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Cheesemakers!
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A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.
Members: 46
Latest Activity: Nov 22
Discussion Forum
Starting with Mozzarella and making string cheese, Scamorza, Burrata and other yummy-sounding cheeses
Started by Cornelia Nov 5.
Kefir - grains directory - many free sources! 1 Reply
Started by Cornelia. Last reply by Cynthia R. Aug 17.
Homemade yogurt - a waste of energy? 10 Replies
Started by mary. Last reply by Magpie Ima Aug 6.
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Comment by Robin Bagley on June 16, 2009 at 11:09am - Hi, Kaloa! I have successfully made soft cheese and butter from milk and cream purchased at the grocery store. Just make sure that it's not ultra-pasturized; if it is, it won't work. But most stuff in the dairy case is just normal pasturized. The first cheese I ever made was queso blanco which uses apple cider vinegar instead of a culture. A great resource for beginning cheesemakers is "Making Cheese, Butter & Yogurt" by Ricki Carroll; it's a Storey County Wisdom Bulletin. I also use her recipe for butter.
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Comment by Kaloa Young on April 30, 2009 at 1:01pm - I am new to this group. Hello! Does anyone have a good easy recipe for a beginner? I was also wondering do you have to use whole unpasturized milk or can you use the stuff you buy at the store?
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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