Whey--The Valuable By-product of Cheesemaking

After making any kind of cheese, I end up with lots of whey--up to a gallon of it.  It's valuable stuff!  Whey has a lot of minerals. It keeps your muscles young, joints movable and ligaments elastic (a natural anti-aging tonic for us boomers). It can aid digestion (1 TB in a little water). It can treat stomach ailments (1 TB three times daily.) It tastes like (very) watered-down milk. It keeps for up to 6 months. I use it for all kinds of things: breadmaking (substitute for milk or water), cooking rice, in smoothies or breakfast drinks, as a tonic.

Following is a standard whey drink--a healthy way to start your day.
Whey Drink
1/2 cup whey
1/2 cup filtered water
juice of one lemon
--Mix all together and drink soon after.  Don't store, it will lose its potency. 

Homemade Pepper Cheese with Currants & Honey

A soft, buttery cheese with hot pepper flakes.

Dave and I were both hungry for homemade cheese, and it's been a while, so.........  This is an easy and quick cheese recipe.  I added hot pepper flakes for variety. While it was still warm, we had it on crackers with currants and honey drizzled atop--boy did we every enjoy it!!

Note:  **The Rochester Good Food Store carries the rennet, lipase powder & citric acid. Otherwise, you can order them online at www.cheesemaking.com.

Soft White Cheese        Yield: one pound
1 gallon whole milk  (don't use "ultra" pasturized milk)
1/8 teaspoon liquid rennet diluted in 1/4 cup cool, unchlorinated water*
  (*use bottled or distilled water--or let a cup of tap water sit out 24 hours)
1/8 teaspoon lipase powder, dissolved in 2 Tablespoons cool water and
   allowed  to sit for 20 minutes. (optional but adds flavor)
1-1/2 teaspoons citric acid dissolved in 1/2 cup cool water
  (or 6 Tablespoons lemon juice)
1 teaspoon salt (best is canning salt, or cheese salt if you can find it)
Method
1. Add the citric acid/water solution to the milk while stirring
2. Put milk in pot over med heat, warm milk to 90 degrees. 
3. Remove from heat. Slowly stir rennet into warm milk with up-and-down chopping motion. Cover and let sit 5+ min. Check to see if milk is separating into solid whitish curd and watery-like whey. If not, let sit a bit more.
4. With long, thin knife, cut the curd into 1" cubes.
5. Put back on heat and warm to 105 degrees, stirring the curds gently. Remove from heat and stir gently for a few more minutes.
6. Use a slotted spoon to lift curds into 2 quart microwave-safe dish. (Save the whey in the pot for other uses.  See following post.) Gently press down the curds into the bottom of the dish and drain off any excess whey. Do not cover the dish.
7. Microwave on high for one minute. Fold cheese over and over (like kneading bread) to distribute heat evenly. Use either a spoon or heavy-duty rubber kitchen gloves to do this. Drain off any excess whey.
8. Microwave on high for 35 secs. Repeat folding/draining process above.
9. Microwave on high for 35 secs. and repeat folding/draining process.
10. Add salt and knead in to distribute.  Herbs, pepper flakes or other can be added at this time (approx. 1 teaspoon).  Drain excess whey.
12.  Mold, form and/or cut the cheese into any size or shape desireable.
Store covered in the fridge for up to one week.

Homemade Broth for Winter Soups and more

I never let the bones of a roast or poultry escape my broth pot.  Homemade soup broth is easy, healthy and delicious.  It's also thrifty:  A 5-pound chicken yields 3 quarts of broth.  With Swansons broth at $3,00+/carton, you can deduct $9.00 from the cost of a 5-pound chicken by making broth with the carcass.  (and you will have 6-8 cups of chicken pieces).  It's how I justify buying the more-expensive, free-range chickens from farmers market.  There is a remarkable difference in their taste and quality. 

For the Broth: (note weight of meat/poultry from package)
Put roasted bones in a large cooking pot and add 1 quart of water per pound of original weight. Add a ½ cup of chopped onion, 1/3 cup each of celery and carrot pieces for each quart of water, (more or less of each veggie is okay). Bring water to boiling*, turn down heat and let it slow-bubble for three hours (at least 3, not more than 4). Remove from heat and strain broth. Cool a bit, then refrigerate for several hours or overnight--until fat on top turns solid.

*If you want to get all of the meat off the bones, take it out of the water just as it starts to boil. Pull off the remaining meat pieces and return the bones to the pot.

