Milking it for what its worth
February 28th 2007 05:39
Many Asian cultures still cannot digest milk, hence the popularity in soy milk. However, Indians have so many recipes rich with milk and cream and clarified butter (or ghee). In our home we stock up on organic oat, rice or soy milks and if we must have dairy we use organic skim milk and organic butter.
When you look at most traditional cultures, the main form of dairy consumed has been cultured products like yoghurt and cheeses without rennet, made of goat or sheep milk. Milk from these animals contains smaller protein and fat molecules – just look how big a cow is and you can’t tell me its ‘natural’ to be drinking from it! Now in saying that, let’s face it, dairy tastes good and if you can tolerate it try the recipes that follow.
Marinated Greek Feta
Greek feta cheese is traditionally made from sheep's milk, or a mixture of sheep and goats' milk. The cheese gets its name due to the process of salting, slicing (feta) and then salting again before being left for a month to mature.
Ingredients:
1 block/250 gm Greek Feta cheese
Extra virgin olive oil
2 teaspoons whole black peppercorns
2 teaspoons Tuscan seasoning (available from supermarket)
Dried chilli (whole or flakes)
1. Cut feta cheese into cubes.
2. Pour Tuscan seasoning into a clear jar with an airtight lid. Top with cheese cubes.
3. Pour olive oil to cover feta cheese ensuring there are no air pockets. Cheese should be completely covered with oil.
4. Add the peppercorns and chilli.
5. Store in fridge and consume within 2-3 weeks.
6. Enjoy with organic bread or in a salad.
When you look at most traditional cultures, the main form of dairy consumed has been cultured products like yoghurt and cheeses without rennet, made of goat or sheep milk. Milk from these animals contains smaller protein and fat molecules – just look how big a cow is and you can’t tell me its ‘natural’ to be drinking from it! Now in saying that, let’s face it, dairy tastes good and if you can tolerate it try the recipes that follow.
Marinated Greek Feta
Greek feta cheese is traditionally made from sheep's milk, or a mixture of sheep and goats' milk. The cheese gets its name due to the process of salting, slicing (feta) and then salting again before being left for a month to mature.
Ingredients:
1 block/250 gm Greek Feta cheese
Extra virgin olive oil
2 teaspoons whole black peppercorns
2 teaspoons Tuscan seasoning (available from supermarket)
Dried chilli (whole or flakes)
1. Cut feta cheese into cubes.
2. Pour Tuscan seasoning into a clear jar with an airtight lid. Top with cheese cubes.
3. Pour olive oil to cover feta cheese ensuring there are no air pockets. Cheese should be completely covered with oil.
5. Store in fridge and consume within 2-3 weeks.
6. Enjoy with organic bread or in a salad.
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