The other day, based on what I read at Fias Co Farm, I tried turning my chevre into “sour cream”. It isn’t true sour cream because it isn’t from the cream. However, the taste is so good and the texture so right that we all swear (not really) it is the best sour cream we’ve ever had.
Even though I am actively praying and looking for a cream separator, I wanted to give making cultured butter from whole milk one more try before I threw up my hands and declared it was not possible or not worth the effort.
For today’s Weekly Kitchen Tip (and Fight Back Fridays! at Food Renegade) I dug in my comments and pulled out this gem. My friend Christina once asked her Amish friend, Bethany, how she made cheese. Bethany wrote down all her methods and Christina keeps the paper in her recipe box. What I love is the simplicity of each recipe. Each type of cheese explained in five sentences or less! Makes it seem so easy! What do you think?
Today’s Weekly Kitchen Tip comes to us from Sonya, who shares how she makes coconut milk yogurt. Thanks, Sonya!
The best hummus we’ve ever had. We all agreed. On the advice of my mom, I purchased some small Middle Eastern garbanzo beans, called Chana Dal.
Pictured left, you can see the beans dry and then cooked. (See How to Cook Dry Beans.)
What made the hummus so good? Well, I think it was those beans, for [...]
This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).
The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.
4 cups cooked black beans (see [...]
This recipe is a work in progress… Would love your input on it!
Sweet Chocolate Hazelnut (or Almond) Spread
makes about 1 cup
1 cup hazelnut butter or almond butter, salted (or add 1/4 teaspoon sea salt to this recipe)
3 tablespoons cocoa powder
3 tablespoons raw agave syrup
2 teaspoons vanilla extract
1/4 to 1/2 cup mild oil, or nut oil, [...]
DARK CHOCOLATE FROSTING
Dairy-free
Makes about 3/4 cup
1/3 cup cream (from a can of unsweetened coconut milk — not light)
1/3 cup agave
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk or unsweetened coconut milk to achieve desired consistency.
Variation: Milk Chocolate Ice Cream [...]
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