Once you’ve made your own ricotta, it will be very difficult to go back to using the store bought stuff. Ingredients: 1/2 gallon whole milk (ultra-pasteurized might not work) 1 cup buttermilk 1 cup heavy cream 2 tablespoons apple cider … Continue reading

Chapati and Chutney

Ingredients Chapati: 2 cups flour 1/2 cup water pinch of salt Cilantro/Mint Chutney: 1 bunch cilantro 1/2 cup chopped mint 2 tablespoons yogurt 1 clove garlic 2 teaspoons lemon juice 1/2 teaspoon grated ginger 1/2 teaspoon sugar pinch of cayenne … Continue reading

Blini, Creme Fraiche & Caviar

  Ingredients: Creme Fraiche 1 cup heavy cream 1-2 tablespoons buttermilk ——Mix together, cover, and leave at room temperature for 12-24 hours. The good bacteria in the buttermilk will thicken the mixture and you will end up with a smooth … Continue reading

Something Spicy Hot Sauce

Ingredients 14 pounds carrots 7 yellow onions 1 1/2 pounds garlic 1 pound habanero peppers 2 1/2 Cups white vinegar 6 limes 8 tablespoons of salt Water Admittedly, this quantity made a total of 74, 5 oz woozy bottles of … Continue reading

Red Wine Vinaigrette

1/2 C vinegar
2 tsps salt (or more if you like)
1 tsp garlic, chopped or granulated (or less if you like)
Black pepper (I have no idea how much)
1 tbsp mustard (I used Dijon, you can use whatever type you want)
1 C Oil (I used olive oil, any oil will do. Coconut and avocado oil seem to be big right now)

This salad dressing is so easy to make, you’ll probably never have to buy it from the store again. This is a recipe that you really use your own senses to determine how much vinegar to oil you want and how much garlic or salt to add.