Sock Cheese

Okay, so I didn't make in a sock per-se...but it totally would work in a sock and I might try that next week. As part of our families crusade to embrace the simpler things I went about trying several new things this weekend. On Sunday I spend my entire day baking, mashing, mixing and whipping and coming out with 3 loaves of wheat bread, 1 loaf of jalapeno cheddar bread, banana nut muffins, blueberry muffins, apple pumpkin muffins, two kinds of bagels and a middle eastern yogurt cheese (that will be done today actually). Sarah has also put together a vat of laundry detergent and some truly to die for granola. Surveying our kingdom about midway through, I was quite proud of our accomplishments. 

[caption id="attachment_598" align="alignleft" width="150" caption="Jalapeno Cheddar Bread-makes a fine Grilled Cheese"][/caption]

[caption id="attachment_599" align="alignright" width="150" caption="Blueberry Muffins-1 of 3 kinds"][/caption]

But by the end of my Sunday I was freaking exhausted and asking myself what exactly the point of all this was, especially after each child took a bite of a different muffin and promptly spit them out. Damn kids, can't appreciate the effort it takes to not only make muffins, but make them healthy. 

So if I'm exhausted, and the kids aren't impressed, you might be asking yourself, "what exactly is the point?" 

Firstly, I totally get off on the compliments and wide eyes when I serve something and tell people I made it myself. As self-professed attention whore, any excuse to be met with accolades is taken and exploited. 

Coming in at a close second is the sense of accomplishment and good works that comes with making our own food. It feels like we've really done something with our day when there is a weeks worth of bread and cheese and other various treats spread out in front of us. 

Finally, my control freak nature is totally accommodated by this obsession as well. I know exactly what goes in my family's food and i can tweak recipes, add whole wheat flour where once there was none, sweeten with honey from the farmers market instead of odd high fructose related chemicals, and more of my money can go to local vendors instead of the Evil Wal-Mart. 

So, that's a little bit about why were trying this, and I look forward to sharing my adventures in what we are now affectionately referring to "Amish Buddhism" See below for my now famous recipes for whole wheat bread, bagels, and "sock cheese"

Oh, and if anyone has any good DIY sites, or recipes for me, i'd love a link in the comments!

Honey Whole Wheat Bread    

[caption id="" align="alignnone" width="150" caption="Big and bubbly whole wheat dough"][/caption]

 Ingredients 

• 3 cups warm water (110 degrees F/45 degrees C)


• 2 (.25 ounce) packages active dry yeast


• 1/3 cup honey


• 5 cups bread flour


• 3 tablespoons butter, melted


• 1/3 cup honey


• 1 tablespoon salt


• 3 1/2 cups whole wheat flour


• 2 tablespoons butter, melted

[caption id="attachment_597" align="alignleft" width="150" caption="Completed (non-fallen) Honey Wheat Bread"][/caption]

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.


2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.


3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. *Note from Mediocre Mama: Don't let the kids run around or play near the rising bread because it will fall, and nothing solicits a swear from me faster than falling bread.


4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

 Nutritional Information

Amount Per Serving  Calories: 143 | Total Fat: 2.2g | Cholesterol: 4mg 

 Ugly But Delicious Bagels 

[caption id="attachment_595" align="alignleft" width="150" caption="Delightfuly ugly bagels"][/caption]

• DOUGH


• 1 1/2 cups lukewarm water


• 1 packet (1/4 ounce) active dry yeast


• (not quick-rising)


• 4 tablespoons sugar


• 2 1/2 teaspoons salt

• 3 1/2 to 3 3/4 cups flour


• GLAZE AND GARNISH


• 1 egg white


• 1 1/2 teaspoons water


• Sesame seeds or poppy seeds (optional)

Instructions  

1. Pour 1/4 cup of the water into a small bowl and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.


2. Combine the remaining 1 1/4 cups of water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.


3. Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that's firm enough to knead. Note from the Mediocre Mama: I alternate whole wheat and bread flour here to work in a little more healthy-ness.


4. Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.


5. Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.


6. When the dough is ready, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.


7. Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.


8. Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.


9. Working with 1 ball of dough at a time, press your floured thumb down through the center to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.


10. Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.


11. Working with the first bagels you shaped, gently drop 2 into the boiling water (a parent's job). They should float, but don't worry if they sink initially - they'll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.


12. Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.


13. Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired. Note from the Mediocre Mama: We've been using all different kinds of toppings. Our fav's thus far are: Dehydrated Garlic (works better than fresh) Cinnamon and Sugar, Oatmeal (with this i like to mix some honey in with the egg wash to make it sticky and sweet)


14. Bake the bagels on the center oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool. Makes 8 bagels

Sock Cheese (also known as Labneh which is a Lebanese soft fresh cheese that is made from yogurt) 

Pour milk into double boiler and heat milk stirring occasionally until it starts to bubble and rise. 

~Take out the pot of milk and replace the boiling water with cold then replace milk so it can cool down to about 110 degrees Fahrenheit/45 degrees Celsius. 

~Add yogurt and stir thoroughly. 

~Cover with lid and let sit overnight in a warm draft less place. (I put mine into a lukewarm oven I pre-heat the oven to around150-160 degree Fahrenheit/60 degrees Celsius then shut it off overnight.) 

You now have a pot of yogurt. 

~Place dishcloth or cheesecloth in colander, (Or a brand new clean white sock) pour in yogurt, gather up corners, and kind of squish down the yogurt into a ball in your cloth (as of now this is a technical term), tie butcher twine or elastic around neck of 'bag', hang over a bowl for the whey to drip out for 3+ hours preferably overnight. 

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If you do not want to start from scratch you can also buy ready-made plain yogurt. Pay attention to only buy the kind that is all natural without added gelatin. 

~Place dish or cheesecloth in colander, pour 2 quarts of yogurt into a dishcloth, gather up corners, kind of squish down the yogurt into a ball in your cloth (as of now this a technical term), tie butcher twine or elastic around neck of 'bag', hang over a bowl for the whey to drip out for 3+ hours preferably overnight. This makes a nice tangy spread super on pita bread or bagels. It has a slightly tangier taste than the phily for instance but can be used in the same recipes the same way. It has to be eaten within a week of preparation. 

[caption id="attachment_592" align="alignleft" width="225" caption="The Yogurt in the "sock" turning itself into Cheese"][/caption]

  

[caption id="attachment_593" align="alignright" width="300" caption="Completed Cheese DELIGHTFUL!"][/caption]

[caption id="attachment_594" align="aligncenter" width="185" caption="Enjoyed by Children and pugs alike"][/caption]