Yogurt, buttermilk and cottage cheese all can be made at home from powdered milk. We can have these products from out food storage.
Yogurt
Yogurt can be a drink, mixed with fruits for a dessert, set in Jell-O, and used in place of sour cream in stroganoff, sauces, chip dips, and fruit salads.
Yogurt is a cultured milk product that has been with a mixed culture of lactic bacteria. (1)
Home made yogurt
2 cups warm water
3 tablespoons yogurt
1 1/2 cups powdered milk
Use a blender to mix water with non-instant dry milk. Pour into small sauce pan and heat to 115º F. Do not exceed 120º F. or you will kill the yogurt starter. Add 3 Tablespoons plain yogurt (be sure it is fresh) to the milk mixture and mix thoroughly, preferably in a blender. Pour liquid into commercial yogurt maker jars and turn on yogurt maker. Let stand undisturbed for abut 6 hours or until set. When the yogurt is set, remove jars from yogurt maker and refrigerate at least 3 hours or until well chilled. (1)
To make homemade yogurt without a commercial yogurt maker, simply follow the recipe above, then pour warm liquid into 8 to 10 oz glass jars. Cover with lids and place in a pan of 110ºF water so that water comes up to neck of the jars at the same level as the warm milk in the jar. Put pan in oven at 100º F to 105º F. Maintain oven temperature throughout incubation period, about 5 to 6 hours. Never let the temperatures exceed 120ºF when the yogurt is set, remove from pan and chill in refrigerator for at least 3 hours. Homemade yogurt is usually better tasting than commercial yogurts because it is milder and not so sharp or tart. The older yogurt is the more sharp it becomes. Use it freshly made, unless you prefer the sharper flavor. (1) (If your oven does not go as low as 100º F. there are other ways to make your yogurt. There are many more that those listed.
Always use a thermometer to make sure the temperature is correct.
Yogurt is a cultured milk product that has been with a mixed culture of lactic bacteria. (1)
Home made yogurt
2 cups warm water
3 tablespoons yogurt
1 1/2 cups powdered milk
Use a blender to mix water with non-instant dry milk. Pour into small sauce pan and heat to 115º F. Do not exceed 120º F. or you will kill the yogurt starter. Add 3 Tablespoons plain yogurt (be sure it is fresh) to the milk mixture and mix thoroughly, preferably in a blender. Pour liquid into commercial yogurt maker jars and turn on yogurt maker. Let stand undisturbed for abut 6 hours or until set. When the yogurt is set, remove jars from yogurt maker and refrigerate at least 3 hours or until well chilled. (1)
To make homemade yogurt without a commercial yogurt maker, simply follow the recipe above, then pour warm liquid into 8 to 10 oz glass jars. Cover with lids and place in a pan of 110ºF water so that water comes up to neck of the jars at the same level as the warm milk in the jar. Put pan in oven at 100º F to 105º F. Maintain oven temperature throughout incubation period, about 5 to 6 hours. Never let the temperatures exceed 120ºF when the yogurt is set, remove from pan and chill in refrigerator for at least 3 hours. Homemade yogurt is usually better tasting than commercial yogurts because it is milder and not so sharp or tart. The older yogurt is the more sharp it becomes. Use it freshly made, unless you prefer the sharper flavor. (1) (If your oven does not go as low as 100º F. there are other ways to make your yogurt. There are many more that those listed.
Always use a thermometer to make sure the temperature is correct.
Other ways of making yogurt
1. Place the milk mixture in a covered container on the back of the stove and cover it with a towel and leave it for 5 or 6 hours.
2. Place the milk mixture in a covered container and set an electric heating pad at medium temperature. Wrap the heating pad around the container and then cover it with a towel.
3. Place the container in a crock pot placed with the setting placed one keep warm. Fill the crock pot with water around the yogurt container.
Notes: About.com
1. After the yogurt is made carefully drain any excess liquid then refrigerate for 4 hours before using.
2. 8 to 12 hours is best. The longer the yogurt coagulates beyond that time the more sour the taste becomes.
3. Store the yogurt in the refrigerator and use within 4 to 5 days.
4. Do not forget to save a small amount to make the next batch!
2. Place the milk mixture in a covered container and set an electric heating pad at medium temperature. Wrap the heating pad around the container and then cover it with a towel.
3. Place the container in a crock pot placed with the setting placed one keep warm. Fill the crock pot with water around the yogurt container.
