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

Goat-Milk Cheese Workshop Recipes

Note about special ingredients: purchase rennet and mesophilic cultures at Game Knights, 726 Osborne Street, Winnipeg (just south of the Park Theatre.) Or online ordering at www.cheesemaking.com.

Chevre Cheese

3 Litres of Goat Milk

1 package of Mesophilic starter culture

3-5 drops of rennet

Heat milk to 86 degrees F. Add starter culture and rennet drops. Let sit on the counter at room temperature for 6 to 12 hours. Drain in a cheese mold for 4-6 hours. Add any flavours as desired! Suggestions that I love: honey-garlic, cranberries-black pepper, any jam or pesto.

Feta Cheese

1 Gallon Milk

1 package Mesophilic starter

½ teaspoon rennet diluted in ¼ cup cool unchlorinated water

2-4 tsp salt

Heat milk to 86 degrees F. Add starter stirring well. Cover and allow to set for 1 hour. 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 continuously 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.

Whole Milk Ricotta

1 Gallon milk

¼ cup apple cider vinegar or lemon juice

3 Tablespoons butter

½ teaspoon baking soda

Heat milk to 195 degrees F. Slowly stir the vinegar or lemon juice until milk fully curdles. Drain curds through a colander and drain for a minute. Add butter and baking soda and mix well until butter is melted. Salting is optional to taste.

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.

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.

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