Sweet Spiced Vanilla Bean Bone Marrow Custard

one can't help feel primal and a bit righteous eating bone marrow for breakfast.  

absolutely decadent, healthy and delicious way to start your day.

OR...serve this for a flashy finish to a super carnivorous dinner party.

a dessert your guests won't forget.

don't be afraid...i urge you to try this...even for the conversation aspect alone.  you'll be surprised how unassuming the marrow is.  it tastes pretty must like a rich egg custard, but there's just a little something else to it...a certain je ne sais quoi...perhaps.

I'll bet my fellow "marrow mate", Trevor, at Sis. Boom Blog will be all over this one.

i know you probably think bone marrow is all fat, but they are mainly good fats...monounsaturated.  there are many health benefits as well.  i am not a nutritionist, but i have found that marrow is full of minerals, protein, calcium, vitamin A, phosphorous and iron.  in the 19th century is was regarded as a health food.  Queen Victoria was said to eat it every day...that might be over doing it just a bit, but...
a nice little marrow custard every now and then will do just fine.

SWEET SPICED VANILLA BEAN MARROW CUSTARD

with a few adaptions, but many thanks to the original found at

Nourished Kitchen by Mommypotamus

makes four(4)  7-8oz ramekins

1/4 to 1/3 cup rendered beef marrow

1 cup whole milk

3 large eggs, room temp.

1 vanilla bean, scraped or 1 tsp vanilla bean paste

2 to 3 Tbsp honey

4-5 cardamom pods, crushed open

2 star anise

1 cinnamon stick, 2-3 inch

butter or veg. oil for ramekins

FIRST...but not absolutely necessary (i always do this)...soak your bones in salted water over night or 24 hours.  change the water 2-3 times with salt each time.  this draws some of the blood out.  blood is not bad, but nice white marrow is preferred.  sometimes it's the luck of the draw so you might want to buy more bones than you need so you can pick the prettiest marrow after you see it rendered.  freeze the remainder for "bone butter".

in a small sauce pan add milk, cardamom pods, cinnamon stick, star anise and vanilla bean scrapings.  bring to a boil and turn off heat.  set aside and let steep while preparing marrow.

in a large stack pot, add bones, cover with water and bring to a boil.  they should probably only need a few minutes until they are ready to render out the marrow (photo above).  if you boil them too long they will start to dissolve.  remove bones with slotted spoon and wait until they are cool enough to handle.  over a bowl, run a small knife between the bone and marrow.  the marrow should slide out of the large end of the bone.  there will be some liquid fat.  leave this behind when measuring out the 1/4-1/3 cup for recipe.

pre-heat oven to 350F

put some water on to boil for your bain marie and butter or grease your ramekins.

in a small bowl, mix the eggs and honey.  set aside.

strain you spiced milk into a medium sauce pan.  cut marrow into small-ish pieces for easy blending with an immersion blender.  add marrow to strained milk mixture.

NOTE... i used an immersion blender because i found that the mixture needed to be "slightly" rewarmed while blending.  the marrow can separate and act like solid fat if it meets cooler temperatures or if your marrow has sat and become solid...as did mine.

if your mixture is warm, slowly temper your eggs into the milk/marrow mixture.  blend with the immersion blender until smooth.  if it looks like the fat is separating...rewarm ever so slightly, while emulsifying  until it comes together and blends well. 

pour mixture into greased/buttered ramekins and place into bain marie/large roasting pan.  pour near-boiling water into roasting pan/dish about 1/2 way up the ramekin.  bake in oven 25-30 minutes...they should look just set...maybe a little wobbly in the center.  they will completely set from residual heat.  mine took 23 minutes.

i suggest serving them just a bit warm...on it's own or with a few fresh berries.  they keep well.  i refrigerated 3 and have rewarmed them slightly in the microwave for breakfast...
i feel like i start my day at the top of the food chain.

for more info on Rendering Bone Marrow check this post i did a while back.  next up?...Jennifer McLagan's savory Bone Marrow and Porchini Mushroom Custard from one of her fabulous books, "ODD BITS".  stay tuned

