explains her experiences of making cheese. The recipes in the handbook are all soft cheese recipes. Jerrie comes from a Italian background and she was raised with Italian food. The family craft of making cheese has almost disappeared. Part of homesteading is using the old fashioned skills.

These recipes are from Mary's Homestead Cheese Making Handbook.

Mary's Homestead is comitted to the different homesteading skills. I (Jerrie) have made yogurt cheese for some time. In the past I went to a cheese making workshop. I had a full day of making cheese with a trained teacher. We made mozzarells, cream cheese, and one hard cheese. I learned how to pasteurize milk and the basic principles of cheese making.

I come from an Italian background. My relatives came from the Tuscany Provence in Italy. It is in my blood to eat good food. I remember being raised on good imported parmesan cheese. Now more and more people are now making cheese. It is a hobby for many people.

Please enjoy the following cheese recipes. They come from the Mary's Homestead Handbook.

YOGURT CREAM CHEESE

Line a colander with a double layer of cheese cloth. Pour the yogurt into the cheese cloth. Allow to drain for 1 hour. Tie the corners of the cheesecloth and hang the yogurt to drain overnight. This cheese will keep up to a week in the refrigerator.

QUESO BLANCO

A South American Cheese and a good example of acid precipition of milk protein. It is often diced and stir-fried with vegetables, added to soups and sauces, as a substitute for tofu, browns nicely and takes on the flavor of the food it is in.

1/ 2 GALLON MILK  WHOLE MILK (GOAT OR COW), 1/8 CUP VINEGAR,

Heat 1/2 gallon milk to 180 F. in a small pot over direct heat. (use double boiler method if you prefer.) Stir often to prevent scorching and hold at 180 F. for a few minutes. Slowly add vinegar, till curds form.  Pour curds and whey into cheese cloth  lined colander to drain. Tie the corners of the cheese cloth into a knot and  hang to drain for several hours or until dripping stops. Remove cheese from cloth and wrap in  a plasic wrap and store in refrigerator. This will keep up to one week in the refrigerator.

OTHER RECIPES IN THE HANDBOOK ARE: Chard, Cheese Pie, Baked Lasagna, Tomato Basil Mozzarella Salad, and much more.


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LEMON CHEESE SPREAD

1/2 gallon whole milk, 2 large lemons, 1/4 teaspoon cheese salt

Warm the milk to 185F. Stir often to avoid  scorching the milk. Add the juice of 2 lemons to the milk, stir for 5 seconds then allow the milk to set off the stove for 15 minutes. The warm milk will seperate into a white curd and a greenish liquid whey.

Line a colander with a cheesecloth and pour the curd and whey into the colander. Tie the four corners of the cheesecloth into a lose knot and hang the bag of curds to drain for an hour or until it stops dripping, remove the cheese from the cloth and place it in a bowl. Add cheese salt to taste.

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CREAM CHEESE

3 Cups whole Milk, 3 Cups Heavy Cream, 1/4 TSP MESOPHILIC-M starter, 1/4 TSP Calcium Choride, 2 drops of Liquid Rennet

Work together the milk and cream in a double boiler. Slowly warm to 72 degrees. Remove pot from the heat and stir in the Mesophilic-m-starter.

Add the Calcium Chloride and stir.  Coverthe pot and set in a draft-free area at 70-74 degrees for 24 hours to ripen. When it is done it will  look like yogurt.

Line the colander with cheesecloth and place in a basin to drain. Ladle cheese mixture into the colander. Pull up ends of the cheesecloth and knot them together to hang. Hang cloth over the pot for draining. Let curds drain for 12 hours or until it no longr drips and is a solid mass.

Stir into an airtight container and stir till creamy. You can add fruit, herbs , or a chocolate sauce or raspberry sauce  to blend the flavors in. Store up to  1 week in the refrigerator.

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 Paner Cheese

One gallon whole milk, 8 tablespoons lemon juice or 2 teaspoons citric acid  dissolved in 3/4 cup hot water.

In  a large pot heat the milk to a rolling(gentle) boil. Be sure to watch it so it does not scorch. Reduce the heat to low and before the foam  subsides, drizzle in the lemon juice. Cook for 10 to 15 seconds. Remove from the heat and continue to stir gently until large curds form. Once you obtain a clear separation of the curds and whey, remove from the heat and let set for 10 minutes. When the curds have settled below the whey, they are ready to drain. Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin  into a knot and hold the bag under a gentle  stream  of lukewarn water  for 5 to 10 seconds to rinse off the coagulating agent. Twist off the muslim to squeeze out the extra whey.

Hang the bag of the curds to drain.Place a brick or  a 5 pound weight on top and press for 2 hours.  Unwrap the cheese . Eat it right away or store in the refrigerator for up ro 2 weeks.  Yield  2 pounds. 

 

 

 

HOMEMADE COTTAGE CHEESE

Hints for making cottage cheese

Use fresh milk or reconstituted instant milk. Rennet is avilable in drug, grocery or health food store.Add a small amount of cream to the cottage cheese makes a much better product. Any pan used must  not be made of aluminum or galvanized metal. All milk must be pasteurized. In a double boiler, heat the bottom water Set the milk in the top of the double. Heat until it reaches 145'. Keep the milk at this temperature for 30 minutes. Cool the milk to 72' by putting  cold water into the bottom boiler. Use the milk immediately for best results.If  a sour acid taste remains , the curds were not rinsed sufficiently. Add a little salt to flavor it.


 

 

 

 

 

1/2 Rennet tablet,1/2 cup water, 1 gallon skim milk or reconstituted instant non fat dry milk, 1/2 cup buttermilk, 1 tsp salt, 1/2 cup cream ( optional).

Disolve rennet in water. Put the milk, buttermilk, and dissolve the rennent into a large pan.Cover and let stand for 16 to 24 hours until the curd forms and pulls away from the sides of the pan. Do not stir during this time.  Cut curds with a long knife into 1/2 pieces. Heat curd slowly over hot water  until the temperature reaches  110' until the curd tightens. If it doesn't tighten or become firm, heat to 115" to 120" and hold this temperature  for 20 to 30 minutes. Stir every few minutes to keep the curds  uniformly heating. Pour mixture onto a fine cheesecloth in a strainer and drain off whey. The whey can be used in breads or other foods where liquid is used. Dip the cheesecloth bag into cold water to rinse  more of  the whey off. Drain for 3 minutes. Place in  a large bowl. Add salt and cream and mix thoroughly, Chill well.