This is so easy, it is ridiculous. Not only that, it is good too.
- 4 cups whole milk (not skim, 1 or 2%)
- 2 tbsp. Greek yogurt
- juice of 2 limes
- cheesecloth
Bring milk and yogurt to 180 F over medium heat. Remove from heat and mix in the lime juice. Cover with a damp clolth and let sit 15 minutes.
Strain through the cheesecloth for 25-35 minutes, depending on soft you want the cheese to be. Refrigerate.
I told you it was simple.
Malted Milk Shakes-Yum!
This isn’t something that should be consumed every day, but in all fairness, you will think you probably should. It is yummy! Maybe you have to be in our age bracket to even remember what malted milk shakes taste like. If that is the case, go for it.
- 3/4 whole milk (really cold) and not skim
- 1 vanilla bean, split lengthwise and seeds removed
- 2 1/2 cups Chapman’s or Tillamook vanilla ice cream
- 2 tbsp. malted milk powder (dry milk powder section of grocery stores)
- 1/4 cup malted milk balls like Maltesers, crushed
Place two 12 oz. glasses in the freezer and chill for 1-2 hours (or overnight).
Pour milk in the blender, add the vanilla seeds. Cover and blend for about 20 seconds. Add the ice cream and malted milk powder and blend until thick and creamy. Scrape the sides often to ensure a proper mix and that is is smooth.
Pour into glasses, add a straw and sprinkle the crushed balls over the top.
You can change the vanilla ice cream for chocolate. YUM! When I was a teenager and working after school, the store I worked at had “malted milk shakes”. Oh yeah
Lime Souffle
Now before you all panic and think you can’t do this. Read this through and try this method. If you use a pie plate instead of a souffle dish you will be successful.
- 1 cup whole milk
- 1/4 cup, plus 3 tbsp. sugar
- 2 tbsp. cornstarch
- 1 1/2 tsp. finely grated lime zest
- 1 tbsp. unsalted butter
- 1 tbsp. fresh lime juice
- 1 tbsp. Lemoncello
- 4 large eggs, separated
- pinch of salt
- icing sugar for dusting
Make sure the rack is in the middle position and preheat oven to 400 degrees. Butter a deep dish pie plate (glass).
Bring milk, 1/4 cup sugar, cornstarch and the lime zest to a boil, whisking constantly, for about a minute. Remove from heat and add the butter, juice and liqueur stirring until the butter has melted completely and now whisk in the egg yolks until blended.
Beat the egg white with a pinch of salt in a large bowl until soft peak stage. Add the remaining sugar and beat until stiff peaks hold.
Fold in 1/4 of the whites into the yolk mixture to lighten it up. Now GENTLY fold in the remaining whites. Spread in the pie plate with a rubber spatula and bake until lightly puffed and golden. 15-18 minutes.
Remove from heat, lightly dust with the icing sugar and serve immediately.
OMG this is beyond yummy. The taste is heavenly.