Homemade Cottage Cheese

Who doesn't love peaches and cream--especially on a hot summer's night?

I make my own cottage cheese now ...and since I first made it, I decided I will never again buy store bought. I have been so frustrated attempting to buy a cottage cheese in the store that isn't chock full of unnatural ingredients, preservatives and fillers. 

This recipe is made from milk kefir although the recipe says you can make it from yogurt. I highly recommend that you make your own kefir at home. It is also so easy once you have purchased the kefir grains - or know someone who can share some of their grains. I buy mine here. From a batch of kefir, I make cottage cheese. 

Note: always use glass, plastic and wooden utensils when using the kefir as it is a fermented food.

Below is the recipe:

Ingredients

2 quarts of whole milk

1 cup of kefir or full fat yogurt 

Instructions

Pour the milk into a large glass mixing bowl (like pyrex, so it can withstand the heat when put over a pot of boiling water).

Mix the kefir or yogurt into the milk with a wooden spoon. Cover the bowl with a plate and leave on the counter at room temperature until the milk thickens like yogurt. This is what is called the curd and it will take 1-2 days depending on the temperature of your house. 

Using a knife (metal is okay at this stage), cut the curd in the bowl into tiny squares by slicking through it from top to bottom and left to right. Try to keep the cuts no larger than 1/4 - 1/2 inch (.64 cm - 1.3 cm) apart.

Fill a medium-sized pot with water to about half. Put the pot on the stovetop with the burner set to about medium heat. Place the bowl of curds on the pot and remove the plate on top. 

Test the temperature of the curds about every 5-10 minutes with a candy thermometer. Gently press the curds down around the pot so the warmed water reaches the top - as much as you can without disturbing the cut curds. 

Continue with this process for about 30-40 minutes (checking every 5-10 minutes) and until the curds reach about 110F/43C. All the enzymes and probiotics will be preserved if you only heat to this low temperature. To check the temperature, stick your little finger in and make sure it is only lukewarm and doesn't burn you. 

Remove the bowl from the heat when the desired temperature has been reached and pour this into a prepared strainer - lined with a linen towel or very fine mesh cloth. The curds and whey will separate and the curds will stay in the linen towel. Make sure to drain off all of the liquid by holding the linen towel up. When all the liquid is drained, transfer the curds to a container. Add salt to taste. I usually add about 1/2-1 cup of full cream -- again this is to your taste. Refrigerate and serve!

Red Cabbage, Lime & Blue Cheese Salad

Ingredients:

1 small red cabbage, finely shredded
3 green onions, sliced thin
1 yellow bell pepper, chopped fine
2 tablespoons of Bragg's Organic Apple Cider Vinegar, or substitute red wine vinegar
Himalayan sea salt to taste
1 tsp no-salt all purpose spice, to taste
Fresh ground pepper, to taste
Dash of Cajun spice (optional)
1 tablespoon Rice vinegar
Juice of 1/2 lime, to taste
Olive oil, to taste (although I did not add any in my salad)
Assorted greens: kale, spring leaf lettuce, romaine lettuce

Put the finely shredded red cabbage in a glass bowl, add a tablespoon of water, and microwave until it is wilted and fairly soft. Toss all the ingredients above until well incorporated.

Finely shred the kale; place the greens on a platter and spoon the salad on top.

Garnish with:

2 teaspoons of low sodium Blue Cheese
roughly chopped sprigs of Italian parsley

Note: I used Bragg's Organic Apple Cider vinegar because of its value to aid digestion.

Courgettes, Red Onions, & Feta Cheese

Summer squash and courgettes are always plentiful in the Middle East. I like to cook with seasonal foods that are readily available in whatever region I am. This side dish is satisfying and can actually be the main meal.

2 red onions, cut up

bunch of green onions, cut up

2-3 stalks of celery, cut up

1-2 tablespoons Ghee (substitute butter or oil)

1 kilo of summer squash or courgettes, cut up in rounds

1-2 tablespoons Zahter mix (found in Middle Eastern stores)

salt and pepper to taste

a few shakes of hot paprika (optional)

thick slice of feta cheese, crumbled

Melt the Ghee in a medium size heavy bottom pan; add the onions and celery and sauté for a few moments. Add the courgettes and stir well to cover them with the fat. Continue to stir carefully so it does not burn. Add the spices and stir. When the courgettes and onions begin to brown they are probably done. Test that they are al dente. Don't overcook or they will get mushy and begin to break down.

