How to make Cream Cheese

How to make Cream Cheese

Homemade Cream Cheese

1. After making a great batch of yummy homemade yogurt in a slow cooker, take about 2 cups of yogurt and place in a colander lined with cheese cloth.

2. Let this drain for about 30 min. At this point you have Greek yogurt. Scrape the bottom of the cheese cloth to get up the curd on the bottom and mix it until it is smooth.

3. Leave the cheese cloth lined colander with the yogurt inside preferably in the fridge for about 8 – 12 hours.

4. I like really thick cream cheese, so I let it sit for 12. I tried to show you how thick it comes out by holding the spoon upside down in the picture. Then tada you have cream cheese. If you start with 2 cups you will end up with a little over a cup of cream cheese, which is one block that you normally purchase at the store.

If you were like me, I never knew cream cheese came from yogurt. I never thought I could learn how to make cream cheese. This homemade version is a little more tangy than what you are used to eating. Let this rest for about a week or so in the fridge to let some of the tangy taste fade. Mine will last for several weeks in the fridge without any issues. I haven’t had any go bad yet. I use organic milk which has a longer shelf life than normal milk, so I am sure if this is why the cream cheese lasts longer. I try not to keep it past the organic milks expiration date.

This homemade cream cheese tastes great with anything you would like to make with cream cheese, but you have to wait and not eat it right away. I am going to try to make my ultimate cheese pie using this cream cheese to see if it will taste better than store bought cream cheese. You can also try Lime and Strawberry Cheesecake Smoothies. Are you excited now that you know how to make cream cheese? I know I was. What do you plan on doing with your homemade cream cheese?

Source: How to Nake Cream Cheese

Yorkshire Pudding

R

ecipe: Simple Yorkshire Pudding free recipes Growing up English (go ahead, get the British cuisine jokes out of the way), these delicious pastries were an absolute must any time we had a good roast going. As soon as my dad put the beef in the oven, I just knew we'd be getting some Yorkshire pudding too. how do you make Yorkshire pudding, though? It's pretty simple, but here's one overall tip: Keep all your ingredients at room temperature. Ingredients 3 large eggs 1 1/2 cups whole milk 1 1/2 cups flour 3/4 teaspoon table salt 3 tablespoons beef fat Whisk the eggs and milk into a large bowl until well combined. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three. Collect the fat from the roast. If you're collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon of beef fat into the batter until it's bubbly and smooth. Transfer the batter to a large measuring cup or pitcher. Measure 1/2 teaspoon of beef fat into each cup of a standard muffin pan. Once the roast is out of the oven, set the oven to 450 degrees. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so ech are about 2/3 full. Return the pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake another 10 minutes. Remove the pan from the oven and pierce each pastry with a skewer to release the steam and prevent collapse. Serve immediately.

Red Velvet Cheesecake

Red Velvet Cheesecake

Ingredients

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions: http://saorganics.com/red-velvet-cheesecake/