FORTY FOR DINNER? You definitely will need an INEXPENSIVE CHEESE for your casseroles, for topping your delicious buttered vegies, for the creamy tang that your sour cream dips have, for topping pasta and for your cheese tray and for a cheese cake! (breath!) So all those pounds of QUESO, FROMAGGIO, golly gee, CHEESE now costs 7$ a POUND minimum. Five lbs would be 35$ going so that those dairymen bozos  are encouraged to use more bovine HORMONES so milk tastes like water.  So Make your own cheese out of real good organic cow or goat milk!

FIVE GALLONS OF MILK will make SIX POUNDS OF CHEESE! Hey I have no idea how that happens but that's what the man said  --- the man being Dr. Fankhauser, a PHD, College Chem professor no less, so ya gotta trust him! GOOGLE UP HIS FREE TUTORIAL, only gonna be one guy with THAT name online! PER PLANET! http://biology.clc.uc.edu/fankhauser/cheese/cheese.html

Now, problem is, most MILK TODAY does not taste! It's strangely BLAH! So to do this work of making all those cheeses, first, I'd go to a nearby farmer and milk my own animals. Even in Los Angeles where I live, I know a fellow with a four acre farm, hundreds of chickens, dozens of sheep, goats, a few cows I think, I could find a pail of milk, Or a few pails. I know he has goats, not sure about cows. He has sheep too. I could probably borrow his pails or closed containers as he's about one mile  from my house down on VANOWEN Avenue.  I met him by noting the address on egg cartons at WHOLE FOODS. Saw he was near me.  I used to get poultry poop from him, smelliest thing that exists. He taught me, dog pound comes? You just do not open the gate. Gates must lock! The pound personnel are essentially low energy low lifes and won't persist. They will write you off as having been cooperative, and as having no animals.

NEXT, if you're real vegan, YOU CAN MAKE SOY CHEESE, if you like. Some healthfood stores offer soy beans in bulk, not packaged, and you can pay very little. Pre-Packaged soy beans are really costly unless you grow your own, so you might investigate GROWING SOY BEANS.

EXOTIC CHEESES: YOU MAY have GOATS or SHEEP in which case you can make milk out of THAT:  GOAT CHEESE

CHEESE MAKING is way easier than you imagine. You need CHEESE CLOTH though, any 99c store or AUTO store has it. Wash it, hang in sun between use. Buy  a temperature gauge that can hang on a pot so you don't have to stand there holding it. Well Dr Fankhauser will give you the total clues. His photo tutorial is ABOVE. At TOP.

This recipe below is from a book previously discussed by Janet Chadwick, "How to Live on Almost Nothing and Still Have Plenty". I highly recommend it. I think it is out of print. Go to ABE BOOKS
I often find super rare books for a dollar as not all vendors bother to check competitors' prices on a thing
MY TRICKS: HOW TO ORDER BUCK BOOKS

JANET CHADWICK's fine, Italian recipe for cow's Cheese. (below)

Italian cheese

3 gallons full fat  milk
3 junket rennet tablets, dissolved in 1 cup cold water
1 1/2 cups buttermilk

Place the milk in a large enamel pot. Add the buttermilk as soon as the temp reaches 86 degrees, stirring well. Let stand at room temp, covered for 2 hours. Place the pot on the stove, double-boiler fashion. Slowly raise the temp of the milk to 88 degrees. Stir in the rennet tablets dissolved in cold water. Stir for 1 full minute. Cover the pan and remove it from the heat until a curd has formed, usually about 30 min. When the curd has developed sufficiently, break it up with your hands, reaching down into the pot so that you don't leave any curds unbroken. Heat the curd slowly to about 120 degrees. This will be just about as hot as your hands can stand. Stir the curd every 15 minutes. Be sure to take at least 1 hour to heat the curd - 2 hours is even better. When the curd is ready, it will mat easily into a rather firm ball in the whey. Feed whey to the pigs or use for a CLEOPATRA BATH! For yourself!

