Primal2Peat
Member
- Joined
- Nov 2, 2012
- Messages
- 46
So, I had my farmer give me my raw milk skimmed. It tasted terrible. I didn't want to waste it, so I added my orange juice to it to make it tolerable. It worked. It reminded me of orange sherbert that I had when I was a kid. Then I searched online. Sherbert is actually just orange juice, milk, and sugar. Some people add things like vanilla extract, lemon juice or pineapple juice. You could play around with different recipes, but the foundation is just oj, milk, and sugar. (Obviously most of us wouldn't put vanilla extract, or pineapple juice in there.)
Here are some recipes to see, and manipulate for yourself:
http://foodloveswriting.com/2009/07/20/ ... o-go-back/
Orange Sherbet
Adapted from Alton Brown
Ingredients:
7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk (I substituted 3/4 cup skim milk + 3/4 cup heavy cream)
Directions:
In the bowl of a food processor or a blender, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute. Transfer this mixture to a mixing bowl, and whisk in the milk. Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream*. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
*If you don’t have an ice cream maker, place the bowl in the freezer for about 30 minutes, remove and whisk thoroughly; repeat until it’s the texture you’d like.
Another one:
http://www.tasteofhome.com/recipes/gran ... lk-sherbet
You guys get the idea.
I can't wait to try this when I get my whole fat milk back next week. I was just experimenting with skim milk, but I'm done with that. I will probably play around with this a lot in the near future, using honey, gelatin, etc.
Here are some recipes to see, and manipulate for yourself:
http://foodloveswriting.com/2009/07/20/ ... o-go-back/
Orange Sherbet
Adapted from Alton Brown
Ingredients:
7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk (I substituted 3/4 cup skim milk + 3/4 cup heavy cream)
Directions:
In the bowl of a food processor or a blender, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute. Transfer this mixture to a mixing bowl, and whisk in the milk. Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream*. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
*If you don’t have an ice cream maker, place the bowl in the freezer for about 30 minutes, remove and whisk thoroughly; repeat until it’s the texture you’d like.
Another one:
http://www.tasteofhome.com/recipes/gran ... lk-sherbet
You guys get the idea.
I can't wait to try this when I get my whole fat milk back next week. I was just experimenting with skim milk, but I'm done with that. I will probably play around with this a lot in the near future, using honey, gelatin, etc.