The Journal of Living Food and Healing is looking for a few raw milk recipes for the upcoming Raw Milk issue of the Living Food bulletin. These can also be cooked recipes like vanilla pudding or custard–or recipes that contain fresh milk as a predominant ingredient, such as clean home-made raw milk baby formula. Recipes that use yogurt or raw cheese of course also qualify.

Submit your favorite recipe (or link to it) with or without a picture (limit 2)! The contest continues through New Year’s Eve. Winners (there will be 3) receive all three Living Food bulletins (valued at $30) and get their recipe published in the paper bulletin. Winners will be determined and announced on New Year’s Day.

FREE sample bulletins on Ferments and Sugars can be seen here http://livingfood.us/ along with some other eBooks in our iShop.

You can also post a link or email your recipe to annie@livingfood.us in case you have a picture that goes with it.


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51 responses to “RAW MILK RECIPE CONTEST!

  1. Yogurt
    (Makes 2 Quarts)

    There are several ways to make yogurt. The idea is to gently heat the milk, add the culture and allow it to sit in a warm place for 8-10 hours or more. The milk shouldn’t be heated above 113 degrees or you start killing off the good bacteria—the very purpose of making your own yogurt. For this reason, avoid the crockpot method. A warm place for the yogurt to sit can be your oven with only the light on, a dehydrator; some use their kitchen counter on a very hot day. In the interest of consistency, I use a picnic cooler filled with water at about 90-100 degrees. The water should reach just under the necks of the jars.

    You’ll need:

    Double boiler (I use a large skillet with a dutch oven sitting atop!)
    Candy thermometer
    2 quart-sized mason jars with lids (any lid is fine; I use plastic ones)
    Small bowl

    A little less than 2 quarts milk
    2 Tablespoons yogurt from previous batch OR a good quality plain yogurt

    Heat the milk slowly in double boiler. Meanwhile fill your cooler with the warm water. The easy way to get the temperature right is to hold the candy thermometer under the running tap water. Keep it running as you fill the cooler using a quart sized measure; you’ll need about 11 quarts of water.

    Put the 2 tablespoons yogurt in the small bowl and set aside.

    Stirring the milk occasionally, take it off heat when it reaches about 110, as it may climb up a bit. Ladle a small amount of the heated milk into the yogurt to temper it. Stir well. Keep adding small amounts, stirring after each until it’s quite warm. Then add to the big pan of milk stirring thoroughly.

    Place the funnel over a mason jar and pour the mixture filling the jar up to the threads. Repeat with the other jar. Place the lids on the jars and put them in the cooler. Adjust your water depth if necessary. I use a cup with a spout to add or remove a little.

    Close the cooler. I like to put some folded blankets or tablecloths on top to help keep in the heat.

    That’s it! Don’t be picky about the time: 8 hours, 10 hours, 15 hours—the yogurt will be fine. I make it in the afternoon and refrigerate it in the morning.

    Once cooled, stir it to mix in some of the butterfat that rises to the top. If you find the yogurt too thin for your taste, strain it using a coffee filter (or cheesecloth) in a strainer over a bowl. I love to do this since it yields wonderful whey for lacto-fermented foods! (See Bulletin #1) You can strain this for several hours at room temperature, but do not stir it while it’s straining! Also, you can cover this while straining and refrigerate it overnight—you’ll get the very best cream cheese you’ve ever had. This cream cheese remains a spreadable consistency right from the fridge.

  2. I use my Raw milk &Cream in a frozen Smoothie that includes frozen banana,frozen strawberries, Raw Cream&milk,1 scoop Mercola Whey protein, 2 Tbs ground gold flax seeds, and 2 tsps of Real maple syrup. Goes great with any Raw energy bar. Thank You. Roger

  3. Here is the gorgeous Stephie Steele:

  4. Every morning for the past 6 months, I have a bowl of yogurt for breakfast. Annie tops it with roasted nuts (I like almonds, pecans or walnuts), a little maple syrup or raw honey, and wild berries from our yard (black or red raspberries or blackberries). Variations also include blueberries, home-made granola (with seeds) or coconut flakes. My breakfast always includes a whole apple in segments to dip in fresh ground peanut butter. I never tire of it.

  5. Organic Vanilla Ice Cream

    Not the most fancy recipe, but oh so good and very easy to prepare!

