Easy Recipe

[Guest guest]

Here is a really easy recipe that I greatly enjoy using. I'm wondering how or

if this recipe could be adapted to NT theories? I use raw goats' milk for this,

but suppose that cows' milk could be used, too.

Queso Blanco

Over a direct source of heat, warm 1 gallon of raw milk to 180 degrees F.

stirring often to keep it from scorching. Maintain this temp for several

minutes.

Slowly add 1/4 c. raw apple cider vinegar until the curds separate from the

whey. Usually 1/4 c. of vinegar will precipitate 1 gallon of milk.

Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners

of the cheesecloth into a knot and hang to drain for several hours or until the

bag of curds stops dripping.

Take the mass of curds out of the cheesecloth. It will be a solid bag of curd.

It may be wrapped in Saran Wrap and stored in the frig until needed. Will keep

up to 1 week.

One of the best parts of this recipe is not only the great cheese, but the fair

amount of whey,which according to Fallon, will keep up to 6 months in the frig.

Hard to believe that it would keep that long...page 87 " NT "

May season with favorite seasoned salt... Excellent and most of all--easy...

Now, can someone adapt this to the lacto-fermented way of Nourishing Traditions?

Thanks,

Teshuah

[Guest guest]

I have also made this recipe with my goat milk, but I don't see how it could be

adapted to NT.

Since it heated to 180 degrees I don't see how the whey would be any good

either.

Shari

----- Original Message -----

From: Baruch HaShem

Sent: Thursday, April 11, 2002 12:04 AM

Subject: Easy Recipe

Here is a really easy recipe that I greatly enjoy using. I'm wondering how or

if this recipe could be adapted to NT theories? I use raw goats' milk for this,

but suppose that cows' milk could be used, too.

Queso Blanco

Over a direct source of heat, warm 1 gallon of raw milk to 180 degrees F.

stirring often to keep it from scorching. Maintain this temp for several

minutes.

Slowly add 1/4 c. raw apple cider vinegar until the curds separate from the

whey. Usually 1/4 c. of vinegar will precipitate 1 gallon of milk.

Pour the curds and whey into a cheesecloth-lined colander. Tie the four

corners of the cheesecloth into a knot and hang to drain for several hours or

until the bag of curds stops dripping.

Take the mass of curds out of the cheesecloth. It will be a solid bag of

curd. It may be wrapped in Saran Wrap and stored in the frig until needed. Will

keep up to 1 week.

One of the best parts of this recipe is not only the great cheese, but the

fair amount of whey,which according to Fallon, will keep up to 6 months in the

frig. Hard to believe that it would keep that long...page 87 " NT "

May season with favorite seasoned salt... Excellent and most of all--easy...

Now, can someone adapt this to the lacto-fermented way of Nourishing

Traditions?

Thanks,

Teshuah

[Guest guest]

I have a friend that makes this, then adds raw milk to make creamed

cottage cheese. It is great.

> Here is a really easy recipe that I greatly enjoy using. I'm

wondering how or if this recipe could be adapted to NT theories? I

use raw goats' milk for this, but suppose that cows' milk could be

used, too.

>

> Queso Blanco