Notes: About.com
1. After the yogurt is made carefully drain any excess liquid then refrigerate for 4 hours before using.
2. 8 to 12 hours is best. The longer the yogurt coagulates beyond that time the more sour the taste becomes.
3. Store the yogurt in the refrigerator and use within 4 to 5 days.
4. Do not forget to save a small amount to make the next batch!
Uses of this yogurt
1. Flavored yogurt
Use jams, honey and vanilla, maple syrup, molasses, tang etc. for flavoring yogurt. It should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly. The more yogurt is stirred, the thinner it becomes. (1)
2. Fruit Yogurt
Use fresh, canned, dried or strained fruit to flavor plain yogurt. (1)
3. Yogurt flip
Mix a small amount of yogurt in fruit juice of your choice. (1)
4. Yogurt Buttermilk
1 cup yogurt
1 cup water
Mix equal parts yogurt and water in blender. This replaces buttermilk in most recipes.
5. Use yogurt as sour cream
Examples are beef stroganoff
Funeral potatoes
Add chives, bacon bits, onion flakes,
Onion or garlic salt or seasoned salt (1)
Use jams, honey and vanilla, maple syrup, molasses, tang etc. for flavoring yogurt. It should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly. The more yogurt is stirred, the thinner it becomes. (1)
2. Fruit Yogurt
Use fresh, canned, dried or strained fruit to flavor plain yogurt. (1)
3. Yogurt flip
Mix a small amount of yogurt in fruit juice of your choice. (1)
4. Yogurt Buttermilk
1 cup yogurt
1 cup water
Mix equal parts yogurt and water in blender. This replaces buttermilk in most recipes.
5. Use yogurt as sour cream
Examples are beef stroganoff
Funeral potatoes
Add chives, bacon bits, onion flakes,
Onion or garlic salt or seasoned salt (1)
DRINKS
Strawberry and or raspberry froth
In a blender combine 1 cup milk
3/4 cup frozen strawberries with the juice or raspberries
1/4 cup plain yogurt
1/2 teaspoon vanilla
Blend at high speed for one minute. Add very slowly 3 ice cubes and blend until smooth Make 2 serving. (1)
Note: Try using fresh fruit.
Yogurt fruit shake
1/2 cup yogurt
1/2 medium banana
1 teaspoon honey
1 ice cube
1 small fresh peach, preferably skinned
Whip all ingredients in blender until smooth Make 1 cup. (1)
In a blender combine 1 cup milk
3/4 cup frozen strawberries with the juice or raspberries
1/4 cup plain yogurt
1/2 teaspoon vanilla
Blend at high speed for one minute. Add very slowly 3 ice cubes and blend until smooth Make 2 serving. (1)
Note: Try using fresh fruit.
Yogurt fruit shake
1/2 cup yogurt
1/2 medium banana
1 teaspoon honey
1 ice cube
1 small fresh peach, preferably skinned
Whip all ingredients in blender until smooth Make 1 cup. (1)
Orange frosted
3/4 cup yogurt
1/4 cup orange juice
1 to 2 teaspoons honey
2 ice cubes
Whip all ingredients in blender until smooth. Makes one 10 ounce serving. (1)
3/4 cup yogurt
1/4 cup orange juice
1 to 2 teaspoons honey
2 ice cubes
Whip all ingredients in blender until smooth. Makes one 10 ounce serving. (1)
SOUP
Fruit soup for breakfast
1 cup diced fresh fruit (apple, pear, peach, pineapple, melon, etc.)
1 cup orange juice
2 cups unflavored yogurt
1/2 cup berries or halved grapes or halved, pitted sweet cherries
8 whole wheat or whole rye crackers
Combine diced fruit and orange juice in blender container and process at high speed to liquefy. Add yogurt and process at low speed until smooth. Stir in berries, grapes or cherries and pour into serving bowls. Crush crackers into each bowl. It makes 3 cups soup.(1)
1 cup diced fresh fruit (apple, pear, peach, pineapple, melon, etc.)
