Simple Recipes to Experiment with!
Besides simply enjoying a glass of fresh, unprocessed milk from Straight Up Outside LLC, perhaps you’ve been thinking about experimenting with raw milk recipes. Raw milk is a versatile ingredient, considering when shaken it’s whole milk, or when allowed to separate it becomes heavy cream and skim!
Pick up an extra half gallon of raw milk this week to test out one of the following 3 ideas!
Raw Milk Latte
One thing to make with your fresh milk is a homemade latte! The flavor ideas are limitless and can be made with any of the sugar and spices already in the cabinet! Here’s how I make my morning lattes:
- Using a double boiler, heat 2 cups of whole milk.
- Add in 1 tsp vanilla extract and 4-6 tsps sugar/honey/maple syrup (feel free to mix and match, but I don’t recommend doing ALL honey- it’s a bit overwhelming!)
- To zest it up a bit, add in 1 TBSP virgin, NOT refined coconut oil.
- Choose one of the following flavors from my list of favorites:
- 1 tsp crystallized ginger (goes well with honey!)
- 2 squares of dark chocolate (optional: 1 tsp mint.)
- 1 tsp pumpkin pie spice with 1 TBSP pureed pumpkin.
- Once the milk is heated, blend in the blender for 10-15 seconds.
- Careful, it’s easy to over blend!
- Pour into 2 large mugs.
- Add coffee from espresso maker, mocha pot, or favorite brewing method!
Raw Milk Ice Cream
Ice cream recipes are similar to latte recipes- as long as there’s milk, the flavor options are endless!
To make homemade ice cream, it’s helpful to own an ice cream maker (I found mine at the local thrift store!) But if you’re hoping to get the job done without purchasing one, ice cream can be made with a series of Zip-Lock bags!
To start, let a gallon of raw milk separate in the fridge for about 24 hours. Once the cream has risen to the top, skim the cream and save it for the following ice cream recipe!
- 2 cups cream.
- 1 cup whole milk.
- 1 tsp vanilla extract.
- 3/4 cup granulated sugar.
- 1/4 tsp salt.
- Add any flavor options you’d like! Here’s a few ideas:
- 1 cup creamy peanut butter.
- 1 shot of espresso or 1 cup coffee.
- 1 cup Nutella.
Heat the ingredients in a small sauce pot on low, stirring frequently. Once the sugar has dissolved, store the ice cream in the refrigerator for 24 hours.
Before putting the ingredients in the ice cream maker, add in any crushed candies of your choosing! Stir and mix until ice cream thickens and doubles in size.
For some delicious, homemade butter, leave a half gallon of milk to separate overnight. When the “cream line” forms, skim the cream from the top; set aside the skim milk for later consumption.
- Put cream in a kitchen mixer or blender. Beat or blend on the highest setting possible without making a mess!
- On my mixer, it takes about 12 minutes before the butter starts forming.
- The tell-tale sign of butter is it’s yellow coloring! Chunks of butter will be in the milk and on the beaters.
- Once the butter has completely coagulated, there will be liquid milk leftover (buttermilk!) Strain the butter from the buttermilk and put into a hard bowl.
- Using a wooden spatula, push out milk from the butter. Rinse the butter with COLD water and continue pushing until the liquid is clear.
- Push as much liquid out of the butter as possible, dash it with salt for preservation.
- Store in the fridge or freezer!
The list of recipes enhanced by raw milk is endless!
Having raw milk lattes, ice cream, and butter has been a blast and I highly recommend giving one of the above simple recipes a try!
This post was written by Annie Schmitz, October 2021.