Remove the curd mass from the whey and place in a cheese bag or I use a strainer lined with cheese cloth, drain, and put the bag in a press (Note - mine is home made). Press the cheese firmly about 2 hours. Take the bag from the press and put it back in the whey, which has been reheated to just below the boiling point and removed from the heat. Italian cheese is usually not salted, but if you would like a tastier cheese add to the whey 3 tablespoons of salt per gallon of milk used. Allow the cheese to remain in the whey until the whey is cooled. Remove the cheese from the whey and the cheese bag. It can be eaten right away. Tastes much like provolone.

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SPECTACULAR HOLIDAY LAYERED DIP

HIT THE SHOPS; GET A DEEP GLASS DISH like a TRIFLE DISH
(Pedestal under glass deep bowl, straight sides) You will LAYER the
different layers of dips so they show as colored ribbons.

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INGREDIENTS: TOP LAYER  RED AND GREEN
2 medium tomatoes, seeded and chopped
1 cup seeeded, peeled, chopped cucumber
3 tbsps snipped, fresh flat leaf parsley
four tsps snipped fresh mint
2 cloves crushed garlic
2 tsps lemon juice
salt, pepper

GREEN LAYER TWO: Drained cooked SPINACH, CREAM CHEESE, (CLICK, it's how to make your own,) and always add tasty Garlic which really makes cheese amazing, STIRRED WELL.
BLACK LAYER THREE - OLIVE TAPENADE, GROUND w. OLIVE OIL, BASIL, Garlic.
WHITE LAYER FOUR - HOME MADE CHEESE mashed with sour cream, cream cheese, garlic, shallots, green onions
RED LAYER FIVE JALAPENO AND BELL PEPPERS, ROASTED (Garlic)
WHITE BOTTOM LAYER SIX GARBANZO HUMMUS, lemon garlic
OR BROWN LAYER, BEANS, homemade, mashed with many flavoring agents in the oil! Garlic, onion, tumeric, jalapeno.

GARNISH with green onions, kalamata olives, mint, globs of sour cream, tomato sliced at last second!
SERVE WITH BOWLS of HOME MADE CRACKERS, Chips, Tostadas, Fritos. And every vegetable you can imagine as crudite.(kroo-dih-TAY) PUT A BIG SPOON near it, so they can slap a glob on their plate.

*NOTE: If NO trifle dish, no clear glass bowl, layer it (mountain like,) on a big platter, each layer smaller than one below it ---like a HALF EGG, ROUNDED, so that you can see the layers.

CHEESE ROUNDS (CRACKERS)
I get a good feeling on this recipe just read it, and knew it would be ace, QUICK CHEESE ROUNDS for an Instant Party!

l cup grated cheddar
l cup butter
l envelope onion soup mix or grate real onions, if you do not want the MSG HEADACHE.
add salt if that is the case.
2 cups all purpose flour

Beat cheese, butter together, blend in soup mix. work in the
flour with a pastry blender or fingers forming crumbly dough.
Place on waxed paper,form a roll, 2" diameter, fridge overnight
up to 2 days, slice 1/3 inch thick, bake 375 l0-12 min, makes 40.

OH, a party for just me alone? I guess I'll have to double the
recipe so you can have some too.

What would you spread on these? My guess, cream cheese blended with herbs, garlic, lemon,
worchestshire sauce, lemon rind...black pepper, a dash of cayenne or tabasco. HUH? let me know.
READ FIASCO FARMS website and NEW ENGLAND CHEESE MAKING, for SUPPLIES, fabulous training & many good ideas there.

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Our POSTER is ANITA SANDS HERNANDEZ, Los Angeles Writer, Futurist and Astrologer. Catch up with her websites  TRUTHS GOV WILL HIDE & NEVER TELL YOU, also The  FUTURE, WHAT'S COMIN' AT YA! FRUGAL LIFE STYLE TIPS,  HOW TO SURVIVE the COMING GREAT DEPRESSION, and Secrets of Nature, HOLISTIC, AFFORDABLE HEALING. Also ARTISANRY FOR EXPORT, EARN EUROS....* Anita is at astrology@earthlink.net ). Get a 15$ natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic! No smarter, more accurate career reading out there!

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