1 cup orange juice
2 cups unflavored yogurt
1/2 cup berries or halved grapes or halved, pitted sweet cherries
8 whole wheat or whole rye crackers
Combine diced fruit and orange juice in blender container and process at high speed to liquefy. Add yogurt and process at low speed until smooth. Stir in berries, grapes or cherries and pour into serving bowls. Crush crackers into each bowl. It makes 3 cups soup.(1)
SALAD DRESSINGS
Cole slaw dressing (low calorie)
1/3 cup plain yogurt or low-fat cottage cheese run in blender until smooth
2 rounded tablespoons mayonnaise
1/2 teaspoon salt or more to taste
2 Tablespoons sugar
1 teaspoon dried minced onion flakes
1 teaspoon sweet pickle juice
1 teaspoon a tart mustard sauce
1/8 teaspoon celery seed
Pinch of pepper
Mix together well. Chill. Mix an hour or two ahead to let flavors blend. Add dressing when ready to serve and use sparingly. (1/2 to 1 Tablespoon per cup of slaw. (2)
1/3 cup plain yogurt or low-fat cottage cheese run in blender until smooth
2 rounded tablespoons mayonnaise
1/2 teaspoon salt or more to taste
2 Tablespoons sugar
1 teaspoon dried minced onion flakes
1 teaspoon sweet pickle juice
1 teaspoon a tart mustard sauce
1/8 teaspoon celery seed
Pinch of pepper
Mix together well. Chill. Mix an hour or two ahead to let flavors blend. Add dressing when ready to serve and use sparingly. (1/2 to 1 Tablespoon per cup of slaw. (2)
MAIN MEALS
Tuna Scalloped potatoes
3 cups thinly sliced potatoes
2/3 cup sliced onions
1 can (10 1/2 oz) condensed cream of celery soup
1 cup plain yogurt
1 1/2 tablespoons flour
1/2 teaspoon salt
1 cup or 4 ounces shredded cheddar cheese
In buttered shallow baking dish (1 1/2 quart) alternate layers of potatoes, onions and tuna. In a bowl combine soup, yogurt, flour and salt; pour over all. Bake 1 hour and 15 to 30 minutes or until potatoes are tender at 350º F. sprinkle cheese over top; return to oven 5 to 10 minutes. (2)
Diet Tartar Sauce
1 Tablespoon mayonnaise
1 1/2 teaspoon minced dried onions
2 teaspoon non-instant powered milk
1 teaspoon sugar
1/8 teaspoon salt
1 1/2 teaspoons lemon juice
1/4 teaspoon dried parsley
1 1/4 teaspoon dry mustard
1/2 cup plain yogurt
Chill for an hour or two and serve on your favorite fish. (1)
3 cups thinly sliced potatoes
2/3 cup sliced onions
1 can (10 1/2 oz) condensed cream of celery soup
1 cup plain yogurt
1 1/2 tablespoons flour
1/2 teaspoon salt
1 cup or 4 ounces shredded cheddar cheese
In buttered shallow baking dish (1 1/2 quart) alternate layers of potatoes, onions and tuna. In a bowl combine soup, yogurt, flour and salt; pour over all. Bake 1 hour and 15 to 30 minutes or until potatoes are tender at 350º F. sprinkle cheese over top; return to oven 5 to 10 minutes. (2)
Diet Tartar Sauce
1 Tablespoon mayonnaise
1 1/2 teaspoon minced dried onions
2 teaspoon non-instant powered milk
1 teaspoon sugar
1/8 teaspoon salt
1 1/2 teaspoons lemon juice
1/4 teaspoon dried parsley
1 1/4 teaspoon dry mustard
1/2 cup plain yogurt
Chill for an hour or two and serve on your favorite fish. (1)
DESSERTS
Yogurt popsicles
Combine
2/3 cup powdered milk
2/3 cups water
1 quart yogurt
12 oz can of frozen orange juice
1 tablespoon vanilla
Mix in blender and pour into 2 oz. paper cups , put a stick in the center and freeze. (1)
2. Yogurt Jell-O
1 package of Jell-O
1 cup yogurt
When mixing Jell-O, leave out 1/4 cup water, only let the jell-O partially set up. Add 1 cup yogurt to Jell-O. Fruit may be added. Lemon-lime and orange Jell-O is especially good with yogurt added. (1)
3. Tangy Yogurt "ice cream"
3 cups plain yogurt
2 teaspoons vanilla extract
3 Tablespoons lemon juice
3 Tablespoons sugar
Grated rind of 1 lemon (3 Teaspoons)
Combine all ingredients and freeze in an ice cream maker or in a mixing bowl, beating twice during freezing. Make 3 cups. (2)
Combine
2/3 cup powdered milk
2/3 cups water
1 quart yogurt
12 oz can of frozen orange juice
1 tablespoon vanilla
Mix in blender and pour into 2 oz. paper cups , put a stick in the center and freeze. (1)
2. Yogurt Jell-O
1 package of Jell-O
1 cup yogurt
When mixing Jell-O, leave out 1/4 cup water, only let the jell-O partially set up. Add 1 cup yogurt to Jell-O. Fruit may be added. Lemon-lime and orange Jell-O is especially good with yogurt added. (1)
3. Tangy Yogurt "ice cream"
3 cups plain yogurt
2 teaspoons vanilla extract
3 Tablespoons lemon juice
3 Tablespoons sugar
Grated rind of 1 lemon (3 Teaspoons)
Combine all ingredients and freeze in an ice cream maker or in a mixing bowl, beating twice during freezing. Make 3 cups. (2)
How to make a fruit frozen yogurt
1. Add about 4 cups of fresh fruit and add as much sugar as desired. Mash the fruit and place in a pot and bring to a boil then cook very gently from 1 to 4 minutes till soft. From 1 to 3 tablespoons lemon juice may be added if needed.
