Bacon Cheeseburger Soup

Yes ! This is my own recipe !

soup

This recipe can be played with in so many ways to suit taste.

What you need:

2 lbs ground beef

1 lb. bacon

1 C cubed bacon or fatback

1 yellow pepper

1 red pepper

1 green bell pepper

5 cloves garlic

2 yellow onions

4 C beef broth or stock

3 carrots or 1 can carrots

1 can pureed tomatoes or 4 pureed whole tomatoes

1 can of diced tomatoes or 2 whole tomatoes, diced

2 C cheese of choice ( I like white sharp cheddar )

Pickled jalapenos ( very optional )

salt

pepper

parsley


Chop your peppers and onions.  Peel and roughly chop your garlic.

In large skillet, add your ground beef , your cubed bacon or fat back, peppers, onions & garlic.  Brown.

While  your ground beef mixture is browning, put your bacon in oven at 375 on a baking sheet.  This makes the bacon more crumbly and crisp for sitting atop soup.

when your beef / bacon mixture is brown, drain off as much fat as possible. I set a metal colander over a large ceramic kitchen bowl and pour the mix in to drain.

In large soup pot add your beef/ bacon /veggie mix with broth/stock, all tomato ingredients , carrots & salt/pepper/parsley to taste. Bring to boil, stirring regularly.  reduce heat and simmer at least 30 minutes or as long as you like.

This is a particularly nice recipe for a crock pot, but the meat mixture should be browned first.

Grate your cheese and garnish with your cheese and crumbled , oven baked bacon.

If you like some spice or kick , pickled jalapenos are AWESOME as a garnish on this soup!

ENJOY !

Raw Milk Cottage Cheese

Easy peasy to make, but does require some minding.

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Haven’t tried this with pasteurized milk, so if you don’t have access to raw milk you can let me know if it works as well with pasteurized.  Since there is a maturing process and some heating involved, I don’t feel the need to pasteurize.

1/2 gal. raw milk

Skim cream as much as possible: reserve cream in fridge

Place skimmed milk in glass bowl and cover with cheesecloth.

Keep on a counter in an area with stable temperature.

Let it sit 24-48 hours until it is firm and gel – like.  ( no whey should be risen to the top.  The goal is to set at this stage until JUST BEFORE the milk separates.  That may take some sight skills that develop over time.)

Skim off any remaining cream. ( it will rise ) : a baster works well for this purpose and you should retain this cream for sour cream. YUMMY !

Dump The solid milk in a large pot and heat on LOW for between 5 – 10 minutes until separation of curds and whey occurs.

Line a strainer with butter muslin or a lint free white kitchen towel. Place lined strainer over large bowl to catch whey.  Drain for 1-3 hours ( house temp affects drain time)

Remove and crumble curds into fresh bowl.  Add salt to taste.  Pour on cream reserved at beginning of process or equivalent amount of cream and combine.

ENJOY !