Turn them onto a serving platter of spring greens. Crumble the feta cheese over the top. Serve as a side dish or a vegetarian main meal.

TURNIP MASH & SAUTÉED ONIONS

You find really large turnips here in the Middle East. They are plentiful and cheap. They are a nice alternative to mashed potatoes.

2 large turnips, cut up into chunks
1 medium red onion, cut into chunks
a couple of green onions, cut into chunks
1 tablespoon of Ghee (or use butter or oil)
1 tablespoon Ghee (or use butter or oil)
salt and pepper to taste
2 tablespoons heavy cream

In a cooking pot, add the cut up turnips and bring to a boil; cook over low boil until turnips are tender.

Meanwhile, put the onions in a frying pan; add Ghee and sauté until translucent, taking care they do not burn. Browning the onions will add a nice flavor. Add the green ends of the onions and cook for a few minutes.

When the turnips are tender, drain and add ghee, salt and pepper and mash well. Add the cream.

Turn the onions into the turnips and reserve some to decorate the top. Serve as a side dish.

Lemonade with Honey

There's nothing more refreshing in hot weather than a glass of cold freshly made lemonade. I made this for my husband after our 3.5 mile exercise walk. I paired it with a couple of small Egyptian bananas for the potassium benefit.

1/4 lemon (or 1 very small lemon), washed well

1/2 - 1 tsp honey, to taste

6-8 ounces of filtered pure water

Ice

Juice the lemon into the glass and cut up the lemon and add it to the glass (if desired). Add the honey and water and stir well. Add ice and serve immediately.

Red Cabbage and Field Greens

There is something really satisfying about going to a fresh produce market and finding colorful vegetables in season, bringing them home, and then being inspired to creatively cook and serve them to your family. I found the most beautiful red cabbage, some red and green onions and carrots. I had picked some Mallow -- my favorite field greens -- at our friend's garden here in Aswan. I decided to pair these together as simple as possible and the results were so aromatic it brought my husband running into the kitchen to see what was for dinner! It was also wonderfully delicious with the field greens. 

1 red cabbage, trimmed and sliced and chopped fairly thin
2-3 small red onions, chopped
several green onions, chopped roughly
2 carrots, peeled and chopped into small rounds
2 tablespoons of Ghee (clarified butter), butter, or oil
handful of mallow field greens, destemmed and chopped roughly (or you can use spinach or kale as a substitute)
2 Tablespoons of apple cider vinegar
1 teaspoon of honey
1 teaspoon of mustard
salt and pepper to taste

In a heavy bottomed stainless steel pot, sauté the onions in Ghee over medium low heat. When they begin to be translucent, add the carrots and stir until the carrots begin to soften; add the chopped cabbage and continue to stir, taking care that it does not burn. Allow it to brown up a bit as it will enhance the flavor. Cover and steam a little and continue cooking until the cabbage is tender.

We served this with a bit of homemade ricotta cheese but it is delicious on its own or served as an accompaniment with your main dish.

Spicy Chicken Livers

Chicken livers are an easy and economical way to get a good dose of iron. I have had to monitor my iron levels since I was a little girl and when I feel low on iron, I have a bit of liver. It always makes me feel better. This recipe is easy, highly nutritious, and super delicious.

1/2 pound of chicken livers, with gizzards if desired
1 tablespoon of Ghee (clarified butter), or use regular butter or oil
3-4 very ripe tomatoes, chopped roughly
1 tablespoon of tomato paste
salt and pepper to taste
Hot paprika or cayenne pepper, few shakes - to your taste

In a small saucepan, melt the Ghee; add chicken livers. Sauté very slowly over low heat. When the pink is nearly gone, cover the pan and let the juices steam a bit. Add the ripe tomatoes and stir gently to release its juice; add tomato paste, salt, pepper and paprika. Stir to incorporate. The sauce will thicken. Cover and simmer for a few more minutes. Stir very gently occasionally.

Serve this over rice, cooked vegetables, and salad.