2. Use 3 eggs separated. Beat the yolks and stir in 1/2 cup hot fruit stirring quickly into rest of hot fruit. Cool to room temperature.
3. Whip egg whites to soft peaks then add 1/4 teaspoon salt and 1/4 teaspoon cream of tartar then add 1/4 cup sugar and beat to stiff peaks.
4 Mix 2 quarts of yogurt (unflavored). If there are any lumps remove them and add fruit mixture and blend well. Fold in egg whites gently. Freeze in a large container like ice cream.(1)
How to turn yogurt into Greek yogurt
(About..com)
Yogurt is delicious as is, but it can be made into a thick yogurt that is such a favorite in Greek cooking by straining..
1. After the yogurt is made, line a medium- large bowl with a piece of cheesecloth or a clean white dish towel.
2. Dump the container of yogurt into the center of the cloth and bring the four corners of the cloth together and lift the yogurt.
3. Over the bowl or sink twist the corners to squeeze out the liquid because it will drain through the cloth. Continue squeezing, putting the yogurt under pressure to force the
liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with a string.
4. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain). Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2 to 3 hours.
5. After draining, take the cloth containing the yogurt and put it in the sink but do not remove the string. Now place the palms of your hands on the bag and press down to force out any remaining liquid.
6. Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: It should be almost as thick as sour cream and it will be reduced about 1/2 the volume. Example would be 1 quart of yogurt make about 1 pint of Greek Yogurt.
2. Use 3 eggs separated. Beat the yolks and stir in 1/2 cup hot fruit stirring quickly into rest of hot fruit. Cool to room temperature.
3. Whip egg whites to soft peaks then add 1/4 teaspoon salt and 1/4 teaspoon cream of tartar then add 1/4 cup sugar and beat to stiff peaks.
4 Mix 2 quarts of yogurt (unflavored). If there are any lumps remove them and add fruit mixture and blend well. Fold in egg whites gently. Freeze in a large container like ice cream.(1)
How to turn yogurt into Greek yogurt
(About..com)
Yogurt is delicious as is, but it can be made into a thick yogurt that is such a favorite in Greek cooking by straining..
1. After the yogurt is made, line a medium- large bowl with a piece of cheesecloth or a clean white dish towel.
2. Dump the container of yogurt into the center of the cloth and bring the four corners of the cloth together and lift the yogurt.
3. Over the bowl or sink twist the corners to squeeze out the liquid because it will drain through the cloth. Continue squeezing, putting the yogurt under pressure to force the
liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with a string.
4. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain). Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2 to 3 hours.
5. After draining, take the cloth containing the yogurt and put it in the sink but do not remove the string. Now place the palms of your hands on the bag and press down to force out any remaining liquid.
6. Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: It should be almost as thick as sour cream and it will be reduced about 1/2 the volume. Example would be 1 quart of yogurt make about 1 pint of Greek Yogurt.
Yogurt Cheese or Cream Cheese
Dump a cup of yogurt into a piece of sheeting or fine cheese cloth and hang it above the sink or a bowl to drain overnight. The following morning there will be a white ball of the tenderest, creamiest cream cheese with no fat.
1. To give this cheese more flavor, season with salt and a little brown sugar or mix with chopped olives or nuts to create a delicious sandwich spread.
