QUICK ANSWER 

Trimming a whole brisket is all about removing the hard fat, thinning the fat cap to about ¼ inch, and shaping the meat so it cooks evenly.

You don’t need fancy tools. You don’t need butcher-level skills. You just need to know what to look for… and what to leave alone.

Learning how to trim a beef brisket can feel like a lot. Big piece of meat. Sharp knife. No clear lines.

But once you understand what you’re looking for? It all comes into focus real fast. You stop guessing and start recognizing.

And suddenly… it’s just part of the process.

BEFORE YOU START

Don’t pick up a knife just yet… let’s get oriented.

A whole packer brisket has two parts:

• Flat: Leaner, more uniform, slices nicely
  
• Point: Thicker, fattier, more flavorful

Between them is a thick, hard layer of fat. That’s the problem area.

On top, you’ve got the fat cap… which we’re keeping, just not all of it.

If it feels soft, it’ll render. If it feels hard and waxy, it won’t.

WHY TRIMMING MATTERS

This isn’t about making it pretty. It’s about cooking it right.

• Even thickness = even cooking
  
• Less hard fat = better texture
  
• Proper fat cap = better bark

Skip the trimming step, and you’ll fight it the whole way through cooking.

TOOLS YOU NEED

Keep this simple.

• Sharp Boning Knife: Or any sharp knife, honestly. I use Wusthof.
  
• Large Cutting Board: Something sturdy that won’t slide around.
  
• Paper Towels: For grip.

That’s it. No gadgets. No nonsense.

STEP-BY-STEP: HOW TO TRIM A BRISKET

STEP 1: START WITH COLD BEEF

Take it straight from the fridge.

Cold fat is firm. Firm fat is easier to cut.

STEP 2: IDENTIFY THE SIDES

Flip it over.

You’re looking at:

• Meat side
  
• Fat cap side
  
• The seam between point and flat

Take a second here. This matters.

STEP 3: REMOVE THE HARD FAT 

Find the thick, waxy fat between the muscles. This is the deckle.

It will feel:

• Firm
  
• Dense
  
• Almost like candle wax

Start trimming it out carefully.

Don’t dig into the meat… just follow the seam.

STEP 4: TRIM SILVER SKIN

Still on the meat side. 

Look for thin, shiny membrane. Slide your knife just under it and remove in strips.

This part doesn’t break down during cooking.

STEP 5: CLEAN UP THE EDGES

Now look at the shape.

You’ll see:

• Thin flaps
  
• Ragged edges
  
• Uneven corners

Trim those off. They’ll burn or dry out anyway.

STEP 6: REMOVE THE “MOHAWK”

On the point, there’s often a raised strip of meat. That’s the “mohawk.”

Trim it down so it matches the rest of the brisket.

Doing so helps everything cook evenly.

STEP 7: TRIM THE FAT CAP

Flip the meat fat-side up. Now we shape.

Trim the fat cap down to about:

👉 ¼ inch across the surface

Not zero.

Not thick.

Even.

STEP 8: FINAL SHAPE CHECK

You’re looking for:

• Smooth edges
  
• Even thickness
  
• No hard fat pockets

It doesn’t need to be perfect.

It just needs to cook evenly.

BEFORE & AFTER

For you visual learners figuring out how to trim a brisket. This is where it clicks.

One is bulky and uneven. 

The other is clean, balanced, and ready to cook.

That’s the goal.

COMMON MISTAKES

This is where most people get tripped up when first learning how to trim a whole brisket.

• Not removing hard fat
  → It will not render. Ever.
  
• Taking off too much fat
  → You’ll lose moisture and flavor
  
• Trimming warm brisket
  → Slippery, messy, harder to control
  
• Leaving thin edges
  → They overcook fast
  
• Obsessing over perfection
  → This is cooking, not surgery

WHAT TO DO NEXT

Now that your beef brisket is trimmed… It’s time to move on to seasoning.

And then cooking it low and slow until the meat is falling apart because it’s so tender and juicy.

Recommended next steps:

• How to Smoke a Brisket
  
• Sweet BBQ Dry Rub
  
• How to Make Beef Tallow
  
• Slow Cooker Beef Brisket (Homemade BBQ Sauce)
  
• Brisket Burnt Ends

FAQ

QUICK REFERENCE

• Start cold
  
• Remove hard fat
  
• Trim silver skin
  
• Clean edges
  
• Remove mohawk
  
• Trim fat cap to ¼ inch
  
• Keep it even

FINAL NOTE

You’re not trying to win a competition here.

You’re trying to cook a brisket that:

• cooks evenly
  
• tastes incredible
  
• and doesn’t fight you the whole time

And that starts right here. Learning how to trim a beef brisket for smoking (or any other slow-cook method) will pay off in spades. 

You’ll know exactly what you’re looking at and exactly how to adjust if the butcher got a head start.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Brisket Recipes

Perfect Smoked Brisket (Easy 3 Ingredient Recipe)

Brisket Burnt Ends (How to Make on Pellet Smoker)

Texas Twinkies

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

Print

How to Trim a Whole Brisket

Learn How to Trim a Brisket with our simple guide, complete with visuals and common mistakes, plus the best way to cook it when you’re done!

Course Main

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 -12 (based on a 12 to 16 pound brisket)

Calories 351cal

Author Donna Elick

Ingredients

• 1 whole packer brisket, 12 to 16 pounds

Instructions

• PREP BRISKET: Remove 1 whole packer brisket, 12 to 16 pounds from packaging and pat dry with paper towels. Place it on a large cutting board with the fat cap facing up.
• FLIP AND LOCATE FAT: Turn the brisket so the meat side is facing up. Locate the hard fat layer between the point and flat. This fat will feel firm and waxy.
• REMOVE HARD FAT: Using a sharp knife, carefully trim away the hard fat layer, removing as much as possible without cutting into the meat.
• TRIM SILVER SKIN: Still working on the meat side, remove any silver skin by sliding the knife just under the membrane and trimming it away in thin strips.
• SHAPE BRISKET: Trim thin edges and ragged pieces from the brisket. Round the corners slightly and remove the small “mohawk” piece from the point so the brisket cooks evenly.
• TRIM FAT CAP: Flip the brisket so the fat cap is facing up. Trim the fat down to an even layer about ¼ inch thick across the entire surface.
• FINAL CHECK: Check that the brisket has an even fat cap, smooth edges, and no large hard fat pockets remaining.
• READY TO COOK: The brisket is now ready for seasoning and cooking.

Notes

Make-Ahead: Trim the brisket up to 1 day ahead. Store covered in the refrigerator until ready to cook.

Storage: Keep trimmed brisket refrigerated for up to 3 days before cooking.

Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.

Pro Tip: Trim while the brisket is cold. Cold fat is firm and much easier to cut cleanly.

Waste Tip: Save the trimmings. Fat can be rendered into beef tallow and meat scraps can be used for chili, tacos, or burgers.

