Tutorial For Cheddar Cheese

As I promised, I finally made my first Cheese! I must say that my first attempt failed! I discovered the thermometer was way off which lead to the milk being too hot and killing the culture. So I used a digital meat thermometer and it worked!

I started with 2 gallons of whole,store bought milk. Be prepared that you have a big enough pan for all of it. I ended up using my canner. Before I make  it again I will find a bigger pan to use just for cheese.

Be forewarned that making hard cheese will take all day long!

Step #1
I poured 2 gallons of milk into a large pan. I filled the sink with water to 86 degree's and let the milk warm to that temperature.In the mean time in 1/4 cup of cool water, add 1/2 teaspoon of Calcuim Chloride and still till dissolved.  Add to milk and stir.

Step #2
Once your temp is at 86 degree's add the culture. Let it set about 3 minutes then stir for 1 minute. At this point you have to let the milk ripen. Cover and don't move the pan for 45 minutes, but make sure the temp. stays at 86 degree's. I did this by keeping a pan of simmering water on the stove. I would then add a small amount to the sink water, wait and let the temp. rise back. Do not add TOO MUCH hot water or you will kill your culture!

Step #3
After 45 minutes in 1/4 cup cool water, add 1/2 Tsp. Rennet, I used Vegetable Rennet. Add to milk and stir using an up and down motion for 1 minute. Cover and let set another 45 minutes. Keep check on your temp. to make sure it stays at 86 degree's.

Step #4
After 45 minutes you should have curds! You then need to cut the curd into cubes size of 1/4 inches. To do this take a long knife and starting at the far left side begin to cut the curd from top to the bottom. Once cut all the way across, turn 90 degree's and cut across the cuts you already made starting from the left. Once cut , turn knife at a 45 degree angle and cut again as before, The turn 90 degree's and cut at a 45 degree angle. It will now look like this.

Let curds set 5 minutes. After setting for 5 minutes begin raising temp 2 degree's every 5 minutes until you reach 100 degree's. Raise the temp. by adding hot water to the sink, a little at a time to reach the 100 degree's. This will take awhile. Be sure you take your fingers and move the curds around to keep them from sticking together. do this GENTLY! Once temp is reached maintain the 100 degree's for 30 minutes and continue to stir with hands to keep curds loose. It will look like this...

After 30 minutes let set UNDISTURBED for 20 minutes.

Step #5

After the 20 minutes, line a colander with Butter Muslim and pour curds into colander and drain.

I drained until no liquid remained and then let set 15 minutes. I then transferred to a cutting board and cut into 3" slices.I transferred back into pot with temp kept at 100 degree's. Cover pot. Turn curds every 15 minutes for 2 hours, keeping temp. at 100 degree's.

Step #6

Curds should be like chicken meat, rubbery. Break into 1/2 inch pieces. Place cover on pot. Keep temp at 100 and stir with fingers every 10 minutes for 30 minutes. DO NOT SQUEEZE! Remove pot from sink after 30 minutes, add cheese salt to taste and stir.

Step #7
The mold I have you don't have to line but others you do so now is the time to line your mold with cheesecloth. Add folded cheesecloth to bottom and set in a pan. I used a cake pan. Begin placing curds into mold. Press them down to get all of them in. Add cheesecloth to top.  Add your  mold top (pressing top).

 Adjust the pressure to 10 pounds for 15 minutes. After 15 minutes remove from mold, unwrap, turn curd over, re-wrap, put back into mold and press at 40# for 12 hours.

After 12 hours repeat the process above and press at 50# for 24 hours.
After 24 hours remove from mold, unwrap and air dry at room temp for 2-5 days or until dry to the touch.

Step #7
Add melted cheese wax to the solid curd. Cover completely and add several layers.

It will look like this when finished. Be sure to date made and date expected to be done as I have done here.

You need to store for 10 months at 50-55 degree's. I bought a dorm refrigerator as my cheese cave.

If you want a sharper cheese just age it longer.

I did not add cheese coloring as I see no need for it, but if you want to add to your own then add it at the beginning.

This is a very time consuming process. It took all day to get to the pressing stage. I think it will be well worth it to know it's all natural with NO CHEMICAL additives that are so bad for you. Hope you enjoyed this tutorial. If you have questions please post and I will follow up with an answer. Thanks! Have fun!

Shingles From Chicken Pox

Sorry I have not been on the blog for a bit but I have come down with "Shingles". I had chicken pox as a child but never in my life did I ever think I would have shingles. I am finding out just how painful they are. It is said that 1 in 5 people will get shingles. That's a lot of people!

