Saturday, June 27, 2009

Yellow Salad

Ingredients:

1 can yellow corn (or 0.5 lb frozen one)
0.5 lb ground cheese
3-4 hardboiled eggs
Mayo and sour cream (or Yogurt) on taste

Method:

Boil the corns in salt water if necessary, and then cool them.

Cut the eggs in medium cubes, and mix all ingredients.

Let to sit for about 10 minutes, and serve.

Note:

This is a basic salad. You can add other ingredients (potatoes, boiled meat, ham, or fat fish) and greens on your taste.

Saturday, June 20, 2009

Home-Made Cheese with Greens

Ingredients:

0.5 gallon milk
1.5 lb buttermilk (600 ml)
3 eggs
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)

Method:

Pour milk in a large sauce pan, and bring to boil.

Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.

Let sit for about 20 minutes, and then sift.

Add salt (optional) and cut greens to this mix, stir well.

Cover a colander with gauze, place the mix over it, cover the top with the sides of the gauze, and press with a 2-lb weight.

Let most of the liquid drip, and place in a refrigerator overnight under the 2-lb weight.

To get a beautiful gold crust, cover the cheese piece with a whipped egg, and place for 2-3 minutes in a very hot oven.

Home-Made Crème Fraiche

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

This sour cream is kept in a refrigerator longer than usual.

Saturday, June 13, 2009

Home-Made Yogurt

Ingredients:

½ gallon milk
18 tablespoons natural plain yogurt with live bacteria

Method:

Pour the milk in a glass or enameled saucepan, and bring to boil with low heating, and boil for 30 minutes.

Let to cool until lukewarm temperature.

Pour the yogurt in another saucepan, add 2 cup warm milk, and stir until an even consistency.

Then, pour this mix in the warm milk, stir, cover with a lid, and cover with fabrics to prevent fast cooling.

Let sit for about 6 hours in a room temperature, and then keep in a refrigerator.

Note:

You can place this yogurt in separate dishes with lids, and stir with blended fresh fruit or berry pieces.

Note:

You may make up to 1 lb yogurt, then you need just 3 tbsp of ready yogurt in the beginning.

Note:

For all home-made milk products you have to preferably use organic milk because usual milk may contain antibiotics which prevent lactose bacteria working.

The advantage of making yogurt at home is that you may be confident there is nothing of thicker consistency, nor any additives.

Saturday, June 06, 2009

Home-Made Ryazhenka

Ingredients:

1 l milk
2-3 tbsp sour cream

Method:

Bring milk to boil, and pour the boiling milk in a thermos.
Let sit overnight.

Then, pour the milk from the thermos into a glass jar, and let cool to 40 C (104 F).

Pour half of the glass in a separate dish, stir thoroughly with sour cream, and then pour back into the glass jar.

Let sit at room temperature for 2 – 3 hours.
Ryazhenka is ready.

Then, keep in a refrigerator.