    2 large organic free range eggs
    3/4 C. organic raw sugar
    2 C. raw organic cream
    1 C. raw organic whole milk
    (I use Organic Pastures brand milk)
    2 t. organic vanilla extract

    Beat the eggs in a bowl until light and fluffy, about 1-2 minutes. Whisk in the sugar a little bit at a time, and continue whisking until completely blended – about 2 minutes. Pour in the cream, milk and vanilla and whisk to blend thoroughly.

    Put the mixture into an ice cream maker and freeze the ice cream according to the manufacturer’s instructions. This makes about 1 quart.

    This is wonderful to eat alone, or with toppings or on warm homemade apple pie! Enjoy!

    • Thanks Cheryl. I was hoping for an ice cream recipe, and one without just straight raw cream– it is too rich. You can make your own vanilla extract with a few beans and some rum.

  6. Ok, before I get malled about how unhealthy this recipe sounds, give it a try! It’s a southern staple of sorts and has been a weekend morning tradition at our house for years. Of course, the best way is to use only raw milk with all the cream from grass-fed only cows!
    2.5 cups raw milk, with cream
    1 c. organic raw sugar
    3 slightly heaping Tbsp unbleached organic flour
    Dash sea salt
    1 heaping Tbsp cocoa (carob powder may be substituted)
    1 Tbsp organic vanilla extract
    Mix flour, sugar, salt and cocoa together in small bowl. Set aside. Heat 2 cups milk in large skillet over medium high heat. Mix remaining 1/2 cup milk and vanilla with dry ingredients. Add to heated milk and cook until thickened, stirring continuously with wire whisk.
    Absolutely fantabulous over homemade buttermilk biscuits made with raw milk!
    2 cups organic unbleached flour
    4 tsp aluminum free baking powder
    1/4 tsp baking soda
    2 tsp organic raw sugar
    1/2 tsp sea salt
    1/2 c lard (shortening or oil)
    3/4 c raw buttermilk
    Stir together flour, baking powder, baking soda, sugar and salt. Mix in lard with fork until crumbly. Add buttermilk to a well in the center of the flour mixture. Stir just until dough clings together. Knead gently on a floured surface. Roll or pat to 1/2-inch thickness. Cut with floured biscuit cutter or glass. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes. For biscuits with soft edges, place nearly touching on baking sheet. For biscuits with flaky edges, place 1-2 inches apart on baking sheet.

  7. Holiday Hot Chocolate

    2 cups raw milk
    4 tablespoons raw cacao powder
    6 drops stevia
    Fresh grated nutmeg as desired

    Heat raw milk on low heat. Add cacao powder and stevia, stirring until thoroughly mixed and heated. Pour in mugs and top with nutmeg. Delicious!

    • WOW Rebecca, just what I was hoping for to go with my home-made pecan rolls with maple syrup.
      Variation: Sub stevia with raw honey, add 1/2 tsp vanilla, top with whipped cream.

    • I avoid overheating the raw milk by heating the cacao powder and a little milk or water in a pan until the cocoa melts, then add the milk and just heat it to comfortably warm temperature. I do the same thing when I make Rooibos tea – a heat little water to boiling, add the tea bag and cover, let brew for 3 minutes, and half a cup or more of raw milk, and continue heating until just warm. Pour into your cup, squeezing all the goodness out of the teabag. I add a bit of honey and coconut oil, and cream if I have it. Very soothing before bed!

  8. Eggnog – Since we’re into the holiday season

    * 6 free-range eggs, separated*
    * 1¾ cups sugar (divided)
    * 1 pint heavy cream
    * 4 pints milk (farm fresh, raw milk works best)
    * ½ pint of good Brandy (exclude if serving to children)
    * 1 tablespoon vanilla extract
    * Nutmeg
    * ½ cup vanilla syrup

    In a bowl beat the egg yolks with the 1 cup of sugar until thick. In another bowl beat the egg whites with ½ cup of sugar until stiff. In a third bowl beat the cream with ¼ cup sugar until thick, then add vanilla syrup. Add the yolks to cream and beat, fold in the egg whites, and add the milk, Brandy, vanilla extract, and a pinch of nutmeg, if desired. Chill in freezer before serving.
    Serve eggnog in a large punch bowl.

