Thank you! We love to do these sorts of receipts... A bit of basic knowledge we all need to know. We learn something new and useful each time we do one! That spider is one of our favorites … heats fast!
Well done, ladies! As usual. We're definitely going to try this in our kitchen...especially the potted cheese. Thanks for all your hard work and research!
Thank you so much for the kind compliment. We do have fun and we can eat the byproduct! BTW when you do the cheese, try some variations with spices and cheeses, etc.
I have come across the time it was good for but can’t put my hand on it right now. Seems like it was ‘months’ the variables were good seal and ambient temperature.
Very interesting. What is done with the foamy milk proteins? Is making such a small amount for a particular special occasion like Christmas typical or would doing a couple dozen at a time be more common? When my mom used to make jelly, jam, and chutney at home she occasionally tested a new recipe in a small batch otherwise she made a year or more supply at once of say strawberry jam or orange marmalade.
Apparently the milk solids can be used as toppings or mixed into softened butter to add more flavor. Usually larger amounts were made, but for our purposes small was best. You could also make a larger batch of the cheese or meat, divide it and add different spices.
Another delicious episode. Thanks for your talents and sharing!
Thank you for the kind compliment. Too bad you were there to share in the real thing!
Wonderful, wonderful,wonderful. I remember making these many years ago when I worked in Colonial Williamsburg. Good seeing you Mrs.Weaver!
Wonderful. There are quite a few receipts available and of course you can vary it according to your own tastes.
Excellent video! So simple to do! Looks great!
It just takes a bit of time mashing and blending. Lots of options for ingredients.
Delicious!
Yes! There are so many ways to vary each recipe!
Ladies... Very nice tutorial... Oh.. I forgot to mention that I love the little 'spider'...
Thank you! We love to do these sorts of receipts... A bit of basic knowledge we all need to know. We learn something new and useful each time we do one! That spider is one of our favorites … heats fast!
Fun recipes- thanks for showing us how!
Thanks! Give them a try, maybe with your own variation.
Amazing video, this is a tasty dish indeed!
Glad you liked the video. I like the option of adding the ingredients at hand.
Well done, ladies! As usual. We're definitely going to try this in our kitchen...especially the potted cheese. Thanks for all your hard work and research!
Thank you so much for the kind compliment. We do have fun and we can eat the byproduct! BTW when you do the cheese, try some variations with spices and cheeses, etc.
wonderful video. I will have to try that and bring it to some of our Rev war events for feasting.
Oh yes, it’s a keeper. Try variations with the potted cheese.
how long would these keep? and also that little spider is so cool!!!!
I have come across the time it was good for but can’t put my hand on it right now. Seems like it was ‘months’ the variables were good seal and ambient temperature.
Ladies, health to you, very nice.
Thank you, kind sir. We are happy you liked this one. Yesterday we finished another timely one, which will be out in a few weeks...stay tuned!
@@Musee.de.Venoge I look forward to it, good morrow to you both.
Very interesting. What is done with the foamy milk proteins? Is making such a small amount for a particular special occasion like Christmas typical or would doing a couple dozen at a time be more common? When my mom used to make jelly, jam, and chutney at home she occasionally tested a new recipe in a small batch otherwise she made a year or more supply at once of say strawberry jam or orange marmalade.
Apparently the milk solids can be used as toppings or mixed into softened butter to add more flavor. Usually larger amounts were made, but for our purposes small was best. You could also make a larger batch of the cheese or meat, divide it and add different spices.