Wednesday, January 19, 2011
1 gal. whole milk
1/4 c white vinegar (you can use lemon juice but because acidity varies from lemon to lemon I have gotten more consistant results with vinegar)
Heat milk in a large pan to 180 degrees. Stir in vinegar and let sit until cool and curds have seperated from the whey. You could start this in the morning and strain when you get home from work. Line a sieve with cheese cloth and gently pour mixture in. Let drain until it is the consistancy you like. I drain mine for quite a while I like it really thick and dense. I also save the whey and use to make bread and pizza dough. 1 gallon of milk yeilds approx. 4 C cheese.
1 C quinoa, rinsed
1/2 tbs honey
1/2 tbs agave syrup
1 tbs coconut oil
Spread in a thin layer on a cookie sheet lined with parchment or a silpat. Bake at 375 for 20-30 minutes until lightly golden brown. You may need to stir it occassionally if you notice the edges browning, just be sure to flatten it back into an even layer. Let cool completely and break into small pieces. We use it to top yogurt, ricotta cheese, fruit salad, anywhere you want to add a little crunch and sweetness. I'm not sure where I saw this recipe originally because I have been making it for ages but I have heard that it is in Jillian Michael's book.