    To make eggnog ice-cream, simply pour mixture (w/o Brandy) into ice-cream maker. Use ice-cream maker as directed by manufacturer.


  9. Want to learn how to make Mozzarella Cheese? From a 12 yr old? Our daughter is the cheese-maker in the family. She made 1 hr Mozz. cheese for her local science fair. Nobody batted an eye when she told them it was made from raw goat milk.

    This is a pictured narration.

  10. Here is a recipe for a delicious white sauce, that can be used for creamy pasta sauce bases, macaroni cheese, scalloped potatoes or bechemel topping for an awesome vegie lasagne!

    2 tblspns organic wholemeal flour
    2 tblspns organic raw butter (if you can’t find it you can make your own from organic raw cream – just shake it up!)
    2 cups organic raw milk
    salt, pepper, spices (optional)

    Heat a heavy bottomed saucepan or frypan to medium high, and add the butter and flour together. Stir to form a paste, and let it bubble for a minute or two. This cooks the floury taste out of the flour, but don’t let it burn.
    Add a small amount of milk, and start furiously stirring with a wooden spoon! The milk will get incorporated into the mixture very quickly and become very thick, so you need to stir quickly to get out all the lumps.
    Add a bit more milk and repeat.
    After a while you will be able to add more milk at a time. Continue stirring constantly.
    Once all the milk has been incorporated, you can add seasonings and spices to your liking, or some organic raw cheese for a cheese sauce.

  11. Raw Ice Milk
    1 quart of raw milk
    5 egg yolks
    1/3 cup of honey
    2-3 teaspoons vanilla
    2 tablespoons vodka (this lowers the freezing point so it stays softer)
    ice cream maker
    just combine all ingredients in a bowl,whisk, and pour into 1.5 quart ice cream maker and flip the switch. (toasted chop pecans and toasted shredded coconut on top when finished is a wonderful accompaniment )

  12. This recipe for Homemade Boursin Cheese uses raw milk kefir from a happy grass-fed jersey cow. The recipe with a photo is at the following link:

    Lorraine Carlstrom

  13. Here is a Pumpkin Custard Recipe which turned out more like a pudding, so call it Pumpkin Pudding!

    I used a Roasted Organic Pumpkin not canned puree.


    • Kimberly, you’re always cooking pumpkins. Someone’s chocolate pie flopped this week and said they now would have to drink some chocolate pie.

  14. This is one of my family’s favorites!
    Goat’s Milk Pumpkin Pie
    3 eggs, beaten
    ½ cup sugar
    ½ cup brown sugar
    1 tbsp. cornstarch
    ½ tsp. salt
    1 tsp. cinnamon
    ¾ tsp. pumpkin pie spice
    1 ½ cup canned pumpkin or fresh cooked pumpkin
    1 cup goat’s milk

    Mix eggs, sugar and brown sugar until well blended. Add cornstarch, salt, cinnamon and pumpkin pie spice. Mix well. Add pumpkin and goat’s milk, mixing until well blended.

    Pour into 2 prepared pie shells. Bake at 425º for 15 minutes, then at 350º for an additional 40 minutes or until a knife inserted comes out clean.

  15. This recipe is modified from a Jamie Oliver recipe…
    1x 1.5kg / 3 1/2 lb organic chicken
    sea salt and freshly ground pepper
    115g / 4oz grass fed butter
    olive oil for browning
    1/2 a cinnamon stick
    1 handful fresh organic sage leaves
    zest of 2 organic unwaxed lemons
    10 cloves organic garlic (skin left on)
    565ml / 1 pint of raw milk
    Preheat oven to 190C / 375F and find a snug fitting pot for the chicken. Season with salt and pepper all over, and fry in the butter and a little olive oil. Turn the chicken to get an even golden colour all over. Remove from the heat and put the chicken on a plate. Pour off the butter and oil from the pan so that you are left with the sticky goodness at the bottom of the pan. Put the chicken into the pot with all the other ingredients and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will split the milk.
    To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of the juice and the little milk curds. Serve with wilted spinach or greens and some mashed potatoes.
    *If you are using heritage breed or pasture raised chicken then you should reduce the heat and increase the cooking time accordingly.

