Healthy soil and sustainable growing

["John D'hondt" <dhondt@eircom.net>]

Hi Lori,

 

junket is not "curds". We start from 22-23 liters of milk (more than 5 gallons) and after about two hours end up with a fresh cheese weighing a kilo and a half tops (inedible and tasteless for at least four weeks) It will loose further weight as it matures.

Junket remains the same quantity as the original milk was and does not keep well for more than a few days.

The whey that runs out we feed to pigs but in Scandinavia they make a famous "jethost" by boiling down this whey into a salty-sweet delicacy.It is easy to do in a dry, cold climate. We did it a few times in Ireland  but here our relative air humidity in winter is often a 100 %. Meaning that you have water, gallons of it,  dripping from the ceiling when we attempt to do this.

 

john

I've sat there and waited while the milk curdled and it was less than half an hour.  She buys the stuff in Algeria.  I am not sure it is available in the USA.  You have to know someone that is going over to bring it back for you which is what she does.  But it DOES work, although the curds are more like junket, if you remember eating that as a child.  Whether you could make cheese out of it or not I do not know.

Lori

-----Original Message-----
From: John D'hondt <dhondt@eircom.net>
To: Healthy soil and sustainable growing <livingontheland@lists.ibiblio.org>
Sent: Tue, Jun 19, 2012 10:51 pm
Subject: Re: [Livingontheland] living on the land

I suggest you find some artichokes, get the hairs of them and dry and then swirl them around in fresh warm milk with salt added. I've done stranger things and I've not been able to make it work.

We do make soft cheese by just letting raw milk go sour naturally and then pooring the lot through a cheese clot. Wey drips out and a nice soft cheese is left over inside the cloth. Learned this as a baby from my grand mother.

john

----- Original Message -----

From: Lori

To: livingontheland@lists.ibiblio.org

Sent: Saturday, June 16, 2012 10:33 PM

Subject: Re: [Livingontheland] living on the land

I have a friend from Algeria that used to invite me over to eat curdled milk that she made from the dried hair of the artichoke.  She would warm the milk, add salt, and then hang a cheesecloth bag or netting, with the choke, swirl it around, and then wait for it to curdle.  We'd then sit there and eat it with spoons.  She always made it with raw milk.  Very good!

Lori

-----Original Message-----
From: John D'hondt <dhondt@eircom.net>
To: Healthy soil and sustainable growing <livingontheland@lists.ibiblio.org>
Sent: Sat, Jun 16, 2012 11:56 am
Subject: Re: [Livingontheland] living on the land

And some minor details may take years to figure out. One example is how to get rennet to curdle milk and make cheese. There are so many books that tell you to use herbs to curdle the milk. Tried all of them and nothing did even a remotely good job.And still there were so many cultures were cheese was a staple food and a way to store a milk surplus...

We finally found out what to do and frankly, most people would find it disgusting and would be incapable of doing it even if they knew how.

john

I suspect many of us are doing this already. I have multiple three-ring binders covering a variety of subjects, as well as many commercially printed books. Nothing is so effective as actually living the life, though. You find out in a hurry what the shortcomings of the books are. Nothing can completely prepare you in advance for what you run into when you do it.

 

Liz

 

Perhaps a library of sorts with guide books on subjects for survival that could be printed out now. Put the library away until needed or start to accumulate tools for the future if extreme stress times evolve. Blacksmithing, farming, animal husbandry for small animals, crafting, herb growing and the like could be included.

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