This recipe calls for our Peaceful Heart Gold aged raw milk cheese. However, you can substitute a nice Havarti when we are sold out. Our Peaceful Heart Gold is only available beginning about July and lasts through January or February.
Crab & Artichoke Dip
Dip into this rich and creamy snack and a favorite bottle of wine. Use your slow cooker to make this recipe—it’s a perfect fit for a relaxed “friends” night.
This recipe is keto-friendly if you leave off the crackers and dip your bacon in it.
Prep Time20 mins
Cook Time2 hrs
Servings: 3 cups
- 3 cups fresh baby spinach
- 1 can (14 ouncewater-packed artichoke hearts rinsed, drained and chopped
- 1 package (8 ouncecream cheese softened
- 2 cups shredded Peaceful Heart Gold cheese or substitute Harvarti
- 1 can (6 ouncelump crabmeat drained
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Assorted crackers or bacon if you go keto
In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers—or BACON.
Peaceful Heart Gold matches well with sugary fruits like figs, raisins, walnuts, hearty, rustic bread, Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wine.
Just as it accommodates spices and other flavors, Peaceful Heart Gold’s creamy-smooth, tangy flavor complements a wide variety of foods. You can shred it on a pizza instead of—or in addition to—mozzarella. It melts beautifully over burgers and in casseroles, and is fabulous in a grilled cheese.
Dairy, used properly, can be a great part of a ketogenic diet. I love my ice cream. This recipe satisfies me completely.
Keto Chocolate Ice Cream
This recipe does not use an ice cream maker. With egg whites and heavy whipping cream whipped to soft peaks, the result is similar to a fluffy chocolate mousse.
Prep Time20 mins
Freezer Time6 hrs
Total Time6 hrs 20 mins
- 5 oz 85% or 90% dark chocolate broken into pieces
- 2 oz cocoa butter
- 4 large eggs separated
- ¼ teaspoon cream of tartar
- ½ cup powdered erythritol or Swerve
- 1 tablespoon sugar-free vanilla extract
- 1 ¼ cups heavy whipping cream
Melt the chocolate and cocoa butter in a double boiler over medium heat then cool to room temperature.
Separate egg whites from egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
In another bowl, beat or whisk the cream until soft peaks form when the whisk is removed.
In a third bowl, mix the egg yolks with the vanilla extract.
After the chocolate has cooled, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Add the remaining egg whites and gently fold in without deflating them.
Slowly stir in the egg yolk and vanilla mixture.
Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
Transfer chocolate mousse to a 9 X 9-inch baking dish lined with parchment paper. Freeze at least 4 – 6 hours, or until set
You can use 1-cup, single-serving containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.
Let that flavor of fresh Parmesan peas bring peace to your tongue and tummy. This recipe calls for fresh, but feel free to use frozen in the off season. If you don’t have Parmesan, try another cheese that grates well. Be creative and use what you have on hand.
Peas are not exactly peace but close. Especially peas straight out of the garden. And don’t forget that wonderful cheese. You can use frozen peas if you need to. However, this time of year, fresh peas make all the difference in the world.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 2 tablespoons butter
- 3 small shallots sliced
- 1- pound fresh peas (14 oz bag of frozen, thawed)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup Parmesan cheese grated
- black pepper to taste
Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of the salt and cook until soft and translucent, about 4 minutes.
Stir in the peas and remaining salt and cook until the peas are soft but still bright green, 2 to 3 minutes.
Add the lemon juice and toss.
Remove from heat and stir in the Parmesan and black pepper. Serve hot.
Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir.
Milk kefir is not only easy to make, it is a delicious, probiotic-rich, versatile beverage your whole family can enjoy. This recipe uses the direct starter culture. You will not have to maintain kefir grains. Perhaps you can learn that a little later.
- Glass or plastic container
- Plastic wood, or stainless-steel stirring utensil
- Coffee filter or cloth
- Rubber band to secure the cover
- 1- quart raw cow milk Needs to be very fresh. Don’t wait as the competition between beneficial bacteria is quite fierce. 😊
- 1- packet of Direct-Set Kefir Starter Culture Google it to find a source you like. Remember “starter” culture, not kefir grains.
Pour 1-quart milk into a glass or plastic container
If milk is refrigerated liquid, heat to room temperature or 70º-75ºF
Add 1 packet kefir starter culture and stir gently until the culture is fully dissolved.
Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
Cover finished kefir with a tight lid and store in the refrigerator.
The culturing process is complete when the milk thickens to the consistency of buttermilk or heavy cream.
RECULTURING THE KEFIR
Kefir made with a direct-set style starter culture can often be re-cultured anywhere from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed. Be sure to re-culture within 7 days. Longer periods between batches may not result in successful batches.
- Pour 1-quart milk into a glass or plastic container
- If using a refrigerated kefir, heat to room temperature or 70º-75ºF
- Add ¼ cup prepared kefir from the previous batch and stir gently.
- Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
- Cover finished kefir with a tight lid and store in the refrigerator.
There is nothing better in my opinion than a cold dish of ice cream in summer. Use our wonderful A2A2 milk and cream to try out this recipe. Below you will also find a link to various flavoring recipes to add to the base. Enjoy!!!!
Ice Cream Base
When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings.
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.
Prep Time5 mins
Cook Time12 mins
Servings: 1 1/2 Pints
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring
In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
This recipe is for my Keto and carnivore friends and listeners. If you have a traditional, diversified farm with all kinds of ruminant animals, this recipe is for you. Or if you are shopping at your local farmer’s market for a variety of grass-fed meats, this recipe is for you. It calls for one pound each of beef, lamb and chev or goat, but you can use any combination of these meats. Or you could divide the ingredients by three and only use 1 lb.
For those of you who are not restricting carbohydrates, feel free to stuff this into a pita. You’ll be glad you did!!
Greek Seasoned Ground Meat Medley with (optional) Yogurt or Sour Cream
A lovely blend of spices with a variety of ground meats. Stuff it in a pita and enjoy!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb ground chev goat
- 3 tablespoon butter
- 3 teaspoons garlic minced
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried rosemary
- 1 ½ teaspoon dried thyme
- ¾ teaspoon ground nutmeg
- 3 teaspoons salt less is fine
- 3 teaspoons ground pepper
- ¾ cup water
Brown ground meats until fully cooked
Drain pan drippings and add butter (this is actually optional but worth it)
Mix in spices and water
Simmer 5 to 10 minutes
Serve with yogurt or sour cream