I’m discovering that when I can’t find a locally produced version of a common ingredient, making it myself is sometimes easier than you’d think. For example, I’ve already posted a simple technique I learned for making butter. This week I wanted to make a dish that normally uses cream cheese. I couldn’t find a local brand in the grocery stores, but I saw several local dairy products that I suspected could be used to make it. I decided to come back after doing a little research.
When I got home, I googled “how to make cream cheese” and quickly found several alternatives. (I love Google. I tell everyone that we have to make sure it is never taken over by dark forces…) Below I describe the method I finally used. The process was incredibly easy, and the results tasted surprisingly good. The texture was rich and creamy, just as you want cream cheese to be. Continue Reading
Last week I didn’t see locally produced butter in the dairy cooler at the Community Food Co-op, which usually stocks some. Since I don’t know of any locally produced cooking oils, I’m using butter instead, and was concerned when I couldn’t find any.
I remembered a friend had told me that butter could be made from whipping cream pretty easily, but I didn’t remember the details. I saw some Twin Brook Creamery cream, so purchased a pint. When I got home, I called the Creamery to see if they made commercial butter, or if they could tell me how to make it from their whipping cream.
Debbie returned my call and said they didn’t make butter for sale to the public, but that they regularly made butter for their own use from their cream. She said the recipe below is how her mother-in-law does it. I think you’ll be astonished at how simple and quick it is–and it’s fun! Continue Reading