Broth can be used in place of water for anything you're making.  I always use it for cooking rice, couscous, lentils, etc.  If a recipe calls for water, I substitute an appropriately-flavored broth.  I often cook two roasts or chickens at a time and freeze or can (lots of) broth so it's always available. 

I make all kinds of broth, but chicken is the most versatile.  By adding boullion cubes or soup base (1 cube or teaspoon for each cup of broth), some meat, veggies and herbs; you can throw together a variety of delicious, hearty soups in no time.  Here are some suggestions for soups using chicken broth:
Chicken Noodle:  broth with chicken boullion, pieced chicken, veggies, egg noodles, Italian herb seasoning, dill weed and pepper
Taco Soup: broth with chicken boullion, pieced chicken, salsa, black beans, cilantro (tsp/quart of broth) and cumin (1/4 tsp/quart)
Clam Chowder (or substitute any seafood): broth with clam base, clams, veggies, thyme (tsp/quart of broth), dill (1/2 tsp/quart), parsley (1/2 tsp/quart), pinch of garlic powder
Thai Soup:  broth with red or green curry paste, veggies (spinach and peas), lime juice (2 TB per quart of broth), ginger (1/4 tsp per quart), fish sauce (3 tsp per quart), brown sugar (2 tsp per quart), pinch of garlic, coconut milk (1 can per quart)

Chinese Buffet

For supper last night, we enjoyed chinese-style dishes I adapted for using only local food products.  Following are recipes for my fried rice, sweet and sour pork (or chicken) and beef (or venison) chow mein.

So good that we don't miss authentic chinese veggies in them.

Fried Rice               Serves 6-8

4 cups cooked rice

1/2 cup peas

1/2 cup diced carrot

1/4 cup diced celery

1/4 cup diced onion

1/4 cup diced bell pepper

3 eggs, scrambled

1 cup beef or pork broth with one boullion cube dissolved in it

1/4 cup soy sauce

1 Tablespoon Worcestershire sauce

--Cook rice and eggs separately and set aside.  In large skillet cook onion, bell pepper, celery, carrot and peas just until starting to soften.  Stir in soy sauce and Worcestershire sauce.  Add rice and egg and heat through.

Sweet and Sour Pork (or chicken)      Serves 4

4 cups of pork or chicken breast, cut in 1" cubes or strips

1 cup diced onion

1 cup diced bell pepper

1/2-1 cup pineapple tidbits, drained but save juice (or use apple pieces)

1/2 cup brown sugar

1/2 cup cider vinegar

1/2 cup pineapple juice or apple juice

2 Tablespoons soy sauce

1/4 cup corn starch

1 cup chicken, pork or beef boullion

1 Tablespoon oil (enough to coat bottom of fry pan)

--In large fry pan, brown chicken or pork cubes on all sides.  Add 1 cup boullion, cover and simmer on low until meat is cooked through (chicken takes approx. 10-15 min; pork takes 30-45 min.  Add onion, peppers and pineapple chunks and continue cooking on low until they are starting to soften.  Meanwhile, in separate saucepan, combine brown sugar, soy sauce, pineapple juice and vinegar.  Cook and stir until starting to simmer.  Remove a little of the sauce into a small bowl and blend in the corn starch.  Return the cornstarch mixture to the pan and continue cooking and stirring until thickened.  Combine veggies/meat (without juice) to the sauce and heat through.  Serve over white rice.

Beef or Venison Chow Mein       Serves 4
1/2 pound beef or venison stew meat
1/2 cup diced onion
1/2 cup sliced mushrooms
1/2 cup diced celery
2 cups thinly sliced, shredded cabbage
2 Tablespoons oil
4 cups prepared beef boullion (4 cubes in 4 cups boiling water)
1 teaspoon sugar
1/4 cup soy sauce
small pinch of ginger
1/4 cup warm water
2 Tablespoons cornstarch
--In large skillet cook meat, onions, celery and mushrooms 10 minutes.  Add cabbage and cook 5 more min.  Add beef boullion, soy sauce, sugar and ginger.  Stir to mix and heat to simmer.  Cover and cook 15-20 minutes, until meat is fork tender.  Dissolve cornstarch in the 1/4 cup of warm water and add to pan, stirring.  Cook and stir until thickened.  Serve over chow mein noodles.

