Jul 19, 2017
Curdles and Whey Part Deux
We're betting you didn't get enough of curdled milk last episode so we're bringing you more, more, MORE! This week we've made 6, count 'em 6 of baby's first dairy products. We talk about all of the cheesy details of making mozzarella, ricotta, yogurt, butter, cream cheese and cottage cheese. Plus, dairy gets our brains working because we come up with about 50 ideas while recording this episode. We need you to take notes.
Keywords/Drinking Game Fodder: cheese quilt, Little House on the Prairie, WHEY
This week we have 2 cocktails! One uses whey leftover from yogurt and one does not, for the whey averse.
1 hibiscus tea bag
4 oz vodka
1 oz yogurt whey
½ oz lemon juice
½ oz simple syrup
Steep tea bag in vodka for five minutes. Discard teabag.
In a shaker combine hibiscus vodka, yogurt whey, lemon juice, simple syrup, ice.
Shake vigorously for 20 seconds.
Serve in martini glasses.
Makes 2 cocktails
2 fresh jalapenos, sliced
12 oz of Jose Cuervo Silver Tequila
4 oz of Triple Sec
24 oz Frozen Mango
1/2 sugar or simple syrup
Place the sliced jalapenos and tequila in a glass jar with a lid. Let steep for at least 24 hours, or for a maximum of 72 hours. The longer it sits, the spicier it gets.
Strain out and discard the jalapeno slices and seeds.
In a strong blender, combine infused tequila, Triple Sec, frozen mango, sugar, the juice of the limes and a couple handfuls of ice. Blend to desired consistency.
Rim a glass, first with your squeezed lime, and then in a combination of 1 part tajin and 1 part sugar. Pour in your cocktail and enjoy!
And for dear Diane, lactose free ricotta, which might give you a clue as to how to make lactose free cottage cheese!
Behold, our beautiful(?) array of dairy. Clockwise from bottom left: cream cheese, ricotta, mozzarella, yogurt, butter.
Prettier? Our oh-so-tasty spread.
The Stuff We Used
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