frugal

Use leftover whey to make whey ricotta. This traditional ricotta is a sweet-tasting and flavourful cheese that is absolutely delicious. It is also an easy way to use up extra whey from cheesemaking!

Traditional Sweet Whey Ricotta

whole milk

tbsp cider vinegar (to curdle the additional milk)

tsp cheese salt (optional)

Combine the sweet whey and milk in a large pot. Gently heat on the stove to 91C (195F). If you don&#8217;t have a thermometer, you will know you have reached the right temperature when white curds rise to the surface. If you aren&#8217;t sure if you have sweet whey or acid whey, then please read the notes below. This recipe will not work with acid whey.

Turn off the heat, add the vinegar and stir continuously for 2 minutes.

Using a slotted spoon, carefully ladle the curds into a colander lined with butter muslin. Knot the muslin and hang it to drain for 2-4 hours.

When you&#8217;re finished draining, mix in the salt.

I made it twice, worked fine for me! In the past when making pannir, I found that getting it to the right temperature is super important. Do you have a good thermometer?

I've made it twice and it worked both times. Not a lot of ricotta, but worth it

Nice I made this with Whey from a cheddar I did not add any milk so the yield was low but this is an easy and useful recipe.  Thanks so much

I tried making this right after making cream cheese and nothing... I tried years ago after making cheddar cheese and I got nothing then too.  I used lemon juice it did nothing and then added apple cider vinegar and I thought it was going to curd but a few flakes (less then a tsp) and then nothing... I used a candy thermometer and followed the directions. So frustrated that this didn't work for me.

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Vegan Yellow Split Pea Soup {easy, frugal}

extra virgin olive oil

onions

carrots

tsp black pepper

fine sea salt (plus more to taste)

flat-leaf (Italian) parsley

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.

Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.

Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

I made this tonight and it was delicious! The pease were still pretty al denté after an hour but we’re using a hotel conduction hob which is pretty basic. I also couldn’t blend and only had dried dill with me but it tasted great and I’m looking forward to my leftovers tomorrow already.

"Goop" Great Depression Dinner

beef

salt and pepper

white onion, chopped

mushrooms

green bell pepper, chopped

celery,

white rice

orzo or short vermicelli

chicken bullion

onion powder

water

Cook meat stock pot over medium heat until just beginning to brown. Season beef with salt and pepper. Add chopped onion and mushroom. Cook until onions begin to turn translucent.

Add the rest of ingredients and bring to a boil. Cook for 2 minutes. Reduce heat to simmer and cook (covered) for 35-45 minutes. If mixture becomes dry in cooking add 1/4 cup of water at a time until rice is cooked and meal is moist. Add salt and pepper to taste and serve piping hot.

Five ingredients are all you need for this thrifty dish that makes the most of mince and has a great sage and onion flavour

Beef & bacon meatloaf

sunflower oil

pack sage & onion stuffing mix

beef stock cube

rashers smoked streaky bacon

Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.

Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.

Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.

Did you know you can make a tasty and easy substitute for Rotel right in the comfort of your own home? All you need is a few simple ingredients and about 5 minutes!

Homemade Green Chilies and Tomatoes {Substitute for Rotel}

(15 ounces) can fire roasted diced tomatoes, undrained

(4 ounces) can diced green chilies, undrained

lime juice

tbsp. fresh chopped cilantro (optional)

Combine all of the ingredients in a small...

Combine all of the ingredients in a small bowl. Mix well with a rubber spatula.

Use 10oz (about 1 heaping cup) in place...

Use 10oz (about 1 heaping cup) in place of Rotel in any of your favorite recipes.

https://www.youtube.com/watch?v=VR56b1CRC0I

Yes, you can make your very own Rotel Substitute at home! This recipe is SO easy to make, freezes well, and can be used in all of your favorite recipes that use Rotel. Perfect for when you're out of your favorite canned tomatoes and chilies but need queso...STAT! 

Full Recipe can be found at: Dashfordinner.com
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How to Make a Rotel Substitute | Easy DIY Copycat Diced Tomatoes and Green Chilies Recipe

Moroccan Chickpea Stew

onion (chopped)

garlic (minced)

potatoes

chickpeas (drained)

tomatoes

black Kalamata olives

vegetable broth

brown sugar

cumin

curry powder

paprika

cinnamon

turmeric

cayenne pepper

Add all ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Assembly instructions:

Thaw. Simmer on the stovetop until yams are tender or cook for 2-4 hours on high in the slow cooker.

Serve with rice or thick bread for dipping.

Optional: you can serve with poached eggs on top.

Cooking instructions:

The Lazy Person’s Guide to Canning Tomatoes

Tomatoes

(pint

Canning lids, rings

Clean brick

This fast & easy Italian white bean soup is cozy, comforting & delicious! It is also vegan, oil-free, high in protein, & super frugal.

Italian White Bean Soup {vegan, oil-free, high protein}

(60 mL) water

large onion, chopped (about 1.5 cups)

carrots (about 2 large carrots)

celery, chopped (about 2/3 cup)

Italian herb seasoning

garlic powder

fine sea salt (more

black pepper (more

(1.5 L) water

(100 g) packed spinach leaves

In a large soup pan, bring the 1/4...