    • I’m confused by the chicken recipe. Is the chicken browned in the “snug fitting pot” or a separate “pan”? I’m guessing pot and pan are the same utensil. Why pour off the butter, which is full of goodness? At least put it in the mashed potatoes. Removing butter is not the best way to lose weight, if that is the objective. With quality fat in the meal, you are satisfied with less food – less likely to overeat.
      What happens to the unpeeled garlic? Do the skins slip off easily to eat them, which I presume you do?

  16. Clam Chowder
    2 (6.5 oz) cans chopped clams, reserve juice
    1/4 lb bacon
    1 tsp dried thyme
    3 c onions, chopped
    2 carrots, peeled and chopped
    3 ribs celery, chopped
    1 1/4 lbs red potatoes, cut in 1″ cubes
    1 stick butter
    4 T flour
    1 C clam juice (use reserved juice and bottled juice as needed)
    4 C raw milk
    salt and pepper to taste

    Cook bacon until crisp. Remove bacon and set aside. In drippings, saute onions, carrots, celery and thyme for 3 min. Add potatoes and clam juice. Simmer, stirring occasionally until potatoes are done. In the meantime, melt butter in a separate saucepan. Whisk in flour and cook 1-2 minutes. Ladle in some of the liquid from cooking vegetables and pour in milk, stirring constantly until thickened. Add to cooked vegetables and thin down with more bottled clam juice to desired consistency. Serve with bacon sprinkled on top.

  17. Raw eggnog
    blend following:
    raw milk
    fresh free range natural egg yolk
    vanilla extract or vanilla bean
    raw honey


  18. I got my raw vanilla bean powder here /www.therawfoodworld.com
    Find it under dried fruit.

  19. here is a family favorite for the holiday season:
    Persimmon Pudding
    8 servings Preheat oven to 325˚
    This recipe is an adaptation of a Persimmon Pudding recipe from my Great-aunt Agnes. I grew up in Illinois where we collected wild native persimmons after the first frost in the fall. We pulped the persimmons through a colander or food mill and made persimmon pudding for Thanksgiving and Christmas. Extra pulp was frozen for making puddings through the winter. The astringent Japanese fruits (Hachiya) we get here in California have a similar flavor, are almost seedless and are lots juicier. (I use more flour in this adapted recipe.) The Hachiya persimmons must be jelly-ripe for use in persimmon pudding.
    The major adaptation for this recipe is the soaking for 12-24 hours of the flour. I take the 1 ½ cups of flour and mix it with 1 ½ cups of filmjolk (or yogurt or buttermilk) the day before I wish to make the pudding and leave it in a warm place to soak. (You could also try sprouting whole wheat or spelt berries, dehydrating them and then grinding the flour. In that case, you would increase the rich milk or cream to 2 ½ cups.)
    Put persimmons through a colander or remove seeds and puree the persimmons in a blender. You will need about 2 cups of persimmon pulp.
    Beat in:
    3 eggs
    ½ cup Rapadura or Succanat sugar
    ½ cup maple syrup
    1 ½ cups flour + 1 ½ cups filmjolk (or yogurt or buttermilk) – soaked 12-24 hours
    1 teaspoon baking soda
    1 teaspoon Celtic sea salt
    ½ cup melted butter
    1 cup rich milk or cream
    1 teaspoon cinnamon
    1 teaspoon ginger
    ½ teaspoon freshly grated nutmeg
    1 cupful of raisins and/or Crispy nuts (pecans or walnuts) – see Nourishing Traditions, p.513 – optional

    Bake the pudding in a greased Pyrex bowl or 9×9-inch baking dish. Bake until an inserted knife comes out clean – about 1 hour. Serve warm or cool with whipped cream or plain thick, heavy cream.

    Note: Aunt Agnes used to stir the pudding frequently during the baking process and she baked it for up to 2 or 3 hours. This produced a darker, more “candied” pudding. You can try it this way, if you like.

    Shan Kendall
    Chapter Leader, Weston A. Price Foundation
    530 478-5628

  20. NellieNog – an everyday eggnog!
    This rich eggnog was named after my Jersey cow, Nellie. It is a meal all by itself.
    Makes 2+ quarts
    6 egg yolks from pastured hens
    2 quarts rich Jersey milk – preferably the best raw milk you can find
    1-2 cups extra cream, preferably raw, optional
    Raw honey to taste
    1 ½ tsp vanilla

    Separate the egg yolks and place in the blender. Heat a serving spoon in very hot water and use it to scoop out a spoonful of honey and add to the blender. Blend until the honey is smooth. Add part of the milk and the vanilla. Blend briefly. Add cream, if using, zip the blender and then pour back and forth with the remainder of the milk to mix thoroughly.
    Pour into glass and enjoy!

    Note: Save your egg whites to make coconut macaroons, meringues (pages 556 and 582 of Nourishing Traditions) or to feed back to your chickens!

  21. All-Raw Pecan cheese cake

    For 1 cake (~1600 calorie)
    -220g raw homemade farmer’s cheese (see additional pic for how to make cheese or go to my page here: http://www.youtube.com/watch?v=qppoBZpJWys)
    -75g pecan (soaked and roasted at about 140 degree in the oven.)
    -75g dates
    -4 yolks
    -4tbsp honey o r to taste
    -1tsp lemon extract (frontier)

    The Base:
    Process the dates with the nuts. Press the mass into a mold. I used a plastic sour crème cup as a mold with the bottom cut out so that the bottom of the cup was the top. It makes it easy to pull of the cup when it is ready.
    Process the cheese with honey and lemon oil until very creamy. Pour some on the mass in the cup. Stick some pecan on the side of the cup, or just throw in some, then pour some more cheese on it.
    The yolk:
    Just beat it with some raw honey for 10 minutes, and pour as much yolk as much you want, I did it all the way up to the edge of the cup.
    Put it in the freezer for overnight. Then when you are ready to eat it, put your hands under running hot water for a bit, then with your warm hands wrap around the cup for a few seconds, so you can gently pull off the cup of the cake.
    I made the pineapple version the same way, except that I added 2 tbsp pineapple to the cheese and then I processed them together. And instead of the pecan, I added pineapple pieces as a middle layer.
    That’s it.

    Chocó cheese cake

    500g Callebaut or other high quality chocolate (100% unsweetened)
    500g raw home-made farmers cheese
    6tbsp honey
    3 avocado
    3tbsp vanilla extract

    Cut or shred the chocolate into small pieces. Melt it very gently in a double boiler. In the meantime, process the avocado, raw honey, vanilla and raw fermented farmer’s cheese.

    Pour the melted Chocó into the processor and blend it well with the cheese mass.Then, pour it into a cake mold, put it in the fridge.. Serve it with raw whipped crème…

  22. Hey what a great idea, I will be tweeting this post like crazy! Here is the link to one of my favorite raw milk recipes–Purple Cow Ice Cream made with freshly juiced concord grapes and raw milk/cream. Yummy, in fact to die for…


    • Quite a website you have there. Thanks, it does look good. I will put it here also:
      Purple Cow Ice Cream
      Purple Cow Ice Cream by hellaD
      11/09/2010 | in: Dairy, GAPS, Recipes, SCD, Sweets

      Now we are talking extra tasty and healthy, with the right ingredients! Please only use top quality raw milk and eggs from a farmer you know for this recipe for full nutritional benefits.

      Purple cow was the name given to a favorite drink of yester-year: fresh raw milk and freshly pressed concord grape juice. We simply took this to the next level and made it into raw purple cow ice-cream!

      * 1 1/2 c concord grape juice (preferably freshly squeezed)
      * 4 c raw cream
      * 1 1/2 c raw milk
      * 3/4 c raw honey
      * 4 egg yolks

      Mix your honey into your egg yolks, be sure you use egg yolks from farmers you know and trust, and from local free-range chickens. Add in the cream, milk and grape juice.

      Put this mixture in an ice-cream maker and whip it into ice-cream. You can also add nuts if you like, walnuts are very nice.

      The photo is by a member of our cow-family and shows some very tasty purple cow smoothies, yum! She has more great recipes and photos here.

  23. This is probably the most forgiving and versatile recipe I use. After years of adjusting, this is our go-to recipe for pancakes and waffles.

