I wonder sometimes....

Do people forget about how history seems to repeat itself??? Taxes Taxes and
More taxes!

Here in Oregon they are going to add a special tax to beer... *sigh*

blah...

Angelia in OR
   ----- Original Message -----
   From: kaphi@...
   To: downtotherootsmagazine
   Sent: Friday, July 31, 2009 3:05 PM
   Subject: [downtotherootsmagazine] House approves bill on food safety



   House approves bill on food safety

   WASHINGTON - The House approved the first major changes to food safety laws in
70 years yesterday, giving sweeping new authority to the Food and Drug
Administration to regulate the way food is grown, harvested, and processed.



   The measure (H.R. 2749) passed, 283-142.



   The House bill affects every aspect of the U.S. food system, from farmers to
manufacturers to importers. It places significant new responsibilities on
farmers and food processors to prevent contamination before it occurs - a
departure from the country's reactive tradition that has relied on government
inspectors to catch tainted food after the fact.



   The 159-page legislation was backed by a raft of consumer groups and trade
associations but faced opposition from some farm interests and their House
Republican allies, who contended that it gives too much authority to the FDA and
will lead to higher costs and burdensome paperwork without necessarily making
food safer.



   "The federal government will tell our farmers and ranchers how to do something
they've been doing since the dawn of mankind," said Rep. Frank Lucas (R.,
Okla.). "It goes too far in the direction of trying to produce food from a
bureaucrat's chair in Washington, D.C."



   The legislation requires food producers and importers to pay an annual $500
registration fee, which would help pay for stepped-up FDA inspections,
enforcement, and related activities such as food safety research. An estimated
360,000 facilities in the United States and abroad would be subject to the fees.
The Congressional Budget Office reported that the fees would not cover the cost
of the new system, leaving the FDA to incur a net cost of $2.2 billion over five
years.



   If passed into law, the bill would be the first major overhaul of food laws
since 1938.


   [Non-text portions of this message have been removed]



   ------------------------------------

   Yahoo! Groups Links





------------------------------------------------------------------------------



   No virus found in this incoming message.
   Checked by AVG - www.avg.com
   Version: 8.5.375 / Virus Database: 270.13.38/2274 - Release Date: 07/31/09
05:58:00


[Non-text portions of this message have been removed]

Well jist brew you own beer an to H--L wid da gomint Angelia!
T-bone

--- On Sat, 8/1/09, Angelia R <angelia.r@...> wrote:


From: Angelia R <angelia.r@...>
Subject: Re: [downtotherootsmagazine] House approves bill on food safety
To: downtotherootsmagazine@yahoogroups.com
Date: Saturday, August 1, 2009, 1:59 PM


I wonder sometimes....

Do people forget about how history seems to repeat itself??? Taxes Taxes and
More taxes! 

Here in Oregon they are going to add a special tax to beer... *sigh* 

blah...

Angelia in OR
  ----- Original Message -----
  From: kaphi@...
  To: downtotherootsmagazine
  Sent: Friday, July 31, 2009 3:05 PM
  Subject: [downtotherootsmagazine] House approves bill on food safety



  House approves bill on food safety

  WASHINGTON - The House approved the first major changes to food safety laws in
70 years yesterday, giving sweeping new authority to the Food and Drug
Administration to regulate the way food is grown, harvested, and processed.



  The measure (H.R. 2749) passed, 283-142.



  The House bill affects every aspect of the U.S. food system, from farmers to
manufacturers to importers. It places significant new responsibilities on
farmers and food processors to prevent contamination before it occurs - a
departure from the country's reactive tradition that has relied on government
inspectors to catch tainted food after the fact.



  The 159-page legislation was backed by a raft of consumer groups and trade
associations but faced opposition from some farm interests and their House
Republican allies, who contended that it gives too much authority to the FDA and
will lead to higher costs and burdensome paperwork without necessarily making
food safer.



  "The federal government will tell our farmers and ranchers how to do something
they've been doing since the dawn of mankind," said Rep. Frank Lucas (R.,
Okla.). "It goes too far in the direction of trying to produce food from a
bureaucrat's chair in Washington, D.C."



  The legislation requires food producers and importers to pay an annual $500
registration fee, which would help pay for stepped-up FDA inspections,
enforcement, and related activities such as food safety research. An estimated
360,000 facilities in the United States and abroad would be subject to the fees.
The Congressional Budget Office reported that the fees would not cover the cost
of the new system, leaving the FDA to incur a net cost of $2.2 billion over five
years.



  If passed into law, the bill would be the first major overhaul of food laws
since 1938.


