We make many of our dairy products ourselves and love the results. Not only do you know what is in what you eat but packaging is greatly reduced.
Dairy subcategories: butters, crème fraiche, dairy dips, cheeses,sauces, fillings
Cold-Infused Herb Heavy Cream
Use the cold infusion method for herbs like mint, tarragon, lemon verbena and edible flowers like rose petals. Cold infusion creates a brighter flavor. Add infused cream to whip for desserts or use as a base for cream-based sauces or desserts. The mint adds a subtle flavor. It is great as whipped sweet cream over summer fruit or a base for chocolate desserts..
Heat-Infused Heavy Cream
Use infused cream to whip for desserts or use as a base for cream based cheeses, sauces or desserts. Making this is as easy as steeping a cup of tea. The added flavor is subtle but adds another dimension to the flavor.
Pastry Cream
Check out this recipe
Sweet Cream Fruit Dip
Sweet and creamy with a touch of liquor and salt. Perfect dip for berries.
Check out this recipe
Creme Fraiche
Lighter and more dairy fresh than sour cream but used in the same manner.
Check out this recipe
Fresh Churned Butter
Churning butter with a food processor takes the work out of the process.
Check out this recipe
Slow Baked Butter
A fresh butter with a slight nutty taste, very good on fresh bread. The slow cooking separates the cream. This is similar to clotted cream but is I grew up having it referred to as baked butter.
Check out this recipe
Compound Butters
Chive Butter
This butter pairs best with beef, although it also tastes really great on a bagel!!
Check out this recipe
- Strawberry Butter-1 c strawberries, 4 sticks butter, 1/3 c powdered sugar – blend in food processor
- Honey Butter – 3 sticks butter – 1/2 c honey – blend in food processor
- Herb-Lemon Zest Butter – 1 stick butter, 1/4 c chopped herbs, 1 tsp lemon zest – blend in food processor
- Bacon Bourbon Butter –
- Turmeric-Mustard Seed –
- Chipotle Lime Butter –
- Need More- these all from same article