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Archive for June, 2012

Recipe: Making “Greek-style” Yogurt, or Yogurt Cheese

Written by Redwood Hill on . Posted in Recipes

Lebneh_wZatar

Simple to do yourself in the kitchen

In many countries drained yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores).

Strained or “Greek style” yogurt is easily made by simply draining plain yogurt creating a thicker consistency similar to sour cream.

This thicker yogurt may be used as you would sour cream or mayonnaise, as a dessert with berries and maple syrup, in smoothies and baked goods or as the base of a dip made with salsa or spices.The resulting yogurt can be used as a low calorie substitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes.

Recipe: with raw milk cheese! Herbed Raw Milk Feta

Written by Redwood Hill on . Posted in Recipes

Recipe using Redwood Hill Farm Raw Milk Feta

Looking for a quick and simple appetizer using raw milk cheese and showcasing our Raw Milk Feta?

Here we present two options – hot or cold. For the hot, guests scoop up the oozy goodness of roasted feta with herbs and olive oil with slices of crusty bread. The cold version is simply cubed feta in olive oil with fresh ground black pepper, herbs and curls of lemon zest, served with toothpicks. C’est Simple!

Recipe: Zucchini Soup with Cinnamon, Cumin and Kefir

Written by Redwood Hill on . Posted in Recipes

ZucchiniSoupJohnAsh

By Chef John Ash

This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.

This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4