  [Non-text portions of this message have been removed]



  ------------------------------------

  Yahoo! Groups Links





------------------------------------------------------------------------------



  No virus found in this incoming message.
  Checked by AVG - www.avg.com
  Version: 8.5.375 / Virus Database: 270.13.38/2274 - Release Date: 07/31/09
05:58:00


[Non-text portions of this message have been removed]



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[Non-text portions of this message have been removed]

LOL
ya... that's what I was thinking, but hubby doesn't like "real" beer.  He drinks
pee water budlight... *gag*

I like me a good Heffiwizen or Porter... though... Guinness is my FAVORITE.... I
blame the Irish in me...   I Want my beer so thick I have to eat it with a
spoon... *giggle*

Angelia in OR
   ----- Original Message -----
   From: Tom T.
   To: downtotherootsmagazine@yahoogroups.com
   Sent: Saturday, August 01, 2009 12:24 PM
   Subject: Re: [downtotherootsmagazine] House approves bill on food safety


   Well jist brew you own beer an to H--L wid da gomint Angelia!
   T-bone

   --- On Sat, 8/1/09, Angelia R <angelia.r@...> wrote:


   From: Angelia R <angelia.r@...>
   Subject: Re: [downtotherootsmagazine] House approves bill on food safety
   To: downtotherootsmagazine@yahoogroups.com
   Date: Saturday, August 1, 2009, 1:59 PM


   I wonder sometimes....

   Do people forget about how history seems to repeat itself??? Taxes Taxes and
More taxes!

   Here in Oregon they are going to add a special tax to beer... *sigh*

   blah...

   Angelia in OR
   ----- Original Message -----
   From: kaphi@...
   To: downtotherootsmagazine
   Sent: Friday, July 31, 2009 3:05 PM
   Subject: [downtotherootsmagazine] House approves bill on food safety



   House approves bill on food safety

   WASHINGTON - The House approved the first major changes to food safety laws in
70 years yesterday, giving sweeping new authority to the Food and Drug
Administration to regulate the way food is grown, harvested, and processed.



   The measure (H.R. 2749) passed, 283-142.



   The House bill affects every aspect of the U.S. food system, from farmers to
manufacturers to importers. It places significant new responsibilities on
farmers and food processors to prevent contamination before it occurs - a
departure from the country's reactive tradition that has relied on government
inspectors to catch tainted food after the fact.



   The 159-page legislation was backed by a raft of consumer groups and trade
associations but faced opposition from some farm interests and their House
Republican allies, who contended that it gives too much authority to the FDA and
will lead to higher costs and burdensome paperwork without necessarily making
food safer.



   "The federal government will tell our farmers and ranchers how to do something
they've been doing since the dawn of mankind," said Rep. Frank Lucas (R.,
Okla.). "It goes too far in the direction of trying to produce food from a
bureaucrat's chair in Washington, D.C."



   The legislation requires food producers and importers to pay an annual $500
registration fee, which would help pay for stepped-up FDA inspections,
enforcement, and related activities such as food safety research. An estimated
360,000 facilities in the United States and abroad would be subject to the fees.
The Congressional Budget Office reported that the fees would not cover the cost
of the new system, leaving the FDA to incur a net cost of $2.2 billion over five
years.



   If passed into law, the bill would be the first major overhaul of food laws
since 1938.


   [Non-text portions of this message have been removed]



   ------------------------------------

   Yahoo! Groups Links





   ------------------------------------------------------------------------------



   No virus found in this incoming message.
   Checked by AVG - www.avg.com
   Version: 8.5.375 / Virus Database: 270.13.38/2274 - Release Date: 07/31/09
05:58:00


   [Non-text portions of this message have been removed]



   ------------------------------------

   Yahoo! Groups Links








   [Non-text portions of this message have been removed]



   ------------------------------------

   Yahoo! Groups Links





------------------------------------------------------------------------------



   No virus found in this incoming message.
   Checked by AVG - www.avg.com
   Version: 8.5.375 / Virus Database: 270.13.39/2275 - Release Date: 08/01/09
09:38:00


[Non-text portions of this message have been removed]

Yeah,..and Dark is good to,..love to sip a dark, thick beer

Kathy







 




LOL
ya... that's what I was thinking, but hubby doesn't like "real" beer. He drinks
pee water budlight... *gag*

I like me a good Heffiwizen or Porter... though... Guinness is my FAVORITE.... I
blame the Irish in me... I Want my beer so thick I have to eat it with a
spoon... *giggle*

Angelia in OR
----- Original Message -----
From: Tom T.
To: downtotherootsmagazine@yahoogroups.com
Sent: Saturday, August 01, 2009 12:24 PM
Subject: Re: [downtotherootsmagazine] House approves bill on food safety

Well jist brew you own beer an to H--L wid da gomint Angelia!
T-bone

--- On Sat, 8/1/09, Angelia R < angelia.r@... > wrote:

From: Angelia R < angelia.r@... >
Subject: Re: [downtotherootsmagazine] House approves bill on food safety
To: downtotherootsmagazine@yahoogroups.com
Date: Saturday, August 1, 2009, 1:59 PM

I wonder sometimes....

