Learn to make your own homemade flavored cream cheese, and you’ll never buy another tub again. Sure, the grocery store flavors taste good — but these taste fabulous (and are more healthy). Plus, there’s no limit to what flavors you can try!
In this video excerpt from the Cultured Dairy & Basic Cheese eCourse, I show you how to make Onion-Chives or Cinnamon-Walnut cream cheese.
First, you have to know how to make cream cheese. That step is not included in the video above — but it is demonstrated on video in the eCourse. (Also — eCourse members — be sure to log in and download the detailed print notes which include more flavor ideas.)
1. How to Make Cream Cheese
This makes approximately 2 cups of cream cheese.
Combine 1 quart of cream (not heavy) with 1/8 teaspoon of mesophilic culture. You can also use 4 tablespoons of buttermilk or sour cream with active cultures. Cover the jar with a paper towel or cloth napkin and secure with a rubber band. Culture at room temperature for 8 to 24 hours until set up like firm yogurt or sour cream.
Drain the whey/buttermilk out of the cultured cream by hanging it in cheesecloth for 12 to 24 hours, or until the cheese is as dry as you’d like. Remove the cheese from the cheesecloth and put in a jar or glass storage container. Cover with an air-tight lid. Use plain, add sea salt to taste, or flavor (see below). Keeps for 2 weeks in the refrigerator.
Cream cheese from pastured cows eating rapidly growing green grass will be lightly to deeply yellow — from the carotene in the grass. One of the best real food sources of Vitamin A!
2. Cinnamon-Walnut Cream Cheese
By gently folding and mixing, combine 1 cup of cream cheese with 1/4 cup chopped walnuts (preferably soaked and dehydrated), 1/2 teaspoon cinnamon and 3 tablespoons of desired sweetener (such as palm sugar, date sugar, honey, maple syrup, rapadura or sucanat). Taste and add more of anything! Store in an air-tight container in the refrigerator for up to 2 weeks.
Delicious with toast, pancakes, apple slices…
3. Onion-Chives Cream Cheese
By gently folding and mixing, combine 1 cup of cream cheese with 1/4 cup finely diced onions, 2 tablespoons chopped fresh chives, and 1/4 to 1/2 teaspoon sea salt. Taste and add more of anything! Store in an air-tight container in the refrigerator for up to 2 weeks.
Eat some up with crackers, on toast, or with cut up veggies!
Have you made homemade flavored cream cheese? What are your favorite flavors? What do you eat with cream cheese? Please share!
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