Recipes

Cheese & Crackers Workshop Recipes

 Goat-Milk Cheese Recipes

Note about special ingredients:  purchase rennet and mesophilic cultures at Grape and Grain, 726 South Osborne Street, Winnipeg (across the street from the Park Theatre) or Peavey Mart, Pembina Hwy in Fort Richmond or Panet Road. 

Or online ordering at www.cheesemaking.com 

Chèvre

1 gal. Milk @ 86 degrees

1 package of Mesophilic starter or 20mls kefir culture at room temperature

3-4 drops of rennet

  • Add starter and rennet to warm
  • Let stand at room temperature for 6-12 hours
  • Strain into cheese molds
  • Let strain for 6-12 hours depending on how hard you want it
  • After about 3-4 hours you can mix in and herbs, spices, jams you like and then remold

Ricotta/Paneer

1 gal. heated milk to just before boiling

Lemon juice or Apple Cider Vinegar to curdle

Let sit for 5 minutes

Strain

For Paneer stop at this point and let sit for several hours then cut

For Ricotta:

Add cream or butter to desired creaminess

½ teaspoon of baking soda

salt to taste

Feta Cheese

1 Gallon Milk

1 package Mesophilic starter or 20mls of kefir culture

½ teaspoon rennet diluted in ¼ cup cool unchlorinated water

2-4 tsp salt

  • Heat milk to 86 degrees F. 
  • Add starter stirring well. 
  • Add the diluted rennet and gently stir. 
  • Cover and allow to set for 1 hour. 
  • Cut the curd into ¼ inch cubes.  Allow to set for 10 minutes. 
  • Stir occasionally for 20 minutes. 
  • Pour curds into a colander lined with cheesecloth and drain for 4 hours at least.  Unwrap cheese and slice into 1 inch thick slices and salt both sides of slab to taste.  Allow to sit for at least 2 hours.

Light Brine

1/4 cup salt (non-iodized) and 1 cup water

Butter Crackers

1 cups flour (minimum 1/3 all-purpose)

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

4 tablespoons butter

1/3 cup water

Olive Oil Herb Crackers

1 1/2 cups flour (minimum 1/3 all-purpose)

2 teaspoons herbs of choice

1/2 teaspoon ground black pepper

1 teaspoon salt

2 tablespoons olive oil (plus one extra Tbsp to brush on)

1/2 cup cold water

Saltine Soda Crackers

1 cup flour (minimum 1/3 all-purpose)

1 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

2 tablespoons butter, cut into 8 pieces

Sea salt flakes

 

More Recipes:

Manitoba Mist

1C    Water

1C    Witch Hazel

½ C    Vegetable Glycerin

1Tbsp Soybean Oil

 

1/2 Tbsp each organic essential oil: Citronella, Rosemary, Eucalyptus, Tee Tree, Lavender, Lemongrass

Directions:

Blend water + witch hazel.

Blend glycerine, soybean oil and essential oils.

Pour oil mixture into bottles then fill bottles with water/witch hazel mix.

Louise’s Basic Bread

First Step:   You need a total of 2 cups of a quite warm liquid:

1 cup milk + 1 cup water or

1 cup of beer and 1 cup water, or

2 cups of water

 

Second Step:  You need to add to your warm liquid:

2 tablespoons vegetable oil or butter or margarine

2 tablespoons sugar (brown or white) or molasses or honey

1 tablespoon salt (minimum of 1 tsp salt if you are reducing your salt intake)

 

Third Step:  You need to choose a yeast, either Traditional  or Fast-Rising Yeast.

For Traditional Yeast:  ¼ cup slightly warmer than lukewarm water

Add 1 tablespoon yeast.

Let sit for 5 minutes.  Then stir the yeast into the milk mixture.

or

For Fast-Rising Yeast:  1 tablespoon into flour mixture but only after you have mixed in one cup of the flour mixture below.

 

Fourth Series of Steps:  You need to make, in a separate bowl, your favorite combination of flour:  6  cups total.  You can use any grains, rice, quinoa, oatmeal, cornmeal, flaxmeal, wheat bran, brewers yeast or any seeds, raisins or nuts.

  • Mix together 2 cups of the total flour mixture and milk, stir vigorously for 5 minutes.  Let stand for 5-10 minutes.
  • Knead in remaining 4 cups of flour by turning out onto a counter slowly adding the flour.  Might not need all the flour so knead it slowly until you feel that the dough isn’t sticky anymore.  Let rise for at least 1 hour if using Traditional Yeast or 15-20 minutes if using Fast-Rising Yeast.
  • Punch down the risen bread and shape into whatever form desired and let rise again.
  • Paint with pastry brush loaves with either egg white mixed with ¼ cup water or milk or melted butter.  Sprinkle on seeds as desired at this point.
  • Preheat oven to 450 F.  Bake bread for 5 minutes and then reduce the heat to 350 F and continue to bake about 30 minutes longer.  Remove bread from pan and cool on racks.

For Bagels:  Shape bagel let rise.  Boil water and immerse risen bagels in boiling water for 5 minutes or until floating.  Make sure to turn once.  Place on greased baking sheet, coat with egg white/water mixture and bake for 20 – 25 minutes in a 400 F oven.   Cover with large grain salt before cooking if desired.