Farmer’s Cheese

Farmer’s Cheese has a few different names, dry cottage cheese and uncreamed cottage cheese to name a couple.

Recipes for farmers cheese can be found anywhere most all are the same. It’s the most basic cheese to make because it requires no cultures to make. Milk, vinegar, and salt are the main ingredients. Some call for the addition of buttermilk too.

Depending on what you plan to do with it can be left as curds, whipped to a ricotta texture or pressed to use as a soft sliced cheese. When left as curds it can be mixed with homemade yogurt to fit the SCD too. Whipped it makes a great cheesecake.

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Curds and whey beginning to separate.

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Straining the whey from the curds.

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Dry curds. This can be left as is, whipped or pressed.

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Cheese wheel still wrapped in the cheese cloth.

Basic Farmers Cheese Recipe
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Basic Farmers Cheese Recipe
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Ingredients
  • 1 gallon Whole Milk
  • 1/2 cup Vinegar
  • 1 tbsp Kosher Salt
Servings:
Instructions
  1. Slowly heat the milk to 180 degrees.
  2. Remove from the heat.
  3. Add the vinegar and stir slowly. This will cause the milk to separate into curds and whey.
  4. I then strain this through a flour sack towel (save the whey too! It has many uses, like great bread!).
  5. Let the curds sit to drain for about 15 minutes.
  6. Add the salt.
  7. At this point it can be left to drain more and used as curds, or put into a glass jar and used as a creamed cheese, or put into a cheese press and used for sliced cheese.
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Buttermilk Farmers Cheese Recipe
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Buttermilk Farmers Cheese Recipe
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Ingredients
  • 1 qt Buttermilk
  • 1 gallon Whole Milk
  • 2 tbsp Vinegar
  • 1 tbsp Kosher Salt
Servings:
Instructions
  1. Slowly heat the whole milk to 180 degrees.
  2. Add the buttermilk and stir for a few minutes.
  3. Remove from the heat.
  4. Add the vinegar and stir slowly. This will cause the milk to separate into curds and whey.
  5. I then strain this through a flour sack towel (save the whey too! It has many uses, like great bread!).
  6. Let the curds sit to drain for about 15 minutes.
  7. Add the salt.
  8. At this point it can be left to drain more and used as curds, or put into a glass jar and used as a creamed cheese, or put into a cheese press and used for sliced cheese
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For the Love of the Grain

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You can do a quick online search and find hundreds of reasons to avoid gluten and grains all together. One of my passions is grains. I can understand the benefits of both sides of the argument, and I still prefer to  ride the fence leaning towards grains.

Grains in their natural state are seeds with an outer shell ( hull) that is usually removed before processing. Depending on the use they are stripped of most nutrients and minerals and then “enriched” later. Some are left as “whole” grains and are ground, pressed or cut. In any form most of the “goodness” isn’t absorbed by the body as one would think. Most proteins pass through without nourishing us to their fullest potential. They also are actually rather difficult for use to digest even when an allergy or intolerance isn’t present.

A few easy steps can be taken to remedy this and help you get the most out of them as well as making them easier to digest.

Corn, for example is virtually indigestible. Yes, you may get a little nutrients from it but not nearly what is possible. Corn or some form is added to almost everything it seems now days and not to our benefit. Mainly thanks to the government subsidies making corn seemingly a profitable crop when realistically it’s no more profitable than any other. This has caused an over abundance of corn that needs to go somewhere. But we’ll save that soap box for later.

When corn is soaked in mineral lime or lime water (not the citrus) it begins to break down. It’s nutritional and mineral value increase by reducing the  mycotixins and adds niacin. It also becomes more digestible. Many cultures have been doing this for hundreds of years. The Maya is one culture that found the benefits and continues to use this method to date. Turning maze into masa, masa harina and then into tortillas, tamales and more.

On the corn subject another interesting tradition that is still used today originates from the Andes and is still used in Bolivia, Peru and Ecuador is communal chewing of corn into gobs called muko. The muko is then turned into Chicha a corn beer. Yes, beer made from spit out corn.

