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1. Cottage Cheese (Homemade)

Ingredients:

  • 1 liter full-fat milk

  • 2 tbsp white vinegar (30ml) or lemon juice

  • A pinch of salt (1g)

Method:

  1. Heat the milk in a large saucepan over medium heat until it just begins to boil, stirring occasionally.

  2. Once it starts boiling, reduce the heat and slowly add the vinegar or lemon juice. Stir gently until the milk curdles.

  3. Turn off the heat and let it sit for 5-10 minutes to allow the curds to form.

  4. Line a fine mesh sieve with cheesecloth and place it over a bowl. Pour the curds and whey into the sieve and let the whey drain for 10 minutes.

  5. Once drained, fold the cheesecloth over the curds and press gently to remove any excess liquid.

  6. Once sufficiently drained, stir in the salt to taste. You can refrigerate the cottage cheese for 3-4 days.

2. Paneer (Indian Cheese)

Ingredients:

  • 1 liter full-fat milk

  • 2 tbsp lemon juice or vinegar (30ml)

  • A pinch of salt (optional)

Method:

  1. Heat the milk in a large saucepan over medium heat until it begins to boil, stirring occasionally.

  2. Add the lemon juice or vinegar and stir gently. The milk will curdle and separate into curds and whey.

  3. Turn off the heat and let it sit for 5-10 minutes.

  4. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Pour the curds and whey into the sieve.

  5. Let the whey drain for 10 minutes, then fold the cheesecloth and press out excess liquid. The longer you press, the firmer your paneer will be.

  6. Allow the paneer to sit for 30 minutes to 1 hour before unwrapping it and cutting into cubes.

  7. Store it in the fridge, submerged in water, for 3-4 days.

3. Cream from Milk (Clotted Cream Alternative)

Ingredients:

  • 1 liter full-fat milk (not skimmed or semi-skimmed)

Method:

  1. Pour the whole milk into a wide saucepan and place it over low-medium heat.

  2. Slowly bring the milk to a boil, stirring occasionally to prevent a skin from forming.

  3. Once it starts to boil, reduce the heat to low and let it simmer for 10-15 minutes to reduce the milk.

  4. Remove from heat and allow it to cool. The cream will rise to the top and thicken.

  5. Skim the thickened cream off the top and transfer it to a bowl.

  6. Store in the fridge for up to 3-4 days.

4. Homemade Ricotta Cheese

Ingredients:

  • 1 liter full-fat milk

  • 250ml heavy cream

  • 1/4 tsp salt (1g)

  • 2 tbsp white vinegar (30ml)

Method:

  1. In a large saucepan, combine the milk and cream. Heat over medium-high heat, stirring occasionally.

  2. Once the milk begins to simmer, reduce the heat and add the vinegar, stirring gently. The curds will begin to separate from the whey.

  3. Turn off the heat and let the curds sit for 10 minutes to fully separate.

  4. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Pour the curds and whey into the sieve and allow it to drain for 5-10 minutes.

  5. Once drained, transfer the ricotta to a bowl and stir in the salt.

  6. Store the ricotta in an airtight container in the fridge for up to 3-4 days.

5. Homemade Butter (From Cream)

Ingredients:

  • 500ml heavy cream (35-40% fat)

Method:

  1. Pour the cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer.

  2. Beat the cream on medium-high speed until it thickens and separates into butter solids and buttermilk (this will take 10-15 minutes).

  3. Drain off the buttermilk (save it for pancakes or baking).

  4. Rinse the butter under cold water while pressing out any remaining buttermilk with a spatula.

  5. Once the butter is fully rinsed, shape it into a block or store it in a jar.

  6. Refrigerate and use within a week.

6. Simple Béchamel Sauce (White Sauce)

Ingredients:

  • 50g unsalted butter

  • 50g all-purpose flour

  • 500ml whole milk

  • A pinch of salt (1g)

  • A pinch of nutmeg (optional, 1g)

  • Freshly ground black pepper to taste

Method:

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour and whisk constantly for 1-2 minutes to form a roux.

