No Bake Raspberry Tart

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No-Bake Raspberry Tart

Recipe

This mini version of a simple no-bake tart is easy to take to work as an afternoon snack, but you could also make several portions to serve as individual desserts at a party.

• 8-oz (250 mL) mason jar

1⁄4 cup graham cracker crumbs (60 mL)
1 tsp melted butter (5 mL)
1 tbsp granulated sugar (15 mL)
1⁄4 cup cream cheese, softened (60 mL)
2 tbsp sour cream (30 mL)
1 tbsp freshly squeezed lemon juice (15 mL)
1⁄4 cup raspberries (60 mL)
2 tbsp raspberry jam (30 mL)

1. In a small bowl, combine graham cracker crumbs and butter.
2. In a medium bowl, whisk together sugar, cream cheese, sour cream and lemon juice.
3. Press graham cracker mixture firmly into bottom of jar. Layer cream cheese mixture and raspberries on top.
4. Spoon jam into a small microwave-safe bowl and microwave on High for 30 seconds or until runny. Stir jam, then pour over berries. Let cool completely, then seal jar and refrigerate for at least 4 hours, until chilled, or for up to 2 days.

Makes 1 serving

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How to Make Mozzarella Cheese- (Part Two: Let’s Do It!)

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We’re making mozzarella today- are ya ready? I’m assuming you’ve read Part One where we discuss all the preliminary stuff, (like ingredients and equipment), so let’s dive in!

*A Note to All Aspiring Cheesemakers* I want to give fair warning before we start. Cheesemaking is fun, but it is also finicky sometimes. So, you can’t get discouraged if this is your first batch and it doesn’t turn out… It’s a learning process! The first few times you attempt to make cheese, you’ll probably be sweating and reading the recipe a million times before starting. But trust me- the more you do it, the easier it becomes, and soon you’ll be making mozzarella in your sleep. Practice truly does make perfect!

(This post is very picture-heavy, so it may take a bit for it to load.)

How to Make Traditional Mozzarella Cheese

Ingredients:

(Detailed info on ingredient options can be found here)

  • 2 gallons of high-quality milk (I always use my raw milk)
  • 1/4 teaspoon of thermophilic starter culture
  • 1/4 + 1/8 teaspoon of double strength liquid rennet dissolved in 1/4 cup of unchlorinated water
  • 1/4 teaspoon lipase powder, dissolved in 1/4 cup of unchlorinated water

for the entire article, please click this link:

http://www.theprairiehomestead.com/2013/05/how-to-make-mozzarella-cheese-part-two-lets-do-it.html