Forbidden Black Rice Egg Custard

SUPER GOOD...SUPER FOOD

rich with antioxidants, omega-3's and extra protein for great kick-start to all the busy holiday preparations.

forbidden rice ?...often eaten for breakfast in Asian countries.
egg custard ?...often eaten for dessert in the US.

put the two together and you have
dessert for breakfast.

a delicious custard with slight hint of coconut and a nutty black rice texture.  it's healthy, filling and fun.  use real sugar if you're not into sugar substitutes.  you could even try coconut milk if you want to.  i'm not sure how it would set.  i chose to keep the custard American style.  check out the nutritional facts below...quite good for such a decadent looking healthy treat.

note...just got a report from my co-worker and trustworthy friend Nancy.  she LOVED it!
so, i guess it passed the test.  i'm not the only one...whew

FORBIDDEN BLACK RICE EGG CUSTARD

2 cups cooked forbidden black rice
4 eggs
1 cup non fat milk
1 cup 2% milk
1/2 cup low fat cottage cheese
1 1/3 scoop vanilla protein powder...i use Jay Robb Vanilla Whey
1/2 cup sugar or sugar substitute...i like Zsweet
1/4 tsp ginger
1 1/4 tsp cinnamon
3/4 tsp coconut extract
1 tsp vanilla bean paste

an immersion/stick blender is preferred, but a regular blender will work.
preheat oven to 350 F.
 and prepare a 2 qt. 8x8 glass or ceramic dish with non stick spray.
you will cook in a bain marie, so start a pot of water to boil and choose a vessel for your bain marie and put in the oven while preheating.

cook black rice and let come to room temperature, set aside.
 in a small bowl combine the dry ingredients, ie. the ginger, cinnamon, sugar sub. or real sugar and protein powder...set aside.
with an immersion blender, blend eggs, cottage cheese, 1 cup of milk.  blend until you can not see any cottage cheese bits.  add remaining cup of milk,coconut  extract and vanilla paste.
add dry to wet slowly so you don't get clumps or lumps.  blend and blend until thoroughly combined and smooth.
NOTE...i use an immersion/stick blender, but i think a normal blender will work  i don't think a stand mixer will do the job.

add the rice to the custard mixture and stir with a spoon or i gently used a hand whisk to separate the rice...it's a little sticky.
pour into prepared dish.  try to make sure the rice is even on the bottom.
bake in bain marie/water bath for 40-45 minutes.
NOTE...some rice custard recipes call for you to stir the mixture 1/2 way through the cooking to keep the rice from settling in one solid layer on the bottom...so i did just that...at 20 minutes i gently stirred.  i think it helped.
when custard looks just set, remove from oven and water bath and let come to room temp.
NOTE...this is a thicker custard because of the cottage cheese and protein powder so it should look set in the middle.

enjoy warm or refrigerate and enjoy throughout the week for a healthy breakfast or guilt-free treat anytime.

nutrition facts 
approx. for 9 servings (with sugar sub.)
calories...128
protein...11
carbs...13
fat...3

Greek Yogurt Souffle

quite impressive straight out of the gate...

light fluffy, delicate...perfect for a lovely Sunday brunch.

serve right away for the warm sky high souffle effect...

or  "fallen" as a light, airy healthy and guilt-free cheesecake souffle.  

sometimes, most of the time, you just can't get the darn things to the table in time.  not to worry if they fall.  these are still quite impressive.  i know your crazy head is saying "fallen=failure"... but just take a bite and you will see it is still light as air and "souffle-like".  the first two photos are just minutes out of the oven.  the photos below are about 1/2 an hour out.  if you fill the ramekin to the first rim it should not sink any further than shown.
get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam?

it's like eating a little vanilla cloud.  
a perfect individual fancy treat, but i could eat three so make a few extra.

GREEK YOGURT SOUFFLE

many thanks for the original found at Baking Bites...

