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Okay, so I realize that this blog is quickly becoming a How-to-make-your-own-food blog! I promise after my next two posts, I will share something non-food related!
This week I have been doing inventory of what we are running out of and researching new food projects I can make myself. I wanted to make some new fermentation recipes and decided that I was going to try my hand at making my own whey, a common ingredient in many ferments. I learned that it was very easy, and a great way to make your own cream cheese as well! A twofer! Who doesn’t love that!!
I really wish I had more presence of mind to take pictures for the blog during this process, but I was just so excited (and distracted with the kids) that I didn’t. BOO! I promise pictures in my next post! Making your own cream cheese is so easy that my 3 1/2 year old could have done it herself- and that is not a lie!
First you need yogurt, you can use store bought, or make your own using my homemade yogurt recipe. You need a fine mesh strainer, or if you don’t have that, you can use a regular strainer, some cheesecloth and a wooden spoon. You want to put the desired amount into the fine strainer, or place a piece of cheesecloth in a regular strainer and place over a bowl. If using the cheesecloth tie the corners together over the wooden spoon and hang over a bowl to collect the whey and separate the cheese. Let it sit for anywhere up to 12 hours and you’ve got your own, delicious cream cheese! YAY!
You can keep the whey in a jar in the fridge and use it if you are into fermenting, or just discard. You can add some salt or herbs to the cheese or even some fruits and use to spread on crackers or breads. Enjoy!
I would love to hear about any recipes you have tried and your experiences!
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