You are making it worse!Crack up..... but it is actually very hot! Not warm! I just wanted to add that bit of info cuz you’d never now how hot their skin is unless you have a naked one! So just imagine under all those feathers when it’s 99 degrees out
That sounds so good! So did you actually find your mom's recipe?I will be baking that bread that I posted, YouTube few post back. Just need to get some parchment paper. Will be using my cast iron Dutch Oven. (in the oven, not in fire-pit)
Wanted to share the pix of the cake I baked last week. It is a shredded apple cake, with cocoa, and cinnamon. What is special, is,,, it is my mom's recipe. I have misplaced the recipe, and have not seen it for about 20 years. I searched on Allrecipes.com, but could not find anything close. There were plenty of fine recipes there, just not that one.
When I tasted the cake, many pleasant memories returned. It tasted exactly the way I remember.
I don't have a pix of a slice, and It is all gone. Next time I will take one.
View attachment 2402221
Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I'm so happy for you to have found it! That will be so special to have the cakes for Thanksgiving!Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook.
View attachment 2404708
I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.
For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.
Hi everyone! It was a crazy busy weekend. We got our son moved & finally blew out the water lines & took care of a bunch of o th have outside stuff. I hope you all had a good weekend!
Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook.
View attachment 2404708
I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.
For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.
Hmm... I’m coming to YOUR house for Thanksgiving!Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook.
View attachment 2404708
I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.
For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.
Wow. That looks like quite a project. Congratulations! You are quite creative.Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook.
View attachment 2404708
I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.
For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.
