Tag Archives: milk

Sunday Dairy Breakfast

¬†Do you remember I told you last Sunday that better not to skip breakfast? And I do hope you have eaten something every morning! Have you? ūüėČ Was it something tasty? Mmm May be pancakes.. I made onion-chilli cookies twice this week¬†(the recipe here). Once with spring onion, another with leeks, both times they were so good! I love gentle hit from chillies, it helps me to stay awake for a long time!
¬†Yesterday I didn’t have a plenty time, and my choice was quick-but-healthful breakfast: Greek yogurt with raspberries and honey. But on the picture, you can see another¬†delicious thing –¬†Russian prostokvasha with colorful¬†raspberries¬†and blackberries. Prostokvasha is a dairy product, similar to thick yogurt, which is made from a¬†fermented¬†milk (milk¬†prepared¬†by bacterial fermentation). When it’s prepared from a regular milk it has a pale milky color, but prostokvasha can be also made from baked milk and thus it has beige color, similar to “coffee with cream” (as on the photo). Baked milk is called ‘toplenoe moloko’ in Russia, it’s traditional Russian dairy product. For this milk, regular¬†milk is boiled, and then simmered for a long time to get a special color, taste and smell.¬†Originally it was prepared in Russian pech,¬†nowadays all milky produce¬†can be bought in any Russian store.¬†I do love toplenoe milk and prostokvasha for its unique taste, so I ate it every single day while I was on holiday..¬†Russian Prostokvasha
¬†Whether you chose an¬†yogurt¬†with berries or savory cookies for breakfast,¬†I’m sure that better to consume something easy-to-make than nothing.¬†Prostokvasha with colorful raspberries

Homemade Fresh Ricotta

Very useful recipe for home-made Ricotta!  The only thing I need is to find a time to cook it.

Ingredients:

4 cups (960 ml) whole milk
1 cup (250ml) heavy cream
3/4 (180ml) cup buttermilk
1/2 teaspoon sea salt

Directions:

1. Place all ingredients in a 2 quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form 88-93 degrees C (190 to 200 degrees F.)

2. Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don’t squeeze it dry or you’ll end up with dry ricotta… leave some moisture in there.

3. Place fresh ricotta in airtight container & refrigerate for up to 2 days.

Recipe for Fresh Ricotta | RecipeGirl.com

As I have no idea where to get buttermilk and what really is it so I’ve found a recipe from net. I believe it can be helpful for someone else.

Ingredients:

Heavy cream

Preparation:

1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.