Do people forget about how history seems to repeat itself??? Taxes Taxes and
More taxes!

Here in Oregon they are going to add a special tax to beer... *sigh*

blah...

Angelia in OR
----- Original Message -----
From: kaphi@...
To: downtotherootsmagazine
Sent: Friday, July 31, 2009 3:05 PM
Subject: [downtotherootsmagazine] House approves bill on food safety

House approves bill on food safety

WASHINGTON - The House approved the first major changes to food safety laws in
70 years yesterday, giving sweeping new authority to the Food and Drug
Administration to regulate the way food is grown, harvested, and processed.

The measure (H.R. 2749) passed, 283-142.

The House bill affects every aspect of the U.S. food system, from farmers to
manufacturers to importers. It places significant new responsibilities on
farmers and food processors to prevent contamination before it occurs - a
departure from the country's reactive tradition that has relied on government
inspectors to catch tainted food after the fact.

The 159-page legislation was backed by a raft of consumer groups and trade
associations but faced opposition from some farm interests and their House
Republican allies, who contended that it gives too much authority to the FDA and
will lead to higher costs and burdensome paperwork without necessarily making
food safer.

"The federal government will tell our farmers and ranchers how to do something
they've been doing since the dawn of mankind," said Rep. Frank Lucas (R.,
Okla.). "It goes too far in the direction of trying to produce food from a
bureaucrat's chair in Washington, D.C."

The legislation requires food producers and importers to pay an annual $500
registration fee, which would help pay for stepped-up FDA inspections,
enforcement, and related activities such as food safety research. An estimated
360,000 facilities in the United States and abroad would be subject to the fees.
The Congressional Budget Office reported that the fees would not cover the cost
of the new system, leaving the FDA to incur a net cost of $2.2 billion over five
years.

If passed into law, the bill would be the first major overhaul of food laws
since 1938.

[Non-text portions of this message have been removed]

------------------------------------

Yahoo! Groups Links

----------------------------------------------------------

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.375 / Virus Database: 270.13.38/2274 - Release Date: 07/31/09
05:58:00

[Non-text portions of this message have been removed]

------------------------------------

Yahoo! Groups Links

[Non-text portions of this message have been removed]

------------------------------------

Yahoo! Groups Links

----------------------------------------------------------

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.375 / Virus Database: 270.13.39/2275 - Release Date: 08/01/09
09:38:00

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

_Click here: YouTube - Kingmajah: The Truth About Monsanto Fox News_
(http://www.youtube.com/watch?v=fDdfSMU1VHE&feature=player_embedded)

I can't hear this, but DD tried to help me get a gist of what was said.  Anyone
seen this?

Kim
Blessed Farm, WA

Good morning,

My uncle sent me this this morning.  It looks to be pretty useful as does the
guys web site.

http://www.familyhack.com/2007/08/29/drain-tip/

Pat
in S. NJ listing to the storm across the river and waiting....60 mph winds,
penny size hail

[Non-text portions of this message have been removed]

I had dat here bout 1:00 am Miz Pat. My garden looks like a swamp ennymore!
 
T-bone who be wet behind da ears today

--- On Sun, 8/2/09, NJgardner@... <NJgardner@...> wrote:


From: NJgardner@... <NJgardner@...>
Subject: [downtotherootsmagazine] tip of the day
To: downtotherootsmagazine@yahoogroups.com
Date: Sunday, August 2, 2009, 11:26 AM




Good morning,

My uncle sent me this this morning.  It looks to be pretty useful as does the
guys web site.

http://www.familyhack.com/2007/08/29/drain-tip/

Pat
in S. NJ listing to the storm across the river and waiting....60 mph winds,
penny size hail

[Non-text portions of this message have been removed]



------------------------------------

Yahoo! Groups Links








[Non-text portions of this message have been removed]

It do seem like at most doins they be a lack of side dishes especialy them whut
be cool or cold. Well here be a cool dish (frozen actually) dat goes mity well
wid most DO foods. An it kin be made at home!
 
T-bone
 
FREEZER COLE SLAW from Cooks.com web site
 
1 medium head of cabbage shredded
1 tablespoon of salt
1 green bellpepper chopped
 
Mix and let set 1 hour. Squeeze out excess moisture. Add the bell pepper.
 