In a large soup pan, bring the 1/4 cup water to a boil over medium-high heat. Add the onion, carrots and celery. Cook and stir for 7 to 8 minutes until the vegetables are softened.

Add the herbs, garlic powder, salt and pepper...

Add the herbs, garlic powder, salt and pepper to the pan. Cook and stir for 1 minute longer.

Add the 6 cups of water and all...

Add the 6 cups of water and all but 1 cup of the beans. Mash the reserved cup of beans and add to the soup.

Bring the soup to a boil. Reduce heat...

Bring the soup to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes. Add the spinach leaves and stir for 1 to 2 minutes until wilted. Taste the soup and adjust the seasonings, as desired. Serve!

My healthy (but decadent) 5-ingredient vegan banana brownies are flourless, egg-free, dairy-free, grain-free, gluten-free, oil-free, and 100% perfection. Hooray!

5-Ingredient Vegan Banana Brownies {Paleo, grain-free, oil-free}

(225 g) mashed very ripe bananas

(125 mL) smooth nut

(28 g) unsweetened cocoa powder

(16 g) coconut sugar

baking soda

chocolate chips

Preheat oven to 350F (175C). Line an 8-inch...

Preheat oven to 350F (175C). Line an 8-inch (20 cm) square baking dish with parchment paper, leaving an overhang on opposite sides.

In a medium-large bowl, combine the bananas, nut...

In a medium-large bowl, combine the bananas, nut butter, cocoa powder, coconut sugar and baking soda until completley blended.

Spread the batter into the prepared pan, smoothing...

Spread the batter into the prepared pan, smoothing the top. If desired, sprinkle with chocolate chips.

Bake in the preheated oven for 25 to...

Bake in the preheated oven for 25 to 30 minutes until the surface appears set and dry.

Transfer pan to cooling rack and cool completely....

Transfer pan to cooling rack and cool completely. Use the parchment paper to lift and remove brownies to a cutting board. Cut into 9 squares.

Caboodles are easy vegetable "noodles" made from cabbage! Endlessly versatile, they do not require a spiralizer, and are keto, vegan, low-carb, low-calorie and Paleo.

Caboodles - Steamed Cabbage Noodles (vegan, keto, 1-ingredient)

Place a vegetable steamer or metal colander in...

Place a vegetable steamer or metal colander in a large pot. Fill with enough water to come just below the steamer/colander.

Quarter the cabbage lengthwise. Place quarter on their...

Quarter the cabbage lengthwise. Place quarter on their sides and cut out the cores; discard cores.

Separate each quarter into two sections (inner white...

Separate each quarter into two sections (inner white layers and outer green layers). Working with one section at a time, press down and cut lengthwise into thin strips. Repeat until all of the cabbage is cut.

Bring the water in the pot to a...

Bring the water in the pot to a boil. Add the cabbage, cover (crack cover to allow some steam to escape),and steam for 4 to 8 minutes until caboodles are tender but not completely wilted.

Remove cabbage from steamer and enjoy in any...

Remove cabbage from steamer and enjoy in any way that you would serve noodles.

Rich and satisfying tomato soup that is velvety, vegan, and made with just 3 pantry ingredients! It is cold-weather comfort in a bowl.

3 Ingredient Tomato Soup {Vegan, Easy}

olive oil oil

onion,

tomatoes (preferably crushed or whole peeled)

(375 mL) water

fine sea salt (or more to taste)

In a large saucepan, heat the oil over...

In a large saucepan, heat the oil over medium high heat. Add the onions; reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until deep golden brown.

Place the onions and tomatoes in a high-speed...

Place the onions and tomatoes in a high-speed blender or food processor and blend until smooth (entirely or mostly smooth, it is up to you).

Pour the tomato mixture back into the saucepan...

Pour the tomato mixture back into the saucepan used to cook the onions. Stir in the water and 1/4 teaspoon salt.

Bring soup to a low boil over medium-high...

Bring soup to a low boil over medium-high heat; reduce heat to low and simmer, uncovered, for 35 to 40 minutes until thickened slightly. Adjust salt to taste, as desired.

Sunflower seed butter is a delicious and nutritious alternative to peanut butter. Learn how to make it with no added oil, little money and minimal effort! Make it keto with 1 easy step.

DIY Sunflower Seed Butter (oil-free, keto option)

(36 g) coconut sugar

fine sea salt

Preheat the oven to 350F (175C).

Spread the sunflower seed kernels in an even...

Spread the sunflower seed kernels in an even layer on a large, rimmed baking sheet (try to avoid getting the seeds close to the edges of the pan).

Bake for 10 minutes; open the oven and...

Bake for 10 minutes; open the oven and stir the kernels. Bake for another 8 minutes, or until the seeds are golden brown and fragrant (be careful during the final minutes; check often to avoid over-cooking).

Immediately transfer the kernels to the bowl of...

