Back to Basics: How to Make Yogurt, Butter, Ricotta and More!
What comes to mind when you hear the phrase homemade butter? An old-fashioned butter churn? Hours and hours of arm-numbing labor? Bafflement as to why you would bother?
Well, think again. With today’s kitchen appliances, homemade butter takes almost no effort, time or physical labor. And the payoff is delicious, creamy butter that you made yourself
Make this basic butter recipe as is, or add kefir milk or sour cream to the recipe, which enhances the flavor of the butter, giving it more complexity. You can also stir in additional flavorings after it is made. Depending on your mood, try ingredients such as chives, lemon zest, or cinnamon sugar.
Butter isn’t the only dairy basic you can make. Many people have made their own yogurt, but have you tried it in a programmable pressure cooker, such as the Instant Pot®? Amazingly easy with a rich creamy taste.
Ricotta may be another dairy product you’ve never thought to make yourself. But, like butter and yogurt, it is easy to do and the results taste amazing. If you have milk and lemon juice on hand, there’s no need to run to the store for ricotta if you want to make lasagna. You can make ricotta in the same amount of time it takes to boil lasagna noodles!
While you can buy queso fresco in many local markets, did you know you can make your own from fresh Michigan milk? It’s a fairly simple process of heating milk, adding an acid, and letting the results drain. Can’t get fresher than that!
It may have a funny name, but this soft cheese is seriously good. Similar to cream cheese, quark is quite versatile. It’s a great base for cheesecakes and mousse and delicious in parfaits in place of yogurt.