DRESSING
 
1 cup vinegar
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 cup water
2 cups of sugar.
 
Combine all ingredients and boil one minute. cool to lukewarm. Pour dressing
over cabbage and mix. Put in container and freeze. When you want slaw remove
from freezer, let thaw a few minutes and remove what you need. Refreeze unused
portion if desired.
 
You kin use enny kind of vinegar an I am gonna use Splenda instead of da sugar.




[Non-text portions of this message have been removed]

Yum!  I have made something similar and its really good.  Great change from
summer salads made with mayo.

pat



It do seem like at most doins they be a lack of side dishes especialy them
whut be cool or cold. Well here be a cool dish (frozen actually) dat goes
mity well wid most DO foods. An it kin be made at home!

T-bone

FREEZER COLE SLAW from Cooks.com web site

1 medium head of cabbage shredded
1 tablespoon of salt
1 green bellpepper chopped

Mix and let set 1 hour. Squeeze out excess moisture. Add the bell pepper.

DRESSING

1 cup vinegar
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 cup water
2 cups of sugar.

Combine all ingredients and boil one minute. cool to lukewarm. Pour dressing
over cabbage and mix. Put in container and freeze. When you want slaw remove
from freezer, let thaw a few minutes and remove what you need. Refreeze
unused portion if desired.

You kin use enny kind of vinegar an I am gonna use Splenda instead of da
sugar.

I was pretty lucky here all weekend.  Only got about half of what some
people in other parts of town got - I heard they got 3.25 inches friday
afternoon.  That storm I waited out at work.  Only had about 1.5" in my rain
gauge when I got home.  Today I either got another 1.75" or 3.25 inches...I
don't remember if I emptied the rain gauge.  It was a lot of rain, but I
just got a little in the basement and the mud and debris from the
construction up the street stayed in the street rather than coming up my
drive and into my gardens.  There was bad flooding a little north of here.
Some places got severe damage from high winds on friday and more today and
there was a tornado in Wantage (N. NJ).

I managed to plant a few roma green beans and some Brussels sprouts.  I
think I have the next 2 evenings to get more done before the next round of
storms.  Of course is supposed to be in the ninties and the mosquitos will
be out in full force

pat




I had dat here bout 1:00 am Miz Pat. My garden looks like a swamp ennymore!

T-bone who be wet behind da ears today

Thanks for posting this, Tom.  I had the recipe years ago and lost it before I
got to try it.  Sounds like a good thing to do when you get too much cabbage
ready at one time.
 
Naomi


 





It do seem like at most doins they be a lack of side dishes especialy them
whut be cool or cold. Well here be a cool dish (frozen actually) dat goes
mity well wid most DO foods. An it kin be made at home!

T-bone

FREEZER COLE SLAW from Cooks.com web site

1 medium head of cabbage shredded
1 tablespoon of salt
1 green bellpepper chopped

Mix and let set 1 hour. Squeeze out excess moisture. Add the bell pepper.

DRESSING

1 cup vinegar
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 cup water
2 cups of sugar.

Combine all ingredients and boil one minute. cool to lukewarm. Pour dressing
over cabbage and mix. Put in container and freeze. When you want slaw remove
from freezer, let thaw a few minutes and remove what you need. Refreeze
unused portion if desired.

You kin use enny kind of vinegar an I am gonna use Splenda instead of sugar.

 
.


















[Non-text portions of this message have been removed]

Hi everyone,



I have a question.



Has anyone ever froze whipped cream?



Our local market has it on sale and I'd like

to get several of them,.but not if they'll sit in

my fridge and go bad! I'd like to freeze them

for future use.



I do buy real, unsalted stick butter and freeze

that. I take itout of the freezer as needed, usually

the night before, and it's always worked out great.



But can I do it with real cream?

Anyone?



Thanks!



Kathy







[Non-text portions of this message have been removed]

Kathy is it "whipping cream" or "whipped cream" you wants to freeze? You CAN
freeze cream in it's liquid state but I don'ts knows iffen whipped cream would
freeze well.
 
T-bone

--- On Thu, 8/6/09, kaphi@... <kaphi@...> wrote:


From: kaphi@... <kaphi@...>
Subject: [downtotherootsmagazine] Can I freeze whipped cream?
To: "downtotherootsmagazine" <downtotherootsmagazine@yahoogroups.com>
Date: Thursday, August 6, 2009, 11:27 AM





Hi everyone,



I have a question.



Has anyone ever froze whipped cream?



Our local market has it on sale and I'd like

to get several of them,.but not if they'll sit in

my fridge and go bad! I'd like to freeze them

for future use.



I do buy real, unsalted stick butter and freeze

that. I take itout of the freezer as needed, usually

the night before, and it's always worked out great.