Mine started as a small rash on my left side. I didn't think much about it but then it started spreading to the front part of my belly. Then came the itching and burning! Let me tell you this is the worst pain I have ever had. Blisters formed and hurt so bad it was difficult to wear clothes, let alone work. They tell you NOT to burst the blisters, but I DID! I just could not stand it. The doctor gave me a anti-viral drug and pain meds to help. It hurts worst at night when I am trying to sleep.

I did some research and many people say applying Apple Cider Vinegar helps. I tried it and it took the pain away! I soaked it like this for about 30 minutes then applied Calamine Lotion which cooled it. The pain was gone! SO I went out to the garden and planted my root crops! I intend to do this all day long. My pain is minimal now which is GOOD!

Shingles affects your nerves and it will  be on one side of the body, never both sides. It can appear on your face and if it does get to the doctor as fast as you can. If it gets in the eyes it can can cause blindness. I was lucky mine is on the torso. You can also have it more than once, although  there is only a 2% chance of it recurring. It surfaces mainly when your resistance is low or you are under stress. There is a shot available but it is so costly that most can not afford it, including myself.

I hope you never get this. It rates as the most painful affliction I can think of. My mother-in law had it and she could not wear clothes. I never knew the agony she was in until now. Take care of yourself, reduce your stress level and build your resistance. If you are like me and unlucky enough to get it, go to the doctor as fast as you can. Use Apple Cider vinegar and Calamine and try to get through it. If you have any questions post a comment and I will get back to you. Have a wonderful day!

Cheese Making Supplies

I have decided to start making cheese. My husband and I both love it and since I want to get back to more "homemade" foods,cheese happens to be one of those. There are basic supplies you need to get started. None are expensive as I live on a budget. I did not have any of the supplies so I had buy them. Most I purchased through Amazon.com and New England Cheese. To start you need:

The Cheese Press

This presses the curds. It helps to drain the whey from the curds and makes a solid block of cheese over several hours of gentle pressure. I bought this one through Amazon.com. It's very sturdy and comes packed to you as you see. It's not a big thing at all, in fact I was a bit surprised at how small it was. I think I was expecting something large and bulky, which this is not.

Once you take it apart it looks like this. The smaller white thing is for a 2# and the larger is for a 5# cheese. This is actually constructed from drain pipe that is used by plummers. It's very thick and sturdy. The base is wood and the spools are long threaded bolts. I will be using this very soon and then I will do a tutorial with photo's.

This is basic supplies. Butter Muslim is a very tightly woven cheesecloth made for cheese. The Cheese wax is used to seal the cheese for aging. You will need cheese salt and a cheese thermometer.

The thermometer needs to measure to 220 degree's.

In order to make cheese and depending on what kind you want to make you have to have a Culture to start the process. So this is what you need to start.

I will be doing soft cheeses first, cottage and cream cream & sour cream. Those you must master first as that will give you a feel for making other types of cheese. As soon as I start to make them I will do a tutorial.

Have a great Day! 

Herbs as Medicine Part 1

Herbal Medicines have been around as long as the earth. Man has used them from the beginning to present day. People have relied most recently, on the man made drugs rather than what Mother Nature has given us. I to am guilty of using the modern day, man made drugs to control my illnesses. But last year I started a medicine garden. I bought seeds and I started the garden. I have many different types of herbs and the first year it grew very well. This year I plan on enlarging the medicine garden so I will have many things I can convert into medicines.

This page is intended as reference only and not a treatment page. The information here is given to help you make decisions about your health. It is not intended for a substitute for any treatment prescribed by your doctor. If you suspect that you have a medical problem, I urge you to go to your doctor for medical help.

Here is a list of herbs that are used for different ailments.

• Andrographis 
• Angelica
• Anise Hyssop
• Artichoke
• Ashwangandha
• Astragalus
• Basil
• Burdock
• Calendula
• California Poppy
• Catnip
• Peppermint
• Feverfew
• Borage
• Valerian
• Sage

This is just a few. There are many more. Some of these I have in my garden and some I do not. First I want to explain how to prepare herbs for different uses. Not all herbs are made the same so it's important to know what to do to get them ready to use.

Most herbs are used as tea,but not all. When you harvest your herbs you have to let them dry. Some people  hang them upside down in a warm place and let the water evaporate from them. I use a dehydrator. It's quicker and does an excellent job. I lay each herb on the trays and dry them on low. It usually takes about an hour or so to dry them until they crumble.

Decoctions: You use this method if you have roots, barks or seeds to use. Because it is a tougher substance you have to use this method to extract the medicinal parts.

