For those who are looking for an alternative to the powdered whey or just want something a bit more natural, this recipe is for you!
Prep Time:10 min
Cook Time: 30 min
Inactive Prep Time: 3-4 hours
1 Gal Pasteurized 2% Milk (grass fed is best)
1/2 cup white vinegar or fresh lemon juice
1 ½ tsp salt (for the curds)
½ cup of half & half
Kitchen or tea towel
Any flavoring or spices you want
Get your milk to slowly heat up on med to low heat. Watch for this so it doesn't get too hot. Heat to 120 degrees F.
When you notice a lot of bubbles around the rim of the sauce pan gently add the vinegar or lemon juice and stir it around. The mixture should separate pretty quickly into curds and whey within 2 minutes. If it doesn't separate just add a little more vinegar or lemon juice a Tbsp at a time waiting 2 minutes between each Tbsp until it begins to separate.
Remove from the heat once they start to seperate. The curds are the solid looking things and the whey is the liquid. Cover the pot and allow it to sit at room temperature for 30 minutes.
Get a strainer and place a tea towel/kitchen towel in it. Below the strainer place a bowl or other container that will allow you to catch the whey and keep it separate from the curds. Allow to drain for 10 minutes.
Gather up the edges of the cloth and rinse under cold water for 5 minutes, squeezing and moving the mixture the entire time. Once it has cooled, squeeze the cheese into the cloth as dry as possible and put into a mixing bowl. Combine the salt and break down the curds into bite sized pieces. Add the half & half and store in a tight lid container in the fridge.
Place the whey in a tight lid container in the fridge. Once it has completely cooled add any flavoring ingredients. Some suggestions for flavoring: Nutmeg, cinnamon, honey, chocolate… just test it out and see what works for you. The taste is a little different for some people, and it can be diluted with water, or juice. It has a slight tang to it and many who enjoy yogurt, kefir, and buttermilk will mostly enjoy the fresh whey. Additionally, this can be used to make mashed potatoes.
These are the same products many of us buy in the store except the whey is not dehydrated and both the whey and cheese won’t have any weird additives in it.
Yields about 13 cup of whey and about 3 cup of curds
Whey is about 3.3 grams of protein per oz
Curds is 2 grams of protein per oz.
This is one of my favorite go-to recipes when cooking for my family. It it taken straight out of my cook book. I had to make this many times and finally have tweaked it enough to where everyone really like the flavor and texture of this version.
Prep time: 30 min
Total time: 90 min
2 cups finely chopped onion
2 Tbsp freshly minced garlic
1 celery rib, chopped fine
1 carrot, chopped fine
½ cup finely chopped scallion
2 Tbsp unsalted butter
2 tsp salt
1 ½ tsp freshly ground black pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 ½ pounds ground chuck
5 strips of uncooked bacon cut into 1/8 inch strips
3/4 lb ground pork
1 cup freshly toasted bread crumbs
2 large eggs, beaten lightly
1/3 cup minced fresh parsley leaves
The key to this meatloaf is to make sure that the ingredients you get are fresh.
Preheat oven to 350°F.
In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes.
Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup (reserve the other 1/3) and cook, stirring for 1 minute.
In a large bowl combine the vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan, form a mixture into one 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. You could also form this onto a cookie sheet.
Bake meat loaf in oven for 1 hour, or until a meat thermometer inserted in center registers 155°F
Recipe courtesy Kulita’s Hubby
Prep Time:10 min
Inactive Prep Time: -- Cook Time:55 min
1 ¼ quart water
1 ½ pounds smoked Ham Hocks ( can substitute with smoked turkey legs)
2.5 lbs collard or turnip greens
1 ½ Tbsp salt, plus extra if desired
1 Tbsp sugar
2 Tbsp Apple cider vinegar
1 tsp crushed red pepper flakes
Place the quart of water and ham hocks in an 8-quart pot over medium-high heat. Cover, bring to a boil. Reduce temperature to low and allow simmering for 10 minutes.
In the meantime, remove any large stems/thick veins from the greens and wash them thoroughly; do so in a sink with at least 8 inches of ice water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, thoroughly drain and chop pieces in half. You should have 2 pounds of greens once they are stemmed.
Once the ham hocks have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 20 minutes. Add in the vinegar and pepper flakes at the 20 minute mark and break up the meat from the hocks. Start moving the greens around every 15 minutes. Once the greens have been cooked for at least 45 minutes check if they are tender ( not mushy).
Taste and season with additional salt, if desired. Serve immediately with or without pieces of ham.
Serves 4-6 people