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar, or i used Z Sweet, a sugar substitute

butter and "real" sugar for ramekins

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.
they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 

approx. nutrition info
6 servings

80 calories
6.6 carbs
2.5 fat
2.3 sugar
7.4 protein

Homemade Creamy Goat Ricotta

i must admit i have never had much interest in ricotta cheese...until NOW!  i don't cook lasagna, cannoli, ravioli, blinis, blintzes, or too many cheesy things.  i'd rather partake in cheeses with a bit more flavor, like Saint Agur or Saint Andre, Cambazola...or a Triple Cream Goat Brie...just to name a few.  BUT i was watching Alex Guarneschelli's show about one of her favorite decadent breakfast ideas.  the show about homemade sausage, warm pop-overs, fresh peach preserves AND this homemade fresh ricotta.  she made it all look sooooo good and soooo easy i had to give it a try.

you know me...always with a twist....
I'LL USE GOAT MILK

i love making cheese and yogurts...

 there's something so fabulous about a fresh cheese hanging in the kitchen.

even when the day isn't going as planned i know i'm doing something right when cheese is hanging or yogurt is in the corner nestling under a bundle of towels.

i've made quite a few dairy products in my day...  goat cheese and Skyr (Icelandic yogurt) are my favorites... mozzarella is my downfall...just can't get it right,

BUT i have redeemed my Italian cheese making with this ricotta.  it is so easy and it's really soooo creamy and delicious.  it goes with just about any breakfast bread you can think of...muffins, pancakes, waffles, bagels, etc.... now i'll put ricotta on anything.   i DO, however,  have the slightest feeling it IS quite fattening, but i give myself a hall pass when it comes to calcium and protein rich foods...

who am i kidding...? 

NOW I'M IN LOVE WITH THIS RICOTTA !!!

I'VE BEEN EATING IT PLAIN WITH A BIG SPOON!

i'm not the slightest bit ashamed to admit i went out and bought these carrot muffins at my favorite Mexican bakery just to slather this dreamy creamy goat ricotta on each bite.

i might not have baked the muffins, but i sure did make the ricotta and proud of it...you will be to.

HOMEMADE CREAMIEST GOAT RICOTTA
adapted from Alex Guarnaschelli.  i changed it slightly because i had 4 cups of goat milk.  check original for comments from other happy ricotta makers.

1 cup heavy cream
4 cups goat milk
2 cups buttermilk
1/2 tsp salt...to your taste

in a sauce pan, bring cream, milk, buttermilk to a simmer over medium heat.  start slow so as not to scald the milk on the bottom.  stir lightly.  when it starts to reach 175 F try not to stir.   as it heats to a full simmer you will see solids start to rise and the top begin to form a "raft".  do not stir in.  the "raft" happened at 210 F degrees for me.  turn off the heat and allow to sit for 20 minutes.

line a strainer with 4-5 layers of cheese cloth.  use a large spoon to scoop the solids from the surface into the strainer.  slowly pour the remainder, very gently, over the solids in the strainer, allowing the liquid to flow through  the strainer.   if the strainer gets too full, just wait for a few minutes to finish pouring.  if it doesn't seem to be draining very much at all, carefully run a spoon along the bottom of the cheese cloth to allow liquid to drain.  when all is in the strainer, let sit this way for 30-45 minutes or until you think you can pick up the corners and tie up as shown in photos.  i let mine drain in tied up pouch for about 1 1/2 to 2 hours.  my end result is so delicious and creamy kind of like a whipped cream cheese.  you can let it hang for as long as you want to get the consistency you are looking for.  remember it will thicken in the cold fridge and it's better to err on the side of moist rather than dry and stiff.  you can always strain it more later by setting it in a bowl with paper towels and more moisture will be drawn out.  i don't cook lasagna, but i think you might want it a little on the thicker side for that and other recipes.
when done, transfer to a clean bowl and stir in some salt.  i usually get about 1 1/4 - 1 1/2 cups creamy moist ricotta and i use about 1/2 tsp salt.  taste test before putting the whole 1/2 tsp in.

NOTE...i forgot to add that this makes about 1 1/4 - 1 1/2 cup depending on how long you hang the cheese and how thick you like it.

OR...flavor with fresh herbs like chives, dill, rosemary, thyme...
serve with a drizzle of olive oil or i've seen it with honey...
this stuff is fabulous on anything!

