Mark’s Festive Ricotta Cheesecake (Cow milk and wheat free!)

November 18th, 2010

Our Friend Mark’s Awesome, Festive, Ricotta Cheesecake!!

Ingredients:

1 Cup of graham wafers crushed (or gluten free graham wafer substitute)

1 Cup of buckwheat grits

2 TBSP melted butter (or dairy free butter substitute)

2 TBSP cocoanut oil

Pinch of salt

450 gm of sheep milk ricotta

2/3 cup of sugar or “Splenda”

1/2 cup of agavae

3 eggs (or egg substitute)

3 TBSP of flax meal with 6 TBSP of water

1/2 of light sour cream (or sour cream substitute)

1/2 sheep milk yogourt

3 TBSP of all-purpose flour (or flour substitute)

3 TBSP of amaranth flour

1 TBSP of lemon rhind

1/2 TSP of vanilla

Directions:

Mix first five ingredients in a bowl.  Grease a 9″ sping-form pan.  Place crumb mixture in a pan and press down.  Bake at 350 degrees for 8 – 10 minutes.  Cool.

In a medium bowl, mix the ricoctta, cream cheese, yogourt, flax meal and sugar until smooth.  Add the eggs, agavae, sour cream, flours, lemon rhind, and vanilla until smooth once again.  Pour the mixture over the crust.  Cover the bottom of the pan with foil and then place the entire pan into a second glass dish with approximately 1″ of water.  Bake at 325 degrees for 60 minutes.  Cool for 8 hours in the refridgerator and…. enjoy!

Lamb and Curd Chili

January 28th, 2009

This makes a BIG batch to feed a hungry crowd or store in your freezer for a quick an easy meal later!

Ingredients

2 tbsp olive oil

3 medium onions, chopped

3 cloves of garlic chopped

250 gms of fresh sheep milk curds OR 230 ml of sheep milk creme fraiche

1 medium yellow pepper

1 medium red pepper

1 kg of ground lamb

3 16 oz. cans of tomatoe sauce

3 tbsp of chili powder

salt and pepper to taste

Directions

Brown the ground lamb in a large pot.  Salt and pepper the meat while it is cooking.  Drain the lamb and set it aside in a second, medium size pot.  Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!)  If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.

Return the lamb to the large pot.  Add the tomotoe sauce and chili powder.  Cook on medium heat for approximately 1 and a half hours.

Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.

Enjoy!

Is sheep milk appropriate for someone with an allergy to dairy products?

September 19th, 2008

If you have a known allergy to cow milk products, sheep milk products may be of help to you, since the main proteins in the milk are subtly different. However, some people will be allergic to all milks, so caution is advised. Please talk to your doctor if you have serious allergies. (…more info.)

Is sheep milk low in lactose?

September 19th, 2008

The amount of lactose in sheep, goat and cow milk is very similar (4.8%, 4.1% and 4.5% respectively), so sheep milk and its derivatives are not inherently low in lactose. However, as with any cheese, the longer it is aged, the lower the amount of lactose. (…more info.)

What do you feed your sheep?

September 19th, 2008

The main feedstuffs are pasture (grasses, clover and the occasional flower or vegetable from our gardens!) and hay (dried pasture). At certain times of the year, the sheep are fed grain (barley, oats or wheat) as a supplement.

Do you use animal rennet to set your cheeses?

September 19th, 2008

Yes. We use animal (calf) rennet in most of out products to maintain traditional integrity. However, our “Brebis Frais” and Feta are produced using microbial rennet.

Are your cheeses made from raw (unpasteurized) milk?

September 19th, 2008

Under Canadian law, any cheeses less than 60 days old must be pasteurized – consequently our “Brebis Frais”, “Brebette” and “Sheep in the Meadow” are pasteurized. Our “Eweda”, “Ramembert” and Feta are available pasteurized or raw. In 2008 we introduced 2 new raw milk cheeses – “Brigitte” and “Mouton Rouge”.

Are your products certified organic?

September 19th, 2008

No. However our meat, milk and cheeses are “natural”, meaning that we do not give antibiotics prophylactically and we do not use hormones to increase milk production or growth. We are also members of “Local Flavour Plus” who have audited our farms on the criteria of animal welfare (a component not considered in organic certification) as well as sustainable farming practices. We abide by the “5 Freedoms” regarding animal welfare as outlined in the section regarding our farms. We take stewardship of our land and animals very seriously!

Curry Potato and Cheese Patties

September 17th, 2008

Ingredients:

8 Medium peeled potatoes
1 Cup grated of Ewenity Dairy’s Eweda Cru Cheese
1 Egg
1 Small red onion finely chopped
1 Teaspoon sea salt
2 Tablespoons of curry powder
½ Cup of flour

Directions:
Boil potatoes till tender.
Mash and cool.
Add egg, cheese, onion and salt.
Form mixture into golf ball sized balls.
In separate bowl, mix flour and curry powder.
Roll potatoes balls in flour mixture
Over medium heat, press in frying pan with olive oil and fry until lightly browned.
Add more grated cheese on top if desired and serve!

Ewenity Dairy Co-operative

RR#1 Conn
Ontario N0G 1N0

Phone: (519) 848-5694
Email: info@ewenity.com


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