Immediately transfer the kernels to the bowl of a food processor or high-speed blender to stop the cooking. Cool completely.

Process until the kernels resemble a coarse flour....

Process until the kernels resemble a coarse flour. Stop and scrape the container and continue processing until the mixture begins to clump. Stop and scrape again. Process until mixture begins to pull together into a very rough looking "butter." Stop and scrape again.

Continue processing for 4 to 5 minutes, stopping...

Continue processing for 4 to 5 minutes, stopping and scraping occasionally, until the oils begin to release from the seeds and the mixture turns very smooth and creamy (it takes time, but it will happen!).

Add the coconut sugar and salt; process until...

Add the coconut sugar and salt; process until combined. Taste the butter and adjust the sweetener and salt, as desired.

Scrape the seed butter into jars or other...

Scrape the seed butter into jars or other tightly covered containers. Store in the refrigerator.

In a large saucepan, heat oil over medium-high...

Stir in peas, 6 cups water and salt....

Transfer 1 cup of the soup solids to...

3-ingredient black bean pumpkin soup is perfect for a quick, nutritious weeknight supper. It is vegan, oil-free, & scrumptious.

3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}

can organic diced tomatoes with green chiles

pumpkin puree

low-sodium black beans, rinsed and drained

sea salt & ground pepper

In a high-speed blender or food processor, puree...

In a high-speed blender or food processor, puree the tomatoes, pumpkin, water and HALF (1 can) of the black beans until smooth.

Add the remaining half of the black beans...

Add the remaining half of the black beans to the blender. Using ON/OFF pulses, pulse several times until the beans are broken down slightly, but not completely smooth. Transfer to a medium saucepan.

Heat the soup over medium high heat until...

Heat the soup over medium high heat until it just comes to a very low boil. Reduce heat to low and simmer, uncovered, for 5 to 10 minutes longer. Season to taste with salt & pepper.

Feta is a good cheese for beginners. It involves all the steps involved in cheesemaking but doesn't require any special techniques or ripening. It is fast, affordable, and delicious!

How To Make Feta Cheese

Gallon milk (goat's milk, sheep's milk, or cow milk)

mesophilic starter

tsp of liquid rennet

filtered water

Tbsp salt (non-iodized)

Sanitize your cheesemaking tools. (Simplified option: Sanitizing is not required for fresh cheeses. However, if you plan on keeping your feta for longer than a few weeks, or have issues with mold in your home, I recommend sanitizing your equipment).

Heat the milk to 86 F (30C). Stir in culture and maintain the milk at 86 F for 1 hour. (Simplified option: Sour and flavor the milk by mixing it with 1/4 cup of cultured buttermilk. Let it sit out at room temperature for 2 to 4 hours. You want it slightly flavored, but not too sour).

After the milk has acidified, stir in calcium chloride, mixing well. Then add the rennet and mix thoroughly.

Maintain the milk at 86 F (30C) and leave it for 1 hour for the curd to set. DO NOT STIR or touch the milk while it sets the curd.

When the curd shows a clean break, use a long knife to cut it into 1/2-inch cubes. 

Cook the curds by stirring every 5 minutes for the next 1/2 hour, slowly raising the temperature to 90F (32C). (Simplified option: Give the curds a good stir. Put a lid on the pot and let the curds rest for 1/2 hour.)

Line a strainer with butter muslin and pour the curds and whey into it. I usually catch my whey in a large bowl, because it's useful and delicious! Either pack the drained curds into a feta mold or hang the curd in the butter muslin. (See the section above for photos and details of each of these options).

Top 15 frugal recipes from across the web

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Top Tags

Traditional Sweet Whey Ricotta

Vegan Yellow Split Pea Soup {easy, ...

"Goop" Great Depression Dinner

Beef & bacon meatloaf

Homemade Green Chilies and Tomatoes...

Moroccan Chickpea Stew

The Lazy Person’s Guide to Canning ...

Italian White Bean Soup {vegan, oil...

5-Ingredient Vegan Banana Brownies ...

Caboodles - Steamed Cabbage Noodles...

3 Ingredient Tomato Soup {Vegan, Ea...

DIY Sunflower Seed Butter (oil-free...

Vegan Yellow Split Pea Soup {easy, ...

3-Ingredient Black Bean Pumpkin Sou...

How To Make Feta Cheese

Top 15 frugal recipes from across the web

The most viewed frugal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Sweet Whey Ricotta

Vegan Yellow Split Pea Soup {easy, ...

"Goop" Great Depression Dinner

Beef & bacon meatloaf

Homemade Green Chilies and Tomatoes...

Moroccan Chickpea Stew

The Lazy Person’s Guide to Canning ...

Italian White Bean Soup {vegan, oil...

5-Ingredient Vegan Banana Brownies ...

Caboodles - Steamed Cabbage Noodles...

3 Ingredient Tomato Soup {Vegan, Ea...

DIY Sunflower Seed Butter (oil-free...

Vegan Yellow Split Pea Soup {easy, ...

3-Ingredient Black Bean Pumpkin Sou...

How To Make Feta Cheese

The most viewed frugal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine