Thursday, August 30, 2012
Tuesday, August 14, 2012
Ricotta Cheese Recipe
I found this easy recipe for Ricotta cheese. I like it because it gives you different ideas/ingredients to substitute and suggests ways to use the leftover whey in everyday cooking.
Saturday, August 11, 2012
Thursday, August 9, 2012
Goat Worming and Fecal
Here is a good site that details their process
http://motesclearcreekfarms.com/asp/articles/Wormer.asp
http://motesclearcreekfarms.com/asp/articles/Fecal-Analysis.asp
http://motesclearcreekfarms.com/asp/articles/Wormer.asp
http://motesclearcreekfarms.com/asp/articles/Fecal-Analysis.asp
Wednesday, August 8, 2012
homemade tofu recipe
Some recipes for homemade tofu and other vegetarian tofu type foods.
Do not be intimidated by the length of this recipe. There are a few steps, but they're not difficult and certainly don't need to be overwhelming. In terms of the coagulant — used to turn the soy milk into tofu during the process — you have several options: Epsom salts, lemon juice or apple cider vinegar. I prefer lemon juice, but it's worth experimenting to see what works best for you (or use what you happen to have on hand). If you think you'll make a lot of batches of tofu, it's worth investing in a tofu press, but it's not necessary. An empty cardboard milk carton or a loaf pan can be used to form the blocklike shape, or simply press in a colander. I try to use my homemade tofu as quickly as possible to take advantage of its freshness. It holds up well in a variety of recipes, both sweet and savory. You may buy dried soybeans online, at Asian markets, and occasionally at natural food stores.
Makes 1 large block of tofu
1 1/2 cups dried soybeans
41/2 cups water
Coagulant (options: 2 teaspoons Epsom salts (magnesium sulfate), 4 tablespoons freshly squeezed lemon juice or 3 tablespoons apple cider vinegar)
Cheesecloth
In a large bowl, soak the dried soybeans in 4 1/2 cups water for about 8 hours (or overnight).
After soaking, grind the soybeans with their soaking water in a food processor, until the beans are ground fine.
In a large pot, bring 5 cups of water to a boil and add the ground soybeans. Reduce to medium heat, and keep the mixture almost at a boil, stirring continuously to prevent sticking. As the mixture seems about to boil, reduce heat to low and cook the beans for an additional 8 minutes or so, stirring continuously, until a layer of foam forms on top.
Place a cheesecloth-lined colander over a bowl. Strain the bean mixture through the colander and reserve the liquid (aka the soy milk). Gather up the sides of the cheesecloth and twist it closed to squeeze out as much liquid as possible. Discard cheesecloth and solids.
In a small bowl, mix together coagulant with 1 cup water and stir until dissolved.
Rinse out the cooking pot, pour in the soy milk and cook over low heat, stirring continuously. When the temperature of the soy milk is between 150 and 155 degrees, remove the pot from the heat.
Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern. After stirring vigorously for about 6 times, bring spatula to a halt standing upright in the soy milk and wait until turbulence ceases. Then add the remaining coagulant mixture and stir gently in a figure-eight pattern. When the soy milk starts to coagulate, cover the pot and let it sit for 15 minutes. (It may not look as though it's coagulating at first, but don't fear: It is.)
Line a colander with cheesecloth and set the colander over a bowl that can support it. With a soup ladle, transfer the coagulated soy milk into the cloth-lined colander (or tofu press or loaf pan).
Fold the cloth over the top of the coagulated soy milk, and place a plate and then a weight of about 1 1/2 pounds on top. Let stand for about 15 minutes to press out any excess water.
Place in refrigerator to chill and firm slightly, about an hour. Serve the tofu immediately, or store it in fresh, cold water in the refrigerator for up to three days.
Hiyayakko (Japanese Cold Tofu)
This dish practically begs for a base of freshly made tofu, as it's simply a block of tofu served raw and lightly dressed with a bit of garnish on top. You may experiment with garnishes, but I like to go ultra basic, with finely chopped green onion, grated fresh ginger and a sprinkling of sesame seeds. (The traditional version calls for bonito flakes, which are made from aged and dried mackerel, but I use sesame seeds to keep it vegan.) Use a light hand with the soy sauce so it doesn't overpower the delicate flavor of the tofu.
Makes 2 servings
1 block chilled fresh tofu (or 1 package silken or firm tofu)
2 to 3 teaspoons soy sauce
3 scallions, finely chopped (white parts)
1 tablespoon freshly grated ginger
1 teaspoon sesame seeds
Drain the water from the tofu. Cut the block in half and, optionally, into 1/2-inch cubes. Put each serving in a small bowl and drizzle with 1 to 1 1/2 teaspoons of soy sauce, or to taste. Pile on the toppings of your choice. Serve immediately.
This is one of my go-to weeknight meals. It takes about 10 minutes to prepare and is light yet satisfying. The noodles slip down hot, salty and delicious, while the tofu adds heft. You could add other vegetables here, too — broccoli or edamame might be nice — or serve alongside a piece of seared ahi tuna if you're especially hungry. This is not a complicated dish, and it's certainly not fancy. It is, however, absolutely addictive. Udon noodles are thick, wheat-flour, Japanese noodles. Look for them in organic markets such as Whole Foods or at Asian supermarkets.
