No I haven't Chris, but next time I see you I should bring you some of our seasoned salt. It's similar to commercial stuff but has a lower salt count and more flavours. It's about 50 salt. We use pickling or Kosher salt reground to size.
I'll have to give the Him-a-layin' a try.
I'll have to give the Him-a-layin' a try.
Attachments
I use it for a lot now, but my wife is sensitive to the trace amount iron sulfide that appears with the iron oxide coloring. There is black salt also from Pakistan and India, they have been used for centuries there.
fwiw, the first "real pizza joint" I remember, opened in Victoria in the mid 60's
- we were deprived ! 😱
- we were deprived ! 😱
Anything you can do to preserve a 4l jug of milk that expires today? Can it be carefully heated without adversely affecting the taste? Can you add something like an aspirin tablet? Would the acid curdle it?
Do I make farmers cheese?
It's skim milk, so do I just make a ****load of watery cream soup?
Do I make farmers cheese?
It's skim milk, so do I just make a ****load of watery cream soup?
Do I make farmers cheese?
Yes, curdle it with vinegar or lemon juice. Drink a beer or 2. Drain it, salt it, twist it up in some cheese cloth. It's ready almost right away. It holds up to heat so pieces dusted with flour and fried up are nice.
Anything you can do to preserve a 4l jug of milk that expires today? Can it be carefully heated without adversely affecting the taste? Can you add something like an aspirin tablet? Would the acid curdle it?
Do I make farmers cheese?
It's skim milk, so do I just make a ****load of watery cream soup?
I dunno about Canada, but fresh milk sold in the States is usually OK for a week after the labeled sell date if uncontaminated and refrigerated constantly.
If you will have a use for it in the future, you could just freeze it. If you don't want one big cube of milk, put it into smaller containers (or ice cube trays) so you can thaw smaller portions as needed.
If you want to do the cheese thing, you will need to heat the milk to help the curds form. Heating causes the proteins to contract, expelling excess whey. The Farmer's cheese recipes I see on line call for heating the milk then adding acid. When we made Cheddar cheese in college (food microbiology class) we fermented the milk to a soft gel (something like firm yogurt), gently sliced it into small cubes, then heated it to shrink the curds and expel the whey. Rennet was probably involved too, but that was 1978 or so and I don't quite remember.
Bill