  3. Slowly pour in the milk, whisking continuously to avoid lumps.

  4. Continue to cook for 5-7 minutes until the sauce thickens.

  5. Season with salt, pepper, and nutmeg if desired.

  6. Use immediately, or store in the fridge for up to 3-4 days.

7. Simple Homemade Crème Fraîche (French-style Sour Cream)

Ingredients:

  • 250ml heavy cream

  • 2 tbsp buttermilk (or plain yogurt)

Method:

  1. Pour the heavy cream into a clean jar or bowl.

  2. Stir in the buttermilk (or yogurt).

  3. Cover the jar with a lid or plastic wrap and leave it at room temperature for 12-24 hours, until thickened.

  4. Once thickened, refrigerate the crème fraîche for up to a week.

  5. It will continue to thicken in the fridge.

8. Homemade Yogurt (Simple)

Ingredients:

  • 1 liter whole milk

  • 2 tbsp plain yogurt (with live cultures)

Method:

  1. Heat the milk in a saucepan over medium heat until it reaches about 80°C (175°F). This helps to denature the proteins and ensure a smooth yogurt texture.

  2. Remove the milk from the heat and let it cool to about 43°C (110°F).

  3. Stir in the plain yogurt, using a whisk to incorporate it into the milk.

  4. Pour the mixture into jars or a large bowl, cover, and place in a warm area (around 43°C) for 6-12 hours.

  5. Once the yogurt is thickened, move it to the fridge and chill for at least 4 hours before serving.

  6. The yogurt can be stored in the fridge for up to a week. You can reserve a bit of yogurt to use as a starter for your next batch.

9. Homemade Whipped Cream

Ingredients:

  • 250ml heavy cream (35% fat)

  • 2 tbsp powdered sugar (optional, 15g)

  • 1 tsp vanilla extract (optional)

Method:

  1. Pour the heavy cream into a chilled mixing bowl.

  2. Beat with an electric mixer on medium speed until soft peaks form.

  3. Gradually add powdered sugar (if using) and vanilla extract, and continue beating until stiff peaks form.

  4. Use immediately or store in the fridge for up to 2 days. Whipped cream can also be re-beaten to regain its consistency if it softens.

10. Homemade Mascarpone Cheese

Ingredients:

  • 500ml heavy cream

  • 1 tbsp lemon juice (15ml)

Method:

  1. Heat the heavy cream in a saucepan over medium heat until it reaches 85°C (185°F), stirring occasionally.

  2. Remove the cream from the heat and stir in the lemon juice. The cream should thicken and begin to curdle.

  3. Allow the mixture to sit for 5-10 minutes before straining it through a fine-mesh sieve lined with cheesecloth.

  4. Let it drain for 1-2 hours until thickened. You can speed up the process by gently pressing the curds.

  5. Transfer the mascarpone to a container and refrigerate for up to 3 days.

11. Homemade Ghee (Clarified Butter)

Ingredients:

  • 500g unsalted butter (preferably grass-fed)

Method:

  1. Melt the butter: Place the unsalted butter in a heavy-bottomed saucepan over medium heat. Allow the butter to melt completely.

  2. Simmer and clarify: Once melted, reduce the heat to low and let the butter simmer. You’ll see foam begin to form on top—this is the milk solids separating from the fat. Stir occasionally to ensure the solids don’t burn at the bottom.

  3. Remove the foam: After about 10-15 minutes of simmering, the butter will begin to become clearer and the milk solids will sink to the bottom of the pan. The liquid will turn a golden color, and you’ll notice the foam start to subside.

  4. Strain the ghee: Once the bubbling stops and the liquid becomes clear, remove the pan from the heat. Allow the ghee to cool slightly, and then strain it through a fine mesh strainer or cheesecloth into a clean jar. This will separate the milk solids from the golden, clarified fat.

  5. Store: Let the ghee cool to room temperature and seal it in an airtight jar. It will solidify as it cools, but can be stored at room temperature for several weeks or refrigerated for up to 6 months.

12. Homemade Cream Cheese

Ingredients:

  • 1 liter full-fat milk

  • 250ml heavy cream

  • 2 tbsp lemon juice or white vinegar (30ml)

  • 1/2 tsp salt (2g)

Method:

  1. Heat the milk and cream: In a saucepan, combine the milk and heavy cream. Heat it over medium heat, stirring occasionally, until it reaches about 85°C (185°F), or just below boiling. This will help denature the proteins and create a smooth texture.

