Shelley

This past November, we were fortunate to be invited to sell our rustic furniture at a holiday open house at Hannah’s Pottery in Scott Depot, WV. Hannah specializes in lovely, functional stoneware for the kitchen […]

Heat olive oil in a large skillet over medium heat. Add garlic, onion and cook until onions are tender. Brown meat along with the onions. Stir in tomatoes broth, water, carrots, basil, oregano, pepper, and […]

In a previous post, Cheesemaking Without Benefit of Mail Order, I shared some information from a “back-to-basics” out-of-print cheesemaking manual. In this post, I’m sharing some of the soft cheese recipes. […]

Pour 4 quarts of boiling water into 4 quarts of thick, sour milk. Let it stand for a moment, then drain in a bag overnight. When ready to serve, beat well, season with salt and pepper, and add cream to taste. […]

Krautt is made by clabbering skimmed milk, adding salt, then hanging the curd in a cloth bag to drain. It is sometimes pressed for 1 to 2 hours. The curds are then formed into small balls by hand. The balls are […]

Put 2 gallons of clabbered milk in an iron pot over low heat and bring to 180 degrees F in 45 minutes. Drain whey in a colander. When curds are cool enough to handle, press with your hands to extract the […]

Set a pan of curdled milk on the back of a wood-burning stove and heat very slowly until the curd is separated from the whey. Drain whey and put curds in a cloth bag and drain for 24 hours. Chop the ball of […]

Allow 2 1/2 gallons of milk to sour until thick. Heat slowly until hot to the touch but do not boil. Hold at this temperature until the curds and whey separate. Stain through a cheesecloth and allow the curds […]

Bring 1 gallon of milk to a boil. Cool to lukewarm and add 1 pint of buttermilk and 3 well beaten eggs. Stir gently for 1 minute, then let set until a firm clabber forms. Drain in a cloth bag until firm. It […]

Set fresh milk in the sun until the curd separates. Drain for a few minutes and enjoy!