Nutrition

Calories: 351cal | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 179mg | Calcium: 11mg | Iron: 4mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Trim a Brisket appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE

• Sweet, smoky, deeply concentrated flavor
  
• Hands-off broiler method
  
• So much better than jarred
  
• Easy to make ahead
  
• Incredibly versatile

Roasted Red Peppers

This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.

Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.

I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.

Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.

This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.

And once you know how to make roasted red peppers? You’ll be making them every week.

INGREDIENT NOTES

• Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
  
• Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
  
• Kosher Salt: Just enough to wake the flavor up.
  
• Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.

VARIATIONS

Garlic-Infused: Toss with olive oil and roasted garlic after peeling.

Herb-Heavy: Finish with fresh basil, thyme, or parsley.

Vinegar Kick: Add a splash of red wine vinegar.

Spicy: Sprinkle with red pepper flakes after roasting.

Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!

Chopped: Dice fine to use in sauces, spreads, and dips.

SERVING SUGGESTIONS

• Layer on sandwiches and wraps.
  
• Add to pasta or grain bowls.
  
• Serve alongside grilled or roasted meats.
  
• Blend into hummus, pesto, pasta sauces, or even tomato soup!
  
• Toss into salads for some extra sweetness.
  
• Spoon over eggs or omelets or tuck into quiches.
  
• Incorporate into our veggie pizza appetizer.
  
• Layer onto crostini with whipped feta or goat cheese and fresh basil.

ROAST RED PEPPERS IN THE OVEN FAQ

Roasting peppers is all about controlled charring and moisture release.

High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.

As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.

Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.

Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.

This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.

TOOLS NEEDED

• Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
  
• Foil: For easy cleanup and steaming.
  
• Sharp Knife: Clean cuts make peeling easier.
  
• Heatproof Bowl: Traps steam properly after roasting.
  
• Tongs or Fingers: Skins should slip right off!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

Print

Roasted Red Peppers

Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

steam time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 About ½ bell pepper per person

Calories 39cal

Author Donna Elick

Equipment

• baking sheet
• 2 large bowl
• cutting board
• sieve
• paring knife

Ingredients

• 5 to 8 red bell peppers, washed and dried

Optional for finishing:

• Extra virgin olive oil
• Kosher salt
• Fresh herbs such as basil, thyme, or parsley

Instructions

• PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
• CUT PEPPERS: Stand 5 to 8 red bell peppers, washed and dried upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
• ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
• BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
• STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
• PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
• SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with Kosher salt and drizzle with Extra virgin olive oil. Add Fresh herbs if using.
• STORE OR SERVE: Use immediately or store with their natural juices.

Notes

Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.

Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.

Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.

Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.

Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.

Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 6mg | Sugar: 6g | Fiber: 3g | Calcium: 10mg | Iron: 1mg

Originally Published July 12, 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Red Peppers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR HOT FUDGE

• Ready in about 10 minutes
  
• Smooth, glossy, and spoon-coating
  
• Made with simple pantry ingredients
  
• Perfect balance of sweetness and richness
  
• Stores and reheats beautifully

Hot Fudge Recipe

This is one of those recipes I’ve been making forever. The kind you don’t really think about until you realize you never buy hot fudge anymore.

Plus, it comes together fast. You whisk, it melts, it thickens, and suddenly you’ve got a saucepan of warm chocolate sitting on the stove. Dangerous territory.

This is not a drizzle-and-walk-away situation. This is a scoop-of-ice-cream, stand-at-the-counter, “just one more spoonful” kind of sauce.

It’s reliable. It behaves. And it turns even the most basic bowl of ice cream into something that feels like a real dessert.

Once you make this recipe for hot fudge, you’ll understand why we always have a jar in the fridge.

Looking for more delicious homemade toppings? Try my caramel sauce or strawberry syrup dessert topping! There’s even a version of crispy Magic Shell that can be made with a variety of flavors.

INGREDIENT NOTES

• Milk Chocolate: Gives the creamiest, smoothest texture and classic hot fudge flavor. Chop up a quality chocolate bar if possible, but chocolate chips work too.
  
• Heavy Cream: Creates richness and body. This is not the place to lighten things up.
  
• Light Corn Syrup: Helps prevent crystallization and keeps the sauce silky.
  
• Butter: Adds gloss and rounds out the chocolate flavor.
  
• Vanilla Extract: Added at the end to preserve aroma and depth.

VARIATIONS

Dark Chocolate: Use semi-sweet or dark chocolate for a less-sweet sauce.

Extra Rich: Stir in another tablespoon of butter at the end.

Salted: Finish this hot fudge recipe with a pinch of flaky sea salt.

Mocha Flavor: Add a small pinch of instant espresso powder.

Boozy: Stir in a splash of bourbon or Irish cream off the heat.

SERVING SUGGESTIONS

• Pour over ice cream! Vanilla, chocolate, s’mores… you name it!
  
• Spoon over banana splits.
  
• Drizzle on brownies or cheesecake.
  
• Use as a dip for fruit or cookies.
  
• Add hot fudge sauce to affogato or poke cakes.
  
• Set up an ice cream party and let everyone make their own sundaes. 

HOMEMADE HOT FUDGE FAQ

Once you learn how to make hot fudge at home, you’ll never look back! This recipe works because it’s an emulsion built on controlled heat.

Sugar dissolves into the cream as it warms, while cocoa solids from the chocolate disperse evenly with constant whisking.

The corn syrup interferes with sugar crystallization, which is what keeps the sauce smooth instead of grainy.

Butter adds fat that enhances gloss and mouthfeel, while also stabilizing the mixture as it cools. Boiling briefly concentrates the sauce and activates starches in the chocolate, thickening it just enough.

Removing the sauce from heat before adding vanilla preserves volatile flavor compounds. As it cools, the fats resolidify slightly, giving you that classic, spoon-coating texture without becoming stiff.

TOOLS NEEDED

• Medium Saucepan: Heavy-bottomed works best for even heat.
  
• Whisk: Constant movement keeps everything smooth.
  
• Measuring Cups: Balance matters here.
  
• Heat-Safe Jar: For storing leftovers (if there are any!)

Enjoy!

With love, from our simple kitchen to yours.

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Other Dessert Recipes

Print

Hot Fudge Recipe

This Hot Fudge Recipe makes the richest, creamiest chocolate dessert sauce you’ve ever tried. And you can make a batch in only 10 minutes!!

Course Dessert, Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16 (2 cups total)

Calories 157cal

Author Donna Elick

Ingredients

• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 2 tablespoons light corn syrup
• 8 ounces milk chocolate chips or chopped milk chocolate
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

• COMBINE INGREDIENTS: Add 1/2 cup granulated sugar, 1 1/2 cups heavy cream, 2 tablespoons light corn syrup, 8 ounces milk chocolate chips or chopped milk chocolate, and 2 tablespoons unsalted butter to a medium saucepan.
• HEAT AND WHISK: Place the saucepan over medium heat. Whisk constantly as the mixture heats and the chocolate melts.
• SIMMER: Bring the mixture to a gentle boil, then continue whisking for about 5 minutes, until the sauce looks glossy and slightly thickened. It should coat the back of a spoon. The sauce will continue to thicken as it cools.
• ADD VANILLA: Remove the saucepan from the heat. Stir in 2 teaspoons pure vanilla extract until fully combined.
• SERVE OR STORE: Serve warm, or let cool slightly and transfer to a heat-safe glass jar.