  2. Curdle the mixture: Once the milk and cream mixture is hot, turn off the heat and add the lemon juice or vinegar. Stir gently. You should see the mixture curdle and separate into curds and whey (the liquid part).

  3. Let it sit: Allow the mixture to sit for 5-10 minutes. The curds will form more clearly as the whey continues to separate.

  4. Strain the curds: Line a fine-mesh sieve or colander with cheesecloth and set it over a bowl. Pour the curdled mixture into the sieve, allowing the whey to drain away. Let it drain for about 30 minutes to an hour, depending on how thick you want the cream cheese. For thicker cream cheese, drain longer.

  5. Blend the curds: Once the curds have drained and cooled slightly, transfer them to a food processor or blender. Add salt and blend until smooth and creamy. You may need to scrape down the sides of the bowl occasionally.

  6. Chill and store: Transfer the cream cheese into a clean container and refrigerate for 2-3 hours to firm up. It will continue to thicken as it chills. Use within 5-7 days.

Back to Basics is a selection of videos where we strip cooking down to the bare essentials to learn the fundamentals. We’ve all had enough of nasty chemicals and additives in our food, and the problem is only getting worse. Let’s get back to basics and learn how to make the simplest things, giving you a solid foundation for variety of healthy recipes.

Please consider supporting the website if you find this information helpful.

Back to Basics is a selection of videos where we strip cooking down to the bare essentials to learn the fundamentals. We’ve all had enough of nasty chemicals and additives in our food, and the problem is only getting worse. Let’s get back to basics and learn how to make the simplest things, giving you a solid foundation for variety of healthy recipes.

Please consider supporting the website if you find this information helpful.

1. Homemade Mayonnaise

A rich and creamy mayonnaise is a great base for many recipes.

Ingredients:

  • 2 large egg yolks (about 40g)

  • 1 tsp Dijon mustard (5g)

  • 1 tbsp white wine vinegar (15ml)

  • 1/4 tsp salt (1.5g)

  • 1/4 tsp white pepper (1g)

  • 250ml sunflower oil (or any neutral oil)

Method:

  1. In a bowl, whisk together the egg yolks, mustard, vinegar, salt, and pepper until well combined.

  2. Gradually add the oil, drop by drop at first, while whisking continuously. As the mixture begins to emulsify, you can add the oil more quickly, but continue whisking all the time.

  3. Once all the oil is incorporated, taste and adjust seasoning if needed. For a thinner mayo, you can add a teaspoon of water.

  4. Store in an airtight container in the fridge for up to a week.

2. Basic Bread Dough (for loaves or rolls)

This is a fundamental recipe for homemade bread.

Ingredients:

  • 500g strong white bread flour

  • 10g salt

  • 7g dried yeast (or 20g fresh yeast)

  • 25ml olive oil

  • 300ml warm water

  • 1 tsp sugar (5g)

Method:

  1. In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for about 5–10 minutes until frothy.

  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

  3. Mix together until a dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise for 1-1.5 hours, or until doubled in size.

  5. Once risen, punch the dough down, shape it into a loaf or rolls, and place it on a greased baking tray.

  6. Preheat the oven to 220°C (200°C fan) and bake for 25-30 minutes or until the bread sounds hollow when tapped on the bottom.

  7. Let it cool before slicing.

3. Basic Tomato Sauce

This is a versatile sauce that you can use for pasta, pizzas, or as a base for other dishes.

Ingredients:

  • 800g canned whole tomatoes (or fresh, peeled tomatoes)

  • 1 medium onion (about 100g), finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil (30ml)

  • 1 tsp sugar (5g)

  • 1 tsp dried oregano (1g)

  • Salt and pepper to taste

Method:

  1. Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and cook until soft and translucent (about 5 minutes).

  2. Add the tomatoes (crush them with a spoon if using whole tomatoes), sugar, and oregano. Bring to a simmer.

  3. Let the sauce simmer for 20-30 minutes, stirring occasionally, until it thickens.

  4. Season with salt and pepper to taste. If you like a smoother sauce, blend it using a hand blender.

  5. Store in a jar or container in the fridge for up to a week.

4. Homemade Pasta

Making pasta from scratch is simple and rewarding.