But can I do it with real cream?

Anyone?



Thanks!



Kathy







[Non-text portions of this message have been removed]



------------------------------------

Yahoo! Groups Links








[Non-text portions of this message have been removed]

I freeze the fresh cream I skim off the top of my goats milk and save it to make
butter & cream cheese when I have enough for a batch.  I haven't tried whipping
it up for a topping after freezing, so I don't know how well it holds peaks but
it certainly whips because I have to go thru that stage to make butter.

Blessings,
Kathy

[Non-text portions of this message have been removed]

Kathy,
growing up my mom would buy heavy whipping cream on sale and freeze it until
needed. She would freeze it, then thaw it out when she wanted to make waldorf
fruit salad, whipped cream for pie, etc.  It was pasteurized.  I'm not sure how
the ultra pasteurized stuff freezes, but the regular pasteurized stuff froze
well.  YMMV.
I've froze it a few times, but whipping cream doesn't usually last around the
house (as I use it to quick, lol).
Mike G.


--- In downtotherootsmagazine@yahoogroups.com, kaphi@... wrote:
>
>
>
>
> Hi everyone,
>
>
>
> I have a question.
>
>
>
> Has anyone ever froze whipped cream?
>
>
>
> Our local market has it on sale and I'd like
>
> to get several of them,.but not if they'll sit in
>
> my fridge and go bad! I'd like to freeze them
>
> for future use.
>
>
>
> I do buy real, unsalted stick butter and freeze
>
> that. I take itout of the freezer as needed, usually
>
> the night before, and it's always worked out great.
>
>
>
> But can I do it with real cream?
>
> Anyone?
>
>
>
> Thanks!
>
>
>
> Kathy
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

Yeah,.it's liquid whipped cream not 'cool whip"..

Thanks T-bone...now I need to hit the store!



Kathy




 




Kathy is it "whipping cream" or "whipped cream" you wants to freeze? You CAN
freeze cream in it's liquid state but I don'ts knows iffen whipped cream would
freeze well.
 
T-bone

--- On Thu, 8/6/09, kaphi@... < kaphi@... > wrote:

From: kaphi@... < kaphi@... >
Subject: [downtotherootsmagazine] Can I freeze whipped cream?
To: "downtotherootsmagazine" < downtotherootsmagazine@yahoogroups.com >
Date: Thursday, August 6, 2009, 11:27 AM

Hi everyone,

I have a question.

Has anyone ever froze whipped cream?

Our local market has it on sale and I'd like

to get several of them,.but not if they'll sit in

my fridge and go bad! I'd like to freeze them

for future use.

I do buy real, unsalted stick butter and freeze

that. I take itout of the freezer as needed, usually

the night before, and it's always worked out great.

But can I do it with real cream?

Anyone?

Thanks!

Kathy

[Non-text portions of this message have been removed]

------------------------------------

Yahoo! Groups Links

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

Thanks Kathy!



Kathy




 




I freeze the fresh cream I skim off the top of my goats milk and save it to make
butter & cream cheese when I have enough for a batch. I haven't tried whipping
it up for a topping after freezing, so I don't know how well it holds peaks but
it certainly whips because I have to go thru that stage to make butter.

Blessings,
Kathy

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

Thanks Mike!,

All of you have been a great help.

Now as I said to T-bone earlier,..I must go shopping!

I dont think I'll go for the ultra pasteurized anyway,.

I dont use a lot of it,.but I'd like to have it handy,.

and may even splash some in my coffee once in

awhile...

Kathy


 




Kathy,
growing up my mom would buy heavy whipping cream on sale and freeze it until
needed. She would freeze it, then thaw it out when she wanted to make waldorf
fruit salad, whipped cream for pie, etc. It was pasteurized. I'm not sure how
the ultra pasteurized stuff freezes, but the regular pasteurized stuff froze
well. YMMV.
I've froze it a few times, but whipping cream doesn't usually last around the
house (as I use it to quick, lol).
Mike G.


--- In downtotherootsmagazine@yahoogroups.com , kaphi@... wrote:
>
>
>
>
> Hi everyone,
>
>
>
> I have a question.
>
>
>
> Has anyone ever froze whipped cream?
>
>
>
> Our local market has it on sale and I'd like
>
> to get several of them,.but not if they'll sit in
>
> my fridge and go bad! I'd like to freeze them
>
> for future use.
>
>
>
> I do buy real, unsalted stick butter and freeze
>
> that. I take itout of the freezer as needed, usually
>
> the night before, and it's always worked out great.
>
>
>
> But can I do it with real cream?
>
> Anyone?
>
>
>
> Thanks!
>
>
>
> Kathy
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>




[Non-text portions of this message have been removed]

I found this recipe in our electric coop book,

thought I'd pass it on. Sounds like it might be

good on a warm summer day.