Quick Breads

Aside from my regular baking of white bread for sandwiches, toast and buns; I like to add variety to our menu with quick breads.  They're so--well--quick! (and easy).  These are my three favorite quick bread recipes to complement winter meals:
Italian Herb Bread--pasta dishes, sausage and kraut
Brown Molasses Bread--bean dishes, beef roast
Irish Soda Bread--soups, stews

Italian Herb Bread    makes two 9" square or round pans (or pie pans)

A yummy corn bread with veggies and herbs

Combine and mix:
1-1/2 cups flour
1-1/2 cups yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 teaspoon Italian herbs
1 teaspoon dried thyme
Add in:
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color or combo)
1 cup chopped onion
In separate bowl, combine:
3 beaten eggs
1-1/2 cups milk
1/3 cup olive oil
Add liquid ingredients to dry ingredients and stir just until moistened.  Spread into oiled pan and bake at 400 for 30-45 min. (lightly browned)

Brown Molasses Bread           makes two loaves
1 cup sugar
2/3 cup molasses
3 cups buttermilk with 1-1/2 Tablespoons baking soda dissolved in it
1/2 teaspoon salt
1-1/2 cups white flour
3 cups graham flour
--Combine in order.  Fill greased loaf pans half to two-thirds full.  Bake at 350 for 50-60 minutes--until toothpick inserted in center comes out clean.

Irish Soda Bread           makes one square or round baking pan
2 cups white flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 cup cold butter
2 teaspoons caraway seeds
1 cup raisins (optional)
1-1/2 cups buttermilk
extra buttermilk for brushing top
--In large bowl sift together dry ingredients and mix.  Cut in butter until mixture resembles course meal.  Add caraway seeds and raisins and toss to coat.  Add buttermilk and stir until the dough is moistened evenly (do not overwork dough) Knead dough one minute, adding flour as needed to prevent sticking.  Shape into ball and put in round or square greased baking pan.  Slash top and brush with buttermilk.  Bake 350, 60 min.

Orange-Brined Chicken--Roasting or Canning

I'm sold on brining all my poultry.  It's so much more flavorful and moist.  This time I decided to add orange juice (concentrate) to the brine to subtly flavor the chicken with orange.  I plan to brine two chickens, can the breast meat and roast the rest.  Following are my brine recipe and instructions, as well as my canning instructions. 

Orange brine for two chickens:
1 gallon water
1 gallon ice water
1 large can of orange juice concentrate
1-1/2 cups salt
1/2 cup brown sugar. 
--Put the gallon of water (not ice water) in a large pot on stove.  Add the salt, sugar and orange juice concentrate.  Heat, stirring, until the salt, sugar and OJ are dissolved and the brine is just starting to simmer.  Remove from stove and add the ice water to cool.  Add two whole, thawed chickens and put in the fridge overnight.

To roast brined chicken:  Remove chickens from brine, but don't rinse.  Pat dry.  Put chickens in roaster pan and rub oil all over the outside surfaces (I use half melted butter and half olive oil.)  Salt and pepper to taste.  Put in roaster pan (uncovered) and put in oven at 450 for 30 minutes.  After 30 min, turn to heat down to 350 and continue roasting for an additional 30-45 minutes, or until done (160 on thermometer).

A pan of roasted chicken parts--mmmmm!

Canning Brined Chicken Breasts: (Un-brined chix meat may also be used.)
--Remove chicken from brine, but do not rinse.  Remove skin from chicken.  (Save the skin to put over the rest of the chicken when roasting.)  Cut out breasts and chop into 2" chunks.  Lightly pack the chunks into hot jars leaving 1-1/4" headspace.  Do not add salt unless you are canning un-brined breasts.  In that case, add 1/2 teaspoon salt to pint jars or 1 teaspoon salt to quart jars.  Do not add liquid, chicken will make its own broth.  Put lids and screw bands on jars and pressure can at 10 pounds of pressure (11 for dial models).  Process quarts for 90 minutes, pints for 75 min.  When done, it's okay if the top pieces of chicken are above the broth.

Orange-brined chicken pieces for summer salads (if it lasts).

Frozen Potato Patties

A couple of times a week I scan the refrigerator to identify food that needs to either be cooked up, eaten and/or frozen; or else it will go to waste.  Yesterday morning netted the following:  one large container of quartered, cooked potatoes, 3 pieces of bacon, part of a large onion.  This one was easy.  I cooked and crumbled the bacon, ran the potatoes and onion through the food processor and combined all.  I added enough butter and a little bacon fat, just until the mixture would hold together and pattied it out.  I put three cookie sheets of potato patties in the freezer; and, later, after they froze, I put them all in one ziploc bag.  We saved out two for our breakfast and each had one with a fried egg on top--delicious!

  The potatoes were a variety of flavors and colors.