Lemon Goat Cheese Cake ...Incredibly delicious

LEMON GOAT CHEESE CAKE

this cake is unbelievably delicious !

absolutely my favorite dessert this year...and now one of my all time favorites.

light, fresh, moist and lemony with just a hint of tang from the goat cheese.  not like a regular cheesecake because it's not so dense...not like a cake because it has no crumble...it's just that perfect balance that doesn't fill you up, but doesn't leave you hanging.  a fabulous dessert for a late Summer Sunday brunch or after a heavy BBQ extravaganza.  

i've been making Homemade Goat Cheese lately and was searching around for any and all things "goatie", i came across this recipe from a fellow blogger named Kate at Food Babbles.  she has a fabulous blog and she is one of those much needed foodies that gives incredibly easy instructions with photos as you go...no room for error.  i diligently followed along and the result was this fabulous cheese cakie treat...

AND, i must add, being able to use some of my homemade goat cheese sent it over the top in my book.

by the way...goat cheese is one of the easiest cheeses to make...you just need the right stuff.  i've put in the link.  have a look and give it a try.

GOAT CHEESE CAKE

normally i would to say "adapted from", but in this case i did not change a thing.  i have printed out the ingredients and instructions so you can get a quick overview, BUT i really think you should visit Kate at Food Babbles to get the full photo low-down.  follow her step by step and you will have complete success as i did.  many many thanks to Kate

11 oz. goat cheese (see Homemade Goat Cheese if you want to go the extra mile)

3/4 cup granulated sugar, plus more for dusting pan

finely minced lemon zest from 1 lemon

1 tsp fresh lemon juice

1 tsp vanilla extract

6 egg yolks at room temp.

6 egg whites at room temp.

3 Tbsp flour.

preheat the oven to 350 F degrees.  butter a 9" spring form pan and dust the inside with granulated sugar...don't skip this.

mix together cheese, sugar, lemon zest, lemon juice, and vanilla...beat until smooth.

mix in egg yolks, one at a time at low speed.

next, add the flour.

in another CLEAN bowl beat the egg whites until peaks form.

gently fold whites into goat cheese mixture...make sure you don't over mix.

spread the batter into prepared pan and bake for 25-30 minutes or until tester comes out clean.

cool on a wire rack

once cake is completely cooled, refrigerate until chilled

this cake is fabulous as-is with a few fresh berries...for some i added a little dollop of blueberry preserves and fresh thyme.  Kate dressed hers up with a yummy raspberry sauce.

any way you serve this i guarantee you and your guests will be pleasantly sated

CHEVRE...Real Goat Cheese

CHEVRE...aka Goat Cheese

finally, i have mastered the real deal.

i received the best compliment i could imagine...

"this tastes just like the cheese we had in Paris"

my obsession with cheese and yogurts has not subsided...yet.
there is something sooooo satisfying about making your own dairy products.  i'm asked all the time,
"why don't you just buy it?"...
 i love the whole science of it and the smell of cheese and yogurt hanging in the fridge, but most of all it's the anticipation...
"is it ready yet?...when do i get to eat it !?"

goat cheese is one of my favorites of the cheese family...it's such a versatile product that can be eaten as is or as a star ingredient.
recently i came across what i am now calling my favorite dessert of the season...the year...probably in my all-time top ten.
it's a Lemon Goat Cheese Cake found at Foodbabbles.com  i was able to use some of my homemade goat cheese and, of course, it sent it to the top of the list.
i'll be posting about it soon...it is a MUST TRY !!!  please visit Kate's blog and see for yourself this wonder-treat.  she has great photos and step by step instructions for a no-fail winner.

back to the goat cheese...
there are a few ways to make your own goat cheese and i have tried these easy methods (as seen in this post) using lemon or vinegar...this is  before i knew any better..
but this method and recipe is FAR SUPERIOR !
one very important ingredient you will need is the right culture.  i found mine at a home brewing company out in Mission Viejo, CA.  there are also places to get this over the Internet...buy your rennet at a big health food store.
i've just ran out of my little packets of Mesophilic culture so i might want to try the packets available HERE at the Cheese making Company.com.  their packets contain the culture and the rennet all in one so there is no mixing and no room for error.  the beginner kit looks good, but not really necessary to get all the extras.  i was wondering how different culture will effect the out come...i'll have to get back to you on this.

there are many many many blogs and sites on how to make homemade goat cheese and some of the instructions get too involved...this is a really easy process...even i got it right the first time.

i thought who better to go-to than a woman who owns her own goats...Martha Stewart!...and she probably has some prize winning goats at that.
honestly...does she really make her own goat cheese?...or does she have someone do it for her...

