After being diagnosed with a dairy sensitivity several years ago, I became aware of just how much I was overdoing it with cheese, yogurt, butter, and other cow’s milk products. Dairy products are complicated to digest, and by eating a lot of them I was putting a strain on my body. I stopped eating dairy altogether for about two years, and now I can enjoy it once in a while without any problems.
As a result of this change, when I do eat dairy I like to make sure it’s high quality. If I’m going to indulge, I want it to be worth it. I’ve learned how to make several dairy products from scratch at home, and the quality is so much better than what you find in a package at the store. If you’ve never tried homemade ice cream, yogurt, or ricotta cheese, you don’t know what you’re missing!
Ricotta couldn’t be easier to make. You just heat up some milk, add a little lemon juice, and you’re done. It tastes amazing, and it’s a great way to jazz up a simple pasta dinner.
Ghee is a shelf-stable form of butter that consists of pure butter fat. It lacks the casein that I’m sensitive to, so I’m able to enjoy this form of butter without any problems. I put ghee on popcorn, bake with it, and make waffles with it. It’s as simple as melting butter a little longer than usual and then straining out the milk solids.
I use two special tools for these homemade dairy products. To strain the yogurt, ricotta, and ghee, I use butter muslin. It’s finer than regular cheesecloth so it does a better job of straining. It’s also machine washable, so I can use it over and over. And to make ice cream, I use my KitchenAid ice cream attachment. This is a special freezer bowl and paddle that churns the ice cream into the most delicious treat.
What other dairy products do you make at home? I’d love some new inspiration!
This post contains affiliate links.