How to make Fresh Dill Bread – Popular and Simple Gourmet Recipe

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Now that you have made your Ricotta, you will still have a lot of left over whey. You can now use it in bread baking, soup stock or even to cook pasta. Ricotta freezes fairly well, but is never quite as good as fresh. You can freeze lots of Ricotta in the summer to use in bread baking in the winter.

 

The following Dill bread recipe uses both whey and ricotta in its preparation. However, if you do not have whey and Ricotta, the bread can be made with water instead of whey, and small curd cottage cheese instead of Ricotta. This is a delicious bread that makes excellent toast and grilled cheese sandwiches. The recipe makes two loaves of Dill bread.

 

 Ingredients:

 

  • 1/2 Cup. Whey
  • 1 Tablespoon. Yeast
  • 2 Cup. Ricotta
  • 2 Tablespoon. Butter
  • 4 Tablespoon. Sugar
  • 1 small. Onion, minced
  • 2 tsp. Dill weed
  • 2 tsp. Dill seed
  • 2 1/2 tsp. Salt
  • 1/2 tsp. Baking soda
  • 2 Eggs
  • 1/2 Cup. Wheat germ
  • 5-6 Cup. Flour

 

Directions:

 

  • Heat the whey to luke warm and place in a large mixing bowl. Dissolve the yeast in the whey. Place the Ricotta and the butter in a microwave safe bowl and heat in the microwave until the butter just melts – about 1 1/2 to 2 minutes on high; be sure to stir it occasionally.
  • To the yeast mixture add the sugar, onion, dill weed & seed, salt, baking soda and eggs. Mix until combined. Add the wheat germ and the Ricotta, and mix well. Add 1 1/2 cups of the flour and beat on medium for 5 minutes. Slowly add another 1 1/2 cups of flour. Now switch to the dough hook and continue to slowly add enough of the remaining flour to create a fairly stiff dough. I use a heavy duty Kitchen Aid mixer when making this bread. If you have a “weaker” mixer, you may have to finish adding the rest of the flour by hand. Turn the dough out onto a floured board and knead until the dough springs back when you poke it – approximately  5 to 10 minutes.
  • Place the dough in a greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down, knead briefly and divide in half. Shape the dough into smooth loaves and place in greased loaf pans. Cover and let rise until doubled, about an hour. Alternatively, if you do not want to time the risings, you can just keep an eye on the loaves until they look right.
  • Bake in a preheated oven at 350° for about 50 minutes.
  • When the bread is done, turn it out of its pan and let it cool on a wire rack. Cut yourself off a piece and eat it while it is still warm. Yummy!

 

 

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How to make Sour Cream – Popular and Easy Gourmet Recipe

 

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Making sour cream is high on the list of  simple but delicious cultured goat milk products.  Only two ingredients are require  and 24 hours later you will be enjoying delicious, homemade sour cream for your baked potatoes, soups and casseroles, or other dishes.

 

To make sour cream, you will need:

  • 1 Cup  goat milk cream
  • 1 Tablespoon cultured buttermilk

 

 

Directions:

 

Warm the cream to approximately 75° F. Add the buttermilk, and stir to mix thoroughly. Cover, and leave at room temperature for about 24 hours. Transfer to a storage container, refrigerate and serve. The sour cream will thicken as it cools.

 

If you’d like a heavier texture, you can use  a higher ratio of buttermilk to cream.

 

By using whole milk instead of cream, you can get the sour cream taste in a thinner version that is especially good for making cream-based soups.

 

Alternatively, you can also use a direct-set culture for making sour cream. This is a pre measured packet found at dairy supply companies that is mixed into the cream and left to culture. These generally produce a slightly tangier taste than using cultured buttermilk.

 

 

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How to make Whipped Cream from Fresh Goat Milk Cream – Popular and Easy Gourmet recipe

 

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Why use Fresh goat milk cream for the whipped cream?

 

Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.

 

Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.

 

Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.

 

There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.

 

  1. To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.
  2. For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.
  • Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”
  • Open the jar and check. If the cream has turned into a solid mass, you are finished.
  • With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.
  • Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream.

 

Have fun and Enjoy!

 

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