Just a quick update on the community project:
It's great when one listens to a problem, gets an idea, does some research and contacts the person who has the problem and ..... He has disappeared! Gone.... ! So
a) sorry to you good people of the forum that the project is stalled in "brilliant ideas from the forum" stage
b) I'm struggling to source the throw away milk (not for the trials, but for "real"), so no sweet milk melrose knock off as yet.
However, there are also other
milk byproducts I have access to: namely the 80 litres/week of whey from my own cheese making, and
other communities that I know of that are needy (but don't have a sour milk source). This particular charity does home care for Aids sufferers in Attridgeville township near Pretoria. My proposal is a bottled "ricotta pate" with roasted garlic and tomato paste, and I will find out shortly if this is helpful (an acceptable flavour) for this community.
What I would request is critical feedback for the recipe (I'm trying to ensure that the I do not compromise immunity - ie this is a food safety critique), but other inputs are welcome! The recipe & technique is as follows
1-1.5 cups ricotta
2 large cloves garlic, thinly sliced
1/4 cup sunflower oil
1/4 cup tomato paste/ roasted tomatoes
1 tablespoon yellow bean paste/soy sauce
1 teaspoon citric acid
Roast garlic in sunflower oil until brown and nutty flavoured.
Add rest of ingredients and blend (I use hand blender), check flavour/seasoning
Return to heat and allow mixture to come to boil,
Bottle in warmed jars with lids untightened
Place jar in boiling water for 20 minutes and seal.