Maas
Take
a litre or two of farm fresh milk, leave in container on counter top for a
day or two,
The milk will separate from the water and become gel-like (called
maas) drain the water out the container, careful not to drain out any
of the maas.
Once done, pour the maas into a jug and refrigerate until cold.
Once cold mix maas with a spoon, then pour a glassful lovely
plain, with a spoon of sugar or add little raspberry juice.
Maas is traditonally eaten with putu-pap.
Maas is a great thirst quencher and curbs hunger pangs!
Cottage
Cheese
Take
a litre or two of farm fresh milk, leave in container on counter top for a
day or two,
The milk will separate from the water and become gel-like (called
maas) drain the water out the container, careful not to drain out any
of the maas.
Once done, pour the maas into a muslin cloth; tie a knot at the top
and hang from a roof beam on your back verandah for a day or two, until
all water has dripped out and the maas is starting to become more solid.
Some people hang it out overnight only the choice is your and
you will learn by experimenting.
Once you have removed the cheese from the muslin cloth, place in
bowl and give a good mix.
You can now add a choice of ingredients to your cheese base
selected fresh herbs, ground garlic or my favourite, a tub of farm fresh
cream! Delicious
on toast or on baked potatoes.
Mopane
worms in Cheese sauce
Soak
Mopane worms in water until soft.
Put a little butter in a pan and fry slices of onion, mushroom,
green pepper until tender add mopane worms and fry for three minutes.
Add two chopped tomatoes and simmer on low heat for five minutes.
In
a separate pot, melt 3 tablespoons of butter, and then fry 2 tablespoons
of flour.
Add about 400ml milk and stir continuously until thick simmer
on a low heat for five minutes.
Remove sauce from heat, add half a cup of grated cheddar cheese,
mix well until cheese has melted.
Serve
mopane worms on a plate with baked sweet potato on the side.
Pour cheese sauce over mopane worms, and put a blob of butter onto
the baked sweet potato..
Serve warm.
Butter
There
are many ways to make your own butter.
- You
can put any amount of farm fresh cream into a bowl and beat with you
electric beater.
This will take ages, and your beater will burn out eventually
over a period of time.
Add salt to taste.
- You
could take a huge glass or plastic container (bucket with a lid).
Put any amount of farm fresh cream into the container do
not full more than three quarters add to that a heavy plastic cup
or two.
Seal container properly.
Now all you do is get the family in front of the television
watching their favourite programmes; each one shakes the container
until their arms are tired and then passes it onto the next person to
shake.
Before you know it you will have butter!
Add salt to taste.
Mock-butter
take 500g of margerine, 1 cups fridge cold water, 1 cup cooking oil.
Mix the three ingredients together with an electric beater until
mixed properly.
Add salt to taste tastes surprisingly like butter!!
Mock-butter never gets hard not even when put into the
deepfreeze that makes it great for making sandwiches!!
Mock-butter is also very cost saving.
Melkkos
3 extra-large eggs
3 ml salt
500 ml cake flour
water
2 l boiling milk
2 pieces stick cinnamon
cinnamon sugar
Gently beat the eggs and salt together and add the cake flour. Mix well. Add just enough water to make a stiff dough. Knead well until smooth and elastic. On a lightly floured surface roll out the dough until 5 mm thick and cut out thin strips. Roll the strips in some cake flour. Bring the milk and cinnamon sticks to the boil. Add the dough strips in small batches, stirring continually. Bring to the boil, reduce the heat and simmer for about 15-25 minutes until the strips are done and have formed a fairly thick milky porridge. Spoon into deep bowls and sprinkle with cinnamon
sugar. Serves 6-8.
Milk rusks
250 g margarine
750 ml lukewarm full cream milk
300 g sugar
2 kg cake flour
10 ml cream of tartar
50 ml baking powder
5 ml salt
Preheat the oven to 180 ēC (350 ēF). Grease a 37 x 13 x 10 cm loaf tin with margarine. Cut the margarine into cubes and add to the lukewarm milk. Add the sugar to the milk mixture and heat slowly until the margarine has melted. Stir the mixture continuously. Sift the dry ingredients together. Add the milk mixture and mix well. Knead until the dough is smooth. Roll the dough into small balls and arrange in the prepared tin. Bake for about one hour or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, separate the balls and dry at 100ē C (200ēF).
Makes about 40 large rusks.
Crustless Milk Tart
4 eggs, separated
200g (250ml) sugar
60g (75ml) butter or margarine, melted
140g (250ml, unsifted, measured) cake flour
5ml baking powder
pinch of salt
1litre milk
5ml vanilla essence
40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar)
Preheat oven to 180ēC ( 350ēF).
Grease tart pans with a volume of 1litre each or spray with non-stick spray.
Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix.
Beat eggwhites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for
40 - 50 minutes on middle oven shelf till done.
Serve hot or cold.
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