OLD-FASHIONED BISCUITS

Ingredients:

• 2 lbs self rising flour, or make own own,
• 2 1/2 cups triple zero yogurt,non-fat yogurt, or other yogurt,

Directions:

1. Preheat oven to 500 degrees Fahrenheit.
2. Grease an 8-inch cast iron griddle pan with cooking spray or low-fat vegetable oil spread.
3. Sift 2 1/2 cups of flour in a shifter and into a bowl.
4. Make a bowl pattern of the flour in a bowl, place yogurt into the center of the flour, and mix into a dough; whilst leaving unneeded flour on the sides of the bowl for flouring.
5. Place dough on floured surface and gently kneed 4 or 5 times.
6. Pat the dough into a flatten compound of 1-inch thickness
7. Use a round 2 inch dough cutter to make 8 biscuit rounds. Take dough remains and flatten into 1 inch thickness, to cut out four more prepared dough biscuits with a 2-inch  biscuit cutter.
8. Arrange the biscuits in a circular pattern, radiating from the center, of a cast iron griddle; with biscuit sides touching.
9. Cook for 10 to 12 minutes, or until golden brown.
10. Serve. 

MOZZARELLA CHEESE

Ingredients:

• Milk ( ex. 1 gallon),
• Vinegar, or Lemon Juice (ex. 2 tablespoons),
• Salt and/or Nutritional Yeast (ex. 1 tablespoon, Optional)

Directions:

1. Heat the Milk to a near boiling point or boiling point whilst stirring. I, personally, add salt into the milk at this point. Turn off the heat.
2. Stir in the vinegar to create curds and whey. 
3. Let stand for ten to fifteen minutes.
4. Drain curds from whey with a fine strainer, and feel free to use a cheese cloth to further remove excess liquid. Stretch and/or spin mozzarella if desired.
5. Heat the mozzarella in a pan, and add and/or add extra salt and/or Nutritional Yeast to taste (optional).  Knead and fold the cheese dough; into a sphere(s). Turn off heat if needed. Cool in the freezer before serving or storage.  Feel free to utilize freezer paper and/or a storage container.

* I personally use fat free milk to make  fat free mozzarella and fat free paneer.

* Alternative Processing: Instead boil spoiled milk to create a different type of white cheese or blue cheese. Be aware: This method is not necessarily condoned by me.

 

MATZO OR MATZAH

Ingredients:

• 2 cups Spelt Flour, or Blend 2 Types of All-Purpose Flour, 
• 1 teaspoon Salt,
• 2/3 cup Water,
• Flour for dusting and rolling,
• 2 Teaspoons Olive Oil (optional), and/or Vegetable Oil (optional),
• Flaky Sea Salt for Garnish (Optional),
• Olive Oil Cooking Spray,

Directions:

1. Lightly dust a  clean surface with flour for rolling/kneading.
2. In a large bowl, sift together the dry ingredients.
3. Add the water and olive oil (optional), and stir into a soft dough; and cast more water on the dough mixture if it is too dry. 
4. Transfer dough onto the prepared and floured surface; and knead into a firm and smooth ball.
5. Cut or separate dough into 8 equal pieces, and cut each piece into haves to get 16 pieces of dough.  Roll each piece of dough into a ball.  
6. Use a rolling pin to compress each ball into a thin and flatten circler piece of approximately 6 to 8 inches in diameter.  Be sure to lightly dust the dough as needed to make each circular piece 
7. Pierce each side, of each matzo/matzah approximately 20 to 25 times with a fork, and cover with flaky sea salt.
8. Place rounds onto a baking shet and cook for 3 to 5 minutes, or until golden brown. Flip each piece, and cook for an additional 3 to 5 minutes.
9. Transfer to a wire rack to cool.
10. Lightly spray with olive oil cooking spray (optional)
11. Serve.

Makes 16 Servings