Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Axe Victim on August 14, 2007, 20:04
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Anybody here tried this...the wife is keen.
??????????
Axey
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I make a nice yogurt-based soft cheese flavoured with garlic and herbs. Very low fat compared to La Roule etc. Everyone seems to like it.
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that sounds yummmy cheese, garlicand herbs a winning combination, any chance of the recipe :lol: pretty please
chrissie b
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This was mentioned on the current series on the box about indian cooking. I think she must have been making curd cheese which she eventually put on kebabs on the BBQ. Something about taking some milk, adding some yogurt, letting it separate, bundling up in cheesecloth, squeezing out the whey and compacting the curds so they were nice and solid. Easy as that apparently. I've got a recipe somewhere - we've got shelves of cookbooks.
I'll post it later.
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that sounds yummmy cheese, garlic and herbs a winning combination, any chance of the recipe
Scribbler is just about there.
Make a vast pot of yogurt, I use whole cows milk with a Greek starter (you should be able to find that Chrissie!). 2.5 to 3 litres of yogurt yields approx 1kg of cheese.
Strain yogurt through a double thickness of muslin for at least 24 hours - be prepared to catch 2 litres of whey. I have an old fridge kept for the purpose & catch whey in an icecream tub.
Put curds into a bowl with a half tsp ground salt (coffee grinder), tsp garlic puree, and more shredded herbs than you can believe (I've never weighed them - maybe 4 to 6 ounces?).
Garlic puree - make your own (it freezes), don't use shop-bought since it usually has vinegar in it.
Herbs - choose a mixture of parsley, sage, thyme, rosemary, oregano, dill. I chop mine VERY finely in a food processor. Or make a batch without garlic & flavour with lemon balm only (Mrs Golf's fav).
Keeps for about a week in the fridge.
Use the whey (instead of water) in soups, baking or feed to dog/cat. Fart warning in most cases due to lactose present. I use it in the garden in slug traps and as a foliar feed.
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On telly she was making paneer. Have a look it seems very easy.
http://www.bbc.co.uk/food/recipes/database/paneer_86451.shtml
Curd cheese is made with a pint of milk, 2 tbs of dried milk powder and 1dsp of rennet essence.
Heat milk to blood heat. Stir in milk powder. Remove from heat. Add rennet and stir in thoroughly. Leave to stand until set. Cut into squares with a knife and tip into a sieve lined with muslin, standing over a basin. Tie up the corners of the muslin and suspend over the basin overnight for the whey to drain off. Cover and stick in fridge. It'll keep for up to a week.
Keep the whey as it's good in breadmaking instead of water apparently.
This came from 'More for You Money' by Shirley Goode and Erica Griffiths. A brilliant book about cooking on a budget. If you see it, buy. Old but not out of date.
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:idea: Saag Paneer. Yum - one of the nicest curry side dishes I know. (If you are veggie, use lemon juice instead of rennet which comes from calf's stomachs)
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this sounds realy easy to do and as i live in the land of youghurt will give it a go once i have sorted out the fridge full of cucumbers. :lol:
chrissie b
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Fart warning
I have found this advice very sound when using goat's milk.
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very sound
pun intended? :lol:
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I was just going to post exactly the same thing about the paneer :)
I bought the cook book that accompanies that programme. Got it from Amazon for only £6.
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:idea: Saag Paneer. Yum - one of the nicest curry side dishes I know. (If you are veggie, use lemon juice instead of rennet which comes from calf's stomachs)
Can you hear my tummy rumbling? I love paneer, went to this fab Asian supermarket in Leeds last time I was there and bought loads of South Indian stuff that I haven't seen for sale round here, and made a Shahi Paneer Masala, yum. When we go to non-veg restaurants we just order about 6 side dishes with bread and rice and sag or mutter paneer is always one of the staples! I'm going to try to make my own too.
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Just to clarify Masha, the yogurt cheese we were discussing on the other thread isn't suitable for cooking curries - it is soft, like Philadelphia
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Just to clarify Masha, the yogurt cheese we were discussing on the other thread isn't suitable for cooking curries - it is soft, like Philadelphia
Yeah, like a Roule, one of my faves, along with paneer and halloumi.