2. For a sharper cream cheese, use yogurt that is several day old. Add some salt to taste. Mix with minced green onions, chives, caraway seeds, pimentos, olives, or crushed pineapple to make tantalizing spreads or sandwich fillings.
3. Squeeze yogurt until whey is expelled, and the result is a cheese much like ricotta. It can be used as cream cheese in most creamed cheese recipes. (1)
Lemon Cheesecake
Vanilla Wafer Crust
1 cup vanilla wafer crumbs
1 Tablespoon sugar
2 Tablespoons melted butter or margarine
Pinch of salt
Mix the above ingredients together in a bowl then place in a pie plate and form the crust.
Filling
12 ounces yogurt cream cheese
2 eggs, beaten
1/2 cup lemon juice
1/2 cup sugar
Blend Yogurt cream cheese and lemon juice thoroughly. Add eggs and sugar and beat until smooth Pour into vanilla wafer crust. Bake 350º F. for 15 to 20 minutes or until firm. Remove from oven and cool for 5 minutes.
Topping
1 cup sour cream
1 tablespoon sugar
1 tablespoon lemon rind
Mix topping ingredients and pour over pie filling. Bake 10 minutes longer. Cool. Chill in refrigerator 5 hours before serving (6 to 8 servings). (1)
Cheese Cake with Surprise Crust
Crust
1/2 cup raw cashew or dry-roasted cashews
2/3 cup wheat germ
2/3 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3 tablespoons butter softened
1 1/2 teaspoon honey
Place cashews in blender. Cover and whip until fine. Place in medium bowl and add wheat germ, flour, cinnamon, allspice, nutmeg, butter and honey. Work in with fingertips until mixture is crumbly. Press mixture into a 9 inch pie plate, pressing down in center and pushing crust up sides of plate and to the edge of rim.
Topping
3 eggs
1 1/4 cups dairy sour cream
8 ounces cream cheese
1/2 cup honey
2 Tablespoons frozen orange juice concentrate
1 teaspoon vanilla
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
Wash and dry blender container. Place eggs, sour cream, 1/2 of the cream cheese, honey, orange juice concentrate, vanilla, allspice, cinnamon and nutmeg into blender. Cover and whiz until smooth. Slowly pour into prepared shell. Bake in a 250º F. oven for 1 hour. Cheesecake should be golden, but not brown. Refrigerate within 10 minutes after removing from oven. Chill overnight. Whip remaining cream cheese with 2 Tablespoon cream. Garnish pie with whipped cream cheese and decorate with slivers of orange or lemon rind. (1)
Tropic Dew
16 ounces cream cheese
3 Tablespoons Honey
1 6oz can frozen orange juice (Concentrate)
Mix together
Arrange slices of banana, orange, pineapple, etc, or grapes an peanuts on a platter and serve with tropic Dew (1)
1. To give this cheese more flavor, season with salt and a little brown sugar or mix with chopped olives or nuts to create a delicious sandwich spread.
2. For a sharper cream cheese, use yogurt that is several day old. Add some salt to taste. Mix with minced green onions, chives, caraway seeds, pimentos, olives, or crushed pineapple to make tantalizing spreads or sandwich fillings.
3. Squeeze yogurt until whey is expelled, and the result is a cheese much like ricotta. It can be used as cream cheese in most creamed cheese recipes. (1)
Lemon Cheesecake
Vanilla Wafer Crust
1 cup vanilla wafer crumbs
1 Tablespoon sugar
2 Tablespoons melted butter or margarine
Pinch of salt
Mix the above ingredients together in a bowl then place in a pie plate and form the crust.
Filling
12 ounces yogurt cream cheese
2 eggs, beaten
1/2 cup lemon juice
1/2 cup sugar
Blend Yogurt cream cheese and lemon juice thoroughly. Add eggs and sugar and beat until smooth Pour into vanilla wafer crust. Bake 350º F. for 15 to 20 minutes or until firm. Remove from oven and cool for 5 minutes.
Topping
1 cup sour cream
1 tablespoon sugar
1 tablespoon lemon rind
Mix topping ingredients and pour over pie filling. Bake 10 minutes longer. Cool. Chill in refrigerator 5 hours before serving (6 to 8 servings). (1)
Cheese Cake with Surprise Crust
Crust
1/2 cup raw cashew or dry-roasted cashews
2/3 cup wheat germ
2/3 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3 tablespoons butter softened
1 1/2 teaspoon honey
Place cashews in blender. Cover and whip until fine. Place in medium bowl and add wheat germ, flour, cinnamon, allspice, nutmeg, butter and honey. Work in with fingertips until mixture is crumbly. Press mixture into a 9 inch pie plate, pressing down in center and pushing crust up sides of plate and to the edge of rim.