• Start with 2-3 ounces of fresh or 1 ounce of dry herbal root, seed or bark
• Place in an uncovered saucepan and add 10 ounces of purified water. (I use distilled water). Stir the herbs around in the water and bring to a boil.
• Reduce the heat and simmer 20 minutes to 1 hour. The longer you simmer the stronger the herbal medicine.
• For comfrey, rosemary and white sage, valerian and seeds of vitex simmer only 10-20 minutes
• After turning off the heat let steep for 10-15 minutes.
• To use: add water and herbal mix together, according to taste and drink 1 cup two to three times daily.

Dried Tea Cookies: These are very concentrated. Just 1/2 teaspoonful of powdered cookie equals 5 teaspoons of fresh herb.

• You can eat a piece of cookie the size of a quarter or make a powder.
• You can make instant tea by adding 1/2- 1 teaspoonful to warm or hot water. These can be a bit strong and if you are sensitive it can cause stomach upset. You can dilute it with more water.
• Drink or eat, before meals. 
• You can also grind into a fine powder and place in a 00 size capsule. Typical dose this way is 2-3 capsules two to three times daily with meals.

Syrups: This is used for coating your throat in case of sore throats and upper respiratory infections After making your syrup,bottle and label and store in the refrigerator.It is usually good for 2-3 weeks so make it in small batches. You can use grain alcohol at 25% to make it more stable for longer storage.

Sugar  Base Syrup: This makes a simple syrup with sugar.

• Dissolve 1 cup of sugar in 1 cup of water
• Simmer 30-40 minutes
• Add to strained tea
• Add the alcohol (for storage), label and store in the fridge

Honey Base  Syrup:

• 3/4 cup honey plus 1/4 cup vegetable glycerin
• Simmer 30-40 minutes
• Add strained tea
• Add alcohol (for storage). label and store in fridge

Basic Syrup Recipe:

• 1-1 1/2 cups fresh or 1/2-2/3 cup of dried herb
• 5 cups distilled water
• 1 cup Honey syrup base. If using  sugar base do not add to the pan until later!
• 1/3 cup alcohol ( to preserve)
• Blend herbs to a fine consistency
• Combine with water in a saucepan, stir and simmer, uncovered 20 minutes
• Turn off heat, and let steep 20 minutes
• Strain. Pour liquid back into pan
• Simmer, and reduce liquid until reduced to about 1 cup
• Let mixture cool until warm
• Add the  sugar base, bottle, label and store

Tinctures:  These use alcohol (Vodka) as a base. Alcohol extracts the constituents better and is second to water. Tinctures also carry the herbal medicine into your blood stream quicker. They are portable and can be carried with you. Tinctures are made by grinding or finely chopping fresh or dried herbs and adding to the alcohol. You must pay attention to the strength of the alcohol ( such as 90 proof etc.) because different herbs extract in different proofs of alcohol. 

To make a correct level you can use:

• 100 proof vodka (50% pure alcohol)
• 160 Proof Vodka (80% alcohol)
• 190 Proof Pure Ethyl Alcohol (95% pure alcohol) commonly called "Moonshine"
•  Brandy has also been used (40% alcohol by volume)

Basic Tincture Recipe:

• 2-3 ounces ground or chopped fresh OR 1 ounce of dried flowers, leaves, bark or roots
• 5 ounces of alcohol
• Add herbs and alcohol to blender and puree
• Cover jar and store in dark place
• Shake daily
• Let set 2-3 weeks
• Always check that the herb is completely covered. If not add alcohol to cover
• Strain herb from liquid
• Add liquid to bottle, label, date and store. 
• Tinctures are good for years because of the alcohol
• Dosage varies according to herb

Oils: Oils are made by infusing with herbs. I make mine by simmering in Olive oil on very low heat for 3-4 hours.

• 1 cup finely ground dried herbs
• 1 and 1/4 cup olive oil
• You may use almond and jojoba but I find it goes rank very fast
• I add the herbs and oil to a saucepan and simmer for 3-5 hours
• Strain herbs from oil
• Bottle and store and label

Salves: Provides a protective barrier to the wound that keeps bacteria out and moisture in to allow for healing

Basic Salve Recipe:

1 cup of infused herbal oil

1 ounce beeswax ( I use the pellets)

• In sauce pan add oil and beeswax 
• Heat until melted
• Remove from heat
• Pour into jars
• Cap once cool, label and store
• NOTE: I use the microwave and a large glass mixing cup to melt my oil and beeswax together
• If you want a harder salve just add more beeswax.
• For softer salve use LESS beeswax

