Food For Peace
4 cups thick cream
1/2 cup ice water
1/2 cup crushed ice
Method:
1. Refrigerate cream until cool.
2. Blend or whisk until stiff.
3. Continue to blend or whisk until cream separates into balls of butter and whey.
4. Add ice and ice water.
5. Stir until butter and whey are clearly separated.
6. Strain through a fine-meshed sieve.
7. Pour ice water over butter to rinse. Press out any excess whey with your hands.
8. Store butter in refrigerator or make into ghee.
* Yields 1 cup butter.
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GHEE (Clarified Butter)
2 lbs. butter
heavy-bottomed pot (holding 9 cups of liquid)
second pot
sieve
cheese cloth
Method:
1. In a large pot, melt butter on low heat.
2. Increase heat.
3. When butter becomes foamy, reduce heat to lowest degree.
4. Simmer ghee 1 1/2 hours undisturbed until transparent and golden. A crust of solids
will have formed on the surface. If ghee is dark brown, it has cooked too long. Brown ghee
is still usable for deep-frying, but not so tasty in sweets and vegetables dishes.
5. Remove from heat.
6. Strain through a cloth-lined sieve catching all ghee solids.
7. Some solids will have stuck to the bottom of pot. Scrape them away and place into the
cloth with other draining solids. Use later in bread or soup.
* Yields 3 cups ghee.
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4 cups whole milk
1/2 cup yogurt (use 1 cup in cold climates)
Method:
1. Bring milk to a boil.
2. Remove from heat.
3. Cool to a little hotter than lukewarm.
4. Whisk in yogurt. Cover pot with lid.
5. When making yogurt in a cold climate, wrap pot in a warm blanket to maintain heat.
6. Set aside at least 8 hours before use. Yogurt will become firmer the longer it sits.
* Yields 4 cups yogurt.
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HOME-MADE CHEESE:
6 cups yogurt
Method:
1. Hang yogurt in a cloth 24-36 hours. The longer it hangs, the dryer and more sour it
becomes.
2. For using in Savoury Recipes, mix 1/2 teasp. of salt into yogurt before hanging.
3. For using in sweet recipes, hang only 24 hours.
* Yields 1 1/2 cups cream cheese.
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4 cups whole milk
curdling agent; choose one of the following:
1. citric acid - 1/2 Tablesp. dissolved in 1 Tablesp. water
2. bottled lemon juice - 4 Tablesp.
3. fresh lemon juice - 5 Tablesp.
Method:
1. Bring milk to a boil.
2. Gently, stir in curdling agent.
3. When curds clearly separate from a green-yellow colored whey, strain through a
cloth-lined sieve.
4. Tie up cheese in a cotton cloth.
5. Place a heavy weight on top.
6. Press 1-2 hours.
* Yields 1 cup panir.
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4 cups milk
curdling agent; choose one of the following:
1. citric acid - 1/2 Tablesp. dissolved in 1 Tablesp. water
2. bottled lemon juice - 4 Tablesp.
3. fresh lemon juice - 5 Tablesp.
Method:
1. Bring milk to a boil.
2. Gently, stir in curdling agent.
3. When curds clearly separate from a green-yellow colored whey, strain through a
cloth-lined sieve.
4. Tie up cheese in a cotton cloth.
5. Hang 30 minutes.
* Yields 1 cup chenna.
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1 cup yogurt
1 cup cold water
1 cup crushed ice
Method:
1. Blend or whisk yogurt mixture with crushed ice until small balls of butter clot
together.
2. Strain through a cloth-lined sieve to catch butter balls.
3. What you have left is buttermilk.
* Yields 2 cups.
(Real buttermilk is the whey leftover from fresh cream when blended and clotted. If
you make your own butter, use this.)
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1 cup yogurt
1 cup cold water
1 cup crushed ice
Method:
1. Follow BUTTERMILK recipe leaving buttermilk 3 days to sour.
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