Video

Notes

Chocolate Options: Milk chocolate gives the creamiest, sweetest result. Semi-sweet or dark chocolate can be used, but the sauce will be less sweet.

Texture Tip: Do not overcook. If the sauce seems thin in the pan, that’s normal. It thickens significantly as it cools.

Storage: Store hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating: Reheat gently in the microwave in 15 to 20-second intervals, stirring between each, or warm in a saucepan over low heat.

Nutrition

Serving: 2 tablespoons | Calories: 157cal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 11mg | Sugar: 13g | Calcium: 16mg | Iron: 1mg

Originally published February 2014, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Hot Fudge Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CONDENSED CREAM OF CHICKEN

• Easy Substitute: This recipe replaces two 10.5 ounce cans.
  
• Simple Ingredients: No actual chicken needed!
  
• Quick Fix: Ready to use in 15 minutes or less.
  
• Rich Flavor: Tastes way better than any canned version.
  
• Make Ahead: Freezes beautifully and reheats perfectly.

Homemade Condensed Cream of Chicken Soup

I grew up on the canned condensed cream soups. My mom practically kept a collection of them in the pantry like culinary emergency rations.

As a mostly semi-homemade cook, she leaned on them for everything from casseroles to quick dinners.

But now? I like homemade. And in my house, homemade has to be simple, quick, and absolutely bursting with flavor.

This recipe for condensed cream of chicken nails all three. It’s creamy, thick, and comforting. The kind of thing I freeze in the exact amount I need so I can grab it anytime a recipe calls for a can of soup.

Mom would be proud that I upgraded but kept the spirit alive!

INGREDIENT NOTES

• Butter + Flour: Creates the classic roux used in restaurant-quality sauces and gravies.
  
• Chicken Stock: Using stock instead of broth adds richer flavor. I prefer the Kitchen Basics brand. It is perfectly flavorful with just the right amount of salt.
  
• Half and Half: Makes the soup creamy without being too heavy. Use an equal mixture of heavy cream and whole milk as a substitute if needed.
  
• Seasonings: Poultry seasoning brings the traditional “cream of chicken” flavor.
  
• Smoked Paprika: Adds warmth and depth. It makes a big difference!
  
• Salt: Start with ¼ teaspoon and adjust based on the salt level of your stock.

VARIATIONS

• Cream of Mushroom: Add sautéed mushrooms and swap poultry seasoning for parsley and thyme.
  
• Cream of Celery: Sauté finely diced celery and use only garlic powder, onion powder, salt, and pepper.
  
• Cream of Broccoli: Like the celery version, but with finely chopped cooked broccoli florets.
  
• Deeper Flavor: Add a splash of white wine, especially when using homemade cream of chicken condensed soup for chicken casseroles!

SERVING SUGGESTIONS

• Casseroles: Makes a flavorful base for chicken noodle casserole or turkey tetrazzini.
  
• Meal Prep: Pour over boneless chicken breasts or thighs in the slow cooker and cook on Low for 6-8 hours.
  
• Pot Pies: Use in place of the sauce in these mini chicken pot pies to save some prep time.
  
• Chicken & Dumplings: Combine homemade condensed cream of chicken soup with leftover chicken and veggies. Top with quartered canned biscuits and simmer until cooked through.
  
• Extra Creamy Pasta: Thin with extra half-and-half or milk. Toss with al dente pasta, top with cheese, and bake until bubbly.
  
• Creamy White Chicken Enchiladas: Warm homemade cream of chicken condensed soup with some sour cream and canned green chiles.
  
  Add to tortillas with shredded chicken and cheese, then roll and top with more cheese before baking.

HOMEMADE CREAM OF CHICKEN CONDENSED SOUP FAQ

In all my recipe testing, I’ve learned that the perfect condensed soup comes down to two things: a well-cooked roux for silky texture, and gradually adding liquid so the mixture stays lump-free.

Creating this condensed cream of chicken soup recipe to make exactly two cans’ worth makes it far more practical for everyday meals.

This small-batch thickens quickly, stores beautifully, and behaves exactly like canned soup in every recipe… only so much better.

TOOLS NEEDED

• Medium Saucepan: Use a heavy-bottomed pan for even heating and to prevent scorching.
  
• Whisk: To get a perfectly smooth consistency.
  
• Measuring Cups and Spoons: Accuracy matters for flavor balance and just the right texture.
  
• Heatproof Containers: For storing and freezing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Stuffed Pepper Soup Recipe (Culver’s Copycat)

Pasta e Fagioli Soup

Easy Creamy Tomato Bisque Soup (25 Minute Recipe)

Print

Homemade Condensed Cream of Chicken Soup

My Homemade Condensed Cream of Chicken Soup is an easy replacement in family recipes that call for canned soup. Ready in 15 minutes!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 (10.5 oz jars)

Calories 353cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 cup half and half room temperature
• 1 1/2 cups chicken stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper

Instructions

• Melt the Butter: Place a medium saucepan over medium heat. Add 4 tablespoons unsalted butter and let it melt completely, swirling the pan occasionally. The butter should stay pale with gentle bubbling around the edges.
• Make the Roux: Sprinkle 1/2 cup all-purpose flour evenly over the melted butter. Whisk continuously for 2–3 minutes, creating a smooth, thick paste. The roux should smell slightly nutty but remain light in color.
• Add the Half and Half: Slowly pour in 1 cup half and half while whisking constantly. The mixture will thicken quickly. Continue whisking until smooth and creamy with no visible lumps.
• Add Chicken Stock: Gradually whisk in the 1 1/2 cups chicken stock, adding a little at a time to maintain a silky texture. Keep whisking until the mixture looks like a thick sauce.
• Season the Soup: Add 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/8 teaspoon kosher salt. Whisk to combine, then bring the mixture to a gentle simmer. Let it simmer for 3–5 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
• Finish with Pepper: Remove from heat and stir in 1/2 teaspoon black pepper. Taste and adjust salt if needed.
• Cool and Store: Let the mixture cool completely before transferring it to a container. This recipe yields around 21 ounces, which replaces two 10.5-ounce cans of condensed cream soup in any recipe.

Notes

Make-Ahead: This condensed soup is designed for prep-ahead convenience. Cool completely and store in the refrigerator for up to 5 days.

Freezing: Freeze in airtight containers for up to 6 months. Allow to cool fully before freezing to avoid ice crystals.

Reheating: Warm slowly on the stovetop. Add a splash of stock or milk if it becomes too thick after chilling.

Half and Half Note: Half and half is an American ingredient made of equal parts heavy cream and whole milk. You can substitute by combining the two if needed.

Nutrition

Serving: 1 | Calories: 353cal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1045mg | Sugar: 6g | Fiber: 1g | Calcium: 149mg | Iron: 2mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Condensed Cream of Chicken Soup appeared first on The Slow Roasted Italian.

