ANITA SE ROOMKAAS VAN VARSMELK
EK koop n 2L melk by boer of sy padstal.
Giet dit in ‘n bak en laat staan dit in yskas tot hy ‘n roomlaag vorm . Skep die room af en bere in yskas.
Vat dan die melk en sit dit iewers neer vir 2 dae buite die yskas.
Op dag 2 sal dit so ‘n jellielaag vorm.
Giet die melk in ‘n pot.
Kook dit vir so 5-10 min op lae hitte tot melk begin skei.
Dit sal lyk soos fyn skifsels.
Sit vir jou ‘n doek of kaasdoek of skoon dun vadoek in ‘n vergietes.
Giet die mengsel in die vadoek.
Die Curd en whey sal nou skei.
Los dit vir so 1 uur dat dit goed dreineer.
Haal die curd van jou doek af en skep dit in ‘n bakkie.
Nou vat jy van die room wat jy afgeskep het en meng dit by die. roomkaas .
Roer versigtig by, en siedaar jou eie roomkass.
Jy kan knoffel of enige iets by voeg soos spice as jy dit n ander smaak wil gee.
Resep en foto:  Anita Hennig

KOOK JOU EIE GOUESTROOP

6 koppies suiker skroei tot ligbruin.
10 koppies kookwater
Kook tesame en voeg 1 teelepel sout (5ml) en 1 teelepel kremetart (5ml) by.
Kook tot stroop dik genoeg is. Laat bietjie afkoel. Bottel

BRON – Resep kom uit ‘n resepte boek wat in 1976 deur Olifantshoek se gemeente uitgegee is
FOTO – Sophia Van Zyl Huisamen

HOMEMADE PUMPKIN SEEDS
How many Kilograms of pumpkin seeds have you thrown away over time. Why?
Here is a recipe that could change your mind and save you money at the chain stores next time you buy pumpkin seeds.
If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chilli powder before they go into the oven.
Prep time: 10 minutes
Cook time: 35 minutes
One medium sized pumpkin
Salt
Olive oil

Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Preheat the oven to 200 C. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
BRON – Philip Reineke

HOMEMADE ROSE WATER

The petals must be freshly picked. Pesticides or chemicals should not be used while growing them, which is why it makes sense to use roses that you have grown yourself.
Pick flowers two to three hours after sunrise when the morning dew has evaporated.
Use only petals, not the stem and leaves.
Wash thoroughly to remove bugs and dirt particles.
Place the rose petals in a large pot of distilled water.
Add just enough water to cover the petals. Too much water will give you very diluted rose water.
Cover the pot with a lid and simmer on a low flame. The water should be steaming hot not boiling hot.
Allow the water to steam until the petals have lost their colour and the water has taken on the colour of the rose petals. You will see the rose oil floating on the surface.
Strain the water and collect in a container. Store it in a refrigerator. It will last longer this way. Posted by: Lacy Grey

MASCARPONE KAAS
Probeer slag twee met mascarpone kaas. Alle resepte werk nie vir almal nie. Maar hier is die eind resultaat van die resep wat uiteindelik vir my gewerk het.
Heat 4 cups heavy cream to 180 degrees Fahrenheit stirring often to prevent the cream from scorching (ek het aanhou stadig roer want ek wou nie die kans vat dat dit sal brand nie).
Remove from heat and add a 1/2 tsp tartaric acid or 1 1/2 tsp cream of tartar (ek het tartaric acid gebruik). Meng stadig deur. Gooi oor in ‘n koue bak. Laat afkoel met ‘n vadoek oor. Maak toe met plastic wrap en laat staan vir vyf ure by jamer temperatuur. Gooi na vyf ure in ‘n dubbel gevoude kaas doek in ‘n sif. Moenie oor die mascarpone vou nie. Maak weer toe met pkastic wrap en laat staan 24 uur voor gebruik. My mascarpone het net sover altesaam 12 ure gestaan en is redelik dik. Dit het net meer as 2 koppies gemaak.

Lacy Grey Die gedreineerde vloeistof is so dik soos cultured buttermilk. Ek gaan dit nie weg gooi nie maar wel later gebruik as ek muffins maak. Ons glo net nie aan mors nie.
FOTO – Lacy Grey (LID)

LACY SE MOZZARELLA KAAS

Vandag het ek vir die eerste keer mozzarella kaas gemaak. Ek was so bietjie skrikkerig want dit het die vorige keer nie gewerk nie want die melk was nie “whole milk” nie. Vandag is ek bly om te se dat dit werk. Ek weet nie of dit goedkoper uit werk nie, maar dit is beslis lekker om te se ja nee ek kan dit maak as ek wil.

Hier is die resep van youtube. Ongelukkig is dit nie in afrikaans nie want ek het dit soveel jaar terug neer geskryf en nooit vertaal nie.

Measure 1 cup water and stir in 1 1/2 tsp citric acid.
Measure in another bowl a 1/4 cup water and stir in a 1/4 tsp liquid rennet and place to one side. Pour 8 cups whole milk / thick cream into a big enough pot.
Stir in the citric acid solution.
Set the pot over medium high heat and warm to 90 degrees Fahrenheit stirring gently.
Remove the pot from the heat and gently stir in the rennet solution for exactly 30 seconds.
Place the lid on the pot and leave it undisturbed for 10 minutes.
Cut the curds after ten minutes.
Make several parallel cuts vertically and then again horizontally.
Try and cut it about the same size.
Make sure your knife reaches the bottom of the pot.
Place the pot back onto the stove over medium heat and warm to 105 degrees Fahrenheit.
Stir slowly as the curds warm, but try not to break them up too much.
The curds will eventually clump together and seperate more completely from the yellow whey.
Remove the pan from the heat and continue stirring gently for another five minutes.

