Disclaimer:
I am not a fluff writer when sharing recipes... You are welcome, HA! Let's get to it!
Know thy farmer, my friend
Mascarpone: the easiest soft cheese
Mascarpone: the easiest soft cheese
Makes 1.5-1.75 Cups
Ingredients:
2 Cups Raw* Cream
1 Tablespoon Lemon Juice
Notes:
- Whipping cream from the store may be used, but I recommend you stay away from ultra-pasteurized as it doesn't usually set well.
- Due to the inconsistency of the pH level between fresh lemon juice, I use bottled lemon juice.
- *Raw Cream... is it even safe? Click here to learn more: RAW MILK SAFETY
Directions:
Add the cream to a thick-bottomed saucepan. Turn the burner to medium, heating the cream to 185 degrees (185-190 degrees is perfectly fine). Once at 185 degrees, add the lemon juice stirring well with a whisk. Continue whisking, while holding the temp between 185-190 for 5 minutes. Then pull the pan from the burner and allow to cool down for 30 mins.
While the mixture is cooling, grab a sieve, a bowl that the sieve can rest in without touching the bottom, and a cheesecloth or flour towel. Place the sieve in the bowl and add the cheesecloth to the sieve. When the mixture has cooled for 30mins, slowly pour it into the cheesecloth lined sieve. Either pull the corners of the cheesecloth over the top of the mixture or gently press plastic wrap onto the surface. Let sit another 20mins and then move into the refrigerator for 8-12 hours.
After resting in the fridge, gently scrape the mascarpone from the cheesecloth and add to a glass jar add a lid, and store in the fridge until used.
After resting in the fridge, gently scrape the mascarpone from the cheesecloth and add to a glass jar add a lid, and store in the fridge until used.
If you try, please let me know ♥️ Reach out if you have any questions.
Disclaimer:
I am not a fluff writer when sharing recipes... You are welcome, HA! Let's get to it!
Know thy farmer, my friend
Grandma Helen's Lard Pie Crust Recipe
Grandma Helen's Lard Pie Crust Recipe
Makes 4-5 Pie Crusts
Ingredients:
5 Cups Flour
1 Tablespoons Sugar
2 teaspoons Baking Powder
2 teaspoons Salt
1 lb Lard
1 Egg
2 Tablespoons Lemon Juice
1/2 Cup Cold water
Directions:
Add the flour, sugar, baking soda, and salt to a bowl. Whisk to mix those ingredients. Cut the lard into chunks and add to the flour. Use a pastry blender (or a fork or your hands) to blend the lard into the dry mixture. Blend until it is in uniform pea-sized crumbles.
Add the egg and then pour the lemon juice and water over the top of the flour. Mix with a spoon or begin to knead it together with your hands. Once mostly combined, add to a lightly floured surface and knead until fully combined and smooth.
Cut into four equal pieces. At this point, you can begin to make your pies or wrap them in plastic wrap and store them in the fridge or freezer. This pie dough works great even when not chilled. In fact, I recommend if you store it in the fridge, let it warm up before forming.
✨ Pie crusts can be placed in the fridge or stored in the freezer for future use
✨ If the pie crust is very sticky, add more flour, a teaspoon at a time, and knead in
If you try, please let me know ♥️ pictured My Sweet Grandma Helen & me
Happy Pie making! Reach out if you have any questions.