HOMEMADE CHEVRE...GOAT CHEESE

found at Martha Stewart.com

this is for 1/2 the original recipe found at link above

1/2 gallon (2qts) pasteurized goat milk...NOT ultra pasteurized

1/8 tsp powdered Mesophilic DVI culture..1 used 1 packet Mesophilic MW3 from Mad Millie

1-2 drops liquid rennet

1 tsp kosher salt (or to your taste)

1. add goat milk to a large non reactive sauce pan or stock pot.  use low-medium heat until the milk reaches exactly 75 F degrees on an instant read thermometer.

2.  add the powdered culture and the liquid rennet to a small bowl.  add 2 Tbsp of the warm milk and stir until well combined (no lumps of culture).  add this small mixture to the large pot of warm goat milk.  cover and leave at room temperature overnight.  i have left it for 15-20 hours.

3.  cut the set curds across the pot and again the other way.  same as seen here in my Skyr post for Icelandic Yogurt.

set a large colander over a large pot/bowl and line with double layer cheese cloth or i prefer a nice clean square of reusable muslin.  the bowl underneath the colander must be big enough to catch quite a bit of whey that will drain.  carefully transfer the mixture into the colander.  Martha says to cover this with cheesecloth, i just covered it with a lid that fit on top of the colander.

let this set at room temperature overnight...mine sat about 15 hours.

remove from cheesecloth,  discard liquid and transfer cheese to bowl and mix in salt (and, or other flavors)...don't forget to taste test.  it's a lot easier to flavor the cheese before it is chilled and you want it to incorporate if using fresh herbs.

store in refrigerator in airtight container, ramekin or shape into log wrapping in plastic wrap.

i took 1/2 the cheese and shaped it into a log for a more spreadable cheese and the other 1/2 i kept in the muslin and let hang in the fridge for another 8 hours.  this created a more crumbly cheese.

served on crisp seeded baguette with fresh fruit and your favorite preserves makes a tasty snack or a fabulous brunch side.

Creme Brulee...Guilt-free version

yup...another "guilt-free" dessert...

sorry, but i live in Southern California and i know at some point in the next few months i AM going to to be in public wearing  a bikini...scary thought...so i'm dishing up all these sweet treats that won't kill the waistline.

not to worry...i'll still throw a few REAL GOODIES in the mix.   one can only go so far with splenda and egg substitute.  chocolate is calling my name...

and bacon hasn't left the game

these are pictures of the custards straight out of the oven...

i must say they DO resemble an egg custard rather than a "true creme" that would naturally be rich and creamy, but this will surely trick the eyes and the palate with a crunchy crispy brulee'd topping.

quick note...i just had one of these that was left in the fridge.  plain with no sugar topping, no brulee treatment...it was fabulous.  better than an egg custard.  it DID actually have that creme brulee taste.  i made the custards 2 nights ago and it was even better tonight than the first night i served them.  i bet the vanilla bean had something to do with it.  so don't leave the fresh bean out...AND might i suggest making them the day before.  let them sit in the fridge over night...yummm!

definite winner...i'll make these again and again.  i think these would make a fabulous ending to a savory Sunday brunch.   if i had time in the morning i'd torch one up for breakfast.

HEALTHY CREME BRULEE

adapted from Walking off the Weight-Dessert Recipes

 original with nutrition values linked above.