Place a strainer over a pot and strain the curds.
Use a slotted spoon and fold the curds over onto it self in the strainer.
Place the curds into a microwave safe bowl.
Fold the curds in on it self almost like make a bread dough ball.
Pour off the excess whey.
Place in the mixrowave for 10 seconds.
Use your slotted spoon and squeeze out more liquid. I did this twice, but you might have to repeat this until you are happy the whey has been drained.
Add 1 tsp cheese salt.
Now place back in the microwave for another 10 seconds to heat and soften again.
Stretch and fold over on it self.
Repeat until it does not stretch freely anymore.
Heat again for 10 seconds and repeat until it is glossy.
Shape into a ball. I poured cream over because that is what the recipe said I should do.
Photo:  Lacy Grey

MAAK JOU EIE SJOKOLADE MET KAKAO (lees gerus die kommentaar onder aan voor jy dit maak)

BESTANDDELE:
150 ml melk
2 koppies kakao poeier
¾ koppie botter
1 koppie water
¼ koppie koekmeel
½ koppie strooisuiker
METODE:
Neem die kakao, hoe fyner hoe beter en gooi in voedselverwerker.
Sorg dat daar geen klonte in kakao is nie.
Gooi nou die botter by die kakao, jy kan die botter kleiner sny voor jy dit bygooi.
Sit die voedselverwerker aan en meng botter en kakao tot pasta.
Gooi nou die water in kastrol op stoof en gooi jou kakao pasta daarin.
Maak warm, maar dit moet nie koook nie.
Gooi nou terug in voedselverwerker en gooi nou die melk, meel en strooisuiker by terwyl dit nog warm is.
Sit voedselverwerker aan en meng tot alle klonte uit is en loperig is.
Gooi nou in verskillende vorms en sit in yskas om hard te word.
As dit hard is haal uit vorms en geniet jou eie sjokolade.

HOMEMADE DRIED FRUIT
Use these tips and dried fruit recipes to learn how to dry fruit. It’s easy as 1-2-3!
Dried fruit is a delicious and healthy addition to granola, cereal, muffins, yogurt and so much more. And rumor has it that it tastes even better when you’ve made it yourself! All you need is an electric or convection oven with a controllable temperature starting at 75 degrees C
Oven drying is the simplest way to dry food, because it requires little to no special equipment. It’s also faster and safer than using a sun drying method, especially in cooler regions. The average kitchen oven holds approximately 2 – 3 kg of fruit at one time.
For best quality, prepare produce for drying as soon as possible after harvesting.
Preparing
Step 1
Select fruit that is ripe—but not overripe—and free of bruises. Fresh apples, pears, peaches, berries, cherries, bananas and apricots are all good choices. Wash and peel the fruit (blueberries, apricots and cherries work best if dried whole). Remove pits or cores, then slice the fruit to desired thickness. Keep the slice thickness uniform.
Drying
Step 2
Arrange the slices of fruit in a single layer on nonstick baking sheets—and make sure the pieces aren’t touching each other. Preheat the oven to 75 degrees C. Put one sheet on each oven rack. Allow 1-1/2 inches on all sides of the tray so air can circulate around the sheets while fruit is drying.
Keep the oven door open slightly during drying and stir fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy.
Storing
Step 3
Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on thickness of slices and the fruit’s water content), remove the trays from the oven and let stand overnight (at least 12 hours) before placing in storage containers.

TUISGEMAAKTE FETA KAAS IN SOUT WATER

Vir elke 500ml melk vat jy 50ml wit asyn.
Ek het 1.5 liter melk gevat en 150ml asyn.
Gooi in kastrol.
Moenie roer nie!
Bring tot kook en laat kook vir 5 min.
Gooi dan mengsel deur sif met vadoek en laat staan so tot dit genoeg afgekoel het dat jy oortollige vloeistof kan uitdraai.
Draai tot al die wei uit is.
Skep die kaas uit vadoek en geur na smaak.
Ek het dit met sout en growwe swartpeper gegeur.
Druk dit styf vas in bakkie en sit in yskas tot dit afgekoel en sollied is.
Keer uit en sny in blokkies.
Vul nou ‘n bottel met die kaasblokkies en neem 1 koppie water en 2 tl sout, meng dit tot sout in water opgelos is en maak bottel vol. Bêre in yskas

Resep en foto: Wessel Prinsloo

MAKE YOUR OWN
Make Your Own Baking Powder:
You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It’s ideal for coeliac sufferers who can’t find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe’s balance.

Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 ½ tseaspoon of baking powder and ¼ teaspoon of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine
1 tablespoon ground cinnamon
1 teaspoon each of ground coriander and nutmeg
½ teaspoon of ground ginger
¼ teaspoon each of ground cloves and all spice.
Mix well and store in an airtight container out of the light for up to 6 months.

Eddie Rocher