Make your own seed oil free mayo at home with the help of a food processor. You’ll need a top like the one shown or an emulsifier attachment that fits into the base of your food processor. ToolsFood processor with emulsifier top RecipeYields ~2.5 cups Ingredients 2 large eggs, room temperature2 TBS white vinegar1/2 tspContinue reading “Mayonnaise”
Author Archives: Chelsey Norman
Sourdough Sandwich Bread
After years of sourdough artisan style boules, something was missing in my bread repertoire. I worked on this recipe to create the perfect, soft, slightly sweet sourdough sandwich bread. It’s become a staple in our home. If you have a starter and a stand mixer, this recipe is very easy to incorporate into your kitchenContinue reading “Sourdough Sandwich Bread”
Maple Paprika Pumpkin Soup
Sweet, savory, simple, delicious? Yes, this soup has it all. Purèe and soup are my two main go-tos with pumpkin. We grew a small patch last Fall. They’ll store for 6 months, maybe longer. Butternut or acorn squash are fine substitutes. Pork, beef, chicken, or mixed bone broth work well here. Recipe 1 quart/32 ozContinue reading “Maple Paprika Pumpkin Soup”
Yogurt
Full fat yogurt from organic milk is expensive. Make your own, for the cost of milk and an heirloom starter culture. You can use plain, store bought yogurt to culture your milk, but I have had better success and more consistent results using a dedicated starter. The Bulgarian strain is hearty and produces a thick,Continue reading “Yogurt”
Weekly Meal Planning
Every Sunday evening, I take a trip to my deep freezers. I pull down a couple of my favorite cookbooks, look over my canned and frozen foods inventory, and make an outline for the meals I’ll make during the week. This gives me the chance to look over my food stores and prepare recipes withContinue reading “Weekly Meal Planning”
Sourdough Whole Wheat Rye Bread
This recipe came out of my search for a traditional sourdough rye bread with no white flour. Its a 50/50 blend of whole wheat and dark rye flours with an 87% hydration. It has enough whole wheat flour to lighten the crumb without sacrificing the earthy rye notes. I believe even the novice bread makerContinue reading “Sourdough Whole Wheat Rye Bread”
Farmer’s Cheese
This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. Your classic, easy to make fresh cheese with a kick of buttermilk. Use plain, herbed as a dip or as a filling for dumplings. Recipe Makes about 12.7 oz/360g of cheese. Ingredients 2 quarts/64 oz ofContinue reading “Farmer’s Cheese”
Cream Cheese
This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. This recipe is for cultured cream cheese. Industrially made cream cheese uses thickening agents. What you’ll be making is the real stuff: milk, cream, cheese culture and salt. I use both mesophilic culture and animal rennet.Continue reading “Cream Cheese”
Sour Cream
This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. In this recipe, you’ll use finished kefir to culture heavy cream. If you haven’t made kefir at home yet, store bought will work here. Make sure to use a whole milk and unflavored variety. There areContinue reading “Sour Cream”
Kefir
This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. There’s no comparison between store bought and homemade kefir. Fresh kefir tastes rich, tangy without masking all other dairy flavors, and is slightly effervescent. Similar to how a kombucha “mother” turns sweet tea into kombucha, aContinue reading “Kefir”
Homestead Kitchen 