    Sour Milk Pancakes

    2 cups soured raw milk or yogurt or kefir (any combination works, but if you use all yogurt, you may want to add just a little water to adjust consistency)
    2 cups flour of your choices (we prefer whole grain spelt)

    2 eggs, beaten
    2 Tbsp butter, melted
    2 Tbsp pure maple syrup

    3 tsp baking powder
    2 tsp baking soda

    Combine sour milk and flour in a big bowl. Cover loosely and let sit on the counter. Flavor is best after about 24 hours of soaking, but you can let it sit longer or shorter with good results.

    Add eggs, butter and syrup and beat until all combined. Add baking powder and baking soda. Let the mixture rest and rise (hopefully not over the top of the bowl!) while you heat your griddle or waffle iron to medium, or whatever usually works for pancakes on your stove.

    The batter works great as plain pancakes, plain waffles, or my kids’ favorite, with fresh or frozen berries dropped on top of the uncooked side of batter before flipping. Don’t skimp on the butter and syrup. Mmmmmm….

  24. Girl Gone Domestic

    Hey Augie! What fun you’ve got going here! I’d like to submit my Easy Creamy Mac & Cheese recipe, using raw milk cheddar & raw milk, it can also be made gluten free. Here’s the link: http://girlgonedomestic.com/2009/06/03/the-easiest-creamiest-macaroni-cheese/

    • Hay Girl (Gena) I stole your recipe to put here. But readers should go to the Girl Gone Domestic to get an eye full of good stuff — plus the picture. I am glad you specd brown rice pasta too.

      This is by far one of the yummiest homemade macaroni & cheese recipes ever. I got the recipe off of a pasta box, back when I used to eat regular pasta, but on my quest in healthier eating, I have adapted it. Its super easy and quick, done in about 20 minutes, can’t beat that! The last batch I made, I used some of my dear friend Becca’s homemade cheese, the results were amazing.

      Extraordinary Macaroni & Cheese

      makes 8 cups

      1 pound brown rice elbow macaroni (I use Tinkyada brand)

      1/4 cup chopped onion (I omit the onion because my kids don’t care for it)

      1/2 cup butter

      4 tablespoons flour (you can use whole wheat or sprouted wheat flour)

      2 teaspoon sea salt

      6 cups raw milk

      3 cups shredded raw milk cheddar cheese

      Melt butter over medium heat. Add onion and cook until transparent. Stir in flour and salt. Cook 1 minute, stirring constantly. Add milk, stir to blend. Bring to low, steady simmer. Add uncooked noodles. Turn heat to low. Cover and continue to simmer gently for about 20 minutes, or until noodles are tender, stirring frequently to prevent scorching. Remove from heat. Add cheese. Stir until cheese is melted. Let sit 5 minutes before serving.

  25. My Ice Cream is my favorite for using good raw farm raised ingredients.

    Diane’s Creamy Vanilla Ice Cream
    1 Qt Fresh Cream
    1 Qt Fresh Milk
    1 Cup plus a bit Raw Honey
    2 Fresh Egg Yolks
    1 tsp plus a little homemade vanilla scrape some bean too!

    Whisk by hand half the liquids with the other ingredients in the ice cream freezer bucket. Beat a bit till foamy (this step will give you a really nice creamy ice cream). Then put the the bucket in the freezer for 30 minutes. Whisk in the remaining milk & cream. Then proceed with freezing. My old electric freezer usually takes 30-35 minutes. You can add chocolate chips or fruit to your liking or just leave it plain vanilla and add your choice when serving. Enjoy!!

  26. Red Hog Farm Queso Cakes

    1 gallon raw milk
    1/4-1/2 cup apple cider vinegar
    1/4 cup salted raw or pastured butter, plus more for frying
    2 pastured eggs
    1 clove garlic, finely minced
    1/4 cup fresh herbs, chopped. (I like a combination of chives and parsley.)

    To make queso:
    Heat milk to just before boiling…185-195 degrees. Turn off heat. Add vinegar, while stirring, until you see clear yellowish whey and white curds. Allow to sit, undisturbed, for 15 minutes, then hang until dry, about 15 minutes.

    While cheese is hanging, whisk together eggs, garlic and herbs.

    When cheese is dry but still hot, mix in butter and egg/herb blend. Using your hands, create 1 inch balls, then pat thin so that it looks like a pancake. Fry in additional butter and enjoy a low carb breakfast. You can also serve these over salad or with fresh heirloom tomatoes for a light lunch.

