Secret Recipes

Here are the Secret Recipes for Airbnb Experience Guests!

We hope you enjoyed your experience at the Farm!    

Here is how to make the delicious foods that you got to see being made. Yum! 

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Yogurt

1/2 gallon (2 quarts) milk – not ultrapasturized

1/2 cup plain yogurt

 

Use a heavy bottomed pot to bring milk to 180 F. Stir frequently after 150 F.

Turn off heat and wait 10 minutes or until 160 F.

Cool the milk to 110-115 F. We used a cold water bath for this.

Mix in yogurt.

Put in containers, but don’t cover.

Keep warm (~90 F) for at least 5 hours or up to 24 hours, until custard like consistency. Don’t agitate the yogurt during this time and don’t cover fully. – Ways to keep your yogurt warm: a yogurt maker, a dehydrator on the yogurt setting, a heating pad, a pre-warmed oven, the sun on a hot day…

Refrigerate for at least 2 hours.

When cool cover.

 

Enjoy with honey, granola, fruit, sugar, vanilla, or use instead of sour cream.

To make yogurt cream cheese or Greek yogurt, strain yogurt in a lint free dish towel or coffee filter to separate out the whey. This takes many hours.

 

Simple Cheese, Cottage Cheese, or Paneer

1/2 gallon milk – not ultrapasturized

1/4 cup acid, such as lemon juice or vinegar

1/4 tsp salt

 

Heat milk stirring frequently until it reaches 200 F.

Add the acid.

Stir and remove from heat.

Let sit for 10 minutes.

Put a colander into a large bowl and put a cheesecloth into the colander.

Pour curds and whey into the cheesecloth.

Squeeze the rest of the whey out.

Now what do you want to make?

For cheese: Scrape the curds into a bowl, add salt, and then knead the curds until they come together. Cheese!

For cottage cheese: Scrape the curds into a bowl. Fluff the curds with your fingers. Add salt, stir. Add enough buttermilk to moisten the curds well. Cottage Cheese!

For paneer: Keep the curds in the cheesecloth. Put it on a plate and put something heavy on top to help squeeze out more whey. Wait at least 20 minutes. Unwrap. Paneer!

 

Marinated Cheese

~1/2 pound simple cheese or store bought cheese

4 cloves garlic, sliced

1 tsp whole black peppercorns

3 sprigs of herbs (we used rosemary and thyme)

pinch of salt

olive oil

 

Use a pint size jar.

Fill the jar with alternating layers of cheese, garlic, peppercorns, and herbs.

Top with a pinch of salt.

Fill the jar with olive oil.

Tap jar to release bubbles.

Refrigerate and start eating in 2 days.

The olive oil will solidify at fridge temperatures over time, but will reliquify when brought to room temperature.

 

Uses for Whey – Add extra nutrition to your food!

Use instead of water in baked goods

Replace some of the milk or broth in soups

Use to cook rice or other grains

Add to smoothies

 

Ginger Peanut Salad Dressing

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup vinegar

1/2 cup peanut butter

1/4 cup finely chopped fresh ginger

1/2 cup vegetable oil

 

Mix ingredients together and refrigerate for at least 1 day.

 

All about Spent Grain

Spent grain is ground barley that has been used as a tea for making the beer.

Spent grain in the fridge will last a week, in the freezer it will last indefinitely.

Be creative with your spent grain! We use it as a topping for our crackers, and as a meat replacement in taco filling and burgers. What great things can you come up to use it for?

 

Spent Grain Taco Filling

Spent grain

Cumin

Chili powder

Other herbs or spices you think might be good

Salt

Flour

 

Mix together spent grain, spices, and salt.

Add enough flour to absorb the moisture and start forming clumps.

Put oil into a cast iron pan and heat on medium.

Cover bottom of pan with spent grain mix and push down with metal spatula.

Wait a few minutes until the bottom has formed a hard crust, then use the spatula to flip and crumble the spent grain mix in the pan.

Cook a few more minutes, adding more oil if needed, until desired crispness is achieved.

 

Spent Grain Crackers

(We doubled the recipe on Experience day)

4 cups flour                          500 grams (up to 1/3 of flour can be whole wheat)

1/4 tsp baking powder       1 gram

2 tsp salt                              10 grams

3/4 cup beer                        165 grams

1/2 cup oil                            100 grams

Spent grain from beer brewing for topping. (Don’t have spent grain? Invent your own topping)

 

Mix together dry ingredients. Add beer and oil.

Knead until fully combined.

Let rest for at least a half an hour.

Roll flat. Then sprinkle on spent grain and roll more until very thin.

Cut into cracker sized pieces and transfer to cookie sheet.

Bake at 350 F for 23 minutes.

 

Pickles! – Pickled Cucumbers, Zucchini, Onions, Peppers…

Brine

3 1/2 cups water

1 1/4 cups white vinegar

1 TBSP salt

 

Fill jars with what you would like to pickle (Cucumbers, Zucchini, Onions, Peppers…)

Include seasonings, such as garlic, dill seeds, caraway, bay leaves…

If available, add a grape leaf for crispness.

In a pitcher mix together brine ingredients.

Pour into jars. The brine is about enough to fill 2 quart size jars that are tightly packed.

Put in the fridge and wait a minimum of 2 days.

Enjoy your pickled delicacies!

 

Mozzarella

1/2 gallon milk

3/4 tsp citric acid powder diluted in 1/4 cup water

1/8 tsp liquid rennet diluted in 1/8 cup water

1 tsp salt

for mozzarella fresca add 1/2 cup cream to milk

 

  • Add citric acid to milk
  • heat to 90° and turn heat low
  • add rennet and mix with 20 quick strokes
  • heat to 105° and hod for 5 minutes
  • use spoon to slice clumps of curd to 1 to 2 inches
  • slowly move pieces around to shrink
  • separate curds from why with scoop and/or cheese cloth
  • drain whey and flatten curds
  • microwave curds for 1 minute
  • fold cheese 5 times, drain whey
  • microwave curds for 30 seconds, drain whey
  • add salt and fold 10 times to incorporate
  • microwave 30 seconds, fold and press repeatedly, stretch every few folds
  • done when edges look smooth and surface looks shiny

 

Cole Slaw

8 cups chopped cabbage

1/4 cup shredded carrot

2 Tbsp minced onion

Sauce:

1/2 cup mayonaise

1/3 cup sugar

1/4 cup milk

1/4 cup buttermilk

2 – 1/2 TBSP lemon juice

1 – 1/2 TBSP white vinegar

1/2 tsp salt

1/8 tsp pepper

 

Mix all ingredients and refrigerate for at least 2 hours.

 

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Questions or Comments? Feel free to email us at farmers@hollyhillhummingbird.com

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