Top Navigation  
 
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
 
Facebook   YouTube   Twitter
 
 
Backwoods Home Magazine, self-reliance, homesteading, off-grid

Features
 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Print Display Ads
 Print Classifieds
 Newsletter
 Letters
 Humor
 Free Stuff
 Recipes
 Home Energy

General Store
 Ordering Info
 Subscriptions
 Kindle Subscriptions
 ePublications
 Anthologies
 Books
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

Advertise
 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 James Kash
 Where We Live
 Behind The Scenes
 Dave on Twitter
Retired Blogs
 Oliver Del Signore
 David Lee
 Energy Questions
 Bramblestitches

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Meet The Staff
 Contact Us/
 Change of Address
 Write For BHM
 Disclaimer and
 Privacy Policy


Retired Features
 Country Moments
 Links
 Feedback
 Radio Show


Link to BHM

Ask Jackie headline


Want to Comment on a blog post? Look for and click on the blue No Comments or # Comments at the end of each post. Please note that Jackie does not respond to questions posted as Comments. Click Below to ask Jackie a question.

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Read the old Ask Jackie Online columns
Read Ask Jackie print columns



Jackie Clay

Q and A: Cream cheese and canning pork loin

Sunday, May 13th, 2012

Cream cheese

I looked up the ‘Cream Cheese Frosting’ recipe in your Pantry Cookbook. It called for either packages of cream cheese or fresh cream cheese softened. How do you make your own cream cheese? Can you make it from goat’s milk? Does it get firmer with refrigeration? How long will it keep? How do you wrap it?
J from Missouri

Unless you have a cream separator it is hard to get enough cream to make cream cheese from goat’s milk. But the good news is that you can make chevre, or fresh soft cheese, from goat milk that can be used just like cream cheese. And, yes, it is firm yet not hard. It will keep 2 weeks or more in the fridge and will freeze although it does tend to get granular like cream cheese when frozen. I just put mine in plastic snap-top refrigerator containers.

Here’s the recipe:

5 quarts whole fresh milk
1/2 cup cultured buttermilk
2 Tbsp. diluted rennet — to make this, add 3 drops liquid rennet to 1/3 cup cool water.

Warm milk to 80 degrees by setting pot in sinkful of hot water. Stir in buttermilk; mix well. Add 2 Tbsp. of diluted rennet. Stir well and cover. Let set at room temperature for 24 hours or a little longer. It should look like thick yogurt.

Drain curd through a clean old pillowcase or piece of clean sheet; cheesecloth won’t work; you’ll lose a lot of cheese. Line a colander with this and pour curds slowly into center. Hang to drain 6-8 hours or until dripping stops.

Your chevre should resemble cream cheese. Add salt to taste and refrigerate in a covered container. You can also add herbs, bacon bits, olives, canned sweet or hot peppers, fruit, etc. to make a killer spread! — Jackie

Canning pork loin

I have been canning some pork loin by raw packing using the instructions in your book Growing and Canning Your Own Food and wondered what you do with the scraps that you trim off? I’m sure you have a great way to use them! I put some in a crock pot with soup beans for supper but I was curious as to if there was another use for them.

Marlana Ward
Mountain City, Tennessee

I can up most of them, too! I add them to such things as omelets, barbecue pork sandwiches, soups and stews, refried beans, and casseroles. — Jackie

One Response to “Q and A: Cream cheese and canning pork loin”

  1. Denice Says:

    Pork scraps would be good ground up and made into sausage.

Leave a Reply

Please DO NOT ask Jackie a question here.
It will not be answered.
Go to the top of the page and use the
"Click here to ask Jackie a question!" link.

 
 


 
 

 
 
 
 
 
Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.