Amanda Jolley

Reflection on pattern and abstraction of the subconscious

Little Miss Muffet was eating what?

So you would like to know just what Little Miss Muffet was eating when that spider happened along. To produce curds and whey, begin by setting raw (not pasteurized) goat or cow milk on the kitchen counter for a few days until it separates like this:

Pour the curdled milk into a cheesecloth lined strainer that is set above a bowl.

Fold up the excess cheesecloth and watch the whey drain from the curds.

After several hours of dripping, the bowl will be full.

Pour the whey into a pitcher to refrigerate. Remove the strainer and tie the cheesecloth directly onto a wooden spoon for a little more drainage.

After a couple more hours of dripping, the curds will be ready. Plop the curds into a bowl and refrigerate.

The curds are similar to cream cheese and can be substituted in recipes. I prefer the goat curds which tastes very similar to a softer goat cheese available at the market. The curds also make a delicious spread or dip by adding 2 T. of flax seed oil to a cup of curds. Then you can add your prefered herbs or pepper or fresh garlic. My favorite is the garlic option although I make sure I won’t be breathing on friends later that day.

The whey is used in fermenting my veggies, and making mayonnaise, ketchup, mustard, fruit chutney all of which are naturally fermented. I also drink some almost every day which really seems to help with my arthritis.

My weekly routine includes purchasing a gallon of fresh goat milk each Saturday. I use half of this to make kefir, another fermented drink, and the other half we drink until it begins to taste “goaty,” usually around day 4. That’s when the remaining milk gets placed on the counter to naturally separate or curdle. The milk does not go rancid or sour. It does not smell bad.

For an experiment, I tried curdling pasteurized milk . All I can say is GROSS. It just went bad and smelled worse. It did get chunky but did not naturally separate. Those lovely living enzymes which are killed in the pasteurization process are necessary in the curdling process.

In retrospect, I think I’m quite a bit like Miss Muffet. I don’t care for spiders either!

amanda ∞
aka Mrs. Muffet

3 Comments on “Little Miss Muffet was eating what?”

  1. Hi, there! I just stumbled across your blog while doing an internet search for the “cream cheese and whey” recipe from the Nourishing Traditions book…I’m a Christian, too, so I was excited to run across your blog!

    Anyway, I have a question for you, since it seems like you’ve been doing this for a while. I just made my first batch of the “curds and whey” using raw cow’s milk, and it all looks pretty similar to what you pictured. But the cream cheese, or curds, don’t taste that great…now, I’m not one who likes the stronger cheeses like brie or bleu cheese, so that may have something to do with it. I was just wondering how yours usually tastes…or if there’s anything I can add to it to make it more palatable. It doesn’t taste spoiled or anything, just very strongly “cheesy”.

    Thanks, and God bless!

  2. Pingback: Art Every Day #26 - Mustard & Cereal « Hidden Art

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