Sometimes, I look in the fridge and find that I have so much milk left. I’ll grab a whole gallon at the grocery store each time I go, and sometimes I end up with too much!  

While milk typically has a longer shelf life than some items, I’ve found the best way to store milk safely, is to freeze it for later. 

This keeps it at the best quality and means that I don’t have to throw away lots of milk and waste money. I hate wasting food or anything, so storing leftover milk for later means that I don’t waste it! 

This is a great way to save a carton of milk or even an entire gallon that might be close to expiring. (and you can even freeze milk in smaller amounts – which I go over in more detail below)

You can also do this the next time that you need extra space in the fridge, too. (because we all know that those plastic milk containers can take up a ton of shelf space!) 

How to Freeze Milk

When it comes to freezing milk, don’t simply put the container in the freezer. Milk expands when it freezes, which can cause the container to burst. 

Ultimately, you can end up with huge mess! This is one of those handy tips that is important to remember!  That’s a dairy dilemma to avoid if you can! 

Did you know you can also freeze eggs? It’s a great way to stock up and minimize trips to the store.

Can you freeze milk for later use?

Yes, you can easily freeze milk to use later on, whether it’s skim, reduced-fat, or whole milk. All types of milk can be frozen when it comes to cow’s milk. 

It is best to freeze your milk before the best by date. 

If the milk is approaching its best-by-date, you would be better off using it up in a recipe like our rice pudding or 3-Ingredient Mac and Cheese.

After you’ve frozen the milk, it’s easy to defrost it. Simply place it in the refrigerator to thaw. It will be completely safe for consumption if you do that.

We have frozen milk in the carton, made milk ice cubes, and transferred it to a freezer-safe plastic container. Any of these methods work great!

Does freezing milk change the milk texture? 

It can most definitely happen. Some fat separation might happen, but if you give it a good shake, that might help. 

If you’re worried or have had an instance where the taste of the milk has been affected by being frozen, then once you thaw milk, just make a plan to use it in recipes as an ingredient, instead of drinking it straight from frozen. 

Can you freeze chocolate milk?

Absolutely! Follow the same directions for regular milk or chocolate milk. The same process applies to different kinds of milk. 

How long does milk last after being frozen?

After you have frozen the milk, it will last for three to six months in the freezer. 

If you try to store it for longer than that, you might find that it has started to absorb odors from the other foods you’re freezing (yes, even thru the packaging). 

And, it may start to look more yellow than normal.

The reason that frozen milk turns yellow is that the riboflavin doesn’t freeze as quickly as the milk. That makes it separate from the milk and causes a color change.

While this shouldn’t affect the taste at all, provided you shake it well, it might make it less appealing to people. 

So, if you’re wondering how to freeze milk without it changing color, use it within three to six months.

Can you freeze milk in a carton?

Yes, you can! However, you will need to open the container of milk and pour out at least an inch of milk. I pour it into a cup and put it in the fridge. 

Reseal the container and place it in the freezer.

By removing some of the liquid, you allow it to expand in the carton as it freezes. This will prevent the top from popping off and the milk from going over the top. 

It helps to put the date on the front so you know which container to use first.

To defrost, place the carton on a plate in the refrigerator overnight. The plate will catch any condensation.

This does not work for paper containers. 

How to freeze milk ice cubes in trays

Simply pour the liquid into clean ice cube trays and freeze. When you pour it, be sure that you leave enough room at the top of the container for the contents to expand when it freezes.

That will make removing it from the ice cube tray easier. After it is completely frozen, remove each cube and place it in a freezer bag. 

Then, label the freezer bag with today’s date.

The standard ice cube tray holds 1 ounce (2 tablespoons). So if you need 1/4 cup of milk you can just defrost the amount of milk you need.

Can I use other types of containers?

If you want to, you can use this same method with slightly larger containers. That way, you can freeze the milk in one cup or two cup measures for recipes that require more liquid. 

Sometimes, you might only need a small amount of milk and small containers work best for this. This is the perfect method to use if you plan on baking or cooking with it rather than drinking it. 

That way, when you want to use the milk, you can remove only the amount that you want!

Milk ice cubes are more practical for many people, and this simple method works well if you don’t drink a lot of milk each day. 

You just need ice cube trays to make milk cubes, and then a freezer-safe bag or smaller containers for storage. 

Milk expands when it freezes, so you never want to freeze it in a glass container, or it will break. Glass containers aren’t safe for freezing milk! 

Does freezing milk change it?

As long as you use your milk within a few months, you shouldn’t see any changes at all. 

If you freeze it in the carton, you may notice the fat separates from the remaining liquid. Don’t worry; that’s just the texture of milk changing, not the flavor. 

Just shake it well after you defrost it. The texture of the milk should be back to normal after that. 

 If you remove it as a cube, just defrost it and add it to whatever recipe you plan on using it in.

You shouldn’t notice a grainy texture at all after that quick shake. 

Why freeze milk?

The freezing process of milk is a great way to save it from spoiling. It can also help you with a backup milk supply, and also be an effective way to cut down on waste. 

Just be sure that you use a freezer-safe container, and that you follow the process for best milk thaws. If you follow the best practices, you should have no problem freezing fresh milk. 

If you’re a devoted milk drinker, the good news is that you can take up some of your freezer space with milk, or dairy products from the store. 

Many people freeze milk so that they have extra milk on hand. I freeze milk once it’s past the expiration date because it’s the easiest way to not waste.

I swear, sometimes I forget about the half gallons of milk that are hiding in the back of the refrigerator, so being able to freeze the rest of the milk that’s left is great! 

Enjoy!

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Can You Freeze Milk? Here’s How with Tips for Freezing!

Freezing milk can extend its shelf life, but there are some important tips to know first. We'll show you how to freeze milk the right way!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Donna Elick

Equipment

• ice cube trays
• measuring cups for liquids

Ingredients

• milk

Instructions

How to Freeze Milk in Small Servings

• Pour milk into an ice cube tray. Do not freeze milk when it is near or past its best by date.
• Place trays into the freezer and allow milk to freeze.
• Transfer frozen milk cubes to zip top freezer bag marked with the date. Use within 6 months.
• To defrost milk cubes, place them in a covered bowl in the refrigerator.
• Standard ice cubes are 1-ounce (2 tablespoons). Defrost 8 ice cubes for 1 cup of milk. If necessary, whisk or stir the milk if it separates as it defrosts

How to Freeze Milk in the Carton

• Pour about 1 inch of milk out of the carton.
• Mark today’s date on the carton.
• Freeze.
• To defrost, place the carton on a plate in the refrigerator overnight. The plate will catch any condensation.
• Once the milk is defrosted, make sure the lid is still on tight and then shake the living tar out of it. This will help the smoothness.

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Can You Freeze Milk? Here’s How with Tips for Freezing! appeared first on The Slow Roasted Italian.

Once you taste the difference in both flavor and texture, you’ll never want to buy boxes of dried noodles again.

And once you make and cut pasta at home, you’re going to be hooked. And I’ll say it forever – that there’s nothing quite like the flavor of fresh homemade pasta dough. 