"Fluffy Fruit"





Ingredients;



16 oz. container cottage cheese

3 oz. box orange Jell-O

8 oz. container whipped topping

15 1/4 oz. can crushed pineapple (drained)

11 oz. can mandarin oranges (drained)



Directions;



Fold all ingredients together in a large bowel

until mixed well. Chill and serve.



(it don't get any easier than that!!)

[Non-text portions of this message have been removed]

Homemade cream cheese sounds scrumptious! Too bad we don't have a recipes file.
I just checked and found nuthin. We should start a folder :-)

I had some raw milk that went sour, and thought I'd make some sort of cheese out
of it, so I wrapped up the thickened milk in a dish towel, and let it drain
overnight. Looks really nice, but I'm not so keen on the soured taste. Any ideas
how I can make it more palatable? Would adding salt make any difference?

Aldi,




________________________________
From: Kathy Parham <kathy@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Thursday, August 6, 2009 8:22:36 PM
Subject: [downtotherootsmagazine] Re:Can I freeze whipped cream?

I freeze the fresh cream I skim off the top of my goats milk and save it to make
butter & cream cheese when I have enough for a batch.  I haven't tried whipping
it up for a topping after freezing, so I don't know how well it holds peaks but
it certainly whips because I have to go thru that stage to make butter. 

Blessings,
Kathy

[Non-text portions of this message have been removed]



------------------------------------

Yahoo! Groups Links






[Non-text portions of this message have been removed]

Salt might help Aldi or add sum herbs of you choosing. Da sour taste come frum
da bacteria whut make it go sour. You kin make soft cheese usin vinegar or lemon
juice. No sour taste that way.
 
T-bone

--- On Thu, 8/6/09, GoldenGirlAldi <aldona99@...> wrote:


From: GoldenGirlAldi <aldona99@...>
Subject: [downtotherootsmagazine] was freezing cream, now cream cheese :-)
To: downtotherootsmagazine@yahoogroups.com
Date: Thursday, August 6, 2009, 6:25 PM


Homemade cream cheese sounds scrumptious! Too bad we don't have a recipes file.
I just checked and found nuthin. We should start a folder :-)

I had some raw milk that went sour, and thought I'd make some sort of cheese out
of it, so I wrapped up the thickened milk in a dish towel, and let it drain
overnight. Looks really nice, but I'm not so keen on the soured taste. Any ideas
how I can make it more palatable? Would adding salt make any difference?

Aldi,




________________________________
From: Kathy Parham <kathy@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Thursday, August 6, 2009 8:22:36 PM
Subject: [downtotherootsmagazine] Re:Can I freeze whipped cream?

I freeze the fresh cream I skim off the top of my goats milk and save it to make
butter & cream cheese when I have enough for a batch.  I haven't tried whipping
it up for a topping after freezing, so I don't know how well it holds peaks but
it certainly whips because I have to go thru that stage to make butter. 

Blessings,
Kathy

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Thanks T-bone. This was my first attempt at making anything out of the soured
milk. I usually just gave it to the dogs.

I've wondered how the cheese would taste if I used vinegar or lemon juice. So
you don't taste anything of the vinegar or juice? Do you have to rinse the curds
afterwards?

Aldi




________________________________
From: Tom T. <briarpatch1945@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Friday, August 7, 2009 2:21:29 AM
Subject: Re: [downtotherootsmagazine] was freezing cream, now cream cheese :-)

Salt might help Aldi or add sum herbs of you choosing. Da sour taste come frum
da bacteria whut make it go sour. You kin make soft cheese usin vinegar or lemon
juice. No sour taste that way.
 
T-bone

--- On Thu, 8/6/09, GoldenGirlAldi <aldona99@...> wrote:


From: GoldenGirlAldi <aldona99@...>
Subject: [downtotherootsmagazine] was freezing cream, now cream cheese :-)
To: downtotherootsmagazine@yahoogroups.com
Date: Thursday, August 6, 2009, 6:25 PM


Homemade cream cheese sounds scrumptious! Too bad we don't have a recipes file.
I just checked and found nuthin. We should start a folder :-)

I had some raw milk that went sour, and thought I'd make some sort of cheese out
of it, so I wrapped up the thickened milk in a dish towel, and let it drain
overnight. Looks really nice, but I'm not so keen on the soured taste. Any ideas
how I can make it more palatable? Would adding salt make any difference?

Aldi,




________________________________
From: Kathy Parham <kathy@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Thursday, August 6, 2009 8:22:36 PM
Subject: [downtotherootsmagazine] Re:Can I freeze whipped cream?

