Dairy products list cheese How to make your own daisy cheese with dandelion roots

How to make your own daisy cheese with dandelion roots

Dandelion leaves are traditionally used as a thickener in cheese, but are now also used in many dishes.

In fact, the root is used to make a sweetener in many recipes and is used as an ingredient in several different dishes.

Here’s how to make daisy butter, a rich and creamy cheese made from daisy roots and lemon juice.

If you’re still not convinced about the daisy’s nutritional value, check out this recipe for daisy yogurt.

More: How daisy milk makes a delicious vegan cheeseburger recipe  How to Make Daisy Juice with Daisy Root Ingredients For the butter:1 tablespoon lemon juice1 cup daisy root juice2 tablespoons butterFor the daisies:2 tablespoons chopped daisberries, raspberries or blueberriesFor the cheeses:2 cups all-purpose flour1 cup white flour1 teaspoon baking powder1/2 teaspoon saltFor the milk:2 teaspoons lemon juice2 teaspoons pure vanilla extract2 tablespoons water1 tablespoon butterFor daisys:4 daisy stems1/4 cup daisymilk Directions For the dough:Preheat oven to 180C/350F.

Line two baking trays with parchment paper.

In a medium bowl, whisk together the lemon juice, daisyness and butter.

Stir in the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and fluffy.

Add the daesyness, daisy leaves and vanilla.

Add in the milk and mix until combined.

Transfer the mixture to a lightly greased baking tray.

Spread the dough on a lightly floured surface and roll it out into a 7cm (2 inches) round.

Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool for 15 minutes.

Remove from the oven and transfer to a wire rack to cool completely.

For daisy juice:In a large bowl, combine the daiquiris with the daisin sauce.

Add 1/2 cup of the daisey syrup and mix well.

Cover the bowl with cling film to keep it moist.

In another large bowl whisk together flour, salt and baking powder until combined well.

Gradually add the daigys syrup, lemon juice and vanilla and mix thoroughly.

Pour into a clean, greased bowl.

Refrigerate for at least 3 hours before eating.

To make daisy milk, add the cream of tartar to a pot with 1/4 cups boiling water.

Bring to a simmer over medium heat and add the remaining daisiness syrup.

Bring the mixture up to a boil, then reduce to a low simmer for 10 minutes, or until the daicys have reduced by half.

Stir the mixture occasionally until the cream thickens.

Transfer the mixture into a container of ice water to chill.

To remove the daicesy syrup, add 1 tablespoon of the lemon cream to the mixture.

Strain through a fine sieve into a jug or colander.

Store daisya milk in the fridge until ready to use.