Rick Robinson's Home Cheese Making Forum

Sauerkraut

2011-08-28T12:50:21-05:00

I love sauerkraut, but I have to think about how to spell it. I am making 20lbs of kraut in the bedroom now.

I use 5lbs of cabbage to 4 tablespoons of salt. I slice the cabbage with the food processor, and put it in a big pot and toss it with salt. Then I pack it into a fermenting bucket that I got at the home brewing store that they use for making wine. I pack the bucket full, and then I add a salt brine to the bucket to make sure that the cabbage is covered in water.

I make the brine with 1-1/2 tablespoons of salt per quart of water. I boil it and then cool it off to room temperature. It usually takes more than a quart.

Then I put a disposable plastic plate on the top, you can trim them fit, and then put a weight on the top. I use a 5lb weight, and I vacuum seal it to keep the weight from being in the brine. That weighs it down so that the cabbage stays covered with water.

My fermenter buckets have a place for an air lock. This lets stuff escape from the bucket, but does not let air in the bucket.

I put it in the bedroom an check it after 3 weeks. I have read that you may need to add more brine or drain off more brine, but I have never had to do either. I open it and look at it and wash off the weight bag and put it back on there and wait.

It takes 3 weeks most of the time. You have to taste it and see how tangy it is to see if it’s like you want it.

Then I stuff it into quart jars with 1/2 teaspoon of caraway seed and can it.

Canning

2008-11-11T22:55:01-05:00

I’ll start this one out. Canning is one of my favorite things to do, along with cheesemaking. I have great recipes for things from honey spiced pears to pickled beets to pickled okra, and would be more than glad to share. We have a large garden every year, and I am the most happy when both freezer and cabinet are full of home-grown goodness for the winter. Here in Oklahoma, we’re just about at the end of our growing season. If I can find time, I want to make some persimmon jelly. I haven’t done it before, but they are ripe at the moment, and it’s something I’ve wanted to try.

Hummus

2011-06-22T19:45:55-05:00

Made some today.
Chick peas, soaked then cooked with some Falafel spices the Herbs added then Spinach added

Charcuterie

2008-11-14T16:08:23-05:00

Anyone out there into Charcuterie? I’ve enjoyed learning about this for the last couple of years. I especially enjoy sausage making and dry curing. My favorite resource is the book “Charcuterie” by Ruhlman & Polcyn. If anyone would like to share recipes, ask questions, or start a conversation about it I’m game.

Bastirma - Pastirma

2008-12-17T04:39:40-05:00

Bastirma is a very delicious pressed cured meat from Turkey and middle east…

see this , then i will post u the receipt

http://en.wikipedia.org/wiki/Pastirma

Bresaola

2009-02-26T07:51:48-05:00

Bresaola is a great cured meat. it is made from beef, or also, quite commonly in Italy, horse or donkey. Basically a very lean piece of meat (most commonly beef, especially if bought commercially) is salt cured with spices, then dried.

Bresaola
Ingredient Quantity(g) % of Meat
Eye of round 1537 g 100%
Salt ( Kosher) 78 g 5%
Sugar 15 g 1%
Black pepper 7.6 g 0.5%
Fresh rosemary 3.5 g 0.25%
Juniper berries 1.7 g 0.1%
Dry thyme 1.5 g 0.1%
Cinnamon 0.8 g 0.05%
Clove 0.4 g 0.025%

Soap making

2009-01-19T14:37:30-05:00

Does any one out there have a good soap recipe? I’ve tried twice: the first time turned out wonderful : the second a complete failure! Would like info on getting supplies also. I use my Alpine goat mike for this trial. Thanks KOR