Taino Farm and eXtreme Hotel’s Organic Cookbook is a resource that we are sharing with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.
We chose recipes with three things in mind:
1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.
2. Is it affordable and easy to make?
3. Are the ingredients nutritious and delicious?
I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!
Fresh Cheese Recipe
Making homemade cheese is easier than most think. It is fresh and delicious, and not quite as sour as most store bought varieties. Once you have fresh cheese, it is hard to go back to the store bought stuff. You will need cheesecloth, or some similar type fabric to strain the whey out of the cheese.
2 litres full fat milk GL
2 tablespoons lemon juice GL
Salt & pepper Fresh herbs GL
1.) Put milk in a large pot over medium heat. Slowly heat, stirring regularly.
2.) Bring the milk to an ‘almost’ boil (you can use a thermometer and heat to 175 degrees fahrenheit. When it starts to bubble, remove from heat and let sit a few minutes.
3.) Stir in the lemon juice. Milk should be starting to separate, or curdle.
4.) Let the temperature of the mixture drop until you can easily put your finger in it (warm bath temperature).
5.) Milk should be completely separated by now. Line a colander with 4- 6 layers of cheesecloth. Slowly pour the mixture through the colander, separating the whey and the cheese curd. The liquid that is left over is called the ‘whey’ and can be used in bread in lieu of water, or used in smoothies. It is very high in protein.
6.) The curd that remains in the cheesecloth will need to drain for a few hours. The best way to do this is to tie it up tightly in the cheesecloth, and place it in a colander or strainer over top of a bowl. Place a weight of some type on top for a few hours to let the remaining liquid come out.
7.) When the cheese has drained, put in a bowl, and add salt to taste. It generally takes a fair amount of salt to make a flavorful cheese.
8.) Chop up the fresh herbs (basil, tarragon….) and put them in the bottom of a small plastic container, and top with a few tablespoons of olive oil. Squish the cheese on top, put the lid on the container and flip over to let the herbs and oil drizzle down the cheese. Let sit in the refrigerator for a few hours.
9.) Serve with fresh bread, and a bottle of wine. Enjoy!
Thanks to Kelsey Rush for the original recipes! Post and photos by Lynsey Wyatt.