There’s such a fun feeling to be able to make your own pasta and the best part? This fresh pasta recipe is crazy easy to do! 

If you’re ready to make the perfect pasta, follow the step-by-step guide below. Making your own homemade pasta is a game changer! 

Homemade Pasta Dough Recipe

Use these fresh pasta dough noodles in all of your favorite dishes and pasta recipes like chicken marsala, creamy shrimp alfredo, or cacio e pepe.

Or, make a few small adjustments to this fresh homemade pasta dough recipe, and you’ve got perfectly tender ravioli!

You can even bake no-yeast bread or crispy pizza crusts with ingredients you have sitting in your pantry. There’s no limit to what you can make yourself!

Homemade Pasta Dough Recipe Tips

• Experiment with different flours. 

00 flour, which is used for pizza doughs, will create a silkier texture, while semolina is known for its chewy bite. 

That said, all-purpose works just as well if you don’t want to buy something special.

• Try a machine. 
• Use rice flour for dusting! 

Because it doesn’t contain gluten, it won’t bond with the gluten in the homemade pasta dough. 

It’s especially great if you want to make those lovely little piles of swirled fresh noodles! 

They will separate more easily when you throw them in boiling water if they have been generously dusted throughout the process with rice flour.

• Cutting long noodles by hand? 

Sprinkle your surface liberally with rice flour, then fold the fresh pasta dough over on itself to create a pasta sheet. Cut your pasta sheet into more pieces in your desired shapes or use a pasta roller! 

If the surface area gets sticky and doesn’t have much flour, and a little bit of flour and continue with the rest of the directions as listed on the recipe card. 

I always keep extra flour nearby in case I need it for the egg pasta or the surface area. 

Pasta recipes can get sticky quickly, and I don’t want to damage the final product when I just need to add a little flour instead. You can use regular flour for this. 

How To Make Fresh Pasta Dough

Start with a clean surface – either a countertop or a large cutting board – and mound the flours together.

Create a well in the center of the mound, then add the oil and eggs. Whisk the eggs with a fork while incorporating more and more of the flour as you go.

Finish mixing the dough by handing, and kneading until it transforms from a shaggy texture to soft and pliable. Wrap it in plastic wrap and let it rise for 30 minutes.

Then take it out of the plastic wrap, cut out your shapes and then drop them into salted, boiling water to cook. Or, hang dry to save for a future meal.

Italian Pasta Dough Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Fresh Homemade Pasta Dough Recipe (How to Make)

This homemade pasta dough recipe is easy to follow and uses 5 simple ingredients. Make fresh pasta from scratch right in your own kitchen!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 287cal

Author Donna Elick

Equipment

• rolling pin
• pizza cutter
• large pot
• strainer

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cake flour
• 3 large eggs
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• Semolina and/or rice flour for dusting

Instructions

• Mound all-purpose and cake flours on clean countertop or cutting board.
• Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.
• Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.
• Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.
• Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.
• Bring a large pot of salted water to a boil.
• Divide the rested pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.
• Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest or thinnest setting (experiment with various thicknesses for desired preference. Shape the dough into as close to a rectangle shape as possible by folding in tapering sides and re-rolling as needed.
• Now, cut the pasta dough into thin strips with a pizza cutter (for a fettucine). You can also run the dough through the fettuccine, spaghetti, etc. attachment on your pasta machine.
• Regardless of cutting method, sprinkle surfaces and pasta machine with semolina flour to keep it from sticking to the surfaces.
• If folding the dough over on itself for bulk cutting OR if storing the cut pasta in a pile or layered, it is most helpful to sprinkle generously with rice flour to prevent the pasta from sticking to itself.
• Cook fresh pasta for 2-3 minutes in a pot of salted, boiling water until the pasta is cooked through – it will lighten slightly in color and expand a bit.
• Or, hang the pasta in separate pieces on a pasta drying rack. Alternately, spread pasta out on a cookie sheet to dry. Pasta takes 1-2 days to dry and can then be stored in an airtight container.

Notes

There are lots of different types of flour that can be used for pasta dough. All-purpose flour works perfectly well. 00 flour is great if available for a more silky pasta. Semolina flour will make a chewier pasta. We used some cake flour mixed with the all-purpose flour here for an approximation of a softer “00” type flour. Cake flour does not have the same protein content that 00 flour does, though, so cannot be substituted in full. You can also use 100% all-purpose flour, 100% 00 flour, or some combination with semolina.

Rolling the pasta dough is quite a bit easier to get nice and thin if you use a pasta machine.

Rice flour does not have gluten in it so it will not bond with the glutens in the pasta dough – it’s a really great dusting flour, especially if you want to make those lovely little piles of swirled noodles. They will separate more easily when you throw them into the boiling water if they have been generously dusted all throughout with rice flour.

If you are cutting pasta by hand and want to make long fettuccine-type noodles, sprinkle the rolled surface liberally with rice flour; then fold it over on itself to cut more pasta in each slice.

Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 287cal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 339mg | Sugar: 1g | Fiber: 2g | Calcium: 28mg | Iron: 3mg

Originally published December 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Fresh Homemade Pasta Dough Recipe (How to Make) appeared first on The Slow Roasted Italian.

It’s actually not hard to make homemade pasta dough! All you need is a little patience and the right tools to make it simple!

The good news is that I show you exactly how to make and handle this delicate pasta dough so that you can create those ravioli pasta shapes, and fill them with cheese filling! 

This step-by-step guide proves that making and creating the ravioli process is so much better than buying frozen ravioli from the store. 

Be careful – making these little pieces of dough is addictive. There’s nothing like the flavor of fresh homemade pasta! This is why this pasta dough recipe is a must make! 

The simple step-by-step instructions are listed on the recipe card below – and you’ll love the simplicity of this perfect pasta dough recipe. 

I’ve been making my own ravioli pasta for years – and it’s so much better than the store-bought stuff. 

When it comes to making the best homemade ravioli, this recipe is the first thing you need to try. You’ll love making your own pasta, with the outcome being delicious ravioli every single time. 

Make today a ravioli day and get started! This great pasta recipe is a must-make! 

Easy Homemade Ravioli

Nothing beats a bowl of pasta, and it tastes so much better when you make it yourself!

This cheese ravioli recipe makes enough to feed the whole family or have leftovers for lunch. 

You can even keep a batch of fresh ravioli in the freezer and add it to this sausage skillet!

While you’re here, check out more of my homemade recipes featuring easy alternatives to your store-bought favorites.

Cheese Ravioli Recipe Tips and Tricks

• Drain the filling. There will be excess liquid in the ricotta mixture, which will make it harder to properly seal the ravioli. Be sure to let it drain for the full 30 minutes before assembling.
  
• Use a pasta machine. It’s quite a bit easier to get the dough nice and thin with this versus doing it by hand. Trust me – this is the easiest way to get the thin sheets of pasta that you need. 
  
  Start on the thickest setting and continue running it through, stopping on the second to last setting. Otherwise, the ravioli will break apart when you cook them.
  
• Don’t forget to seal them! This prevents the filling from bursting out in the boiling water. A thin layer of water around the outside edges helps the dough pieces to stick together.
  
