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Butteryum food blog recipes

Beet Chips

Patricia @ ButterYum

Beet Chips - ButterYum

One of the reasons I have most enjoyed being a part of a CSA Program this summer has been receiving locally grown fruits and vegetables that I wouldn't normally purchase.  Take beets for example.  I've ever purchased beets, but this summer we've gotten them in our CSA delivery and by golly, they're pretty darn tasty, especially when prepared like this.

Items used to make this recipe:

(affiliate links)

Beet Chips

Printable Recipe

Ingredients

  • Beets, washed and sliced very thin using a mandolin slicer (about 1/16-inch thick)

  • olive oil

  • salt and pepper to taste

Directions

  1. Preheat oven to 400F.

  2. Wash and dry beets (no need to peel them).

  3. Slice the beets very thin using a mandolin slicer (I used setting #2 on the small slicer shown below).

  4. Mist both sides of the sliced beets with olive oil spray.

  5. Place sliced beets in a single layer on cooling rack.

  6. Place cooling rack into a half sheet pan.

  7. Sprinkle sliced beets with salt and pepper.

  8. Bake for 30 minutes or until the beets shrivel and become crisp, being careful not to burn them (they're also excellent baked until brown around the edges and chewy).

  9. Remove from oven and cool completely.

1 Comment
categories vegetable recipes, snack recipes
tags snack recipes, vegetable recipes

Whole Milk Ricotta Tutorial

Patricia @ ButterYum

Whole Milk Ricotta Tutorial - ButterYum

I recently made whole milk ricotta cheese from scratch and I just have to say, I might never go back to buying store bought again.  The process is unbelievably easy and the end product is absolutely amazing.  I urge you to give it a try - you won't be disappointed. 

The process is very simple. Start with a gallon of raw milk, 2 cups of organic heavy cream, 6 tablespoons of distilled vinegar, and 2 teaspoons of kosher salt. You'll also need a 6-quart stainless heavy-bottom saucepan. And a large bowl that will hold a large mesh sieve or colander.

Line the sieve with a very clean tea towel. You could use a few layers of cheesecloth is you like, but a linen tea towel works perfectly well. Heat the milk and cream together over medium-high heat. Use a digital thermometer to monitor the temperature of the milk and cream. Make sure the probe doesn't rest against the bottom or sides of the pan.

My thermometer kept falling over so I propped it up in a glass. When the temperature reaches 185F, turn off the heat. Add the distilled vinegar. Stir gently for about 30 seconds, then add the salt and stir for another 30 seconds.

Like magic, the curds will start to form before your eyes. Cover the pan with a lid and let it rest for about an hour. Use a fine mesh strainer to gently remove the curds from the whey.

Allow the curds to drain. The ricotta will firm up when chilled so stop draining it when it's still a bit looser than you think you want it. Prepare to be amazed!

Items used to make this recipe:

(affiliate links)

Homemade Ricotta Cheese

makes about 2 pounds

Printable Recipe

Ingredients

  • 1 gallon organic whole milk

  • 2 cups heavy cream

  • 6 tablespoons white distilled vinegar

  • 2 teaspoons kosher salt

Directions

  1. In a stainless steel heavy-bottom 6-quart or larger stockpot, heat milk and cream over medium-high heat until it reaches 185F.

  2. Turn off heat and stir in vinegar; stir gently for about 30 seconds.

  3. Add salt; stir gently for another 30 seconds.

  4. Cover stockpot with lid and allow the mixture to stand for 2 hours.

  5. Place a large mesh strainer in a large bowl and line the strainer with a clean cotton or linen kitchen towel.

  6. Using a mesh skimmer or slotted spoon, gently lift the ricotta curds out of the whey and place in the towel lined strainer.

  7. Drain for a few minutes and transfer mixture to an airtight container.

  8. Refrigerate for up to a week. Recipe makes about 2 pounds

Notes

  • This ricotta can be used for sweet or savory recipes.  

  • For savory recipes, you may want to stir more salt (to taste) into the finished curds.

  • The longer you drain the curds, the more dry and firm the finished ricotta will be when chilled.  

  • If your ricotta turns out more firm than you like, simply stir some whey or heavy cream into the ricotta.  

  • Also, don't throw away the leftover whey - it can be used in so many ways.  

  • Freeze it in small batches and use it instead of water in your bread recipes, cook potatoes/rice/oatmeal, use it in smoothies and protein drinks, soak and/or cook grains quinoa, etc.  

adapted from Williams-Sonoma Family Meals.

1 Comment
categories dairy recipes, misc
tags cheese recipes, misc, dairy recipes