CHRS: CP437 2   
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   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   -=> Sean Dennis wrote to Dave Drum <=-   
      
    DD> Not well enough to go to WalMart/Scams Club which are the only places   
    DD> it is sold currently.   
      
    SD> I didn't know Grapette was its own brand.  I thought it was a Walmart   
    SD> store brand.  Shows what I know.   
      
   And now you do. Grapette was around before Sam Walton was a gleam in his   
   daddy's eye.   
      
    DD> Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from   
    DD> "Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.   
      
    SD> I remember your discussion with Ben about that recently.   
      
    DD> That doesn't mean it's not good - just mis-named.  Bv)=   
      
    SD> Yeah and that can cause confusion.   
      
    DD> ... Bake the bread - buy the butter!   
      
    SD> I'd like to try to make "farmer's cheese" at home sometime.   
      
    SD> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    SD>       Title: Farmer Cheese Cheesecake   
    SD>  Categories: November 19   
    SD>       Yield: 1 Servings   
      
   First trick is finding raw milk. Then you probably would want more   
   available space than a VA apartment.   
      
   I stand/sit corrected. This recipe uses pasteurised milk as it   
   doesn't look like it would take a lot of space. Certainly not   
   as much as I grew up with when we were milking 25 cows.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Farmer Cheese   
    Categories: Five, Dairy, Herbs   
         Yield: 4 pounds   
      
        1/2 ga Wole milk   
        1/4 c  White vinegar   
          3 tb Fine chopped fresh dill   
          1 ts Kosher salt   
      
     In a large, heavy-bottomed pot, bring 1/2 gallon   
     pasteurized whole milk to a slow boil, stirring   
     occasionally. Keep the heat at medium or medium-low;   
     otherwise, you risk scorching the milk on the bottom of   
     the pot.   
      
     When small, foamy bubbles begin to form in the milk, but   
     it is not yet at a rolling boil, turn off the heat. If   
     using a thermometer, the temperature should be about    
     190ºF/88ºC.   
      
     Slowly add 1/4 cup white vinegar and stir the milk.   
     Curds will immediately begin to form.   
      
     Let the milk sit for 15 minutes without stirring.   
      
     After 15 minutes, add 3 tablespoons finely chopped dill.   
      
     Place a colander over a large bowl or pot. Drape either   
     a dampened cheesecloth or thin dampened clean dish towel   
     over the colander. Pour the curds into the cheesecloth.   
     The whey, all the liquid in the mixture, will drain and   
     be collected in the bowl below, while the solid curds   
     will be caught in the cheesecloth.   
      
     Lift the cheesecloth and wrap it around the curds,   
     twisting and squeezing to remove as much moisture as   
     possible.   
      
     After squeezing out the moisture, the curds for farmer   
     cheese will be dry and crumbly. If you want a creamier   
     texture, mix a little of the reserved whey back into the   
     curds.   
      
     Add 1 teaspoon kosher salt and stir it together.   
      
     To shape the cheese, keep it wrapped in cheesecloth and   
     form it into a mound on a plate. Set another plate on   
     top and press the curds into a flat disc that is 1 to 2   
     inches tall. Cover and refrigerate for 1 hour or so   
     before removing the cheesecloth.   
      
     To make a ball, tie the cheesecloth with a length of   
     butcher's twine, attach it to a shelf in the 'frige or a   
     wooden spoon, and suspend it over a bowl. Gravity will   
     help shape the cheese into a ball and remove any excess   
     moisture.   
      
     Enjoy the cheese as is or in any of your favorite   
     recipes.    
      
     By Jennifer Meier   
      
     RECIPE FROM: https://www.thespruceeats.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Politics is either passing the buck or passing the dough.   
   --- MultiMail/Win   
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