• Cook in batches. Too many ravioli in the water at one time will lower the temperature, causing them to cook unevenly. Crowding will also cause them to stick to each other.

How To Serve Fresh Ravioli

The flavor in this homemade ravioli recipe is so incredible, all you really need is a drizzle of olive oil for serving!

A flavored oil and some fresh basil and Parmesan would also be delicious. Or, warm up a little marinara or alfredo sauce to spoon over the top.

Pair this homemade ravioli recipe with a side of garlic bread or breadsticks and a fresh salad to make it a complete meal.

Storage and Reheating

Once cooked, you can refrigerate leftover homemade ravioli in an airtight container for up to 3 days. Or, freeze them for up to 3 months.

You can also freeze the ravioli prior to cooking, if you prefer. Follow the ravioli recipe as directed, then sprinkle a light layer of flour on a parchment-lined baking sheet.

Place the pasta in a single layer on the pan and flash freeze for about an hour, until firm. Then, transfer to a storage bag and store for up to 2 months.

Drop frozen homemade ravioli straight into a pot of boiling water and increase the time to 5 or 6 minutes.

Homemade Ravioli Recipe FAQ

Enjoy!

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How to Make Easy Homemade Ravioli with Cheese Recipe

Homemade ravioli is easier to make than you think! Roll out fresh dough from scratch, stuff it with basil and cheese, then boil until tender.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 24 large raviolis

Calories 103cal

Author Donna Elick

Ingredients

• 2 cups all purpose flour
• 4 large eggs divided
• 1 1/2 teaspoons extra-virgin olive oil
• 16 ounces ricotta cheese
• 1 cup grated Parmesan cheese plus more for garnish
• 1/4 teaspoon sea salt
• 2 tablespoons chopped fresh basil plus more for garnish
• 4 tablespoons of semolina flour for dusting
• Flavored olive oil for serving optional

Instructions

• Mound flour on clean countertop or cutting board.
• Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.
• Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.
• Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.
• Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.
• Meanwhile, stir together 1 egg, ricotta, parmesan, salt, and basil to make the ravioli filling. Place the filling in a fine mesh sieve over a bowl to drain excess liquid. Allow the filling to drain for the 30 minutes while the dough sits.
• Bring a large pot of salted water to a boil.
• Divide the pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.
• Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest setting. Shape the dough into as close to a rectangle shape as possible.
• Sprinkle work surface generously with semolina flour. Place one sheet of pasta dough onto the dusting of flour.
• Use a 1 ½ tablespoon scoop to mound filling onto the rolled pasta dough. Space the filling about 1 1/2” apart.
• Brush a very thin layer of water onto the pasta dough to help the top layer of pasta stick.
• Place a second sheet of pasta dough over the filling. Use your fingers to press the top layer down and around each scoop of filling, sealing the two layers of pasta together and working out as much trapped air as possible.
• Use a pastry cutter (wavy edge) or a ravioli stamp to cut the raviolis apart. Dust with more semolina flour so they don’t stick together.
• Place raviolis in the boiling water and cook for 2-3 minutes until the pasta is cooked through – it will lighten slightly in color and expand a bit.
• Cook raviolis a handful at a time. Lift from the boiling water to drain.
• Drizzle cooked raviolis with a great flavored olive oil (I like a Meyer lemon olive oil) and sprinkle with freshly grated parmesan cheese and chiffonaded basil.
• Serve immediately.

Nutrition

Serving: 1 | Calories: 103cal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 125mg | Sugar: 1g | Fiber: 1g | Calcium: 82mg | Iron: 1mg

Originally published October 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Easy Homemade Ravioli with Cheese Recipe appeared first on The Slow Roasted Italian.

When it comes to easy homemade butter, the most important thing to remember is that you need to follow the directions on the recipe card.

If you do that, you’ll have delicious butter that tastes better than anything you could ever buy. 

Fresh butter isn’t hard to make, but there are certain steps that have to be followed to get the right texture and taste. 

The whole process of making your own butter is a great way to learn how to create a staple ingredient that many people spend big bucks on at the store. 

And once you make your own homemade butter, you’re never going to want to eat store-bought butter again.

I prefer making it the old-fashioned way because for me, it’s not only a fun project to do at home, but it’s the easiest method there is! 

Homemade Butter Recipe

The cost to buy dairy products is always changing. 

But when you have homemade butter in your freezer, you won’t need to worry when the prices go up! Last time I was at the store, I swear that it was over $5 for a pound of butter. Crazy! 

A homemade blob of butter is perfect on our 4-ingredient beer bread and I love adding it to my dinner rolls. 

This is a fun food science project for kids, too. It will fascinate them to see liquid transform into solid right before their eyes! So much better than the store-bought stuff! 

Ingredients for homemade butter

This homemade butter recipe makes about one cup or 8 ounces (2 sticks) of butter.

Here are the ingredients you will need:

• 3 cups heavy cream
• 1 teaspoon table salt 

Heavy Cream Butter Kitchen Tools

• High-speed mixer with the whip attachment
• Fine mesh sieve or strainer
• Large bowl or pitcher

Making Butter Tips & Tricks

Here are a few tips to help you make the perfect batch of creamy, homemade butter.

• Be sure that the heavy cream is very cold. You can even place it into the freezer for 5 to 10 minutes before you start to churn it.
  
• Give it a good, firm squeeze! When it’s time to squeeze excess water from the butter, don’t be shy. You want to be sure to remove as much water as possible.
  
• Hold it just right. To prevent a lot of butter from getting between your fingers, hold it between the palms of your hands.

How to make butter

1. Pour the cold heavy cream and salt (if you’re making salted butter) into your stand mixer.

2. Whip the cream at high speed until it separates. 

*NOTE: The cream will thicken a lot before it begins to separate. This process will take roughly 4 to 5 minutes.

3. After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. 

*NOTE: The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store. 

At this point, store it in a covered container in the refrigerator for up to 6 weeks. 

It can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

4. Rinse the butter with 2 cups of cold water, then squeeze it firmly between the palms of your hands to remove all of the liquid. 

The rinsing process is necessary because the water removes any traces of buttermilk that are on the butter.

5. Place the butter in a bowl, or form it into sticks and wrap them in waxed paper.

Making Butter FAQs

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Homemade Butter in Stand Mixer + Video

It's easy to make this homemade butter recipe with just two ingredients. Plus, you'll have fresh, creamy butter on hand whenever you need it.

Course Condiment

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup or 2 sticks

Calories 2428cal

Author Donna Elick

Ingredients

• 3 cups cold heavy cream
• 1 teaspoon table salt

Instructions

• Pour the cold cream and salt into your stand mixer. You can also use a food processor or an electric whisk.
• Whip the cream until it separates. It will really thicken before it begins to separate. It will take roughly 4 to 5 minutes.
• After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. *NOTE
• Rinse the butter with 2 cups cold water, squeeze butter to remove all of the water.
• Place in bowl or form into sticks, by wrapping in wax or parchment paper and store in the refrigerator for up to 6 weeks.

Video

Notes

The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store.

