Family Treats from Northern Maple for the Holiday Season!

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

Ice Cream

  • 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