I freeze the fresh cream I skim off the top of my goats milk and save it to make
butter & cream cheese when I have enough for a batch.  I haven't tried whipping
it up for a topping after freezing, so I don't know how well it holds peaks but
it certainly whips because I have to go thru that stage to make butter. 

Blessings,
Kathy

[Non-text portions of this message have been removed]



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I've searched the internet for hours, and all I am now is confused... use
buttermilk, use dry milk, use some sort of "starter"...

A few weeks ago I had stumbled upon a cheese site for ricotta, which perked my
interest to start making my own cheese. Most of the recipes I looked at, asked
for Rennet, so I ordered some. Now I'm not sure if I could just mix the rennet
into the fresh milk, then do I let it sit? or do I heat it up? So many different
recipes, so many different way and ingredients... I also have some organic
joghurt I could mix into it, to use as a starter, but what makes the difference
between these ingredients and the methods used to make a simple starter cheese?

I hate it when I get so overwhelmed with information that it just confuses me to
the point where I can't think straight. I'd like to know what kind of cheese
I'll be getting in the end.

If I were back in the States, I'd go hang out at Barnes and Nobles, studying the
books before buying the right one for me. I hate ordering books without knowing
if they'd be useful or not. My last cookbook I ordered turned out to be a total
flop for me, and sending it back just wasn't worth the cost.

My laptop seems to be acting quirky again, not letting me access my bookmarks,
or taking forever to bring a site up. Can't even print anything out from it
either... as far as recipes are concerned.

Aldi




[Non-text portions of this message have been removed]

Aldi,

This site looked pretty informative. I wish I could help you,.have never

made it myself though!

Kathy
http://biology.clc.uc.edu/Fankhauser/Cheese/cheese_course/Cheese_course.htm
 










I've searched the internet for hours, and all I am now is confused... use
buttermilk, use dry milk, use some sort of "starter"...

A few weeks ago I had stumbled upon a cheese site for ricotta, which perked my
interest to start making my own cheese. Most of the recipes I looked at, asked
for Rennet, so I ordered some. Now I'm not sure if I could just mix the rennet
into the fresh milk, then do I let it sit? or do I heat it up? So many different
recipes, so many different way and ingredients... I also have some organic
joghurt I could mix into it, to use as a starter, but what makes the difference
between these ingredients and the methods used to make a simple starter cheese?

I hate it when I get so overwhelmed with information that it just confuses me to
the point where I can't think straight. I'd like to know what kind of cheese
I'll be getting in the end.

If I were back in the States, I'd go hang out at Barnes and Nobles, studying the
books before buying the right one for me. I hate ordering books without knowing
if they'd be useful or not. My last cookbook I ordered turned out to be a total
flop for me, and sending it back just wasn't worth the cost.

My laptop seems to be acting quirky again, not letting me access my bookmarks,
or taking forever to bring a site up. Can't even print anything out from it
either... as far as recipes are concerned.

Aldi

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

Aldi,
Let me sort through my archive drive - I have a cheesemaking book saved as a pdf
file.  When I locate it (I'll start searching for it after this message), I'll
email it to you.
Also for quite an interesting cheese making page -
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Mike G.

   --- In downtotherootsmagazine@yahoogroups.com, GoldenGirlAldi <aldona99@...>
wrote:
>
> I've searched the internet for hours, and all I am now is confused... use
buttermilk, use dry milk, use some sort of "starter"...
>
> A few weeks ago I had stumbled upon a cheese site for ricotta, which perked my
interest to start making my own cheese. Most of the recipes I looked at, asked
for Rennet, so I ordered some. Now I'm not sure if I could just mix the rennet
into the fresh milk, then do I let it sit? or do I heat it up? So many different
recipes, so many different way and ingredients... I also have some organic
joghurt I could mix into it, to use as a starter, but what makes the difference
between these ingredients and the methods used to make a simple starter cheese?
>
> I hate it when I get so overwhelmed with information that it just confuses me
to the point where I can't think straight. I'd like to know what kind of cheese
I'll be getting in the end.
>
> If I were back in the States, I'd go hang out at Barnes and Nobles, studying
the books before buying the right one for me. I hate ordering books without
knowing if they'd be useful or not. My last cookbook I ordered turned out to be
a total flop for me, and sending it back just wasn't worth the cost.
>
> My laptop seems to be acting quirky again, not letting me access my bookmarks,
or taking forever to bring a site up. Can't even print anything out from it
either... as far as recipes are concerned.
>
> Aldi
>
>
>
>
> [Non-text portions of this message have been removed]
>

Looks like we had the same site in mind and you beat me to it lol.
Mike G.


