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So my buttermilk went a little past buttermilk....and I ended up making whey and cream cheese out of it. Nice. Turned out great.<br>
Except I only have probably a half cup of cream cheese and I have no idea what to do with it!<br>
My mom makes cream cheese cheesecake/pie, but I don't think I have enough for that. I don't know what else you can do with it. (I really don't even know what it tastes like.)<br>
Got any ideas?
 

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Mmm, I love cream cheese! It's nice on sandwiches, esp with deli meats. People sometimes serve celery sticks with cream cheese and salami in them at parties here, delish!
 

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Ummm... I mostly use it in not very NT- friendly ways (ducks under a chair!).<br><br>
Baked French Toast is my family's favorite use for it. I can post the recipe if you are interested in it.<br><br>
We also use it in sandwiches.
 

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<div>Originally Posted by <strong>gardenmommy</strong> <a href="/community/forum/post/7991794"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Ummm... I mostly use it in not very NT- friendly ways (ducks under a chair!).</div>
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Me too <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br><br>
I like it mixed with smoked salmon and spread on a toasted sesame seed bagel! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue">
 

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I'm curious, is this "cream cheese" like the Philly cream cheese stuff? Or is it the tart stuff, like when you drain kefir? I've been looking for a recipe for the former, as my girls adore cream cheese.<br><br>
When you say buttermilk, are you talking what's left over from making butter, or the "cultured buttermilk" you see sold in stores? If it's leftover from making butter, did you culture the cream first or use fresh cream?
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>artemis33</strong> <a href="/community/forum/post/7995733"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Me too <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br><br>
I like it mixed with smoked salmon and spread on a toasted sesame seed bagel! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue"></div>
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this sounds SOOO good! I love smoked salmon. Don't get it very often, because it's rather pricey, and it's kinda hard to find. Still, when I can get it, let's just say, it doesn't last too long!
 

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omelette/scramble with smoked salmon, cream cheese, onions and capers<br><br>
omelette/scramble with spinach and cream cheese (ie. "green eggs")<br><br>
mixed with grated cheddar and butter and broiled on sourdough<br><br>
mixed with veggies to make a dip/spread...<br>
ex: spinach, feta, cream cheese dipped with carrots is yummy!<br>
or add chopped fermented jalapenos, garlic, etc to make a dip
 

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Discussion Starter #10
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>tboroson</strong> <a href="/community/forum/post/7996521"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I'm curious, is this "cream cheese" like the Philly cream cheese stuff? Or is it the tart stuff, like when you drain kefir? I've been looking for a recipe for the former, as my girls adore cream cheese.<br><br>
When you say buttermilk, are you talking what's left over from making butter, or the "cultured buttermilk" you see sold in stores? If it's leftover from making butter, did you culture the cream first or use fresh cream?</div>
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Uh, I made my buttermilk by starting with a little from the store, and I just add old milk to it and let it set out for a day, then I just keep some leftover for the next batch. We buy 2 gal of milk for 2 weeks payperiod, but they get old before the next paycheck so some always goes into the buttermilk jar =D I've had 3 jars going at some times.<br><br>
I've had it turn buttermilk-ish even without the starter, it helps to have good milk! I use the buttermilk in place of milk when we don't have fresh - things like mashed potatoes, green bean cassarole, etc. It lastes a long time because it's already "bad" and if it separates too much I let it sit out and turn to the cream cheese.<br><br>
ETA: Guess I should mention that you can't get the cream cheese out of skimmed or homogenized milk. I figured people on NT would know that much, but then again it's usually a bad idea to assume things.
 

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I add seasonings to it and use it as a cheese spread for snack-y lunches, etc. The family loves it. I have yet to find a homemade spice mix that pleases everyone, so currently use a little bit of the Simply Organic ranch or caesar packets.<br><br>
With only a half cup, though, I might just spread it on toast with jelly in the mornings. Yum!<br>
Melanie
 
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