This past month, our son Miles turned 15 years old. It is hard to believe. Megan and Megan lovingly made this pizza for Miles for a present. Molly made the mozzarella cheese and Megan made the crust. The way Megan seasons the crust makes this pizza super tasty.
Herbed Pizza Crust:
-In large bowl, mix 1 1/4 c flour with 1 1/2 T yeast (We used fresh ground spelt flour)
-Add 1 c warm and 2 T olive oil
-Add 1/4 c sugar and 1 T chopped garlic
and 1/2 t italian seasonings
-Mix on low for 30 seconds
-Knead about 6 minutes on floured surface
-Cover and let rise for 10 minutes
-Roll out to desired size and thickness
-Put in greased pan or on pizza stone
1 gallon milk (we use raw milk) 56 ˚F
Add 1 1/2 t citric acid or lemon juice in 1/4 c. of cold water. Stir into the milk and start slowly heating the milk mixture to 88˚F. You will notice the milk curdling.
1/2 t rennet in a 1/4 c. of cold water. Taking a ladle, in an up and downward motion, mix in the rennet while heating the milk to 102˚F.
Turn off heat and remove cheese from the whey with a slotted spoon. Put the cheese into a glass bowl that can be microwaved.
(If you do not have a microwave, heat the whey to 175˚F and then start dipping the cheese ball into the hot whey-BE careful using thick gloves to dip. Keep dipping
until the cheese is very elastic and pulls like taffy.)
Microwave the cheese curds on high for 1 minute. Take out and using wooden spoons, fold the cheese over itself a few times to distribute the heat. Repeat 2 or three times until the cheese is very elastic and can
be pulled like taffy. Knead some salt into the elastic cheese until desired taste. Eat fresh or store in ice cold water in the fridge for a couple days. Grate and melt on a pizza. Enjoy!
Allow tomatoes to ripen by letting them sit out for a couple days. Feel the tomatoes to be sure you can dent it with your finger, but watch close so they do not get too soft.
1 bushel tomatoes
Wash tomatoes. Cut the tomatoes into quarters and run them through a food mill to remove seeds, skins, and stems. Pour sauce into a big stainless steal stock pot. For one bushel you get about 14 quarts of sauce.
Add to stock pot (you can add things to your taste):
1/3 cup garlic
1/3 cup onion
1/2 cup vinegar
1/2 cup salt
1/2 cup lemon juice
4 cups sugar or xylitol
2 gallons tomato pasteStir all ingredients together and bring to a boil. If you do
not use tomato paste, you need to cook the mixture down
for 12 hours or until desired thickness.
Add jars to pressure canner. Pour water into the bottom of the canner to about 3 inches up (About 2 1/2 cups of water).
Water Bath Canning:
Place jars into water bath canner. Fill water to the tops of jars, cover, bring to a boil and let boil for 45 minutes.
Click on the image below to download my FREE pdf recipe cards. Print on card stock and cut into 3 x 5 inch cards that will fin into your recipe box.