tag:blogger.com,1999:blog-2729294119994268615.post5501389220398782764..comments2023-10-23T12:27:16.581-07:00Comments on 100 Days Without Oil: DAY 21_STORING FOODMolly Eagenhttp://www.blogger.com/profile/07286606872067589849noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2729294119994268615.post-79654618904495327022010-09-17T23:30:02.101-07:002010-09-17T23:30:02.101-07:00I grew up in South America and some artesan cheese...I grew up in South America and some artesan cheeses are wrapped in banana leaves.<br /><br />How about buying some leafy greens such as collards and asking the cheesemonger to wrap your cut cheese in the leaves?Adrianahttps://www.blogger.com/profile/05154704771485913483noreply@blogger.comtag:blogger.com,1999:blog-2729294119994268615.post-42297316479089311082010-09-10T13:08:42.355-07:002010-09-10T13:08:42.355-07:00Sonya-thanks for the advice here and on other post...Sonya-thanks for the advice here and on other posts, this is definetly something I want to try. When storing the creme friashe can I leave the cloth over? Or should it be in an air-tight container? I should never use the metal lid while culturing or storing?Molly Eagenhttps://www.blogger.com/profile/07286606872067589849noreply@blogger.comtag:blogger.com,1999:blog-2729294119994268615.post-45108154804392778732010-09-06T19:26:01.057-07:002010-09-06T19:26:01.057-07:00some fun ideas, if you like:
buy cream, cedar sum...some fun ideas, if you like:<br /><br />buy cream, cedar summit, in the returnable glass bottles. <br /><br />get someone to give you a few table spoons of buttermilk, must be cultured (but pretty much all buttermilk is, i just say have someone give it to you because i don't think you can get it without packaging, and you just need a bit to get going).<br /><br />into a 2 quart mason jar, pour two pints cream and the 2 tbs. buttermilk. let it sit out at room temp for about 24 hours, covered with a plastic mason jar lid or a piece of cloth tied or banded around the mouth. then refrigerate for 24 hours. you now have creme fraiche, which is delicious and good for you. use it like sour cream (but it's much tastier). it can also be used to dollop on sweet stuff like granola, oatmeal, pie...YUM. because it is live cultured, it will stay good in the fridge for 2 months. do not use the metal ring and top on the jar, because it will interact badly with the culture.<br /><br />if you want to go a step further, make a second batch, same as the first. after it has been refrigerated for 24 hours, pour it into a mixing bowl and use and electric mixer to beat it. after 5-10 minutes, you will see yellow chunks in a thin white liquid. once the chunks can be smooshed al together with your hands, decease mixing, dip you (clean) hand into the milky liquid, and scoop all the chunks into a ball. squeeze it until it stops leaking the thin white liquid. there. now you have fresh, live-cultured butter, about a pound of it. and the liquid? that's buttermilk. use it any time buttermilk is called for in a recipe, and when you have eaten all your creme fraishe, you'll have your own buttermilk to use in the next batch.<br /><br />if you don't have an electric mixer, put the cold creme fraishe into a jar and shake it forever. or have a butter shaking party and pass it around, each person doing five minutes of shaking. store both butter and butter milk in fridge, good for about 2 months (keep an eye on the buttermilk, when it goes bad it will mold. mine has always kept at least six weeks.)Unknownhttps://www.blogger.com/profile/06592708997528629009noreply@blogger.com