Golden milk actually uses milk, no it’s not another item claiming to be the life-giving elixir that is milk, as in from a mammal. (This is coming from a wife of a dairy farmer). Golden milk has been used for 100s of years as nourishing drink that reduces inflammation in the body and boosts your immune response. It uses milk, turmeric (raw or a paste), cinnamon, ginger and black pepper. I added a pinch of cardamom and sweetener to make this a treat even my kiddos would love. The warm hue of the milk is comforting, and you really can’t taste turmeric, so think of this as a spicy and sweet warmed up milk. Perfect on this rainy day or as healthy and satisfying after dinner drink.
- 4 Tbsp Ground Turmeric Powder
- 1/4 C Water
- Pinch of Black Pepper
- 6 Cups Fresh Milk
- 1 Tbsp Cinnamon
- 3 Tbsp Pure Maple syrup or Honey
- A pinch of Cardamom
- 1 Tsp Vanilla
Add turmeric powder and water in sauce pan over medium heat. Whisk until thickened about 5 minutes and add black pepper.
Making a Turmeric Paste
Adding Cinnamon- No not this much!
Stir in milk, add sweetener of choice, vanilla, cinnamon and cardamom. Cook until warmed through and serve! Visit Pete Postma and Sons for more info on our dairy.
Support your local dairy farmers! Drink Milk! (Real Milk)
Why is this bread called “Dairy Man’s Dream”? It has cheese, yogurt, milk, and butter! I adapted this recipe from “Bread Illustrated” written by the editors of America’s Test Kitchen. I have loved this book, all the recipes have great step by step illustrations. Bread is intimidating for me and this book really helps me understand the process of making bread so I can, well, actually make bread! In fact this recipe was done with my 2 year old!
I tried this recipe out last night, we did not have bread for dinner and the kids were up to make something. I almost pulled our bread machine out, (the kids call him “crunchy robot”) but I put him back and flipped through the cook book instead. I love the idea of no knead quick bread you can literally make in 10 minutes pop in oven and serve! The recipe called for sour cream and I substituted my farm fresh yogurt instead. I also omitted the cheddar cheese and added extra parm. The results were impressive and my dairy man of a husband happy after another long day at the new barn.
- 2 1/2 C All Purpose Flour
- 1 Tbsp Baking Powder
- 2 Tsp Salt
- 3 Tsp Fresh Ground Black Pepper
- 3/4 C Yogurt
- 3 Tbsp Melted Butter
- 2 Cups Shredded Parmesan Cheese
Directions: Pre heat oven to 350 F. Melt Butter over low heat. Whisk in milk, salt and yogurt. Set aside.
Mix flour baking soda, pepper and 1 C of the cheese. Butter a 8″ x 4″ pan and sprinkle 1/2 C Parmesan cheese on bottom. Fold wet ingredients into dry, until just incorporated. Do not over mix!
Dough will be very heavy and lumpy. Place in prepared bread pan and smooth top. Sprinkle with remaining cheese and bake approx 45 minutes until golden brown! Let cool at least 30 minutes, slice and serve with more butter of course!
The kids helping at the new barn