busymama7 Posted February 21, 2012 Share Posted February 21, 2012 I have several gallons I need to use asap. Already made two gallons of yogurt although it didn't turn out great. Kinda lumpy. I would love to try cheese but don't have time to order rennet. Any other ideas? Quote Link to comment Share on other sites More sharing options...
joannqn Posted February 21, 2012 Share Posted February 21, 2012 butter ice cream pudding Quote Link to comment Share on other sites More sharing options...
Elinor Everywhere Posted February 21, 2012 Share Posted February 21, 2012 I don't know if it's an option, but I freeze raw milk regularly (I buy several gallons at a time). Quote Link to comment Share on other sites More sharing options...
WishboneDawn Posted February 21, 2012 Share Posted February 21, 2012 You can easily make ricotta. It doesn't require rennet, just a stove top and an acid I believe. Just google it for instructions. Quote Link to comment Share on other sites More sharing options...
Sandragood1 Posted February 21, 2012 Share Posted February 21, 2012 Making cottage cheese just takes vinegar. Google Alton Brown's cottage cheese recipe. I have used the dry curds in scrambled eggs and in tacos. Yummy! Sandra Quote Link to comment Share on other sites More sharing options...
sweetbasil Posted February 21, 2012 Share Posted February 21, 2012 Is the yogurt is lumpy or stringy? If stringy, you probably didn't heat it enough. It's fine to eat, though; just strain it. I second the rec. for pudding! Butterscotch is to die for and super easy. Other ideas: French Toast Waffles Broccoli & Cheese Soup Rice Pudding Kefir Ice cream Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted February 21, 2012 Share Posted February 21, 2012 make more yogurt and use some for greek yogurt (strain yogurt thru cheesecloth so it's thicker than yogurt) and our favorite-yogurt cheese-strain yogurt thru cheescloth til the consistency of cream cheese-tastes like it too! And you can add herbs to it if you want to have herbed "cream cheese", or put it in anything you would put cream cheese, or on eggs or whatever. Quote Link to comment Share on other sites More sharing options...
g7s22 Posted February 21, 2012 Share Posted February 21, 2012 Giant batches of pancakes for the freezer? Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 21, 2012 Share Posted February 21, 2012 Paneer. Bill Quote Link to comment Share on other sites More sharing options...
Amira Posted February 21, 2012 Share Posted February 21, 2012 Paneer. Bill Definitely. It freezes nicely too, in case you don't want to use it now. I make 3 liters worth of paneer every week from raw milk. Quote Link to comment Share on other sites More sharing options...
busymama7 Posted February 21, 2012 Author Share Posted February 21, 2012 (edited) Ok so I made a very yummy chocolate pudding sweetened only with honey. Rich but good! The paneer looks easy enough that I will probably try it. But I am curious how to eat it. Is it a spread or do you just eat slices/chunks? I have obviously never had it before. Also does anyone have a good recipe for a rice pudding or hot cereal? Something for breakfast preferably with honey or maple syrup instead of sugar. Thank you! Edited February 21, 2012 by busymama7 auto correct didnt liken paneer Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 21, 2012 Share Posted February 21, 2012 The paneer looks easy enough that I will probably try it. But I am curious how to eat it. Is it a spread or do you just eat slices/chunks? I have obviously never had it before. Paneer is quite adaptable. One popular way it is used is in Indian dishes like Saag Paneer/Palak Paneer where it is fried with spiced spinach puree. Depending on how much you press it Paneer can have anything from a cottage cheese like consistency to something more like firm tofu. So it could be a spread, but more commonly it is thick enough to slice. You can control that to suit your taste. Bill Quote Link to comment Share on other sites More sharing options...
busymama7 Posted February 21, 2012 Author Share Posted February 21, 2012 Paneer was easy and FUN! But it is kinda bland. I definitely need a recipe to make with it now. Quote Link to comment Share on other sites More sharing options...
WistfulRidge Posted February 21, 2012 Share Posted February 21, 2012 No suggestions, just jealous... enjoy that milk! Quote Link to comment Share on other sites More sharing options...
Amira Posted February 22, 2012 Share Posted February 22, 2012 Paneer was easy and FUN! But it is kinda bland. I definitely need a recipe to make with it now. Here are some things I like to make with our paneer. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 22, 2012 Share Posted February 22, 2012 Here are some things I like to make with our paneer. I would like to eat at your house :D Bill Quote Link to comment Share on other sites More sharing options...
TGHEALTHYMOM Posted February 22, 2012 Share Posted February 22, 2012 Nourishing Traditions cook book by Sally Fallen got me hooked on raw milk, making "Cultured" butter, buttermilk, yogurt, cream cheese, whey, creme' fraiche ( European sour cream) Saur Kraut, and fresh cream for coffee. Fermenting oats and grains overnight make them more easily digestable too. Just soak them in water and add a little buttermilk or if you have allergies to milk you can use a little lemon juice or vinegar. This book has helped me tremendously to get healing in my gut from endometriosis damage.:001_smile: Quote Link to comment Share on other sites More sharing options...
Amira Posted February 22, 2012 Share Posted February 22, 2012 I would like to eat at your house :D Bill You'd have a really long trip to get here, but you'd be welcome any time. I think there would be good dinner conversation too. Quote Link to comment Share on other sites More sharing options...
busymama7 Posted February 22, 2012 Author Share Posted February 22, 2012 Nourishing Traditions cook book by Sally Fallen got me hooked on raw milk, making "Cultured" butter, buttermilk, yogurt, cream cheese, whey, creme' fraiche ( European sour cream) Saur Kraut, and fresh cream for coffee. Fermenting oats and grains overnight make them more easily digestable too. Just soak them in water and add a little buttermilk or if you have allergies to milk you can use a little lemon juice or vinegar. This book has helped me tremendously to get healing in my gut from endometriosis damage.:001_smile: Yes, I was going to pull out my copy. I havent read it in a long time. When we tried to go full on NT, I felt fantastic, but we didnt have a consistent source for raw milk until now. Also, we never got used to the sour taste of oatmeal and such:tongue_smilie: we will soak them over night now, but not in whey or vinegar since we dont like the taste. But we have noticed better digestibilty just from soaking in water. Quote Link to comment Share on other sites More sharing options...
busymama7 Posted February 22, 2012 Author Share Posted February 22, 2012 Here are some things I like to make with our paneer. Thank you! Looks yummy. I guess I was picturing just slicing and eating it with crackers or something, but these recipes look really good:001_smile: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 22, 2012 Share Posted February 22, 2012 You'd have a really long trip to get here, but you'd be welcome any time. I think there would be good dinner conversation too. Next time I'm in Kyrgyzstan! :001_smile: Bill Quote Link to comment Share on other sites More sharing options...
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