Topping
3 eggs
1 1/4 cups dairy sour cream
8 ounces cream cheese
1/2 cup honey
2 Tablespoons frozen orange juice concentrate
1 teaspoon vanilla
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
Wash and dry blender container. Place eggs, sour cream, 1/2 of the cream cheese, honey, orange juice concentrate, vanilla, allspice, cinnamon and nutmeg into blender. Cover and whiz until smooth. Slowly pour into prepared shell. Bake in a 250º F. oven for 1 hour. Cheesecake should be golden, but not brown. Refrigerate within 10 minutes after removing from oven. Chill overnight. Whip remaining cream cheese with 2 Tablespoon cream. Garnish pie with whipped cream cheese and decorate with slivers of orange or lemon rind. (1)
Tropic Dew
16 ounces cream cheese
3 Tablespoons Honey
1 6oz can frozen orange juice (Concentrate)
Mix together
Arrange slices of banana, orange, pineapple, etc, or grapes an peanuts on a platter and serve with tropic Dew (1)
Butter Milk
Buttermilk
1 cup powdered milk
4 cups water
1/2 cup commercial buttermilk
Pinch of salt.
Mix nonfat dry milk and water until dissolved. Do not chill. Stir in buttermilk and salt. Let stand at room temperature overnight (10-12hours). Stir until smooth. Chill before serving. Keep in covered container in refrigerator. Good for cooking. (1)
Home Made buttermilk
3 3/4 cups water
1 1/3 cups instant dry milk or 7/8 cup non-instant dry milk powder
1/2 cup fresh dairy buttermilk
Mix water and nonfat dry milk in a large bowl. Use a Bender if non-instant dry milk is used. Stir in buttermilk. Cover with waxed paper and clean towel. Let stand in a warm room until clabbered (overnight). Stir until smooth. Store in the refrigerator. This makes approximately 1 quart. Use 1/2 cup of this buttermilk to make your next quart. Use to drink or in recipes calling for buttermilk. (1)
Note 1: To make a substitute for butter milk (1 cup Butter milk)
1 cup water
3 Tablespoons Powdered milk
1 Tablespoon Lemon Juice or white vinegar
(Mix the above ingredients and let stand 5 minutes)
Note 2: this also can be done with regular milk.
Buttermilk dip
Use this as a tangy, low-calorie dip for raw vegetables (such as bell peppers, broccoli, carrots, celery, cauliflower, and green onions) or for cooked artichoke leaves.
1 1/2 cups thick buttermilk
1 large garlic clove, pressed
1 Tbsp. chopped fresh parsley
1 Tbsp. finely chopped capers
1 Tbsp. olive oil
juice of 1 small lemon
Mix all ingredients together thoroughly, and let dip sit at room temperature for 30 minutes before serving. Makes 1 1/2 cups. (4)
Buttermilk pie
A favorite dessert from the American South, where buttermilk is used as an ingredient in many baked goods, from biscuits and corn breads to pastries and cakes.
One 9-inch unbaked pie shell
3 eggs
2 cups sugar
3 heaping Tbsp. Flour
1 cup buttermilk
1/4 cup melted butter, slightly cooled
1 tsp. vanilla extract
Preheat the oven to 450ºF. Have ready a 9-inch unbaked pie shell in a pan. Cover piecrust with plastic wrap and set it in the refrigerator while you prepare pie filling.
In a medium-size bowl, beat eggs well. In a smaller bowl, stir together sugar and flour until they are well mixed and no lumps remain. Add dry ingredients to beaten eggs. Stir until mixture is well blended. Add buttermilk, melted butter, and vanilla extract, and stir until ingredients are thoroughly mixed.