2 cups non fat milk

2 Tbsp n on fat powdered milk

1/2 cup egg substitute

1 whole large egg, slightly beaten

1/3 cup baking splenda or sugar substitute...not quite 1/3 cup is sweet enough

1 tsp vanilla extract

1/2 real vanilla bean, scraped

sugar for brulee

preheat oven to 325 F degrees

NOTE...i did mine in a convection oven at 310 F... i think the forced air affected the surface.  i will use a regular oven next time to get a smoother more uniform looking top.

lightly whisk milk powder into milk.  lightly whisk egg and egg substitute until combined.  add eggs to milk mixture with the splenda and vanilla extract and bean scrapings....TIP---in a little bowl, mix the vanilla bean scrapings with a couple of tablespoons of the mixture so that it will not clump together.  when the bean specks look like they have separated pour this back into the whole mixture.  (i learned this after i had to deal with vanilla bean clumps.)  

whisk until combined, but do not whisk hard...you don't want a lot of foam or bubbles.

pour mixture into custard cups

NOTE...this made a little more than 4  7oz. custard cups...do not over fill.  i did not use it all.

bake the custards in a bain marie...make sure you fill your bain marie with very hot hot water...but not boiling water.

bake for 35 minutes or until knife inserted comes out clean and they look set...might appear slightly jiggly in the center

let them cool then move to the fridge...uncovered for a couple hours...

or as i mentioned above, leave them in over night.  after they have fully chilled (an hour of so) cover them with plastic wrap.  press the plastic wrap right down onto the custard (like you would a pudding).

when ready to serve remove from fridge and dab off any moisture that might have collected on the top. let them come to room temp....if you can wait.

sprinkle with at least 1 - 2 tsp of sugar...i did not skimp on this part.  you want a good hard top to crack through

FLAME ON !!!   torch your sugar

if you do not have a torch i suggest you purchase one...it's much more FUN and satisfying than trying to get the "brulee effect"  in the broiler.

don't forget to let cool off a little before handling.

Vanilla Bean Herb Homemade Farmer's Cheese

yes, more cheese...this one is FARMER'S CHEESE.  

i love making cheeses and yogurts... continuously trying out different methods, milks and flavors.  am i becoming a cheese head?...should i get a goat in the back yard?   funny thing is...i really don't eat THAT much cheese...it's just so rewarding and i seem to be fascinated with the science behind it.

 Farmer's Cheese is a basic fresh cheese with a slight tang.  it's a great cheese to start with.  when making it at home you can choose the flavors and regulate how hard or soft you prefer.  i don't care for the crumbly type, i prefer it a little moist like a Neufchatel or a very thick cream cheese...easy to slice or wedge but still spreadable...

farmer's cheese is quite delicious and well worth the few hours it takes to create...BUT it was this flavor combo that made it fabulous...

VANILLA BEAN, ROSEMARY, THYME

with a little honey and a pinch of sea salt and fresh pepper

the vanilla bean along with fresh rosemary and thyme from the garden was a hit.  of course, i thought it was something new, but low and behold...i was at the market to peruse the cheese station like i always do and isn't there just a big fat log of goat cheese with the flavor printed right on the front...Vanilla Honey !!!...well, to my credit...i had never heard of vanilla bean in savory cheese before...so there!

do you think i could go as far as...

VANILLA IS THE NEW BLACK...?

VANILLA IS THE NEW BACON...?

i've been obsessed with vanilla beans lately, trying to sneak them into everything i can...  please do try this combo out in something...i've made some thick Greek yogurt and some "Goat-Yo" (goat-yogurt) with these flavors and i love it...i posted about Skyr (Icelandic Yogurt/Cheese) just a few days ago and used the vanilla herb mix in that for a tasty breakfast treat...along with some fresh berries and you're set. 

FARMER'S CHEESE

1/2 gallon whole milk...NOT ultra pasteurized

1/4 cup white vinegar

1 tsp salt

flavor option...1 vanilla bean scraped

1 tsp fresh minced rosemary

1 tsp fresh minced thyme

fresh ground pepper

and maybe a little more salt to taste when cheese is nearly ready...don't over salt in the beginning because it will get more concentrated as the whey drains

make sure your utensils are clean...i read that you should use all stainless steal

heat milk in a large stock pot SLOWLY to 190 F degrees

take off the heat and stir in the vinegar.  the milk should immediately start to curdle

