The following recipes were used in our November 16th workshop. Thanks to everyone who attended. Photos from the event are below.
- Fill a container ½ full of 35% cream
- Cover with a tight fitting lid
- Shake until a ball of butter forms in the container
- Drain off the butter milk and serve the fresh butter on a salted cracker (use the buttermilk in your favourite biscuit recipe)
- Place 1 litre of milk (whole, 2%, 1% or skim) in a microwave safe bowl
- Warm the milk in a microwave until just warm to the touch – tiny bubbles will form along the edge
- Add 1/3 cup vinegar or lemon juice
- Stir gently – watch the curds (milk solids) separate from the whey (liquid)
- Strain in non-metal sieve – allow the to drain from the curds until quite dry
Whole milk will result in a creamier cheese while skim milk will make a dryer curd
Make your favourite lasagna recipe using the cheese curds; mix in an onion soup mix to make a tasty dip for veggies or crackers; or make the delicious chocolate cookies (recipe follows)
Cocoa Drop Cookies
- Cream 1 cup of butter with 1 ¾ granulated sugar until fluffy
- Add 1 cup cheese curds and 1 tsp vanilla – beat thoroughly
- Add 2 eggs, one at a time beating well after each addition
- Sift together 2 ½ cups all purpose flour, ½ cup dry cocoa, ½ tsp salt, 1 tsp baking powder and 1 tsp baking soda.
- Gradually add the dry ingredients to the creamed mixture.
- Drop from a teaspoon onto greased cookie sheet
- Bake at 350 degrees F for about 12 minutes
- While still warm top with a red or green cherry cut in half or your favourite nut
Makes about 6 ½ dozen cookies
- Pour 1 cup whole milk into a zippered freezer bag
- Add ½ tsp vanilla, 1 tbsp sugar and 1tbsp sweetened condensed milk.
- Seal the bag well
- Place about one cup powdery snow of finely crushed ice into a large zippered freezer bag. Sprinkle generously with coarse salt.
- Put the small bag of ingredients inside the larger bag with the ice – add more ice and/or salt if needed
- Seal well and knead until the ingredients become ice cream. Watch for leaks – salty ice cream just isn’t nice