There are many good books out there on herbal medicine. Amazon has many of them. I own several and I have some tried and true recipes that I will post at a later time. I will be adding a series of posts on Herbs. This is just Part One. If you do not grow your herbs you can order most of them from:

https://www.mountainroseherbs.com/

On Healthier Living

I have been doing some research as of late. I was born and raised on a farm in the Missouri Ozarks, so I was raised on good, wholesome foods. We have all been told for the past 30 years that eating certain things like, lard for instance, is really bad for you. I have never been one to believe what the so called "experts" say. I know what good natural food is and I can say without any doubt that what we are eating now is garbage that is slowly killing us one by one. I took a stand against it by raising chickens and having organic eggs, turning my back yard into a garden and trying to find different ways that will benefit my health.

I like cooking with lard. It makes beautiful flaky pie crusts, fries awesome chicken and just plain tastes good. When Crisco came out everyone stopped using the lard because they were convinced that Crisco was better. I do not use Crisco! It is made from cottonseed oil which is not good for the human body.Having said that I started a search for real lard with no chemicals. I decided I wanted to buy pork fat and render it myself. I started calling meat processing places asking about pork fat only to be shocked that no one sells it! My husband was a meat cutter many years ago, and he informed me that most hogs now days are bred to be leaner with less fat! So now I am in a pickle as to what to do. I did find out that Fischer Lard is natural so I will probably start buying that. I also plan on trying to find a farmer who will maybe sell me some of the fat. In the mean time I have ordered a 100% natural tallow which is beef fat.

I am dismayed that so many of the old ways are dying out. I would like to make real butter but can not buy raw milk or cream. I can and did make butter with the store bought heavy cream but I remember the joy of helping make home made butter straight from raw cream from our milk cow.  We now have gone from good, safe food to chemically altered foods that are now causing cancer and so many other health effects. We are now starting to realize that those olden days were not so bad after all. Some of us want to go back and to some point we have, but since we no longer have farms or a farming life, for most of us it's impossible to go back. But on my own level, I have taken steps to try to at least go back to my former farm life.

I will be posting other things along this line in the future with tutorials or product reviews. I think us older ones need to teach what we know to the ones who really want to learn. If there is something you would really like to learn about, post it here and I will try to teach about it. I think we all need to think about where we are all headed in our foods and illnesses and the causes.

Until next time!

Tutorial on Making Newspaper Pots

Good day all! Now that spring will soon be here, now is the time to start your seeds for the garden. I have already started mine and have some that are already up and growing. I am always looking for ways to improve my seeds into becoming seedlings that are healthy and strong. I have used plastic over the years and empty household containers but you always have to remove the plant from the container to put it in the ground. This often times damages the seedling roots. So I decided this year to make newspaper pots. They recyle back into the earth and become good rich soil. The plants do not suffer shock and damage and you end up with strong, healthy plants. Today I will be showing you how I make the pots.



First, you need newspaper! I gathered mine from my neighbor as I do not normally have them. Make sure they ARE NOT glossy!

Step #1 Fold the newspaper in half and cut it down the middle. This will give you 2 halves.

Step#2 Fold in half again. This will give you a quarter sheet. Sorry this pic is blurry!

Step#3 Depending on the size of your pot, use something round. I used an empty spice bottle with the top removed.

Step #4 Take the quarter sheet of newspaper and lay it flat. Begin to roll it up around the bottle like this. DO not roll tight or you can not remove the bottle!

Step #5 Once it's rolled and before removing the bottle it should look like this

Step #6 With the bottle still inside begin to fold the paper inwards on the bottom of the bottle like the next pictures. Then using MASKING tape, tape the bottom closed.

Step #7 Remove the bottle and turn right side up. You will have an open tube with closed bottom like this

Step #8 Now you fold inward all around to make a lip. This makes it stronger.

Step #9 Here is the finished pot!

I have done so many of these in the past 2 weeks. Here is what they look like once planted and when your seedlings sprout. Good luck and have fun with this. I would suggest you wear disposable gloves because of the ink on the paper if you do not want BLACK hands :)

Hot Fudge Cake

After a long day with having more tree's cut from my yard I decided I needed a treat. What better than Chocolate! So I gathered my items and started. This was the first time I had made this recipe. If I make it again I will delete the cinnamon and add vanilla. But it is still a very good, but also very rich cake.