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Really recommend that cookbook though (see above) use it for all sorts of recipes - including the best jambalaya recipe ever) but it's also great for money saving ideas and cutting down waste.
I've inherited a thing from my parents and grandparents about it being a moral obligation not to waste anything. When we first had kids it was back in the days of Live Aid etc. Even without this I still couldn't stand the idea that we were throwing food away, and the same food could have been saving people's lives.
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Really recommend that cookbook though (see above) use it for all sorts of recipes - including the best jambalaya recipe ever) but it's also great for money saving ideas and cutting down waste.
I've inherited a thing from my parents and grandparents about it being a moral obligation not to waste anything. When we first had kids it was back in the days of Live Aid etc. Even without this I still couldn't stand the idea that we were throwing food away, and the same food could have been saving people's lives.
I tend to get most of my recipes these days either online or from OH, sometimes buy veggie cook books but not too often. It does sound good though, I've got a couple of little books that are also handy: Recycle, Reuse & Repair and (can't see it at the moment) but its ideas on what to do with your lottie gluts and various methods of storing.
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Tip. For something a little different roll cubes of paneer in semolina and deep fry until crispy. You could also add spices to the semolina if you feel the need.
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Tip. For something a little different roll cubes of paneer in semolina and deep fry until crispy. You could also add spices to the semolina if you feel the need.
The only semolina I've ever eaten was creamed at school dinners! I also try not to deep fry, but it does sound nice, I wonder what it's be like shallow fried in breadcrumbs too? I like frying halloumi dipped in flour, well I just love halloumi any way.
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I think dried semolina would stick better than breadcrumbs and of course, you can shallow fry it. It gets a really crispy coat this way.
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I think dried semolina would stick better than breadcrumbs and of course, you can shallow fry it. It gets a really crispy coat this way.
Yummy yummy, I'm gonna have to try this one now! Just have to buy dried semolina from somewhere, would probably coat it in chilli flakes or something, and experiment. I need a curry, going to have to have one tomorrow now :lol:
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Can you get metzo meal? Sounds like it would work in place of breadcrumbs. It gathers less fat. I use metzo meal to 'bread' sprats and squid for frying, it's great! Recommended by my fishmonger ;) I think it would work with paneer.
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You are asking a good Jewish girl if she can get matzo meal :roll: :lol:
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Can you get metzo meal? Sounds like it would work in place of breadcrumbs. It gathers less fat. I use metzo meal to 'bread' sprats and squid for frying, it's great! Recommended by my fishmonger ;) I think it would work with paneer.
Matzo meal - oh yes, my mum makes her kneidlach with that, and coats her fried fish with it, I don't eat them any more but my mum makes the best fishcakes I've ever tasted. Have you tried matzo crackers, the big ones, they're really nice with cheese etc, Jewish people eat them at Passover instead of bread. I can get it at Sainsburys I think.
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Matzo meal might work but semolina is finer.
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You are asking a good Jewish girl if she can get matzo meal :roll: :lol:
LOL, lapsed I'm afraid! Can't get a decent bagel round here though, the supermarkets think a roll with a hole is a bagel :)
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Kneidlach, well made, is to die for and I am not Jewish.
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Matzo meal might work but semolina is finer.
Stick to yer guns, Ice. I'll certainly try it with semolina if I can only find paneer somewhere close.
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
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Matzo meal might work but semolina is finer.
Stick to yer guns, Ice. I'll certainly try it with semolina if I can only find paneer somewhere close.
Make your own WG :wink:
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Matzo meal might work but semolina is finer.
Stick to yer guns, Ice. I'll certainly try it with semolina if I can only find paneer somewhere close.
I'll courier some up to you! But then again it might be cheaper to find somewhere locally :lol:
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Make your own WG :wink:
Why didn't I think of that :oops: Doh!
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
Ah chicken soup, natures penicillin. :lol:
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
Ah chicken soup, natures penicillen. :lol:
So they say, but the veggie version works too.
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
Ah chicken soup, natures penicillen. :lol:
So they say, but the veggie version works too.
That must be the placebo effect. :lol:
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
Ah chicken soup, natures penicillen. :lol:
So they say, but the veggie version works too.
That must be the placebo effect. :lol:
Actually I think it's the hot clear liquid!