To make cultured buttermilk, you will need to add an acid, such as vinegar, lemon, juice, or cultured yogurt to the buttermilk liquid. I would use about a tablespoon

Stir it in, then allow the mixture to sit at room temperature for 24 hours. As a result, the acid will curdle and the cultured buttermilk will thicken.

At that point, store it in a covered container in the refrigerator for up to 6 weeks. it can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

Nutrition

Serving: 1 | Calories: 2428cal | Carbohydrates: 20g | Protein: 20g | Fat: 258g | Saturated Fat: 164g | Cholesterol: 807mg | Sodium: 2518mg | Sugar: 21g | Calcium: 473mg | Iron: 1mg

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Butter in Stand Mixer + Video appeared first on The Slow Roasted Italian.

Want to peel a whole head of garlic without turning it into a sticky mess? This mason jar hack is a total game-changer. 

Just break the bulb into cloves, toss them in a jar, seal it tight, and give it a good shake like you’re making a cocktail. In less than 30 seconds, the peels slip right off — no knives, no sticky fingers, no fuss.

It’s fast, it’s fun, and it saves so much prep time when your recipe calls for lots of garlic (which, let’s be honest, is basically every good recipe).

It can be a pain thinking about peeling those cloves of garlic – but that doesn’t have to be the case.

I have tried many garlic peeling methods I have even used a garlic press that I could put in the garlic without removing the papery skin. But that is one more thing that I have to hand wash.

The microwave method is pretty easy but I don’t always want to par cook my garlic. Peeling individual cloves of garlic is a great way to use the whole bulb to add flavor to all your favorite dishes. 

The good news is that you can peel a clove of garlic easily with the simple method listed below. 

You know that I love to keep things easy peasy – and share my tips with a lot of people! I like to think of this as a garlic peeling trick because many don’t know about the shake method option. 

Forget about needing a cutting board, and try this favorite method of mine. 

The jar method means that you can get a lot of garlic quickly and not waste anything from the entire head of garlic!

In my opinion, this is the best method out there for prepping large amounts of garlic – and you don’t need any special tools. 

Find out why this my favorite way to peel garlic! This is one of those internet hacks that makes prepping so much fun! 

While there are a lot of different ways to peel garlic, this is the quickest way and one of those easy hacks that everyone should know. You can prep a big batch fast! 

Looking for even more kitchen hacks? Discover all of my tips here!

How to Peel Garlic

I think we’ve all been there: you’re working on your latest savory creation and it calls for a clove or two of garlic. Great! We love garlic! 

But… then you remember you have to peel it first. UGH.

Something that should be simple can sometimes take what feels like ages to get right. 

I know I’ve ended up with garlic peels or even full-on chunks of the stuff under my fingernails after a battle with a bulb.

Well, I’ve got great news for you! There is a really easy way to peel garlic that doesn’t involve a ton of time or extra steps. 

Buckle up, I’m about to teach you how to peel garlic the easy way!

Easiest Way to Peel Garlic: What You’ll Need

• Garlic – You can use my garlic peeling hack on a full garlic bulb, or with just a few cloves. That said, it will be a bit more difficult to pull off with very small cloves — just a heads up!
  
• Container with Lid – I personally like to use a glass Mason jar, but you can use any type of hard container as long as it has a lid and is larger than the amount of garlic you put in it. 
  
  As you’ll soon learn, the cloves need to be able to move around. 

My Easy Way to Peel Garlic

1. Prep the garlic.

If you’re working with a full bulb, use your hands to crush it. You want the cloves to separate from the hard root in order to remove the skin.

For cloves that are already separated, simply gather them to place in your container.

2. Add the cloves to your container.

Place the unpeeled cloves into the jar, bowl, or container and cover. 

3. Shake, shake, shake it!

Here’s the fun part! Shake your container vigorously for about 20-30 seconds.

4. Enjoy your perfectly peeled garlic.

Open the lid and you should discover newly peeled garlic cloves! If there is some skin remaining, close the lid and shake it again.

Storing Peeled Garlic Cloves

If you don’t plan on using your peeled garlic right away, store it in an airtight container in the fridge. It will stay fresh for up to 1 week when properly stored.

Tips and Tricks for Peeling Garlic

• A Fresh Garlic Head is best.

When you’re doing your shopping, choose garlic bulbs with firm and plump cloves. Fresh garlic is a lot easier to peel using this method.

• No container? No problem!

In a pinch, you can use 2 metal bowls or a large bowl and a plate as a lid for peeling garlic.

Glass or metal will be your best best. Plastic isn’t hard enough to create that friction I keep talking about — and the garlic will probably leave behind a strong odor. 

Not the best when you want to store some cookies in the same container later!

• Put some muscle into it.

Garlic Peeling Hack FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Kitchen Hacks

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How to Peel Garlic Cloves (Easy Kitchen Hack)

Wondering how to peel garlic? Skip the headache and learn about the easiest way to peel garlic! Perfectly peeled results before you know it!

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 clove

Calories 4cal

Author Donna Elick

Ingredients

• 1 garlic clove

Instructions

• SEPARATE: the garlic clove from the bulb.
• PLACE: the unpeeled clove into a small glass jar with a lid.
• SHAKE: the jar hard for 20 to 30 seconds, until the peel loosens and falls away.
• CHECK: the clove. If bits of peel remain, close the jar and SHAKE again until fully clean.

Notes

Make-Ahead: Peeled garlic can be stored in an airtight container in the refrigerator for up to 1 week.

Storage: Keep sealed to prevent drying.

Freezing: Peeled cloves can be frozen for up to 3 months. Freeze whole cloves or chopped in small portions.

Nutrition

Serving: 1 | Calories: 4cal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.01g | Sodium: 1mg | Sugar: 0.03g | Fiber: 0.1g | Calcium: 5mg | Iron: 0.1mg

Originally published July 2016, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Peel Garlic Cloves (Easy Kitchen Hack) appeared first on The Slow Roasted Italian.

When most people hear the word ricotta, they automatically assume that they have to head to the grocery store to buy good ricotta cheese. But that’s no longer the truth! 

In a short amount of time, you’ll be able to make your own creamy homemade ricotta cheese to serve with fresh fruit, or to add to other savory dishes. 

This recipe for fresh cheese makes the perfect authentic ricotta cheese and is one of the best recipes out there! 

If you want to elevate your Italian dishes, or just take your skills to the next level, give this creamy ricotta cheese recipe a try! 

Ricotta Cheese

When it comes to making cheese, all you really hear about is the aging process and the exact science of it. 

Rest assured that this ricotta cheese recipe is incredibly easy and takes just over 30 minutes!

Yes, it’s possible to create one of the easiest cheeses like this with just a few simple ingredients and a short amount of time! 

It’s really all about keeping an eye on the milk and making sure it doesn’t burn — overheating will ruin the batch in a heartbeat. 

But other than that, you can make small changes to the milk, add-ins, and drainage time and still end up with a perfectly executed homemade ricotta! Seriously, this is one of the best ricotta cheese recipes! 

