We rarely buy commercially made salad dressing, but I will admit to a weakness for Ranch and every once in awhile, I cave and buy a bottle of it. But, after a salad or two, the nearly full bottle ends up getting pushed further and further towards the back of the fridge until it passes its expiry date and eventually gets tossed.
This is a great solution! We always have sour cream in the house, and with a little doctoring, I can have that ranch taste whenever I want it. It is a small batch so it is quickly used which means I have a little more fridge space.
Serve this with baked or campfire potatoes or to top off your chili. Also great as a dip for fresh veggies (or potato chips, I wont tell).
Ranch Sour Cream
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried dill
1/8 teaspoon salt
freshly ground pepper
1 – 2 Tablespoons milk, if needed
Stir first 7 ingredients together. If you find mix is too thick, thin with a little milk, adding one teaspoon at a time. Let stand 30 minutes for flavours to blend.
My bad. I was contacted by one of my readers, who was very excited to see my post of Alton Browns Aged Eggnog – until she read the list of ingredients, that is.
Like many people, she does not drink , so while that is a great recipe for some, it doesn’t work so well for her or her children.
So, for those who prefer their eggnog without the alcohol, here is a family friendly version! This recipe will serve 6 and can easily be doubled, (or halved), so everyone around the tree can raise a glass to celebrate the season. The original comes from Food Network Magazine but, I could not resist a few tweaks when I made my test batch.
This will still take some planning, if you want to let it cool before serving, but I did taste it while it was still hot, and it is pretty good that way too.
3 1/2 cups whole milk
1/2 cup whipping cream
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 teaspoons vanilla extract
6 egg yolks
1 cup white sugar
Heat milk, cream, nutmeg and cinnamon over medium heat, stirring occasionally until milk is steaming, but NOT boiling. This should take 5 – 7 minutes. Stir in vanilla, remove from heat and keep warm.
Whisk the egg yolks and sugar in another saucepan until smooth. Cook over ultra low heat, whisking constantly, until the yolks are warm and the mixture is somewhat shiny. This will take about 7 minutes. Remove from heat and whisk in a small amount of the hot milk. Once well mixed, repeat with a little more milk. Continue until you have added all the milk. It is important to do this step slowly to avoid curdling the egg mixture. (see cooks note below)
Once all the milk has been added to the egg mixture, cook over low heat stirring constantly, until the mixture coats the back of a spoon. This will take 5 – 10 minutes. If you have a candy thermometer, use it to check the temperature, which should be 160F.
Remove from heat, let cool 30 minutes, then transfer to pitcher and chill until cold.
To serve, pour into glasses and sprinkle with nutmeg.
COOKS NOTE: If you add the hot milk too quickly, the eggs will curdle. If this happens, finish cooking as directed but before chilling, pour thru a strainer lined with a couple layers of cheese cloth. This will get rid of all the lumps.
Paneer (Cottage Cheese) is good for teeth and bones. It is good source of rich protein, vitamin-B. It helps in making immune system strong and very good for kids. It has Linoleic fatty acid; which is good for heart. Using Paneer varieties of dishes can be made; which is loved by everyone.
Milk – 2 liter
Fresh lemon juice – 3/4 tbs
Ice cube/cold water
Cheese clothes/cotton handkerchief/Muslin cloth
Any heavy weight item like pressure cooker, mortar
Step 1 –
Take milk in large bowl and boil it
Step 2 – When milk starts boiling, add one cup of cold water to reduce temperature
Step 3 – Add lemon juice and stir it also reduce stove flame.When milk curdle completely then switch off the stove and add ice cube or ice cold water
Step 4 – Keepstrainer on top of bowl and cover with cloth then…
Yogurt. I am often asked “Why would you go to all the trouble of making it yourself when you can buy it everywhere?”.
First of all, my homemade yogurt is loaded with probiotics, which keeps my tummy, and by extension, me, healthy.
Secondly, control. Except for a small amount of starter, the yogurt I make in my kitchen contains… milk, and sometimes honey. No cornstarch, no corn syrup, no artificial flavours, thickeners, sweeteners or colouring. No preservatives. I rarely buy the starter culture any more, because I use my own yogurt as starter for the next batch.
Third, economy. Not only is it less expensive to make my own yogurt, I can turn this into Labneh, or Greek Yogurt which saves me a ton of coin at the supermarket! (More on this later on).
4 cups whole milk
4 Tablespoons plain active culture yogurt (such as Activia)
Honey to taste (optional)
Things you will need
2 very clean 1 pint jars with lids
a small cooler
a heavy towel (to line the cooler)
Take the active culture out of the fridge so it can come to room temp while you proceed with the rest of this.
Line the cooler with a towel. If you wish, you can also preheat your cooler by setting a mug full of hot water into it. Put the lid on and let it sit while the milk cools.
Add a splash of water to a 2 litre pot, then add your milk. (The water will help prevent the milk from scorching or sticking to the bottom of the pot.)
Heat milk over medium low heat, stirring frequently, until milk reaches 180F. Temperature is critical. Any warmer and your yogurt will be grainy.
Remove from heat and let milk cool to 115F. (Wait time will vary depending on how warm it is in your kitchen)
When milk has reached 115 F, stir in the active culture and mix well.
Pour into prepared jars, put lids on and put into the towel-lined, pre-warmed cooler.
Let stand in warm, draft free place for 6 – 12 hours. The longer you leave it, the tangier your yogurt will be.
Remove from cooler, refrigerate overnight and ta da! , your own fresh yogurt.
If you prefer a sweet yogurt, stir in a couple of tablespoons of melted honey. Great on its own, or over fresh fruit.
It happened again last week. The milk in our fridge went sour, waiting in vain for its delicious goodness to be poured over cereal or into a big glass and enjoyed. Nope, we ignored that poor sad bottle of milk until it was well past its expiry date. It happens a lot with just Kevin and I in the house, and since our favourite brand is only sold in 2 litre bottles, is almost unavoidable.
Throwing out (what was once) good food always makes me crazy so I checked the internet for ideas on how to put our inevitable supply of sour milk to good use. Aside from the usual pancakes, and baked goods (some of which I will share with you later on), I was happy to discover I could turn larger amounts of sour milk into Cottage Cheese. OOOOHHH! Alchemy right in my own kitchen!! That intrigued me and I had to give it a try.
After trying many versions of the same basic principle, and suffering a few failures in the process, this is the technique that I have found to work best for me. Now that I have a useful solution for all that sour milk I don’t mind so much the discovery that once again, the milk in our fridge has gone sour. Unless of course, I have already poured it on my cereal.
I do hope you try this. It is simple to do, and the results are so good, I am sure you will be happy you did.
2 litres whole milk, soured
3 Tablespoons white vinegar
1/4 tsp salt ( more or less, to suit your taste)
3 Tablespoons milk (or cream), not sour
Heat milk over medium low heat to 185F, stirring occasionally to prevent milk from scorching.
Remove from heat, and gently stir in vinegar. Let stand 5 minutes to allow curds to form and separate from.
Line a colander or large strainer with double layer of cheesecloth and place over a bowl. Pour curds into strainer, allow whey to drain, discard whey.
Rinse curds under cool running water, then gently squeeze cheesecloth to remove excess water. Curds will be quite dry at this point.
Transfer curds to bowl, add salt to taste, stir in milk. If you like it creamier, just add more milk until it is the consistency you like.
Enjoy. Oh, and yes, you can feel a little smug about your latest culinary feat!