 Step #1 Add together the flour and sugar. (NOTE: Flour is SELF RISING)

 Step #2   Add together in a saucepan : 1 Stick butter, Cocoa, Oil and water

 Step #3   Melt over medium heat until butter is dissolved and cocoa is mixed well

 Step #4  Add to flour mixture and add the eggs, baking soda, cinnamon and milk and use a mixer to get it mixed together smoothly and completely

It should look like this:

Use a 9x13 pan that has been greased and floured.
Bake at 400 degree's for 20-25 minutes
5 minutes before cake is done, mix your icing as follows:

It's a very simple and easy cake but I do not care that much for the cinnamon it called for. I would change it to vanilla instead as I think it would be better. Pouring the icing over the hot cake gives a cake that is very moist inside but also very rich as well. I hope you enjoy this! Tell me what you think...............

Family History

I started reseaching my family history years ago when my daughter passed away. Since then I have been addicted to as I go "hunting the bones". I have a family tree on Ancestry.com and I have compiled not only my own tree but my husbands and a few friends. I have always wondered where my family lines originated and this was my starting place. Most all of my lines are now almost complete but I still have those "blocked walls". I recently decided to do a Ancestry DNA test to determine my bloodlines such as English, Irish etc. I waited on pins and needles until the results came in.

When growing up in a family, we are all told "stories" of  what bloodlines we have etc. We are told other "legend and stories" also. Once you start doing the history you quickly find out how those stories were made up. For instance I had a relative whose baby had died. I was always told it was a "blue baby", or a baby that had the RH factor. When I began going through the death certificates I found that babies file and was shocked to discover there had been a Coronors inquest because the baby had died from suffocation! It was ultimately ruled as accidental but it was a surprise on my part to learn what I had been told was totally wrong.

I also found  that one of my great, great, grandfathers had murdered and gotten away with killing two people. He had ran from California to Missouri using his real name, but changed it to a different name that he continued to use, and the name some of my family still has. I found all this out by census records and also by the things he told his wife. On her death bed she confirmed the murder of one neighbor and the name change. You just never know what you will likely find.

If you are interested in finding out your family past start by asking everyone in the family their information ie. names, deaths of birth, where born, parents, grandparents etc. I asked everyone still living to dig out the records they had and I copied them. I also listened to family stories and yarns woven and then I started searching records. Make sure you DOCUMENT all sources of your information. Be aware that census records concerning dates of birth are rarely correct. I always allow 2-3 years difference to birth on census records.

It's great fun to find out new members. I encourage you to also do the DNA testing for ethinicity as I have done. It will tell you what parts of the world your relatives came from.

I was told I had Cherokee bloodlines only to find out through the DNA that I have NO Native American blood. Instead I have mainly IRISH. When you find a difference then you have a different path to start on again. So get started and find out where YOU came from!

I am adding forms here that will help you as you begin:

How to Make Pizza (Crust and Sauce)

I happen to love Pizza but after eating the ones from the frozen section in the grocery store or getting one from a pizza place, my taste just wasn't there anymore. My grandmother used to work in my Cafe when I owned one many years ago, and she made this a lot for the kids who came in. When she passed away I took her recipes. So this is from her. I hope you enjoy!

To start you need to make the crust:

Start by dissolving your shortening to liquid by heating.

Add your yeast to VERY WARM water, but not boiling water!

Stir to dissolve and I let mine sit for a couple minutes

Add your flour and  salt, iodized or non or even kosher or sea salt to a bowl

Add yeast/water and melted shortening to flour and salt and mix completely. The dough will tend to come away from the bowl which is what it should do

Add flour to a cutting board and scrape dough onto that. DO NOT use too much flour or the crust will be tough. I kneaded it very lightly and a very light dusting of flour

I patted and stretched this onto my pizza stone and set aside

Now for the SAUCE!

8 Oz of tomato sauce

1/8 tsp salt

1 &1/4 tsp. sugar

1/4 tsp. garlic powder or 2 cloves minced garlic

1/2 tsp. onion ( I add more cause I love onions)

1/8 tsp Basil ( I freeze my basil from my garden and use like fresh)

1/4 tsp. Oregano (I freeze my Oregano from my garden and use like fresh)

I also added 1/4 tsp. Thyme. It added a little kick to it.

Add everything together and simmer for 20 minutes. I did not simmer for longer than 5 as it tasted like I wanted it to taste. 

Spread on crust

Add toppings, here I added a sweet banana and a bell pepper from my garden last year

Here I sliced an onion and separated the rings and added to the top of the peppers

I also added pepperoni and then topped it with Mozzarella Cheese.

I baked until the cheese was melted and crust edges brown. 400 degree oven

And here is the finished dish! Yummy!