Posted by: hearttohearthcookery | July 27, 2012

The Whey of It

Sweet whey with rennet curds

When reproducing cheesemaking with rennet, there is a large quantiy of sweet whey remaining after the curd has been gathered with a linen cheese cloth and cheese basket.  This whey contains some proteins that are nutritionally complete, lactose, water soluble vitamins and minerals but is about ninety percent water.  If you are making historic cheeses with rennet, please comment and share what you are doing with the whey.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in cheese, cheesemaking, culinary history | Tags: , , , , ,

Posted by: hearttohearthcookery | July 26, 2012

Cutting the Cheese

Cutting the cheese

After heating five gallons of raw milk until it was blood warm and the addition of rennet (made from a calves stomach), the entire five gallons became one large soft curd.  In the picture is my cheese knife that I used to cut the curd and the liquid is the whey that exudes from the curd during the cutting process.

Visit my website at:     www.hearttohearthcookery.com

Leave a Comment

Posted in cheese, cheesemaking, culinary history, dairying, food, food history, rennet stomach | Tags: , , , , , , ,

Posted by: hearttohearthcookery | July 25, 2012

Which is the Bread?

Baked Cheese Lofe (left) Manchet (right)

When the Cheese Lofe is baked it should resemble a manchet (a roll or small loaf of bread made of the finest white wheat flour).  Both are pictured on the wood plate.  Do they resemble each other?

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 23, 2012

So Bake Them

Baking the Cheese Lofe

The Cheese Lofe was baked in a redware baking dish in a bake kettle.  The kettle is sitting on a “burner” of hot embers and the lid (with embers) that had covered the bake kettle is on the hearth floor for this picture.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in bake kettle, cheese, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 22, 2012

In the Fashion of Manchets

Cheese Lofe (right) before baking

After the creme (cream) and yeolks of eggs are added to the grated bread crumbs and curd, the ingredients are tempered together, sweetened and made up in the fashion of manchets.  A baked manchet is on the left and Cheese Lofe (prior to baking) on the right.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 21, 2012

To Make a Puding or Cheese Lofe

To make Puding or Cheese Lofe

The G. Penn receipt-To Make a Puding or Cheese Lofe– starts with the instructions:  Take a gallan of new milk, And make a tender Curd of it, Lett it bee well Whayed, Then putt as much grated breed as curd.   In the pewter plate is the tender curd from a gallon of new milk.  I took half the curd and the same amount of grated bread.  The grater and bread crumbs are in the wood bowl in the rear of the picture.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: , , , , , ,

Posted by: hearttohearthcookery | July 19, 2012

Fresh Raspberry Ice Cream

Fresh Raspberry Ice Cream

This is the Fresh Raspberry Ice Cream as it looks just completed in the sabotiere.  The ice cream is at the bottom and sides after much scraping and moving up the sides with the pewter scraper.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in 18th century foodways, culinary history, food, food history, ice cream, raspberries | Tags: , , , , ,

Posted by: hearttohearthcookery | July 18, 2012

Sieve the Ice Cream

Putting the cream through the sieve

The thick fresh cream thickened with the infusion of fresh raspberries is passed through a sieve before it is made into ice cream in the sabotiere.  The seeds and raspberry pulp remain in the sieve not the ice cream.

Vist my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in 18th century foodways, culinary history, food, food history, ice cream, raspberries, receipts, recipes, sabotiere | Tags: , , , ,

Posted by: hearttohearthcookery | July 17, 2012

Celebrating National Ice Cream Day

Infusing the mashed raspberries in the cream

July is National Ice Cream month and July 22, 2012 was National Ice Cream day.  To celebrate, I chose to demonstrate the preparation of Fresh Raspberry Ice Cream.  In the picture, one can see how the acidity of the raspberries starts to thicken the cream as the flavor infused while the sabotiere is prepared with ice from an ice house.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in 18th century foodways, confectionery, creams, culinary history, food, food history, ice cream, raspberries, receipts, recipes, sabotiere | Tags: , , , , ,

Posted by: hearttohearthcookery | July 16, 2012

It is a fresh Chees New

Too make fresh Chees new

This is the curd after being forced through the colander.  The next step is to sesen it with sugaer and Rose watter and put it iinto a Little Culender.  If you kepe it one night it will bee the better for you.  Doe not put it to the Creme until you eate it.  This advice is as written by Gulielma Penn (William Penn’s first wife).

Visit my website at:  www.hearttohearthcookery.com

1 Comment

Posted in cheese, cheesemaking, culinary history, dairying, food, food history, receipts, recipes | Tags: , , , , , ,

« Newer Posts - Older Posts »

Categories