MILK KEFIR
Similar to yogurt in flavor, though stronger, kefir is a traditional cultured dairy product from the Caucasus, a mountainous region at the southwestern gateway where the European continent meets Asia. For generations, the people of the Caucasus have cherished the sour and faintly bitter drink as an elixir of long life. Milk kefir, like all […]
SWEET CULTURED BUTTER AND TRUE BUTTERMILK
Cows seem to produce the best cream in springtime—thick enough to stand up on a spoon, pale yellow, and blessedly abundant. While the shares of cream I pick up from our local raw dairy will continue to arrive until mid-autumn, the cream in later months lacks the thick viscosity of early spring cream. When the […]
CLARIFIED BUTTER
Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids […]
HERB AND OIL MARINATED YOGURT CHEESE
After preparing yogurt cheese, I often marinate it with herbs and spices in olive oil, which not only preserves the yogurt, increasing its shelf life, but also infuses it with the distinct flavors of rosemary, black pepper, and lemon. If rosemary and black pepper don’t appeal to you, consider substituting other herbs, like garlic chives […]
Red Currant & Gooseberry Jelly
Gooseberries are almost top of the list for pectin content with red currants not too far behind, so you can expect this jelly to have a good set. The red currants help to give this jelly a good color, which the gooseberries alone don’t have. INGREDIENTS 2½ cups of red currants 2½ cups of […]
Black Currant Jelly
This jelly is deep black and glassy, with a perfectly balanced rich, yet tart, flavor. Black currants (Ribes nigrum) have an unmistakable and robust taste, which makes them ideal for jams and jellies. Long enjoyed in Europe, they are gradually becoming more popular in the United States, but you may have trouble finding them. You […]
Dumpsideary Jam
Dumpsideary jam comes with an endearing name that smacks of tradition and uses a sumptuous medley of orchard fruits—apples, pears, and plums—that are in season together. Lightly spiced with ginger and cloves, it is sometimes known as High Dumpsideary while a similar jam without the spices is called mixty maxty. When you give a jar […]
Peach & Pear Jam
This is another beautiful combination of delicate flavors. Here I have used a food mill to process the fruits, as I like the texture this method gives to the jam, and it cuts down on the initial preparation. You can, however, leave the fruits in whole chunks if you prefer, in which case you will […]
Gooseberry & Elderflower Jam
How convenient that elderflowers are in season at the same time as early gooseberries. Here, again, elderflowers bring their unique and delicate flavor to a classic British combination. Makes about 3¾ cups INGREDIENTS handful of fresh elderflowers 2 pints gooseberries, stems and blossom ends removed 3 rounded cups sugar juice of 2 small lemons […]
Gooseberry Jam
Gooseberries make a sharp jam that works equally well as a sweet or savory accompaniment. The first varieties, ready to pick in early summer, herald the beginning of a season of luscious fruits, and their tartness makes them ideal for jam making. Later varieties get sweeter and can be eaten raw. Makes about 3¾ cups […]