Pour mixture into unbaked pie shell. Bake at 450*F for 10 minutes, then (without opening the oven) reduce heat to 375º F and bake for another 35--40 minutes, or until pie filling is firm and top is brown. (Check after 10--15 minutes of baking at 375ºF. If edge of crust browns too rapidly, cover loosely with aluminum foil for remainder of baking time.) Let pie cool thoroughly before serving (the filling will continue to firm up as pie cools). Makes one 9-inch pie (6--8 servings). (4)
Buttermilk sherbet
Also known as a granita or an ice--because of its crystalline texture
1 1/2 cups granulated sugar
1/2 cup freshly squeezed lemon juice
1 tsp. vanilla extract
6 cups buttermilk
Garnish: fresh mint sprigs
In a large, freezer-proof bowl (tempered glass or stainless steel), mix together well the sugar, lemon juice, and vanilla extract. Set aside for 5 minutes. Stir mixture again, then add buttermilk, stirring until all ingredients are thoroughly combined.
Cover bowl with aluminum foil and place in the freezer until the mixture is frozen 2 inches in from the side of the bowl. Remove from freezer and, working quickly, scrape
down the frozen part and beat the mixture with an electric mixer or large whisk until the frozen part is incorporated into the rest of the mixture. Repeat this process--freezing and beating--twice more. After the final beating, transfer sherbet to a 2-quart plastic freezer container, and freeze completely.
Fifteen to 30 minutes before serving, transfer container from freezing compartment to refrigerator, to soften the sherbet slightly. Serve in stemmed glasses and garnish with sprigs of fresh mint. Makes 8--10 (4)
1 cup powdered milk
4 cups water
1/2 cup commercial buttermilk
Pinch of salt.
Mix nonfat dry milk and water until dissolved. Do not chill. Stir in buttermilk and salt. Let stand at room temperature overnight (10-12hours). Stir until smooth. Chill before serving. Keep in covered container in refrigerator. Good for cooking. (1)
Home Made buttermilk
3 3/4 cups water
1 1/3 cups instant dry milk or 7/8 cup non-instant dry milk powder
1/2 cup fresh dairy buttermilk
Mix water and nonfat dry milk in a large bowl. Use a Bender if non-instant dry milk is used. Stir in buttermilk. Cover with waxed paper and clean towel. Let stand in a warm room until clabbered (overnight). Stir until smooth. Store in the refrigerator. This makes approximately 1 quart. Use 1/2 cup of this buttermilk to make your next quart. Use to drink or in recipes calling for buttermilk. (1)
Note 1: To make a substitute for butter milk (1 cup Butter milk)
1 cup water
3 Tablespoons Powdered milk
1 Tablespoon Lemon Juice or white vinegar
(Mix the above ingredients and let stand 5 minutes)
Note 2: this also can be done with regular milk.
Buttermilk dip
Use this as a tangy, low-calorie dip for raw vegetables (such as bell peppers, broccoli, carrots, celery, cauliflower, and green onions) or for cooked artichoke leaves.
1 1/2 cups thick buttermilk
1 large garlic clove, pressed
1 Tbsp. chopped fresh parsley
1 Tbsp. finely chopped capers
1 Tbsp. olive oil
juice of 1 small lemon
Mix all ingredients together thoroughly, and let dip sit at room temperature for 30 minutes before serving. Makes 1 1/2 cups. (4)
Buttermilk pie
A favorite dessert from the American South, where buttermilk is used as an ingredient in many baked goods, from biscuits and corn breads to pastries and cakes.
One 9-inch unbaked pie shell
3 eggs
2 cups sugar
3 heaping Tbsp. Flour
1 cup buttermilk
1/4 cup melted butter, slightly cooled
1 tsp. vanilla extract
Preheat the oven to 450ºF. Have ready a 9-inch unbaked pie shell in a pan. Cover piecrust with plastic wrap and set it in the refrigerator while you prepare pie filling.
In a medium-size bowl, beat eggs well. In a smaller bowl, stir together sugar and flour until they are well mixed and no lumps remain. Add dry ingredients to beaten eggs. Stir until mixture is well blended. Add buttermilk, melted butter, and vanilla extract, and stir until ingredients are thoroughly mixed.
Pour mixture into unbaked pie shell. Bake at 450*F for 10 minutes, then (without opening the oven) reduce heat to 375º F and bake for another 35--40 minutes, or until pie filling is firm and top is brown. (Check after 10--15 minutes of baking at 375ºF. If edge of crust browns too rapidly, cover loosely with aluminum foil for remainder of baking time.) Let pie cool thoroughly before serving (the filling will continue to firm up as pie cools). Makes one 9-inch pie (6--8 servings). (4)
Buttermilk sherbet
Also known as a granita or an ice--because of its crystalline texture
1 1/2 cups granulated sugar
1/2 cup freshly squeezed lemon juice
1 tsp. vanilla extract
6 cups buttermilk
Garnish: fresh mint sprigs
In a large, freezer-proof bowl (tempered glass or stainless steel), mix together well the sugar, lemon juice, and vanilla extract. Set aside for 5 minutes. Stir mixture again, then add buttermilk, stirring until all ingredients are thoroughly combined.