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You are asking a good Jewish girl if she can get matzo meal :roll: :lol:
:lol: actually I didn't realise it was a Jewish thing, and it seems I spelled it wrong too :oops:
it tastes real nice, and for the squid I grind some very fine dried spices with the matzo. Bird-eye chilis and black pepper finely ground go very well for deep-fried squid.
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Kneidlach, well made, is to die for and I am not Jewish.
There is a knack to it, which my mum says is naturally cold hands, and if you haven't got cold hands run them in cold water first. I haven't made them for ages but (and I know you're all going to laugh now) I can make a fake Jewish vegetarian chicken soup, and if I have a cold I always make it with kneidlach and/or lokshen :lol:
Ah chicken soup, natures penicillen. :lol:
So they say, but the veggie version works too.
That must be the placebo effect. :lol:
Actually I think it's the hot clear liquid!
:?:
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Matzo meal - oh yes, my mum makes her kneidlach with that, and coats her fried fish with it, I don't eat them any more but my mum makes the best fishcakes I've ever tasted. Have you tried matzo crackers, the big ones, they're really nice with cheese etc, Jewish people eat them at Passover instead of bread. I can get it at Sainsburys I think.
I'd eat crackers over regular bread anyday. Not tried the crackers. Wheat generally doesn't agree with me, the more processed it is the worse it is. I see from http://en.wikipedia.org/wiki/Matzo that it's possible to get it made from spelt rather than wheat.
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Matzo crackers are lovely on Pesach, a bit like a high baked water biscuit only bigger.
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You are asking a good Jewish girl if she can get matzo meal :roll: :lol:
:lol: actually I didn't realise it was a Jewish thing, and it seems I spelled it wrong too :oops:
it tastes real nice, and for the squid I grind some very fine dried spices with the matzo. Bird-eye chilis and black pepper finely ground go very well for deep-fried squid.
I think with most Jewish foods there's a variety of spelling you can use (and pronounciations), such as bagels, or beigels or baigels, or as OH calls them, rubber rings (philistine!)
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So they say, but the veggie version works too.[/quote]That must be the placebo effect. :lol:[/quote]
Actually I think it's the hot clear liquid![/quote] :?:[/quote]
As in, hot clear liquids (without dairy) help to clear catarrh and warm you up and I believe savoury ones help you get your appetite back, and you are supposed to drink lots when you've a cold or flu, I don't think the chicken itself is what makes you feel better, but even if it is a placebo I don't mind, I've used a few placebos that worked (i.e. homeopathy), the body has a wonderful way of self-healing sometimes.
My recipe contains Osem Parev (meaning basically vegetarian, can be eaten either with meat or dairy) "chicken" flavoured stock, they do a real chicken stock too and it tastes exactly the same, they do a fake beef one too, anyway I cook that with an onion, a carrot, and a couple of celery sticks, don't need any salt, pepper, sometimes a tomato and kneidlach, gorgeous!
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I'd eat crackers over regular bread anyday. Not tried the crackers. Wheat generally doesn't agree with me, the more processed it is the worse it is. I see from http://en.wikipedia.org/wiki/Matzo that it's possible to get it made from spelt rather than wheat.[/quote]
Me too, can't eat Mothers Pride any more without bloating. Cutting down generally on bread has helped though, don't really like white bread anyway, unless it's freshly baked Turkish bread or french sticks.
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http://www.epicureantable.com/articles/archicsoup.htm
and..
http://web.archive.org/web/20040103104514/www.unmc.edu/publicaffairs/chickensoup/chickensouppublishedstudy2000.pdf
"Chicken Soup Inhibits Neutrophil Chemotaxis in vitro"
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http://www.epicureantable.com/articles/archicsoup.htm
and..
http://web.archive.org/web/20040103104514/www.unmc.edu/publicaffairs/chickensoup/chickensouppublishedstudy2000.pdf
"Chicken Soup Inhibits Neutrophil Chemotaxis in vitro"
Well mine's obviously a placebo then, and is probably a comfort thing as it tastes the same (not quite as good as mums but certainly not bad, with a fair bit of garlic too), but I feel the benefits of it so I'm sticking with it, tastes yum anyway, I sometimes use the instant stock to have a late night drink instead of caffeine.