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Thread: Curd + whey with berries, honey, and cinnamon page

  1. #1
    boxcarguy07's Avatar
    boxcarguy07 is offline Senior Member
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    Curd + whey with berries, honey, and cinnamon

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    I know the picture may not look the most appetizing, but in person it actually looks great, and tasted incredible. It's definitely one of my new favorite foods.

    To make:

    1. Get some raw milk. Let it sit outside the fridge, preferably in a glass container, for about 3-4 days (perhaps more or less depending on temperature) until you can see a visible separation of the curds and the whey. This is more than just the cream sitting on top... you will be able to tell.

    Strain this over a cheesecloth-lined strainer over a bowl. What drips into the bowl is whey, what stays in the cheesecloth is the curd. Keep straining until the curd looks decently dry.

    2. Scoop the curds into a container. At this point, I will add sea salt to the curds. Keep your curds and whey in separate containers in the fridge. The whey can be used for so many things... skin + hair care, bathing, making lacto-fermented things, making a tonic, etc.

    3. When it comes time to eat, pour a little whey into a bowl, then add curds, mix together. Then, I will add berries (in my picture below, I added just-picked off the bush raspberries and currants, and organic blueberries, but you can add whatever you want... or none at all!). Then I drizzle with honey, add a bunch of cinnamon, and stir all together.

    Tastes better than the best yogurt, and is truly raw, nutritious, and very digestible. Makes a fantastic breakfast.



    Hope someone out there enjoys!
    I never know what to put in these things. I write songs!

  2. #2
    jakey's Avatar
    jakey is offline Senior Member
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    you can also just add lemon juice to the milk to separate the curds & whey, and avoid the anxiety of leaving it out on the counter for a few days.

  3. #3
    boxcarguy07's Avatar
    boxcarguy07 is offline Senior Member
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    Well, I'm not all that anxious, and I think there's something to be said for letting the natural bacteria do it's thing
    I never know what to put in these things. I write songs!

  4. #4
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Quote Originally Posted by boxcarguy07 View Post
    Well, I'm not all that anxious, and I think there's something to be said for letting the natural bacteria do it's thing
    Raw milk doesn't spoil. Raw milk clabbers. Leave pasteurized milk out for that long and it will kill you. Boxcarguy has the right idea
    --Trish (Bork)
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  5. #5
    zizou's Avatar
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    Sweet receipe dude, does it have somewhat a texture to yoghurt?

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    boxcarguy07's Avatar
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    Yeah, very similar I would say. It will be thicker or more liquid-y depending on how much whey you add.
    I never know what to put in these things. I write songs!

  7. #7
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    What about the flavor? I have a hard time standing the smell of raw milk after it's a few days old, I'm afraid there would be too much "p-tang" in this recipe for me.
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
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  8. #8
    boxcarguy07's Avatar
    boxcarguy07 is offline Senior Member
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    I know what you mean about the smell. For some reason, once you strain it, it's as if the sum is greater than the parts. By that I mean, the smell of the curds and the whey each separately do not seem like they would equal the smell that the old raw milk was.
    Does that make sense? lol

    So the flavor is actually very nice. There is certainly a bit of a "p-tang factor" when it is completely naked (no salt, honey, etc) but even then it's not that bad. No more than plain yogurt. Adding those things completely negates that factor and it tastes just awesome.
    I will say that once, I must have let it sit out for tooo long, and it did taste very bitter, so I just gave up on that batch.
    I never know what to put in these things. I write songs!

  9. #9
    Dr. Bork Bork's Avatar
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    I'll have to get a little quart of raw milk the next time I get Grace some and try this out.

    I love cottage cheese, and this looks cottage-cheesey
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
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  10. #10
    vb66's Avatar
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    Quote Originally Posted by Dr. Bork Bork View Post
    I'll have to get a little quart of raw milk the next time I get Grace some and try this out.

    I love cottage cheese, and this looks cottage-cheesey
    I was going to ask if this is how you make cottage cheese? Does this only work with raw milk? I live in Ontario and it's quite impossible to get any raw milk!

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