MonthMay 2010

My theory on food preperation

It seems to me that if things do go to pot. The Chinese wok is probably the best utensil you could have. A very versatile item. It can be used for frying, steaming and boiling food.

You can fix your meat, steam or stir fry your veggies and cook your rice in the same pan.

Developed over the ages to be the best method of preparing food for people who often lived on the edge of starvation a well used wok will retain almost all of the nutrients in the food.

Plus it’s ability to do almost everything made it affordable to even the very poorest.

The fast cooking ability of stir fries is easier on your fuel supplies.

Recipe for making Rennet for, Cheese.

Article XXXI. Recipe for making Rennet for, Cheese. [In a Letter to the Secretary.] Sir, , Frame, Oil. 5, 1787.

AMONG the various subjects which engage the attention of the members and correspondents of the Bath Agriculture Society, it appears somewhat strange, that the two grand articles within the province of the Dairy-woman (Cheese and Butter) have not been more attended to.

The Agriculturist has been repeatedly informed of the proper management, the best manures, and

the the likeliest crops, which may be applied to each respective soil: but the good housewife, the sedulous dairy-woman, who daily furnishes us with two of the chief supports and luxuries of life, has been left to grope out her way, through this age of improvement, with the little stock of knowledge which, in early life, she imbibed from her mother. I wish, therefore, that the members of your Society would now and then bestow a little of their attention on these good women, who so much want and so highly deserve it.

It is not within the compass of a letter, that instructions can be fully given for making cheese and butter ; yet, as detached observations on those subjects may sometimes have their use, I send you a recipe for making rennet for curdling cheese.

Take the abomaja, commonly called the veils or pokes of calves, killed before they have fed on vegetables, and wash them in clean water, salt them well, and lay them in salt for two months ; then, with the salt about them, hang them up in a coarse bag in the chimney (not too near the fire) for ten months. In the spring following, when the cowflip is in full bloom, gather a quantity thereof, and pick the petals from the calixes, and boil them in a sufficient quantity of water for a quarter of an hour,

Vol. IV. U with with the proportion of a pound of salt, and an ounce of allum to every twelve pints of water. Let this brine stand to cool until the next day, when it may be strained off from the cowslips. To every gallon of this brine, put in two pokes, and let them remain four days, at which time you may bottle it off, putting two or three cloves and as many grains of allspice into each bottle. Let the bottles be corked tight, and the rennet will keep good a year or more. Two large spoonfuls of rennet, thus prepared, will coagulate a hogshead of milk.

After the pokes have been thus used, let them drain dry, and salt them asresh for a fortnight, and they will serve again, nearly as well as before.

Should this paper be found worthy of admission, in the fourth volume of the Society’s select: papers, I may be induced, at a future opportunity, to give you some further thoughts on cheese-making.

I am, with respect, yours, &c.


Manner of making Cheese.

Manner of making Cheese.—”The milk at night is set in tubs; and if the weather is warm, coolers are set into the milk, filled with cold water or ice. In the morning the cream is skimmed off, put into milk and warmed, and then mixed with the night’s and morning’s milk, and warmed by pouring in hot water, to a temperature of eightysix degrees. Rennet is then added, sufficient to produce a thorough coagulation; then, in about forty minutes, the curd is cut into fine square pieces, and remains until the green whey begins to rise j then it is broken up with the hand. This operation is performed with great care, letting

the curd pass gently between the fingers without squeezing it in the hands, as that would decrease the quantity of cheese. After settling, a quantity of whey ig put into a kettle and wanned, and put into the curd, making it ninety-five degrees warm. The curd is again broken, the whey heated and put into the curd, so that the heat will be raised to one hundred and six degrees. It then remains, being stirred occasionally, until the curd becomes elastic, and, as old cheese-makers say, “squeaks between the teeth.” Then the whey is again drawn off, the curd cooled with cold water, and then salted with a tea-cup full of salt to sixteen pounds of cheese. It is then pressed twenty-four hours, being turned over in the time, and then removed to a cool dairy-room, greased, colored according to fancy, and turned every day until cured.”