let the milk/vinegar sit for 15-20 minutes

place a large colander over a large bowl or pot.  drape a few layers of cheesecloth or fine muslin over the colander.  pour the cheese curds into the cheesecloth.  the whey will drain and the solid curds will remain in the cloth.  i let this sit on the counter for about an hour so that most of it drains.  when the dripping slows, pick up the 4 corners and squeeze more whey out...or what i  like to do is tie up  the corners and hang from a wooden spoon or something...keeping something under to catch the dripping whey.  when you feel the cheese is hard enough to shape and the dripping has stopped, unwrap it and take a peek.  i like to taste it at this point...add salt if necessary.  if it looks too "curdy and crumbly" put it in a bowl and stir (or mash it together with a fork)  to bring it together...more spreadable.  take the ball of cheese and pack it into a mold...i find that a ramekin works well.  cover and refrigerate.  you might want to line your mold with plastic wrap for easy removal if you are looking for a cheese that will stand alone (as shown in photos).  sometimes i will just use it straight out of the ramekin if there's no need for presentation.

your fresh Farmer's Cheese should be ready in a few hours.  enjoy

this is a fersh cheese so it should be eaten within a week to 10 days.

SKYR...Homemade Icelandic Yogurt

just look at those curds!

SKYR CURDS...

i love making yogurts and cheeses.  for some reason it's like baking bread.  i don't know why, but the smell of fresh yogurt right when you open the pot or while it's hanging in the fridge... gets me every time.  even when i'm having a bad day yogurt makes me happy.  if i've accomplished NOTHING in the day, at least i know i'm making yogurt...and it's gonna be good!
well, as promised, here is the SKYR recipe i use.  i should first state that i have not ever had "REAL" Skyr.  you have to go to Iceland to have "REAL" Skyr and i have no immanent plans to rush off to Iceland in the near future so i can only liken mine to the store bought here in America.  in any case if you haven't heard of SKYR...it is an Icelandic dairy product resembling Greek yogurt, but thicker and with a very slight cheese tang.  some say it's not a yogurt at all.  it actually IS a cheese.  the process of making it is like yogurt, but it calls for Rennet, a cheese making ingredient and the incubation doesn't seem to be as temperamental.

the important thing is you have to have skyr to make skyr.  luckily it seems to be growing in popularity.  like Greek yogurt, it is high in protein, low or NON fat and low in carbohydrates.  also a great way to get in some calcium.  the only brand i have seen around the markets is called Siggi's Skyr
if you can't get ahold of some Siggi's i read some other recipes that say buttermilk or other  live active culture yogurt will do, but there is something in real skyr that these don't have.  try high end markets or health food stores to find Siggi's

i've got this skyr thing down...you can too.  as i mentioned, it seems to be a lot easier than plain yogurt and the incubation is not as precise.  i get these beautiful curds every time.  i just can't help myself from taking a picture or calling someone into the kitchen to admire my curds... don't they just glisten in the sunlight?...okay...okay...enough already !!!

so you've seen the pictures of how the curds look after you cut them...above is a photo of the pot all wrapped up in 3 towels.  tightly wrapped and cozy.  i leave it this way for about 12 - 16 hours.  i didn't notice a difference in the end product if it sat 10 hours or once i left it for 18 hours...woops...still turned out great. i should mention i live in Southern California where the weather is not too extreme.  my house doesn't really get higher than 75 or lower than 55 degrees.

just below is a photo of the skyr before cutting the curds.  it should look like a solid mass with a little visible whey.

the photo below is a beautiful shot of the bottom of the heavy stainless steal pot after removing the Skyr for straining.  i wanted to add this photo in to show that this scalded looking bottom is OKAY !...

just a reminder...DO NOT scrape or stir down to the bottom of your pot.  it will not hurt your batch unless you scrape it into your finished product.

again...DO NOT be alarmed if you have a little scalding at the bottom.  of course you CAN prevent this by standing there and continuously stir while it comes to temp.  i prefer to set the pot on the LOWEST heat and walk away for an hour, hence the little bit of scalding.  this works for me, but i can't guarantee it will work with your equipment.