When cereal grains are soaked, fermented or sprouted the grains are broken down and the nutrition is gained. Soaking grains over night is a good start and just that. Soaking allows the hard to digest fibers to soften and neutralizes the phytic acid. Grains soaked for 2-4 days with water changed regularly will begin the sprouting process. These grains can then be used soaked or dried and ground into flour. Fermentation is the ultimate goal though.

Fermentation increase the vitamin and mineral content naturally. It Decreases the starch because of the acid produced and neutralizes the anti-nutrients. Probiotics have been around forever but are now getting more recognition and turning into the next “big thing”. Fermentation is the natural process to them. Though the probiotic properties are lost once baked the breakdown of the fibers, neutralization of anti-nutrients and added nutrition is pretty good. Thus making the dreaded grain actually not to bad.

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Renewed Hope

Upon starting the Carbohydrate Specific Diet the list of forbidden foods was daunting and quite over whelming. No sugars, no dairy containing lactose, no potatoes, no grains including rice and most dry beans… Fruits, vegetables, meat and some dairy is still a wide variety to choose from but still a challenge to make meals without those key ingredients that I used to use so often. As with any new venture starting is the hardest part.

Once I was used to not having grains the rest has been comparatively easy. The challenge now is making meals for the whole family that will please all and I can eat too (for the most part). Spaghetti squash rather than pasta, zucchini for lasagna noodles were easy changes. Whipped cauliflower for mashed potatoes. Things haven’t been too bad.

Saturdays and Sundays have traditionally been the days that we make a big breakfast; eggs, pancakes or biscuits with jam, bacon, sausage, hash browns… Breakfast has seemed so disappointing without grains and fruit preserves. This morning I tried something new Pancakes – SCD. I had been seeing this recipe for pancakes that was 1 banana and 1 egg whipped together to make pancakes. Good, yes but still missing something. So I altered it a bit adding cinnamon and almond flour. Yum! Finally a little something that made Sunday breakfast a little closer to “normal” this morning!

Pancakes - SCD
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Finally a little something that made Sunday breakfast a little closer to "normal" this morning!
Pancakes - SCD
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Finally a little something that made Sunday breakfast a little closer to "normal" this morning!
Ingredients
  • 1 each Egg
  • 1 each Ripe Banana
  • 1/4 tsp Baking Soda
  • 1/4 tsp Cinnamon
  • 1/2 cup Almond Flour
Servings:
Instructions
  1. Blend all ingredients well so there are no lumps.
  2. Lightly butter a cast iron skillet or pancake griddle and spoon the batter on the skillet.
  3. Flip once lightly browned on the bottom.
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Gluten Free and Not By Choice

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I was recently told I have Ulcerative Colitis; a form of Inflammatory Bowel Disease. I won’t go into the details of that. But certain foods can trigger “flare ups” and it is usually brought on by stress, hormonal changes among other things. Upon looking up what foods are most common to cause a “flare up” I found EVERYTHING on the list. It appeared that not eating was the best way to remedy the situation. Unfortunately I can’t do that. So a removal diet is the next step to find out what triggers the flare. I have found that wheat is the biggest culprit. Which poses an even bigger problem.

I live for baked goods. By trade I am a baker. I have the general food schooling and then went on to further my education in baking and pastries. Formally my title would be Journeyman Pastry Chef. However, I prefer the more humble approach of a baker. I don’t get too wrapped up in fancy titles. Sometimes it makes people sound (and act) too big for their britches. Not to mention the apprentice, journeyman, master code seems to be getting forgotten and only recognized in the construction trades anymore. But that’s a whole nother rant.

My love for grains has always been. I grew up in the kitchen making breads, poticas and more with mom and grandma. For a few years in my very early 20’s I had a successful Patisserie. Where we made artisan breads, pastries, desserts and such. When our first child was born I became a mom and began my baking out of the house instead. Selling most of my goods at the local farmers market and the few phone requests I get.

I am about to embark on a whole new side of grains though. Gluten free. There are still many options. Working with such grains is very different than those containing the gluten protein; as they act much different. The exploration of grains that are gluten free, satisfying and taste good is going to be quite a learning adventure.

