Category Archives: Cheese Making

Coconut Wraps Recipe

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I’ve had a blast trying to make raw-grain free wraps the last few days. Thank you Leslie, over at Health By Coconut on Facebook  for the inspiration! Leslie posted on her facebook page about her raw coconut wraps she purchased recently. After looking for them online, I discovered that they were not available in my area. So I decided to try to make them! These are very easy to make. You do need to have a food processor and dehydrator to make them, though you may be able to use your oven to dehydrate them too. This recipe will make one large coconut wrap or you can make a few small, corn tortilla size wraps!

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The happenings in my kitchen…

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Hello world!!! I’m not dead….I just haven’t felt like blogging lately.
I thought I’d share some of the happenings in my kitchen here of late…

 

Cheese making! Yes, my hubby is still making raw cheeses. Here is a pic of our “cheese cave” with raw cheddar and raw pepper jack cheese. We will be opening these babies up in the spring. I can’t wait to try them!

We’ve also been trying to incorporate more raw foods in our diet, including raw meat….

Here is Coconut Baby eating frozen raw liver (grass fed), homemade raw cheddar cheese and (not in the picture) lacto-fermented apple sauce. She loved it! -though you wouldn’t know it by the look on here face. Read here about the nutritional value of eating liver.
 

I’ve been reading through Nourishing Traditions: Tonics & Superfoods chapter and decided to try Pottenger’s Liver Cocktail. Sounds gross…but it actually had a very nice taste.

Pottenger’s Liver Cocktail

Ingredients -
1 Small chunk pasture-fed beef/lamb liver, frozen 14 days and shredded
4-6 ounces of fresh tomato juice
dash of tabasco (I used a dash of cayenne pepper instead)
squeeze of lime juice
1 tablespoon whey

Fresh Green Juice

I’ve also been drinking more fresh green juices and taking fat (coconut oil in this picture) with the juice so my body can absorb the nutrients. Many important nutrients in veggies are fat soluble, meaning they can ONLY be absorbed with fat.

 

Carrot Juice Cocktail 

Very tasty drink! Fresh carrot juice mixed with a few tablespoons of raw cream.

“Cream added to carrot juice helps the body to convert carotene efficiently into vitamin A” -
~ Nourishing Traditions

Though we are trying to eat more raw foods, we still eat plenty of cooked foods as well. This mornings super yummy breakfast…
 
Country Breakfast
3 slices of bacon (compassionately raised), nitrate free
leftover baked potatoes, cut up into cubes
2-3 eggs, preferably local pastured eggs
1/2 cup spinach
1/2 cup chopped onion
raw cheddar cheese
- Cook all ingredients (or whichever you prefer, leftover steak taste great too) in pan. Add cheese at the end and serve hot.


Cheeseslaves Coconut Flour Pancakes – Made into waffles!
These are tasty and VERY easy (and quick) to make. I topped them with raw butter and homemade raspberry sauce (Frozen organic raspberries boiled in a splash of water. Add a few drops of raw honey or maple syrup. Heat until thick. Strain and serve hot with pancakes or waffles.)

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Sourdough Pumpkin Bread – Cinnamon Rolls – Swirl Bread

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PhotobucketI was shopping at the store last week and found several cans of organic pumpkin for 50% off. Looks like someone dropped the box and all the cans had dints in them (win for me!). I came home and noticed my sourdough started on table and thought it would be fun to make a sourdough pumpkin bread! After I made WAY too much dough I thought I should experiment and see if swirl bread and cinnamon rolls would work with this recipe. It turns out they do!

Sourdough Pumpkin Bread

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Ingredient:

  • 3/4 cup sourdough starter
  • 1/2 cup pumpkin puree
  • 3 3/4 – 4 cup flour ( I used both spelt & wheat/spelt mix)
  • 5 tablespoons coconut oil or butter, soft at room temp
  • 3 tablespoons raw honey or palm nectar (add more if you want your bread to be sweeter)
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

Method:

1.Mix flour(s), salt and spices together in a bowl.
2.Add coconut oil, raw honey, pumpkin and sourdough starter.
3.Mix ingredients until combined. Knead for 10 minutes. Add more flour if needed.
4.Place dough in a greased bowl. Leave dough in bowl overnight, or for 6-8 hours.
5.Knead dough for 5 minutes and form into loaf or roll dough out if making cinnamon rolls or swirl bread.
6.Place loaf in greased bread pan. Cover and let rise, 2-3 hours.
7.For rolls or swirl bread, roll dough out into a rectangle.
8.Brush 2 tablespoons of coconut oil/butter on dough and sprinkle with cinnamon and palm sugar (or any of your favorite cinnamon roll fillings).
9.Roll the dough tightly to form a log.
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10.Cut dough to preferred size rolls and place in a greased 8×8 pan.
11. For swirl bread, place loaf into a greased bread pan.
12. Cover bread/rolls and let them rise for 2-3 hours.
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13.When your bread is done rising, preheat oven to 375 degrees
14.Bake bread for 20-25 minutes. Turn off the heat and keep the bread in the warm oven for an hour. This helps the center of the bread to finish baking.
15.Bake cinnamon rolls for 15-20 minutes.
16.Frost cinnamon rolls with your favorite frosting. I made a simple cream cheese frosting (8 ounces of soft cream cheese mixed with 4 tablespoons of raw honey).

Serve and enjoy!

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This post is linked with~
Real Food Wednesday @ Kelly The Kitchen Kop
Pennywise Platter Thursday @ The Nourishing Gourmet 
Simple Lives Thursday Hosted by Diana @ A Little Bit of Spain in Iowa, Annette @ Sustainable Eats, Alicia @ Culinary Bliss , & Wardeh @ GNOWFGLINS

Feta Cheese

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PhotobucketI begged my husband to buy me a cheese making kit a few weeks ago. He was hesitant at first, but after thinking about it he decided it would be a cool hobby for me. So our kit came in the mail and my husband became more interested than I thought he ever would be. He completely took over my cheese making venture! He has made several cheeses now. I really love that he is so into making cheese! This is a man who gagged at the thought of drinking raw milk. He is now eating raw milk cheese every week! We now own a traditional dutch style cheese press and a mini refrigerator “cave” for aging our cheese.

We have made feta two times, following this recipe. It taste wonderful! It also doesn’t age as long as other feta recipes call for, which I like.

Raw Feta – By Flip & Tiffy

Ingredients

1 Gallon Raw Goat’s Milk
1 packet of Mesophilic Culture
½ Teaspoon Liquid Rennet (with ¼ cup non-chlorinated room-temperature water)
5 tablespoons kosher salt
20 oz. Whey

Directions

Slowly heat milk to 86 degrees, stir gently 5-10 mins to ensure milk is evenly heated.
Remove from heat and add 1 packet of Mesophilic culture, use skimmer and make up and down motions to draw cultures down and evenly (do NOT break surface).
Let stand for five minutes to rehydrate.
Maintaining 86 degrees, let stand and ripen for one hour.
During ripening dilute ½ teaspoon of liquid rennet in ¼ cup non-chlorinated water, stir for 20 seconds.
Once milk is done ripening for one hour, add rennet solution to milk and stir with up and down motion for one minute (do NOT break surface).
Let stand for 30 minutes, keeping 86 degree temperature.

Check for clean break, if necessary let the milk sit for ten more minutes.
If clean curd break occurs, cut curds to ¾ inch cubes and let stand for five minutes to firm up. (Vertical cut, horizontal cut and 45 degree cut; vertical and horizontal).

(Other recipes call for thirty minutes of stirring gently after cutting the curd, I’ve found this to be counter-productive and ladle curds almost instantly after the five minutes.)

Ladle curds gently into butter-muslin lined in a colander, let drain for 5 minutes.

Pick up the butter-muslin (filled with the feta-curds of course!) and slowly for ten minutes squeeze the excess whey from the curds. (Yes, this can perhaps be done other methods, but I’ve found this to be more “personal”).
Afterwords fill a mold with the curds. Curds will be soft but will firm up enough to flip after ten minutes.

Drain in colander for one hour, flipping the cheese in the mold every 15 minutes.
“Knoch” the cheese in the mold once in a while to ensure whey expelling.
Once one hour of flipping and “knocking”, let drain at room temperature for 24 hours.
Dress the cheese for about four hours in a mold/colander and apply three pounds of pressure.
Once 24 hours of ripening has finished produce your whey-brine (20 oz of whey and five tablespoons of kosher salt.

Age feta for a day and a half for semi-crumbly texture. Three days to produce a normal-crumbly feta texture.
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After feta has aged keep in refrigerator for up to one week and of course , enjoy!

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This post is linked to:
My Meatless Monday @ My Sweet and Savory
Tuesday Twister @ GNOWFGLINS
Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free
Two for Tuesday Recipe Blog Hop hosted by many bloggers