Quark By Any Other Name.....Is Still A Curd

…and because of the abundance of the milk produced he will eat curds, for everyone that is left within the land will eat curds and honey… Isaiah 7:22

Raw Dairy Poster What do you get when you combine three half-gallons of fresh, raw, grass-fed milk, with an extended power outage?

Curds!

And whey!

Every once in awhile, some good comes from New England’s downed power lines!

Whey, in the mind of most moderns, is a by-product of cheesemaking, dumped as waste, or fed to livestock. But, when it is made with real, raw milk – the kind cows make from eating grass – whey is wonderfully healthy and has a wide variety of uses.


Easy Ricotta (Ricotone) Cheese 101

Draining the whey from the curds is a process by which you can control the density, dryness or creaminess by the length of the time. Shorter periods of time – 4 to 6 hours result in a creamy, almost Mascarpone
texture, wonderful for tiramisus. Longer draining, 6-12 hours, results in a drier texture for making a New York style cheesecake, or stuffing layers of Sunday-morning French toast. The possibilities are limitless…..


Turning back time...

The living history demonstrations, which tug the most at my heartstrings, involve food – butter-making, hearth-roasted meats, wild-yeast bread “sponges”, or cheese making. Each 1830’s costumed-interpreter’s passion and love for their craft leaves no doubt, that while they exchange their 1830’s garb for 21st Century garments when returning to their “real” lives, they take their timeless cooking techniques with them to their world.

Having been raised on Velveeta cheese, canned vegetables, and boxed deserts, I developed an aversion to the narrow range of processed-food “flavor” – salt and sugar – preferring to make my own meals from “scratch”.

Even though I had very few processed foods to cull from my cabinets when we followed the Nourishing Traditions way of eating, I’ve still managed to make substantial changes over the past half-dozen years, buying and eating only locally-raised organic foods, including meat that has been raised using traditional methods.

The way we now eat has much more in common with an Old Sturbridge Village 1830’s way of life, than it does with our modern culture.

The last time I shopped in a 2008 grocery store was last April, purchasing several packages of organic strawberries. Walking the aisles of a modern grocery store is like walking through a graveyard of nutritionally dead food.