We posted Bob Albers’s recipe for limoncello last month (click here), and it was outrageously! delicious. I was looking for a way to use it in a dessert for the holidays and I wanted at least one of my desserts to be gluten-free. So, I ended up combining several different recipes into this one. It’s still over a month until I plan to serve it
3 Cheesy Holiday Desserts
Last month, in our fabulous Moos-Letter, we asked y’all to send us your favorite recipes using your very own homemade cheese. We were thrilled when we received whey more than we had anticipated! We have already started sharing them with you here on this blog, and we have only just begun. These are a few of the many dessert recipes you sent: Apple Cranberry Cheesecake
Chocolate Neufchatel by Ed Jefferis
My wife, Judi, and I live in Oxford, Pennsylvania which is an hour south of Philadelphia. Oxford is a small rural town, close to Lancaster, Pennsylvania and we have a number of Amish neighbors. Because of all the Amish farms, raw milk is readily available. Additionally, they sell homemade animal rennet, along with a few of the more common cultures. I’m also fortunate to have
Simple Chevre Cheesecake
Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from a neighbor’s farm. I use one gallon to make this cheesecake and 1/2 gallon to make my kefir. Sometimes I finish the cheesecake by Tuesday night and eat it Wednesday morning. Other times, I let it set and drain longer, so
Durian Cheesecake for the Intrepid Only!
Durian If you were brought up with the smell of durians (a highly aromatic fruit), continue on … Peter Achutha, PhD Otherwise,you will want to make a substitution. (Really!) Durian is known as the “king of fruits” in Southeast Asia, but to most Americans, it’s known for it’s maliferous odor. The smell is so strong that even in Malaysia, where the taste is revered, this
Chevre and Lemon Goat Cheese Cake from Jules Food
Jules and Ruby-What a Dynamic Duo! We love Jules Food. The pictures are fabulous and Ruby does a fine job of writing, even without opposable thumbs. This past September, we featured an article Jules and Ruby wrote about Skyr. Then, recently,Ruby contacted us to say she had found the most delicious dessert ever (Jules was still in the kitchen cleaning up!). Ruby pointed us to
No-Bake Raw (But Not Vegan) Cheesecake
This is good!!! I went to a Raw Milk Symposium last year where I heard Sally Fallon (President of the Weston A. Price Foundation) speak about the benefits of what she calls “real” milk. The way she explained it was this- raw milk and pasteurized, homogenized milk have the same nutrients. However, when the milk is heated during the pasteurization process, the enzymes that allow