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Recipes

Straight from
the dairy case.

Simple things to make with raw cream, buttermilk, yogurt and the rest of your order.

Cultured butter at homeA whipped cream cap for your coffeeButtermilk scrambled eggsWarm dates with butter & creamSweet Egyptian couscousLabneh from any yogurt
Kitchen note: keep your cream fresh longer

As soon as it arrives, move cream into a glass jar and set the jar in a bowl of ice water in the fridge. Top up the ice as it melts. Sitting in near-freezing water, cream keeps longer and won't sour as fast. The same trick works for butter.

2 days, mostly waiting · About 1¼ lb butter

Cultured butter at home

You'll need

  • 1 quart raw heavy cream
  • ⅛ tsp mesophilic culture (like MM 100), or 2 tbsp cultured buttermilk
  • A big bowl of ice water
  • Salt, if you like

Method

  1. Pour the cream into a clean glass or stainless steel bowl and warm it gently to about 77°F.
  2. Stir in the culture. Cover it and keep it near 77°F for about 24 hours, until it thickens and smells pleasantly tangy.
  3. Set the bowl in ice water and chill for 12 to 24 hours, until it’s cold all the way through.
  4. Beat the cold cream in a stand mixer on medium. It will go past whipped cream and suddenly break into yellow butter and thin buttermilk.
  5. Pour off the buttermilk and save it for baking.
  6. Press the butter under very cold water, changing the water until it runs clear. Salt it if you like, pack it into a jar and chill.

Tip: In a hurry? Skip the culturing and just chill the cream well. You’ll get sweet-cream butter instead.

From the shop: Raw heavy cream, Raw Guernsey cream

5 minutes · Tops 4 coffees

A whipped cream cap for your coffee

You'll need

  • ½ cup raw heavy cream, very cold
  • 1 tsp maple syrup (optional)
  • Hot coffee

Method

  1. Chill a bowl and whisk in the freezer for 10 minutes.
  2. Whip the cream until it holds soft peaks. Fold in the maple syrup.
  3. Spoon a big dollop onto hot coffee. It melts slowly into a creamy, cappuccino-like cap, and tastes better than pouring the cream straight in.

Tip: Raw cream thickens and thins with the seasons, so whipping time varies a little.

From the shop: Raw heavy cream, Maple syrup, Coffee

10 minutes · Serves 2

Buttermilk scrambled eggs

You'll need

  • 4 pastured eggs
  • 3 tbsp raw buttermilk
  • A pinch of salt
  • 1 tbsp raw butter
  • Chopped chives, to finish

Method

  1. Whisk the eggs, buttermilk and salt until smooth.
  2. Melt the butter in a pan over low heat.
  3. Add the eggs and stir slowly with a spatula, pulling the curds in from the edges.
  4. Take the pan off the heat while the eggs are still glossy. They’ll keep cooking. Top with chives.

Tip: The buttermilk keeps the curds soft. It works in mashed potatoes and pancakes too: anywhere a recipe calls for milk or water.

From the shop: Pastured eggs, Raw buttermilk, Raw butter

10 minutes · Serves 2

Warm dates with butter & cream

You'll need

  • ½ cup ground dates
  • 1 tbsp grass-fed butter
  • ½ tsp cinnamon
  • 1 cup raw milk, or ½ cup cream
  • A squeeze of lemon

Method

  1. Melt the butter in a small pot over medium-low heat.
  2. Stir in the ground dates and cinnamon for a minute, until fragrant.
  3. Pour in the milk or cream and simmer for 3 to 4 minutes, stirring, until thick and glossy.
  4. Finish with a squeeze of lemon and eat it warm.

Tip: A cozy breakfast on a cold morning. It’s also good spooned over yogurt.

From the shop: Ground dates, Raw milk, Butter

20 minutes · Serves 4

Sweet Egyptian couscous

You'll need

  • 1 cup Egyptian couscous
  • 1 cup boiling water
  • 3 tbsp butter or ghee
  • 3 tbsp sugar
  • ¼ cup chopped nuts
  • 2 tbsp raisins
  • Warm milk, to serve

Method

  1. Rub the couscous with 1 tablespoon of melted butter in a bowl.
  2. Pour over the boiling water, cover and let it sit for 10 minutes.
  3. Fluff with a fork and work in the rest of the butter.
  4. Stir in the sugar, top with nuts and raisins, and serve warm with a pitcher of warm milk.

Tip: For a savory version, skip the sugar and serve it with stewed meat and vegetables.

From the shop: Egyptian couscous, Grass-fed ghee, Raw milk

Overnight · About 1½ cups

Labneh from any yogurt

You'll need

  • 1 quart plain yogurt (cream-top cow or sheep)
  • ½ tsp salt
  • Olive oil and za’atar, to serve

Method

  1. Stir the salt into the yogurt.
  2. Line a sieve with cheesecloth and set it over a bowl. Spoon in the yogurt and fold the cloth over the top.
  3. Leave it in the fridge for 12 to 24 hours. The longer it drains, the thicker it gets. Save the whey for baking or smoothies.
  4. Spread it on a plate, drizzle with olive oil and shower it with za’atar. Scoop it up with warm bread.

Tip: Roll very thick labneh into balls and keep them under olive oil in a jar.

From the shop: Cream-top yogurt, Sheep yogurt, Olive oil & za’atar