    Makes several dozen, depending on the size of your cakes. (I like mine really thin, so they get crispy in the butter.)

    Variation: replace herbs and garlic with berries, and drizzle cakes with raw local honey.

  27. Raw Chocolate Truffles
    8 oz high quality Dark Chocolate (I used El Rey 61%)
    1/3 cup raw cream
    1/3 cup raw butter
    2 egg yolks
    Raw Cacao powder
    Vanilla Sea Salt (optional)

    Melt chocolate with cream on low, stirring until smooth. Add butter and stir until creamy. Blend in egg yolks. Chill until firm. Take out and let sit for a few minutes and then take a teaspoonful of mixture and shape into a ball. Then gently dip in sea salt to add a few salt crystals on top, then roll into raw cacao powder. Place into mini-muffin or paper bonbon cups. Refrigerate or freeze.

  28. Cajeta (Caramel Sauce)

    2 quarts of raw goat’s milk, cow’s milk, or a mixture of the two
    2 cups sugar
    1 large, plump vanilla bean, preferably Mexican, split open (or substitute 1 tablespoon pure Mexican vanilla extract)
    1/2 teaspoon baking soda, dissolved in 1 tablespoon water

    In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat’s milk. When the bubbles have subsided, return it to the heat.

    Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.

    You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don’t allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.

    If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it’s too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.

    When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.

  29. Belinda Carreras

    Berries and Raw Cream
    1/2 – 2/3 cup of organic fresh or organic frozen berries of your choice.
    1 cup raw cream
    1/2 tbsp honey

    1. skim the cream from raw milk or purchased raw milk cream
    2. put one cup of cream in a chilled bowl
    3. mix in half a tablespoon of honey
    4. add organic fresh or organic frozen berries of your choice
    5. enjoy

  30. Belinda Carreras

    Berry Smooth Smoothie
    2 cups cream
    1 cup frozen organic berries of choice
    1 tbsp honey

    place cream, frozen berries and honey in blender and mix to desired smoothness.


  31. I posted a hot chocolate recipe on my blog. Here is the link:
    It calls for honey and spices to make it a little different.

  32. Our favorite ways to use raw milk (outside of just drinking a tall, cold glass full) are:
    * tapioca pudding – recipe on the box of tapioca
    * hot chocolate (but others have posted similar recipes)
    * homemade macaroni and cheese (again, already posted)
    and the following two recipes – both of which are also gluten-free.

    Millet Breakfast Delight

    1 cup uncooked millet
    5 cups milk
    ⅔ cup chopped dates
    ½ cup flaked coconut
    1 teaspoon vanilla extract

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Combine millet, milk, chopped dates, coconut, and vanilla in a 9×13 inch casserole dish.
    3. Bake casserole in preheated oven for 30 minutes, then remove and stir.
    4. Return casserole to oven and bake an additional 30 minutes. Serve hot.


    Cheese Soufflé

    3 T minute tapioca
    1 t salt
    1 c milk
    3 eggs
    1 cup sharp cheese, shredded
    ¼ teaspoon Worcestershire sauce (OR 1/8 t liquid smoke)

    In saucepan, soak tapioca and salt in the milk, about 5 minutes. Meanwhile, beat egg whites stiff in separate bowl. Bring tapioca mix to a boil stirring constantly. Beat yolks, add a small amount of hot milk mix to yolks (about 2T), and mix well. Then stir entire yolk mix quickly into tapioca/milk mix. Cool about one minute. Add cheese and Worcestershire sauce (or liquid smoke). Stir until cheese is melted. Take off of the heat, fold in egg whites. Pour into ungreased 1 1/2 qt. casserole or soufflé dish. Bake at 325*F for 35-40 minutes. Serve immediately.

    These are truly family favorites that we have quite often – doubled and quadrupled, respectively.

  33. All winners have been announced !!!
    Here http://wp.me/phmll-1nK
    We would like to have all of your names and locations, weblink etc so we can publish the recipes in the paper version of LF

  34. Biblical Bosco*
    12 oz cold raw milk
    1 heaping tablespoon of local honey
    Stir until thoroughly mixed. Drink and enjoy.
    * Named after the Bible reference to “the land flowing with milk and hone” which are, incidentally, the only two foods whose only purpose is food.

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