Forcing Curd through Strainer
Once the curd of Too make fresh Chees new is well Whayed the receipt states to forse the Curd through a strainer. I tried forcing the curd through the same strainer I had used for removing the whey without success. I was successful forcing the curd through a colander as pictured.
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Whaying the Too make fresh Chees new
Once the Curde gathered, the next step was to whay it in a strainer. I used one of my sieves and poured off the whey, a by-product of cheese making. The whey contains vitamins, minerals, some proteins and a trace of the fat. The “goodness” of the milk is in the curd of the cheese.
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The Curde or Gather
After the souerest Creme is added to the new milke, it is then covered and kept on the fire Until it begin to Curde, or gather. I actually thought the the milk and sour cream mixture would never start to curd and then the next moment I had the curd that you see in the picture.
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Pouring in the Souerest Creme
The next step Too make fresh Chees new is to poure in a quart of the souerest Creme you Can get when the quart of new milke comes to a boyle. See my post on Time for a Fresh Cheese for step one.
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A quart of new milke
Each year at the start of the milking season, I process a rennet stomach and start cheesemaking. This year in addition to making my five gallon wheel of cheese with rennet, I tried a Gulielma Penn receipt (recipe) for Too make a fresh Cheese new. This cheese is a soft cheese to be served to table and is made without the use of rennet. The first step is to Take a quart of new milke and sett in one the fire…… as pictured. More steps to follow.
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Biscuit Ice Cream
After all the ingredients (see post An Ice Cream of Biscuits) are past through a sieve, the strained cream is put in a “freezing pot”- a sabotiere. The finished product is pictured to the left.
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Posted in 18th century foodways, culinary history, food, food history, ice cream, sabotiere | Tags: confectionery, culinary history, food, food history, ice cream
Crumbled Naples Biscuits
This is my display table for the preparation of Biscuit Ice Cream. In the pewter bowl is the cream that has been cooked with egg yolk, sugar syrup and cinnamon. The wood bowl contains a few Naples Biscuits and some of the crumbs that will be added to infuse in the cream mixture. The grater will be used to take off the rind of the lemon.
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Posted in 18th century foodways, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Maschilamek in yehelap
The maschilamek (Lenape for trout) came to the main fire in the yehelap (net) made of cordage and woven by Cheesgookoos.
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Posted in culinary history, food, food history, Lenape, Native American, trout | Tags: culinary history, fish, food, food history, foodways, Lenape, Native American
Wtehim Achpoan
I am using my trade metal knife to lift the baked wtehim achpoan (strawberry bread) from the stone. In the bottom right corner of the picture, that is not a stone but a trout roasting.
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Posted in culinary history, Fish, Lenape, Native American, Strawberries, trout | Tags: culinary history, fish, food, food history, foodways, Lenape, Native American, strawberries
Strawberry bread
The resulting batter of the wtehimak (strawberries) mixed with the achpoan (Lenape white corn flour) is a beautiful pink. Bear grease is placed on a heated stone and the heat from the stone and sun do the baking.
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Posted in Corn, culinary history, food, food history, Lenape, Native American, Strawberries | Tags: culinary history, food, food history, foodways, Lenape, Native American, strawberries
Heart to Hearth Cookery 