Makes 2 servings, easily doubled
2 bunches udon
1 teaspoon sesame oil
1 block fresh tofu (or one package firm tofu), cubed
2 teaspoons olive oil
6 cloves garlic, sliced
10 shiitake mushrooms, thinly sliced with stems removed
4 cups spinach
4 tablespoons (or to taste) soy sauce
2 tablespoons sesame seeds
Cook the udon according to package instructions.
Meanwhile, in a large frying pan, heat the sesame oil. Add the tofu and sear and fry, 2 to 3 minutes per side, turning over once to cook each side evenly. Tofu should be fairly well-browned on each side. Remove from heat and place tofu in a bowl.
In the same frying pan, heat the olive oil and saute the garlic over medium heat. Cook for a few minutes then add the mushrooms. Reduce heat to low, add a scant splash of water, and simmer until garlic and mushrooms are soft. Add spinach and stir well until wilted. Season with soy sauce and sesame seeds.
Drain udon and toss with vegetables. Add the tofu and stir well to combine.
Bourbon-Glazed Baked Tofu With Spicy Roasted Red And Sweet Potatoes
I live in a city apartment and have neither backyard nor deck, therefore no access to a grill. This is my attempt to create a smoky, summery, barbecued tofu using just my little urban oven. I incorporated bourbon in the glaze as a nod to my husband who usually likes his over ice (he liked it this way, too) and maple syrup to play off the whiskey's natural sweetness. The spicy potatoes are a must. To really up the ante, try making a garlic aioli in which to dip them, and serve corn on the cob with herbed butter to round out the meal.
Makes 4 servings
For The Potatoes
1 teaspoon dried basil
1/2 teaspoon dried paprika
1/2 teaspoon dried cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried cayenne pepper
1/8 teaspoon cinnamon
2 russet potatoes, scrubbed, unpeeled and cut lengthwise into thick wedges
2 sweet potatoes, peeled and cut lengthwise into thick wedges
2 tablespoons olive oil
For The Tofu
1 teaspoon olive oil
1/4 red onion, finely chopped
3 large cloves garlic, minced
1 small tomato, chopped
1 shot (1.5 ounces) bourbon
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons maple syrup
1 tablespoon ketchup
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 block fresh tofu (or one package extra-firm tofu), cut into thick slabs
Heat oven to 425 degrees.
For the potatoes, whisk spices together in a small bowl. In a large bowl, toss the potatoes with the 2 tablespoons olive oil and the spice mixture. Line a baking sheet with parchment paper and spread the potatoes in an even layer. Bake for 35 to 40 minutes, until slightly crisp.
To make sauce, heat 1 teaspoon olive oil in a medium-sized saucepan. Saute the onions and garlic over medium heat until the onion softens. Add the tomato and cook for a few more minutes. Add the bourbon and cook for 2 minutes. Add the remaining ingredients and reduce heat to low. Simmer 5 minutes and remove from heat.
Brush the surface of an oven-proof dish lightly with the sauce, lay the tofu down flat in the dish and brush generously with the rest of the sauce to coat. Bake for about 30 minutes until slightly browned.
This herby, edamame-infused dip couldn't be easier to make. Throw all the ingredients in a food processor or blender and whip until well combined. I like to serve it with an assortment of fresh vegetables, such as carrots, radishes, celery. Sometimes I'll roast a red pepper and add it to the mix in addition to or instead of the edamame, spread it thickly in a pita bread pocket along with avocado slices and call it lunch.
Makes 6 servings
1 pound fresh tofu, drained (or one pound packaged silken tofu)
1 cup frozen, shelled edamame, defrosted
1 teaspoon sea salt
1/2 teaspoon black pepper
3/4 cup coarsely chopped fresh cilantro
1/2 cup sliced green onions, white and green parts
1 clove garlic, sliced
4 tablespoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
Place tofu in a food processor and puree until smooth. Add the rest of the ingredients and pulse until combined. Adjust salt and pepper to taste.
I like a good, rich chocolate pot de creme as much as the next person. But in the interest of health, I don't have that particular treat every day (more like once a week). Still, I do like a dessert after dinner, and I always like chocolate. This chocolate-tofu pudding is a revelation. It contains not a drop of cream (if you're vegan, make sure to get vegan chocolate chips) but is appropriately decadent nonetheless.
Makes 4 generous servings
3/4 cup light or dark brown sugar
1 pound fresh tofu (or 1 pound packaged silken tofu)
8 ounces good-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a small pot, combine sugar with 3/4 cup water. Bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
Put all ingredients in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Place in a bowl and chill for at least 2 hours.
Tuesday, August 7, 2012
Sunday, August 5, 2012
Thursday, August 2, 2012
July Goat Deworming
We dewormed Moon Rabbit and Lotus on July 22 with the Equine Ivermectin Paste. We'll need to do it again with a different dewormer in mid-October.
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