Cover bowl with aluminum foil and place in the freezer until the mixture is frozen 2 inches in from the side of the bowl. Remove from freezer and, working quickly, scrape
down the frozen part and beat the mixture with an electric mixer or large whisk until the frozen part is incorporated into the rest of the mixture. Repeat this process--freezing and beating--twice more. After the final beating, transfer sherbet to a 2-quart plastic freezer container, and freeze completely.
Fifteen to 30 minutes before serving, transfer container from freezing compartment to refrigerator, to soften the sherbet slightly. Serve in stemmed glasses and garnish with sprigs of fresh mint. Makes 8--10 (4)
Making Cottage Cheese
Homemade cottage cheese
7 1/2 cups water
1/2 cup less 1 tablespoon non-instant dry milk powder
1 cup buttermilk
1/2 teaspoon salt
Mix water and dry milk in large bowl. If non-instant dry milk is used, use a blender to mix together for speed and convenience. Stir in butter milk. Cover with waxed paper and clean towel. Let stand in warm room until clabbered (overnight). Pour into large, heavy saucepan. Cook over very low heat for 1 hour or until curd is firm enough to hold its shape when pressed gently between the fingers. Pour mixture into strainer lined with single thickness of cheesecloth. Rinse with cold water. Put cheese in bowl. Mix gently with salt. Cover. Chill before serving. Store in refrigerator. Makes 2 cups. For moister cottage cheese, before chilling, add 1/2 cup homemade butter milk or 1/2 cup liquid milk. (1)
Chicken Hawaiian Salad
1 cup home made cottage cheese
2 tablespoons milk
2 cups diced cooked chicken
1/2 cup chopped celery
1/4 cup chopped pimiento
2 teaspoons lemon juice
1/4 teaspoons salt
6 slices chilled pineapple (use unsweetened)
Beat cottage cheese until fairly smooth. Add milk fold in chicken, celery, pimiento, lemon juice and salt. Chill. To serve; Place a pineapple slice on lettuce leaf and top with 1/2 cup chicken salad. (6 servings. (1)
7 1/2 cups water
1/2 cup less 1 tablespoon non-instant dry milk powder
1 cup buttermilk
1/2 teaspoon salt
Mix water and dry milk in large bowl. If non-instant dry milk is used, use a blender to mix together for speed and convenience. Stir in butter milk. Cover with waxed paper and clean towel. Let stand in warm room until clabbered (overnight). Pour into large, heavy saucepan. Cook over very low heat for 1 hour or until curd is firm enough to hold its shape when pressed gently between the fingers. Pour mixture into strainer lined with single thickness of cheesecloth. Rinse with cold water. Put cheese in bowl. Mix gently with salt. Cover. Chill before serving. Store in refrigerator. Makes 2 cups. For moister cottage cheese, before chilling, add 1/2 cup homemade butter milk or 1/2 cup liquid milk. (1)
Chicken Hawaiian Salad
1 cup home made cottage cheese
2 tablespoons milk
2 cups diced cooked chicken
1/2 cup chopped celery
1/4 cup chopped pimiento
2 teaspoons lemon juice
1/4 teaspoons salt
6 slices chilled pineapple (use unsweetened)
Beat cottage cheese until fairly smooth. Add milk fold in chicken, celery, pimiento, lemon juice and salt. Chill. To serve; Place a pineapple slice on lettuce leaf and top with 1/2 cup chicken salad. (6 servings. (1)
Sources
1. These recipes were given to me in a relief society class taught 25 to 23 years ago.
2. These recipes were given to me when I went to the class taught on January 8th.
3. University of Idaho Extension Service, Expanded food and Nutrition Program
4. I have had this information for a long time and I have no idea where I got it from.
2. These recipes were given to me when I went to the class taught on January 8th.
3. University of Idaho Extension Service, Expanded food and Nutrition Program
4. I have had this information for a long time and I have no idea where I got it from.
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