--- In downtotherootsmagazine@yahoogroups.com, kaphi@... wrote:
>
>
>
> Aldi,
>
> This site looked pretty informative. I wish I could help you,.have never
>
> made it myself though!
>
> Kathy
> http://biology.clc.uc.edu/Fankhauser/Cheese/cheese_course/Cheese_course.htm

Good minds think alike eh?!

LOL!

Kathy

 




Looks like we had the same site in mind and you beat me to it lol.
Mike G.

--- In downtotherootsmagazine@yahoogroups.com , kaphi@... wrote:
>
>
>
> Aldi,
>
> This site looked pretty informative. I wish I could help you,.have never
>
> made it myself though!
>
> Kathy
> http://biology.clc.uc.edu/Fankhauser/Cheese/cheese_course/Cheese_course.htm




[Non-text portions of this message have been removed]

yeah I already had this one bookmarked... I guess I'll have to go get me
somebuttermilk to resume preparations for some cheese making. I guess I'm gonna
make either mozarella, or cream cheese... maybe even ricotta.

I was hoping someone on this list had some experience and could share them with
me.

Thanks for the link!

Aldi




________________________________
From: "kaphi@..." <kaphi@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Friday, August 7, 2009 7:49:49 PM
Subject: Re: [downtotherootsmagazine] Re: HELP!! Need some recipes using Rennet
and Raw Milk!




Good minds think alike eh?!

LOL!

Kathy

 




Looks like we had the same site in mind and you beat me to it lol.
Mike G.

--- In downtotherootsmagazine@yahoogroups.com , kaphi@... wrote:
>
>
>
> Aldi,
>
> This site looked pretty informative. I wish I could help you,.have never
>
> made it myself though!
>
> Kathy
> http://biology.clc.uc.edu/Fankhauser/Cheese/cheese_course/Cheese_course.htm




[Non-text portions of this message have been removed]



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[Non-text portions of this message have been removed]

Thanks Mike! Greatly appreciated°°.
________________________________
From: swinder69 <sniper69@...>
To: downtotherootsmagazine@yahoogroups.com
Sent: Friday, August 7, 2009 6:20:24 PM
Subject: [downtotherootsmagazine] Re: HELP!! Need some recipes using Rennet and
Raw Milk!

Aldi,
Let me sort through my archive drive - I have a cheesemaking book saved as a pdf
file.  When I locate it (I'll start searching for it after this message), I'll
email it to you.
Also for quite an interesting cheese making page -
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Mike G.

  --- In downtotherootsmagazine@yahoogroups.com, GoldenGirlAldi <aldona99@...>
wrote:
>
> I've searched the internet for hours, and all I am now is confused... use
buttermilk, use dry milk, use some sort of "starter"...
>
> A few weeks ago I had stumbled upon a cheese site for ricotta, which perked my
interest to start making my own cheese. Most of the recipes I looked at, asked
for Rennet, so I ordered some. Now I'm not sure if I could just mix the rennet
into the fresh milk, then do I let it sit? or do I heat it up? So many different
recipes, so many different way and ingredients... I also have some organic
joghurt I could mix into it, to use as a starter, but what makes the difference
between these ingredients and the methods used to make a simple starter cheese?
>
> I hate it when I get so overwhelmed with information that it just confuses me
to the point where I can't think straight. I'd like to know what kind of cheese
I'll be getting in the end.
>
> If I were back in the States, I'd go hang out at Barnes and Nobles, studying
the books before buying the right one for me. I hate ordering books without
knowing if they'd be useful or not. My last cookbook I ordered turned out to be
a total flop for me, and sending it back just wasn't worth the cost.
>
> My laptop seems to be acting quirky again, not letting me access my bookmarks,
or taking forever to bring a site up. Can't even print anything out from it
either... as far as recipes are concerned.
>
> Aldi
>
>
>     
>
> [Non-text portions of this message have been removed]
>




------------------------------------

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[Non-text portions of this message have been removed]

Aldi,
Tenizcut makes cheese and IIRC used to hold some sort of online class for
cheesemaking.  Maybe some others will chime in with their experiences.  I have
rennet, but haven't made cheese yet.  There are also some cheese making threads
at frugal's and one that I remember (as it looked very tasty) was for cheddar.
Mike G.

--- In downtotherootsmagazine@yahoogroups.com, GoldenGirlAldi <aldona99@...>
wrote:
>
> yeah I already had this one bookmarked... I guess I'll have to go get me
somebuttermilk to resume preparations for some cheese making. I guess I'm gonna
make either mozarella, or cream cheese... maybe even ricotta.
>
> I was hoping someone on this list had some experience and could share them
with me.
>
> Thanks for the link!
>
> Aldi