One day, as I was filling up my grocery cart with various types of overpriced traditional and Greek yogurt, an older gentleman approached me and told me that you can easily make your own yogurt at home with a gallon of milk and a small container of plain, store bought yogurt.
Why pay upwards of $3 for an 8 ounce container of ricotta cheese at the grocery store, when you can easily make the same cheese at home for a fraction of the price? Making homemade ricotta cheese does not require any special ingredients or equipment, and is relatively simple.
Homemade Ricotta Cheese
One gallon whole milk
1 teaspoon Citric Acid (found with the canning supplies) or 1/4 cup vinegar
We are big gardeners, and we grow between 15 and 20 tomato plants each year. Inevitably, all the tomatoes ripen at one time, leaving me with tons of ripe, ready to eat tomatoes. Once we’ve had our fill of BLTs, tomato sandwiches and garden salads, I have to find a way to preserve the rest of our harvest for future use.
My family loves bread and we are fortunate to have a wonderful bakery just a few blocks from our home. Their bread is amazing, but it comes with a hefty price tag.
Thankfully, I came across a super-easy recipe for homemade artisan bread. It was simple – five ingredients, 18 hours, and a baking dish with a lid that can handle 450 degrees. Easy as, well, bread.
The Goose loves to cook. He loves to make up his own recipes, and he loves to make Daddy taste them. Sounds cute, right? But here’s the thing…
His recipes are always made up of four or five random ingredients from either the refrigerator, the cupboard, or both. And they are disgusting. Very disgusting. In fact, his most recent recipe, a mixture of grape juice, milk, salt and a dash of sugar, was so bad that even he wouldn’t taste it!