Cradle Knoll Farm
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
In saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium high heat till bubbly. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount hot mixture into yolks; immediately return to hot misxture. cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla.
Prepare Vanilla Pudding, increasing sugar to 1 cup. Add 6 tablespoons baking cocoa to sugar. Increase butter to 4 tablespoons.
Slice 3 bananas into cooled Vanilla Pudding.
Substitute brown sugar for granulated sugar in Vanilla Pudding. Increase butter to 3 tablespoons.
Add 1 cup flaked coconut to Vanilla Pudding.
2 cups sugar
2-4 cups cream
1 teaspoon vanilla
Using mixer, combine above ingredients to partially fill ice cream freezer. Add milk to full line. Above mixture is for 4-quart freezer. Use 2 cups cream for a low fat ice cream. Use 4 cups for a richer ice cream. May add 1 cup fruit for flavoring. Freeze according to ice cream freezer directions.
2 quarts cream
1 packet direct set
Salt and/or herbs
Warm the cream to room temperature. Add the mesophilic starter and mix thoroughly. Cover and let set till a solid curd forms (approximately 24 hours). Pour the curd into a colander lined with butter muslin. (Put bowl under colander before pouring curd in. If curd is not solid enough, it will run right through the colander). Tie the corners of butter muslin together and hang the curd up to drain till it stops dripping. Place the cheese in a bowl and add salt and herbs to taste. Place the cheese into airtight containers and store in refrigerator for up to two weeks. This recipe will yield from one to three pounds cream cheese depending on consistency of cream used.
1 1/2 level teaspoons citric acid dissolved in 1/2 cup cool water
1 gallon whole milk
1/2 - 1/4 teaspoon lipase powder dissolved in 1/4 cup cool water and allow to sit for 20 minutes, for a stronger flavor (optional).
1/4 teaspoon liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 teaspoon cheese salt (optional)
While stirring, add the citric acid solution to the milk at 55 degrees and mix throughly. (If using lipase, add it now.) Heat the milk to 90 degrees, stirring constantly. Remove from heat and slowly stir in the diluted rennet with an up-and-down motion for about 30 seconds. Cover and leave undisturbed for 10 minutes.
Place back on the stove and heat the curds to 105 degrees, gently moving the curd around with your spoon. Remove from the heat and continue to stir slowly for 2 to 5 minutes. (Stirring for 5 minutes will make cheese firmer.)
Dip out curds with a slotted spoon and put in microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible.
Microwave the curds on HIGH for 1 minute. Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the choose, which will not stretch until it is too hot to touch.
Microwave two more times for 35 second each. Add salt to taste after the second time. After each heating, kneads again to distribute the heat, pouring off excess whey each time. Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it is done. If the curds break instead of stretching, they are too cool and need to be reheated. When it’s smooth and shiny, may be shaped in a string, ball, or placed in container. May be eaten warm, or placed in refrigerator for later use.
Cradle Knoll Farm
1515 Strong Road
(Levering, MI 49755)