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Here’s another recipe that utilizes the abundance of spring grass-fed dairy. This dip goes great with homemade crackers or chips.
- 1 half pint homemade crème fraîche
- 1 half pint homemade cream cheese
- 2-3 large sweet onions thinly sliced, spread on a baking sheet and roasted in a 300° F oven until golden and fully dehydrated
- 1 tablespoon organic onion powder
- 1 tablespoon organic garlic powder
- ⅛ cup organic Worcestershire sauce
- Sea salt to taste
Crumble onions into a powder with your hands, then combine with other ingredients and mix until smooth. Chill dip in the refrigerator overnight before serving.
Stir 1 tablespoon of buttermilk (preferably pastured) into 1 pint of pastured cream and allow to sit at room temperature for 24 hours. Transfer to the refrigerator.
Homemade Cream “Cheese”
Line a fine-mesh kitchen strainer with a thin dish towel and place in a large bowl. Pour 1 quart of pastured yogurt into towel and fold over to cover. Let it sit at room temperature overnight. The next morning, transfer the curds, or “cheese,” into one pint jar and pour the whey into another.
The curds will last one month, and the whey will last up to six. Use the whey to inoculate your fermented vegetables.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
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Published in the Price-Pottenger Journal of Health and Healing
Spring 2012 | Volume 36, Number 1
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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