Homemade Organic Dijon Mustard

I have adapted this recipe from Cooking Channel TV to make it organic.

Here’s What You’ll Need:

  • 1/2 cup organic yellow mustard seeds
  • 1/2 cup organic brown mustard seeds
  • 1 1/2 cups organic dry white wine (Frey Vineyards preferred)
  • 1 cup unchloinated and unfluoridated water
  • 1/2 cup organic white wine vinegar or organic champagne vinegar
  • 1/4 cup organic dry mustard
  • 1 Tbsp. organic granulated onion
  • 1 tsp. Real Salt

Here’s How I do it:

  1. Combine all ingredients into a quart sized Mason jar with tight-fitting lid; Shake well to combine.
  2. Place into the refrigerator for 24 hours; Shake periodically to mix ingredients.
  3. Use an immersion blender to puree the contents inside the quart jar; Puree to desired thickness.
  4. Transfer the blended mustard to a saucepan over medium heat.
  5. Bring to a boil then reduce to a simmer and cook, stirring frequently, until reduced by about a third.  You want this mixture to be spreadable but not to thick or thin; If the mustard becomes too thick, add water or wine a tablespoon at a time until the desired thickness is reached.
  6. You can store this in the refrigerator, or can using the water-bath method.
  7. This recipe yields 3 cups.
  8. Enjoy!

Homemade Organic Ricotta Cheese and Sweet Whey

Here’s What You’ll Need:

  • 1 gallon grass-fed organic whole milk with cream-on-top (or add grass-fed organic heavy cream)
  • 1/4 cup organic distilled white vinegar
  • 1/4 cup organic champagne vinegar (or add 1/4 cup organic distilled white vinegar to make 1/2 cup)
  • 1 Tbsp. Real Salt

Here’s How I do it:

  1. Heat the milk over medium heat until it reaches 180° Fahrenheit, this takes approximately 45 minutes, stirring occasionally.  (I recommend doing other kitchen tasks while waiting on the milk to heat.)
  2. Take the milk off of the heat, then add the vinegar; Allow it to stand for 1 minute to curdle.
  3. Strain the mixture through a cheesecloth lined sieve for about 1 hour, longer if you want your cheese drier.
  4. Do NOT toss the liquid, that’s sweet whey!  This recipe makes approximately 14 cups of whey and 3 cups of ricotta cheese.
  5. Both the cheese and whey can be frozen.  I chose to freeze the ricotta in three 1-cup glass Mason jars and the whey in pint glass Mason jars, both with tight-fitting lids.
  6. Enjoy!

Homemade Organic Creamy Blue Cheese and Dill Dip

This recipe was made by my Darling and it’s absolutely delicious.  It’s great for people who aren’t usually fond of blue cheese because the flavor is mild.  It is recommended to allow this dip to refrigerate for 24 hours before serving; The longer it sits the better it gets.

Here’s What You’ll Need:

  • 8 oz. [1 brick] organic cream cheese
  • 8 oz. [1 wedge] organic blue cheese, raw preferred
  • 3 Tbsp. organic heavy cream
  • 1 cup organic sour cream
  • 1/3 cup + 1/4 cup organic grass-fed whole milk
  • 2/3 cup finely minced fresh organic dill
  • 2 tsp. Real Salt
  • 3 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. prepared organic Dijon mustard
  • 2 tsp. organic champagne vinegar
  • 2 tsp. organic Balsamic vinegar

Here’s How I do it:

  1. Place all ingredients into the bowl of a stand mixer.
  2. Mix on lowest speed until the liquids are incorporated.
  3. Turn the speed to medium-low (2-3 on a Kitchenaid mixer) and mix for 5 minutes, or until the dip reaches desired thickness.
  4. Enjoy!

Homemade Organic Mayonnaise

The trick to making good mayonnaise quickly is to use an immersion blender.

Here’s What  You’ll Need:

  • 2 organic pasture eggs
  • 1 12.7 oz. [1-1/2 cups] bottle of organic sunflower oil (cold pressed)
  • 1 tsp. Homemade Organic Dijon Mustard
  • 1 tsp. organic champagne vinegar (organic white wine vinegar would also work)
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Place all the ingredients into a pint-and-a-half jar.
  2. Pulse the immersion blender at low speed until the ingredients on the bottom start to emulsify.
  3. Once that happens, slowly bring up the immersion blender and continue pulsing until it all looks creamy and white.  You can also slowly turn up the speed once it’s started to emulsify.
  4. Enjoy!