Cottage Cheese

The simplest method of making Cottage Cheese gives the best results. As soon as milk has soured sufficiently to form a solid curd that shows no whey, it is ready for turning into cheese. This will usually be on the second day of souring, although the process will take longer in winter. It can always be hastened by keeping the milk in a warm room. As soon as the entire mass has turned to a uniform curd, turn it into a square of cheesecloth or thin bag, hang it up and allow to drip all night. In the morning squeeze gently (to avoid pressing the curd through the cloth), and fold the bag in such a way that the cheese is gathered into a ball. Put under a heavy weight for several hours. When comparatively dry turn the curd into a bowl and break into bits with a fork. Add salt cautiously and sweet cream to make a moist mass. Stir well with the fork, add more cream and salt if needed. The cheese will stand quite a generous amount of salt. In this form it is ready to serve as an accompaniment to Boston Brown Bread or white bread and butter. The cheese can be shaped into balls, flattened and allowed to dry out. A gelatinous coating forms over the cakes and many consider the cheese at its best in this form.


Procure the skins fresh from the butcher the year previous to their being wanted ; clean out the chyle matter, and every other apparent impurity; the inside is then turned outward on a table, and salted ; the skins are then laid, one upon another, with a layer of salt between each, in a deep earthenware vessel, similar to a cream-mug; they are then covered over with salt, and have a lid of slate or flag placed on the top. They are taken out as wanted, about a month previous to being used, and the brine drained from them. They are then spread on a table, and fine salt is powdered on each side. In this state, they are rolled with a paste roller, distended with a splint of wood, and hung up to dry.

Australian Damper


* 2 1/2 cups plain flour
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon butter
* 1 teaspoon sugar
* 1 cup milk, fresh,powdered (or you can just use water)


1. The best way to make this is to mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes.
2. Then wrap it in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it’s done.
3. I’ve also had it where you just throw the dough into the coals and pull off the blacked outside when it’s done and eat the inner part.
4. To cook it in the oven preheat to 350 degrees F.
5. Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.
6. Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
7. Doing it this way though is not traditional and just won’t taste the same.
8. You eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
9. This is great camping food and always brings back many happy camping memories.


4 cups self-raising flour
1/2 teaspoon salt
1 1/2 cups milk
butter, for greasing the pan
extra flour

Sift the flour and salt into a bowl and make a well in the middle.
Pour in the milk and mix. Grease the camp oven or round baking pan and dust with flour.
Place dough in the camp oven or pan.
Cut a cross in the top surface of dough.
A great one here is to pour a little beer on the top, gives it a real crispy crust.
Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F)
Eat with a cup of tea, boiled in a billy.

Cottage Cheese

Cottage Cheese. Heat clabbered milk until the-curd separates from the whey. Dip out the curd and put it in a collender to drain. When sufficiently drained rub it with tho hands until it is very fine, add salt, a pinch of soda, and cream enough to make it into shape. It is best freshly made. Some use pepper with it

To Make Cheese.

Take the night’s milk, strain it into a tin vat, or large tub. If very warm, fill a largo tin vessel with cold water and set it in the milk. In the morning take off tho cream, and add the morning’s milk. Warm the cream and add it to the milk, and then warm all until it is ninety degrees, testing it by a thermometer, color with annatto, allowing half an ounce to seventy-five pounds of cheese. Put in the rennet, allowing a square inch to eighty .quarts of milk, let it stand forty-five minutes. Cut the curd with a knife, and let it stand ten minutes longer, then break it up with the hand, and leave it to settle for a few minutes. Draw off all the whey, breaking and working the curd gently. Add salt in tho proportion of one pound to thirty of curd. Put it in the hoop, and put on a light pressure, for two or three hours, then take it out, turn it and press it again for twenty hours, or longer. When taken from the press oil it with butter and set it on a shelf in a cool, dry room. Oil and turn it every day until firm. Sow bandages around cheese when taken from the press, to preserve their form.

How to make Cheese from One Cow

How to make Cheese from One Cow.

Take cool weather, either in spring or fall, when milk and cream will keep, and when flies are scarce. Strain your milk in some deep vessel that will hold two milkings; in the morning skim slightly; warm the milk to blood heat, add the water in which has been soaked a bit of rennet about two inches square, over night, and as soon as stiff, cut with a carving or other knife; let it stand a few minutes, when you can put it into a cloth strainer, and lay by until you accumulate as largo a curd as your hoop will hold, when you chop tho whole, scalding with hot whey, just so it will give a creaking sound if chewed. Then add a little salt, sage, or whatever you like, and press. The whole operation need not require over an hour’s time.