FYI...this should clean out very easily with a little soaking

just above is a beautiful photo of the professional straining method i have come up with for the fridge.

IMPORTANT...make sure you have a big enough container underneath to catch the whey dripping...could get ugly  

RECIPE and INSTRUCTIONS TO MAKE SKYR
i found 2 good, easy recipes for skyr.   one is at Recipezaar by Charlotte J and another was in a forum called The Icelandic Weather Report by a poster named Bigbearok.
below is kind of a combo of the two.  this works every time for me.  check the links to see if you would like to follow one of their recipes and instructions by the book.

MUST HAVES...
4 quarts (1 gallon) non fat milk...NOT ultra pasteurized
 Siggi's Skyr, or another brand if you can find it
Rennet...i use liquid rennet (vegetable base)
or...1/2 Rennet tablet dissolved in a little cold water
good thermometer
good quality stock pot, stainless steel
towels for wrapping up pot
cheese cloth or a big square of muslin works better
a large strainer

make sure all of your utensils are CLEAN.  heat the milk slowly up to 195 F degrees.  be careful not to burn the bottom.  slow heating, a heavy stainless pot and stirring will prevent this.  when it reaches 190-195 degrees, turn off and cool to 110 F degrees.  mix about 3-4 Tbsps of your starter (Siggi's or other live active culture yogurt) with a couple of Tbsp of the warm milk (one at a time) in a small cup until it seems combined and pourable.  add this mixture to the warm milk and stir being careful not to scrape up any milk solids that may have formed at the bottom of the pot.  now add the Rennet...i use 7-8 drops for 1 gallon if milk..again...stir carefully.
cover your pot and wrap it in 2-3 towels all cozy and leave it on the counter.  one recipe says to let it sit for 24 hours...another says 12 hours...and another says 5 hours...i let mine sit for 12-16 hours.  i have seen no difference in a few hours here or there.
uncover and take a peek.  it should be a pretty solid mass and there should be some visible whey (yellowish liquid).  if it still looks and acts like a pot of milk...something has gone wrong.

if all has gone well it is now time to cut the curds...
as shown in numerous photos above and obviously my favorite skyr step.  i don't know if this is completely necessary, but some recipes call for it AND i like the way it looks.  i think it helps the curds separate from the whey while straining. next, line a large strainer with a couple of pieces of cheesecloth OR i like to use a piece of thin washed muslin.
slowly spoon the curds into the lined strainer until all is in.  let this sit for an hour or two while most of the whey drains from the curds.
TIP !...i use the inside of my salad spinner for the strainer.  a regular pasta colander doesn't seem to work as well.  you need a strainer that will really allow the whey to drip otherwise it will take forever.
when it looks as though the dripping has slowed...gather the four corners, tie and hang from a wooden spoon (or something) over a sauce pan to catch the whey.  i like to move this to the fridge, but i suppose it can be done on the counter if it's not too hot.  a cool, well ventilated room is fine.  this should take a few hours.  your end result should be firm and a bit dry around the edges of the cloth...kind of cheese-like..i like mine a little thicker than commercial Greek yogurt, but not as thick as cream cheese.
remove from the cloth into a large bowl and stir or whisk until smooth.  one time mine was so thick i had to use the Kitchenaid mixer and whisk it up to creamy goodness...again...it was  delicious.
flavoring is up to you.  stir in a little honey and vanilla extract...i use a few packets of splenda and one vanilla bean...or i stir in some vanilla whey protein powder to taste....a couple of times i added some honey, vanilla bean AND fresh finely chopped ROSEMARY...YUM !
NOTE...the consistency should NOT be grainy like cottage cheese...stir or whisk until smooth.  if it is too thick you can stir in some of the whey or beat in a little cream and sugar for a richer, sweeter treat.

i hope my long instructions don't turn you away from trying to make your own skyr.  it really IS EASIER than it sounds.  once you get it down i bet you'll enjoy it more than regular or Greek yogurt. here are a few more links that i found helpful.

Jo's Icelandic Recipes
European Cuisines
Recipezaar...Icelandic curds
Wikipedia-Skyr
Icecook...Icelandic Cooking Recipes and Food