Recipes
1. Homemade Butter
Ingredients:
2 cups heavy cream (preferably not ultra-pasteurized)
Optional: pinch of salt
Instructions:
Pour and Whip:
Add the cream to a stand mixer, food processor, or large jar (with a tight lid if shaking by hand). Whip or shake until:
First it becomes whipped cream
Then it separates into butter (solid) and buttermilk (liquid)
Drain the Buttermilk:
Pour off the liquid and save it if desired for baking.
Rinse the Butter:
Rinse the butter under cold water and knead it with a spatula or hands to squeeze out more buttermilk. Repeat until the water runs clear.
Add Salt (Optional):
Knead in a pinch of salt for flavor.
Store:
Store in an airtight container in the fridge for up to a week.
2. Homemade Heavy Cream Substitute
Ingredients:
3/4 cup whole milk
1/4 cup unsalted butter, melted
Instructions:
1. Melt the butter and let it cool slightly.
2. Pour the milk into a bowl or blender.
3. Slowly whisk or blend in the melted butter until fully mixed.
This gives you approximately 1 cup of heavy cream substitute suitable for most cooking and baking (not for whipping).
3. Homemade Cream Cheese
Ingredients:
4 cups whole milk (preferably not ultra-pasteurized)
2 cups heavy cream (optional, for extra richness)
2–3 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
Instructions:
Heat the Milk (and Cream):
In a saucepan, heat the milk (and cream if using) over medium heat until it reaches about 185–195°F (85–90°C). Stir occasionally to prevent scorching.
Add Acid:
Remove from heat and stir in the vinegar or lemon juice slowly. You should see the curds start to separate from the whey. Let it sit for 10–15 minutes.
Strain the Curds:
Line a colander with cheesecloth and pour the mixture through it. Let it drain for 15–30 minutes, depending on how thick you want your cream cheese.
Blend It:
Transfer the curds to a food processor or blender and blend until smooth. Add salt to taste. If it’s too thick, add a little whey or milk.
Store:
Keep refrigerated in an airtight container for up to 1 week.
4. Homemade Mayonnaise
Ingredients:
1 large egg (room temperature)
1 cup (240 ml) neutral oil (like vegetable, canola, or light olive oil)
1 tablespoon Dijon mustard or regular mustard
1 tablespoon white vinegar or fresh lemon juice
½ teaspoon salt
Optional: a pinch of sugar for a milder taste
Instructions:
Prepare:
Place the egg, mustard, vinegar (or lemon juice), and salt in a tall jar or mixing bowl.
Add Oil:
If using an immersion blender: pour all the oil on top of the other ingredients. Place the blender at the bottom of the jar.
Blend:
Start blending at the bottom and slowly lift the blender up as the mayonnaise thickens. It should emulsify and turn creamy in about 30 seconds.
If using a whisk or hand mixer:
Add the oil very slowly in a thin stream while whisking continuously to avoid splitting.
Taste & Adjust:
Add more salt, vinegar, or lemon juice to taste if needed.
Store:
Transfer to a clean jar and refrigerate. Use within 1 week.
Tip:
Always use fresh, good-quality eggs, as this recipe uses raw egg. If you’re concerned about raw eggs, use pasteurized eggs.
5. Homemade Sour Cream
Ingredients:
1 cup (240 ml) heavy cream
2 teaspoons white vinegar or fresh lemon juice
¼ cup (60 ml) whole milk
Instructions:
Combine:
In a clean jar or bowl, stir together the heavy cream and vinegar (or lemon juice).
Add Milk:
Stir in the whole milk until well mixed.
Let It Sit:
Cover the jar loosely with a lid or clean cloth. Let it sit at room temperature (around 20–24°C / 68–75°F) for 12–24 hours, until thickened and tangy.
Refrigerate:
Once thick, stir gently, then cover tightly and refrigerate for at least an hour before using. It will keep in the fridge for about 1 week.
Tip:
Always use pasteurized (not ultra-pasteurized) heavy cream for the best results!
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