I recently wrote a blog post for the Jew and the Carrot about the cream cheese I’ve been making for the Detroit Institute of Bagels for the past few weeks.
check it out here
I recently wrote a blog post for the Jew and the Carrot about the cream cheese I’ve been making for the Detroit Institute of Bagels for the past few weeks.
check it out here
b-bear, how much have you experimented with kefir? if you let it ferment two or three days, the curds just float to the top and you can pull ‘em out and use em as a fabulous probiotic schmear, as well. probably not the same flavor as classic cream cheese, but it’ll do, pig, it’ll do. very simple (two ingredients, room temp).