Use it in Ziti al Forno or my Italian Calzone Recipe. You can even make sweet treats with ricotta cheese like lemon glazed cookies or pancakes with banana-pecan syrup!

Once you have a fresh batch of ricotta ready, our Baked Ricotta with Sun Dried Tomatoes is the perfect first thing to make with it — warm, creamy, and on the table in minutes.

Ingredient Notes and Substitutions

• Whole Milk – Don’t use ultra-pasteurized, please! It just won’t work. Any milk you can find at the grocery store is absolutely fine to use otherwise. 
  
• Heavy Cream – Cream is optional, but I like to recommend it for extra creaminess — and who doesn’t want that?? 
  
  You can leave it out of the ricotta recipe with no changes to the instructions. 
  
• Flaky Sea Salt – Kosher salt works well, too. Really any large-grained salt is perfect for making homemade ricotta!
  
• Lemon Juice – Eureka or Lisbon lemons are my two top choices. They aren’t too sweet, like Meyer lemons, and are easy to find. 
  
  The exact amount of lemon juice you’ll need is never quite the same — you may need to stir in an additional 2 or 3 tablespoons if the milk doesn’t separate right away, so squeeze out a little extra! 
  
  Vinegar is a suitable substitute, but makes a difference in the flavor — your ricotta cheese will taste like vinegar, not lemon.

How to Make Ricotta Cheese

• Prepare the milk and cream.

Add the milk and heavy cream to a Dutch oven and cook on medium heat. Stir continuously until the temperature falls somewhere between 185°F and 195°F.

The amount of salt that you use is really up to you, but I recommend going with ½ teaspoon the first time you try it — you can always season later!

Don’t allow the mixture to overheat. The milk will become foamy, but should never hit a rolling boil. 

• Add the lemon juice.

Once warm enough, stir in the lemon juice. It’ll curdle right away. 

Turn off the heat and let the mixture sit for 10 to 15 minutes as the curds separate from the liquid.

• Drain thoroughly.

Transfer the curds to your prepared sieve and let your cheese drain for at least a few minutes and up to 45 minutes. 

The longer it drains, the thicker it will be!

Storing and Cooking With Fresh Ricotta Cheese

Homemade ricotta lasts for up to 4 days in the fridge. Do not freeze — it has too much moisture and its texture will change dramatically if frozen.

You can also use it right away! Keep in mind that ricotta cheese isn’t the same as most cheeses. 

It does not melt, but rather bakes and turns even creamier with a quick roasting. 

It can sometimes be hard to tell when a fresh, creamy cheese has gone bad. Some tell-tale signs are a yellow or orangeish color and a sour smell or taste. 

Kitchen Tools You Will Need

• Use a sieve or strainer and several layers of cheesecloth to drain your ricotta cheese.
• Slotted Spoon – For transferring all of the cheese curds once they’re finished cooking.
• Candy Thermometer – Make sure all of your hard work doesn’t go to waste! Keep an eye on the temperature so that the cream doesn’t burn.

Ways to Use Homemade Ricotta

You can use fresh ricotta in the simplest ways — a sprinkling on top of pizza just before baking or on a fresh salad are two of my favorites. You can also add right on top of pasta, too! 

This easy homemade ricotta recipe is absolutely heavenly in savory pasta dishes! 

Stuffed shells, tortellini (which is different!), ravioli (which is also different), and lasagna are the first recipes that come to mind, but I can’t really think of a pasta that isn’t made better with some of this creamy cheese. 

Then, there’s the sweetest way you can use fresh ricotta — cannolis! In fact, we make just enough in this ricotta recipe for my traditional cannoli filling.

But honestly? Scoop it onto a plate, add some fresh thyme and a drizzle of olive oil, and serve with blackberries and crackers. Fresh and delicious!

Making your own ricotta opens up the door to tons of good choices, some even with a sweet flavor! 

You can even add it as a filling to fresh figs for a fun flavor that just might be your new favorite way to eat them!

And yes, you can use it as a filling for ricotta gnocchi, as an addition to make ricotta pancakes, or as a filling for pasta shells.

Once you make your own ricotta cheese, the next step is to figure out how you want to use it! 

It really comes down to personal preference with this fluffy ricotta recipe. I could literally just eat this homemade cheese with a drizzle of honey! 

Ricotta Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Recipes With Ricotta Cheese

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Homemade Ricotta Cheese (4-Ingredients How to Make)

Ricotta Cheese is easy enough to make in your own kitchen! It’s tangy, salty, creamy, and sweet. What more could you want?

Course Appetizer

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 makes about 2 cups

Calories 244cal

Author Donna Elick

Ingredients

• 1/2 gallon whole milk NOT ultra-pasturized
• 1 cup heavy cream
• 1/2-1 teaspoon flaky sea salt or kosher salt
• 3 tablespoons lemon juice

Instructions

• Pour milk and cream into a heavy stockpot or Dutch oven. Add salt to the milk mixture.
• Heat over medium heat, stirring frequently to prevent the milk from scorching on the bottom of the pan.
• Heat until the temperature of the milk registers between 185°F and 195°F. At this temperature, the milk will be slightly foamy on the top, but not boiling.
• Add lemon juice to the milk mixture and stir. You should see the milk curdling almost immediately. Turn off the heat when the mixture starts to separate and leave it to sit for about 10-15 minutes.
• Line a strainer or sieve with several layers of cheesecloth for draining the ricotta.
• Use a slotted spoon to lift the cheese curds from the whey and transfer to the cheesecloth-lined strainer. Allow the ricotta to drain for as long as you wish – the longer it drains, the thicker it will be. You can drain it for just a few minutes for a creamy ricotta or up to 45 minutes for a thicker ricotta.
• Transfer ricotta to an airtight container and refrigerate or serve immediately.
• Store in an airtight container in the refrigerator for 3-4 days.

Notes

Ultra-pasturized milk will not work for cheese-making. Most milk from the regular grocery store will work great – typically ultra-pastureized milk will have an expiration date that is months away.

Using heavy cream in the recipe is optional. It adds a nice extra creamy flavor to the ricotta. If you want to skip the cream, just use whole milk and follow the instructions the same way.

The amount of lemon juice can vary some. I like to squeeze the lemon through a strainer to make sure no seeds end up in the ricotta. Squeeze and stir the milk mixture. If it doesn’t separate, go ahead and squeeze in a bit more lemon juice. It should separate with the addition of 2-3 tablespoons of lemon juice.

Use Eureka or Lisbon lemons for the proper acidity. Meyer lemons are too sweet for this recipe. Vinegar can also be used in lieu of the lemon juice – you will be able to taste the lemon or vinegar in the finished ricotta so keep that in mind.

Drizzle olive oil (I love a Meyer lemon infused olive oil with the ricotta) and/or honey over the ricotta. We sprinkled with fresh thyme and served with blackberries and crackers. Delicious!

Nutrition

Serving: 1 | Calories: 244cal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 243mg | Sugar: 12g | Fiber: 0.02g | Calcium: 311mg | Iron: 0.04mg

Originally published October 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Ricotta Cheese (4-Ingredients How to Make) appeared first on The Slow Roasted Italian.