We live in a time when the fashion for healthy food is superior to the fashion for clothing. And what can be considered the most useful? What is cooked with your own hands. And let it be easier and faster to buy – which cannot be done for the sake of health!
If you have a yogurt maker or a slow cooker with a set of molds at home, preparing this fermented milk product is as easy as shelling pears. But you can do without them: a delicious natural dessert can be prepared in glasses, baby food jars or clay cups in a regular oven or even in a thermos. You will need 200 grams of natural yogurt and a liter of milk, which must first be brought to a boil and then cooled. Next, you should mix the ingredients, stir the lumps well, pour everything into a thermos and leave for 8 hours. After that, the product can be poured into molds or portioned cups and refrigerated for another 8 hours.
Shop sausage is evil! This is the opinion of many buyers and especially those who follow the figure, for proper nutrition and are scrupulous about what his family and himself eat. Therefore, the sausage is on our today’s list of products that are best cooked on your own to be sure of the quality and benefits of the product. Manufacturers add a lot of bacon to purchased meat products, due to which the calorie content of the product is off scale. And they do not spare stabilizers, colorants, food additives, color and taste fixatives and generously flavored the product with them.
At home, you can even make a diet sausage, which will not affect your figure, or even a bean, which tastes the same as your favorite doctor’s! There are many recipes, but in almost all of them the main ingredients are meat, lard, garlic, salt and seasonings. Further it is a matter of taste and imagination. Some use the guts to create shape, others do without them. Many people prefer to dilute the meat with vegetables or make sausage from poultry meat. Be that as it may, the result is the same: you will get a natural product for quite adequate money.
As experts have found out, very few cheese, which is sold in stores, really has the right to be called that. It is mainly a dairy product with added vegetable fats and other joys such as starch. Rather than guess what is actually included in the purchased product, it is better to cook the cheese yourself. Of course, you won’t make door-blue at home, but high-quality homemade cream cheese, feta cheese or mascarpone – very much even! You can experiment with the hardness, fat content, texture of the product.
There are a lot of recipes for making cheese. We take any milk as a basis: from cow to goat – it tastes! The main thing is not to use ultra-pasteurized and fat-free, it will not curdle, and the taste will not be saturated. We add ingredients to the milk at the discretion of the hostess: butter, cottage cheese, sour cream, kefir … The final touch is bacteria and enzymes that will speed up the process of separating milk into whey and cottage cheese. You can buy them in the store or replace them with lemon juice: it will perform the same function. Make sure to try making homemade cheese! The result will delight you.
We are used to demonizing mayonnaise: they say, very fatty, and even there is vinegar, preservatives, and other dirty tricks. But in just 10 minutes you can make homemade sauce without any preservatives.
In the classic recipe, the main ingredients are eggs and oil: olive, vegetable, or a mix of them. But even mayonnaise can be made dietary if you take water, vegetable oil, starch or flour, spices as a basis. The taste of such a sauce will be no different from classic mayonnaise, but there is practically no harm to the figure.
The only drawback of homemade mayonnaise is its shelf life: the product cannot be stored for months, as we do with purchased sauces. Its shelf life is 4-5 days.
Oil in stores also cannot boast of quality. Therefore, here either buy brands in which you are one hundred percent sure, or get down to business yourself. It may seem that making butter at home is very difficult, but in reality it is not. Pure cream, a mixer, half an hour – and your butter is ready!
In numbers, you need 3 liters of cream, which will turn into a whopping 1,3 kg of butter, which is three times more than in a briquette of a store product. It is difficult to name a recipe and a recipe: you just need to whip the cream until it separates into butter and buttermilk – creamy whey. Rinse the resulting oil and add salt to taste. With such a product, you will be sure that not a single preservative has slipped through and ended up on your table.
Shop pâtés in jars no longer inspire confidence in customers. After all, even a high price does not always indicate the quality of the product. But when you don’t want to think about the potential dangers of food, but you really want to have breakfast with chicken liver pate sandwiches, take everything into your own hands!
You only need 30 minutes of time, the desire to feed your family a healthy and tasty dish and several ingredients: one kilogram of chicken liver, onions, garlic and carrots (but this is to your taste), seasonings, salt, butter and a little vegetable. Blender to help you! You can add heavy cream: this will give the product a delicate and light taste. If you have not made a pate before, then start your culinary trials with chicken liver. After that, feel free to experiment and make a paste from rabbit, turkey, beef or pork. A detailed recipe can be found HERE.
It is easy to make it yourself, but it will taste like something incomparable with what you buy in the store. And it has more benefits for the body, because high-quality natural cottage cheese is rich in calcium and proteins.
To prepare 700-900 grams of the freshest cottage cheese, you will need 3 liters of milk, a clean gauze napkin, two pans that go into one another, and a little patience. Any whole milk in a plastic bag is suitable: its cost is lower than bottle milk, and the quality is not worse. You can find a detailed recipe for making homemade cottage cheese HERE.