How to make herb butter

This time around Sandy and Kathleen show you how to infuse your butter with herbs to make it fancy and delicious using your 160 micron Boldtbag!

You can use any type of butter or margarine as well as any type of herb that you would like to use to make this butter. The steps are simple, melt the butter over the stove (or using a crock pot), add your herbs and let them soak in the butter for an hour or more. Then pour the butter and herb mixture through your 160 micron Boldtbag or cone filter to remove the herb chunks and voila, you now have a tasty butter.

How to make almond milk

Sandy and Kathleen are at it again, this time making some delicious homemade almond milk using a 190 micron Boldtbag!

Recipe for Almond Milk
Ingredients:
5 cups water
2 cups almonds
1 teaspoon vanilla extract
1 teaspoon honey

Preparation:
Soak the almonds overnight in 5 cups of water so they get soft enough to blend.

Directions:
Pour pre-soaked almonds (with water), vanilla extract and honey into blender and blend for about two minutes or until almonds are completely liquified. Then pour mixture into your 190 micron Boldtbag or cone filter over a clean bowl to get the remaining almond chunks out of your mixture. Store in refrigerator for up to one week. Enjoy!

Use BoldtBags to Make Homemade Ricotta Cheese

Check out this awesome video by Sandy and Kathleen explaining how-to make homemade ricotta cheese using your Boldtbags 220 micron 1 gallon bag.


Recipe for Ricotta Cheese
Ingredients:

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Directions:

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

 

Pour the mixture into your 220 micron Boldtbag or cone filter and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Recipe modified from: Epicurious.com

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