Wednesday, April 22, 2009

Ordering spices

I'm trying to figure out a cheaper way to get the spices I need. Does anyone have suggestions of good companies I can order from online?

Monday, April 6, 2009

English Muffin Bread with Whey

If you have tried to make your own mozzarella now you are probably wondering what to do with all that leftover whey – Here is another recipe:

This bread is delicious - compare to store-bought. It is very easy to make and it freezes well. I make a half recipe, because I’m not sure my mixer bowl will handle 12 cups of flour!

2 Tbsp. sugar
1 ⅓ cup warm water

Dissolve the sugar in the water.

4 Tbsp. active dry yeast

Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.

Cornmeal, for sprinkling

Meanwhile, grease four loaf pans and sprinkle with the cornmeal.

12 cups sifted all-purpose flour
½ tsp. baking soda

In a large bowl, combine 6 cups of the flour and the baking soda.

4 cups whey
4 tsp. salt

In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, then pour the warm whey into it. Stir to combine.

Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.

Preheat the oven to 400 degrees.

Spoon the batter into the prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)

Bake for 30 minutes.
Yield: 4 loaves

Whole Wheat Rolls

My mother found this recipe on Everyday Food Storage and was raving about it. I had the chance to try it while I was visiting her and agree with her, they are really good. I got the recipe from her yesterday and tried them myself. They came together really well and tasted really good. My mother always doubles the recipe and gets a cookie sheet full of rolls.

1 1/4 cup warm water
1 Tbs Yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup vital wheat gluten
1 tsp salt
2 Tbs nonfat dry milk
1 Tbs butter or margerine or oil

Start the yeast then mix in other ingredients. Knead for 10 minutes. Transfer to oiled bowl and let rise for 1 hour or until doubled. Punch the dough and shape into 2-3 in balls (push the dough through a ring made by your thumb and index finger to get a uniform ball). Allow rolls to rise.

Bake at 375 for 20 minutes (my rolls took less than 15)

Wednesday, April 1, 2009

Ricotta from Heaven

Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.

Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.

Turn off the heat; let the whey set for 5 minutes.

Gently skim off the foam and place the whey in a colander lined with butter muslin.

Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.

Yield: About ½ pound per gallon of whey.

30-Minute Mozzarella

We made this over the weekend. It’s very easy and satisfying to make your own cheese. You can use the leftover whey to make ricotta (also very easy).

Measure out all additives before you start, in clean glass or ceramic cups. Use unchlorinated water.

1 gallon pasteurized milk (NOT ultra-pasteurized)
1 ½ level teaspoons citric acid dissolved in ¼ cup cool water

Stir the milk on the stove in a stainless steel kettle, heating very gently. Add 55 degrees add the citric acid solution and mix thoroughly. At 88 degrees it should begin to curdle.

¼ tsp. liquid rennet, diluted in ¼ cup cool water

Gently stir in diluted rennet with up-and-down motion, and continue heating the milk to just over 100 degrees, then turn off heat. Curds should be pulling away from sides of pot, ready to scoop out. They whey should be clear. (If it’s still milk, wait a few minutes.) Use a large slotted spoon or ladle to move curds from pot to a 2-quart microwaveable bowl. Press curds gently with hands to remove as much whey as possible, and pour it off.

Microwave the curds on high for one minute, then knead the cheese again with hands or a spoon to remove more whey. (Rubber gloves help – this gets hot!) Microwave two more times (about 35 seconds each), kneading between each heating. At this point, salt the cheese to taste, then knead and pull until it’s smooth and elastic. When you can stretch it into ropes like taffy, you are done. If the curds break instead, they need to be reheated a bit (but don’t over cook it, or it will turn stiff and dry) Once cheese is smooth and shiny, roll it into small balls to eat warm or store for later in the refrigerator.