Subj : Re: Extra Sweet
To   : Sean Dennis
From : Dave Drum
Date : Sun Oct 26 2025 06:51:34

-=> 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
 * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

.