Ingredients:

  • 200g all-purpose flour (plus extra for dusting)

  • 2 large eggs (about 120g)

  • A pinch of salt (1g)

Method:

  1. On a clean surface, make a mound with the flour and create a well in the center.

  2. Crack the eggs into the well and add the salt. Using a fork, gently beat the eggs and start incorporating the flour from the edges of the well.

  3. Once the mixture starts to come together, knead it into a dough. Continue kneading for about 8-10 minutes until the dough is smooth and elastic.

  4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

  5. Roll the dough out using a rolling pin or pasta machine, then cut it into your desired shape (e.g., tagliatelle, pappardelle, or fettuccine).

  6. Boil the pasta in salted water for 2-4 minutes until cooked al dente, depending on thickness.

5. Homemade Butter

You only need heavy cream to make butter, but the result is far richer than store-bought.

Ingredients:

  • 500ml heavy cream (35-40% fat)

Method:

  1. Pour the cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer.

  2. Beat on medium-high speed for about 10-15 minutes until the cream thickens and eventually separates into butter solids and buttermilk.

  3. Strain off the buttermilk and save it for baking or pancakes.

  4. Rinse the butter under cold water while pressing it with a spatula to remove any remaining buttermilk. This helps to make the butter last longer.

  5. Shape the butter into a block or store in a jar, refrigerating it until ready to use.

6. Basic Vinaigrette

This classic dressing can be used for salads, drizzling over vegetables, or as a marinade.

Ingredients:

  • 3 tbsp olive oil (45ml)

  • 1 tbsp vinegar (15ml; red wine vinegar or balsamic work well)

  • 1 tsp Dijon mustard (5g)

  • Salt and pepper to taste

Method:

  1. In a small bowl, whisk together the vinegar, mustard, salt, and pepper.

  2. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies.

  3. Taste and adjust the seasoning if necessary.

7. Homemade Ricotta Cheese

A fresh ricotta is incredibly easy to make and can be used in both savory and sweet dishes.

Ingredients:

  • 1 liter full-fat milk

  • 250ml heavy cream

  • 1/4 tsp salt (1g)

  • 2 tbsp white vinegar (30ml)

Method:

  1. In a large saucepan, combine the milk, cream, and salt. Heat over medium heat until it starts to steam and then just before it comes to a boil.

  2. Turn off the heat and stir in the vinegar. Let the mixture sit for 5-10 minutes to curdle.

  3. Line a fine mesh sieve with cheesecloth and set it over a bowl. Pour the curds and whey into the sieve, allowing the whey to drain off for about 10 minutes.

  4. Once drained, transfer the ricotta to a container. Store in the fridge for up to 3 days.

8. Cottage Cheese (Homemade Paneer Alternative)

Cottage cheese is a great, fresh cheese that can be used in everything from salads to fillings. It's simple to make!

Ingredients:

  • 1 liter full-fat milk

  • 2 tbsp white vinegar (30ml) or lemon juice

  • A pinch of salt (1g)

Method:

  1. Heat the milk in a large saucepan over medium heat until it just begins to boil, stirring occasionally to prevent it from burning.

  2. Once it starts boiling, reduce the heat and slowly add the vinegar or lemon juice, stirring gently. The milk should start to curdle immediately.

  3. Turn off the heat and let the curds sit for 5-10 minutes.

  4. Line a fine mesh sieve with cheesecloth and place it over a bowl. Pour the curds and whey into the sieve, letting the whey drain off.

  5. After about 10-15 minutes, fold the cheesecloth over the curds to form a bundle. Gently press out any excess liquid.

  6. Once the cheese has drained sufficiently, place it in a bowl and stir in the salt to taste. You can refrigerate the cottage cheese for up to 3-4 days.

9. Paneer (Indian Cheese)

Paneer is a soft, firm cheese used in many Indian dishes. It doesn’t melt like other cheeses, making it perfect for curries or frying.

Ingredients:

  • 1 liter full-fat milk

  • 2 tbsp lemon juice or vinegar (30ml)

  • A pinch of salt (optional)

Method:

  1. Heat the milk in a large saucepan, stirring occasionally to prevent the milk from burning. Heat until the milk begins to boil.