I have used many of such grains in the past but usually to accompany wheat or something of the sort. Now to use them on their own  will be a challenge. The short term goal is three months gluten free and then reevaluate.

As a special treat I love a giant molasses cookie and a hot cup of coffee for breakfast. I adapted my usual recipe to use oat flour and fresh ginger. Oat flour, even organic,from the us has the possibility to contain gluten because it is often processed near wheat flour. Irish oats tend to be the safest when buying for gluten free. I’m lucky enough to have fresh oats that my dad grew and a little mill at home so I am able to grind my own. I also use fresh ginger because of it’s anti-inflammatory properties. (however, baking the ginger may very well kill those properties)

The result is a very soft and chewy molasses cookie that is most certainly a treat!

Gluten Free Oatmeal Cookies
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Gluten Free Oatmeal Cookies
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Ingredients
  • 3/4 cup Butter
  • 1 cup Brown Sugar
  • 1 each Egg
  • 1/4 cup Molasses
  • 2 tsp Baking Soda
  • 1 tsp Baking Power
  • 1 inch Fresh Ginger grated
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 3 cup Oat Flour
Servings:
Instructions
  1. Combine all the ingredients and refrigerate over night.
  2. Scoop onto a cookie sheet lined with parchment.
  3. Bake at 350 degrees for 7-10 minutes.
Recipe Notes

Not all oats are created equal. Be sure of your source because some oat can contain very small amounts of gluten when grown too close to wheat or other gluten containing grains.

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Wild Grape Jelly

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Fall is the season of canning and preserving the hard work of summer just before settling in for a long winter. Wild grapes were a bonus this year. A nice change from the usual vegetables and fruits to “put up”.

These tiny tart grapes were climbing and evergreen and huge cottonwood trees just south of the farm. I’m pretty sure we weren’t the first to pick because there weren’t too many within easy reach. But, with a little climbing and getting stuck on a few branches we had picked a small bucket and home we went.

Then was the task of cleaning them. Ugh, what a purple mess! They were still pretty well stuck on the vine and there were a few spiders that made their way home as well. Spiders stop all production and empty the kitchen until someone (my husband) has taken care of the problem. After dying my fingers purple and a few evacuations a new method was used.

Vinegar!

I prefer to not eat all the little critters that come with a wild harvest. (Dad calls it extra protein…I’m not that hungry) I soak them in vinegar and cold water for about an hour. Magical vinegar, I just love the stuff! With a few swishes of the water the dried berries and critters float to the top and can be easily removed.

Into the pot they went stems and all. No more purple fingers.  A little water to keep them from scorching and some heat to release the juice. Smashing the grapes every so often (makes them wine, hahaha. Ok, cheesy I know). After about an hour or so it’s juice time. Straining and squishing through a food mill, we were ready for jelly (or wine 🙂 .

I use a pretty basic recipe for my jelly. No need to over complicate it. Just a little pectin, sugar and butter. Yes, butter. A granny secret is to add a bit of butter to the jelly to prevent the frothy foam the usually forms on top. Then there’s no skimming to do!

This recipe can be adapted for any fruit juice.

Grape Jelly
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Grape Jelly
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Ingredients
  • 5 cup Grape Juice
  • 1 box Suregel Pectin 1 3/4 oz
  • 6 cup Sugar
  • 1 tbsp. Butter
Servings:
Instructions
  1. To make the grape juice: Place the wild grapes in a stock pot with about an inch of water to prevent scorching. (stems and all; just make sure they are clean of dirt, bugs and rotten grapes)
  2. Heat slowly mashing them with a potato masher. Once heated just below a simmer, remove the grapes and strain them through a food mill, squishing the rest of the juice out.
  3. To make the jelly: Place the juice and pectin in the stock pot and bring to a hard boil for 1 minute. Stir constantly
  4. Add the sugar and butter. Stirring constantly bring back to a hard boil for 1 minute.
  5. Pour into hot jelly jar. Pour canning wax on top or process in water bath
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