  2. Once boiling, add the lemon juice or vinegar, stirring gently until the milk curdles.

  3. Turn off the heat and let it sit for 5-10 minutes, allowing the curds and whey to separate.

  4. Line a fine-mesh sieve with cheesecloth or muslin and place it over a bowl. Pour the curds and whey into the sieve and let the whey drain out for 10 minutes.

  5. Once drained, tie the cheesecloth into a bundle and press gently to remove excess liquid. The longer you press, the firmer your paneer will be.

  6. Let the paneer sit for 30 minutes to an hour, then unwrap and cut it into cubes. You can store it in the fridge in a bowl of water to keep it moist for 3-4 days.

10. Cream from Milk (Clotted Cream Alternative)

If you don’t have clotted cream but need something similar, you can make a rich, thick cream from whole milk.

Ingredients:

  • 1 liter whole milk (not skimmed or semi-skimmed)

Method:

  1. Pour the whole milk into a wide saucepan and place it over low to medium heat.

  2. Slowly bring the milk to a boil, stirring occasionally to prevent a skin from forming.

  3. Once it starts boiling, reduce the heat to low and simmer gently for 10-15 minutes. This will reduce the milk and concentrate its fat.

  4. After simmering, remove from heat and let it sit at room temperature for a few hours. The cream will rise to the top and thicken.

  5. Skim off the thickened cream and transfer it to a bowl. The remaining milk can be used for other purposes like making yogurt or cooking.

  6. Store the cream in the fridge for up to 3-4 days.

11. Homemade Pizza Dough

This is the foundation for great homemade pizza! You can also use this dough for calzones, focaccia, or breadsticks.

Ingredients:

  • 500g strong white bread flour

  • 10g salt

  • 7g dried yeast (or 20g fresh yeast)

  • 1 tsp sugar (5g)

  • 300ml warm water

  • 2 tbsp olive oil (30ml)

Method:

  1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Stir gently and let it sit for about 5-10 minutes, until frothy.

  2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil.

  3. Mix everything together to form a dough, then turn it out onto a lightly floured surface.

  4. Knead the dough for 8-10 minutes until smooth and elastic. If it's sticky, sprinkle a little more flour, but try to keep the dough moist.

  5. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise for 1 hour, or until doubled in size.

  6. Once risen, punch the dough down, divide it into 2-4 portions (depending on size of pizza), and shape into pizza bases.

  7. Preheat the oven to 220°C (200°C fan). Top the dough with your favorite sauce, cheese, and toppings.

  8. Bake the pizza for 10-12 minutes until the crust is golden and the cheese is bubbling.

12. Crêpe Batter (Basic)

Crêpes are versatile; they can be sweet or savory. A thin, lacy crêpe is perfect for breakfast or as a dessert base.

Ingredients:

  • 200g all-purpose flour

  • 2 large eggs (about 120g)

  • 300ml milk

  • 2 tbsp melted butter (30g)

  • A pinch of salt (1g)

  • 1 tsp vanilla extract (optional)

Method:

  1. In a large mixing bowl, whisk together the flour and eggs.

  2. Gradually add the milk, whisking constantly to avoid lumps.

  3. Stir in the melted butter and salt (and vanilla if using).

  4. Let the batter rest for at least 30 minutes at room temperature. This helps the flour hydrate and improves the texture.

  5. Heat a non-stick frying pan over medium heat and lightly grease it with butter or oil.

  6. Pour a small amount of batter into the pan and tilt it to spread evenly into a thin layer. Cook for about 1-2 minutes on each side, until golden.

  7. Serve with your choice of sweet (e.g., Nutella, fresh fruit, or whipped cream) or savory fillings (e.g., cheese, ham, or spinach).

13. Simple Pasta Sauce (Béchamel)

A creamy white sauce that can be used in lasagna, pasta dishes, or as a base for many other sauces.

Ingredients:

  • 50g unsalted butter

  • 50g all-purpose flour

  • 500ml whole milk

  • A pinch of salt (1g)

  • A pinch of nutmeg (optional, 1g)

  • Freshly ground black pepper to taste

Method:

  1. Melt the butter in a medium saucepan over medium heat.

  2. Add the flour and whisk constantly for 1-2 minutes to create a roux. Be careful not to let it brown.

  3. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens (about 5-7 minutes).

  4. Season with salt, pepper, and nutmeg if using.

  5. Use immediately, or store in the fridge for up to 3-4 days.

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