How to make Cream Cheese from Milk // 1a Kitchen in sisterMAG

Developing a recipe while cooking something is like writing a piece of music, only that there is no turning back. Tone to tone flavors mate to a melody, a fine combination is to be discovered through adding and you might learn something new by trying out.
If the attempt is successful there is nothing better than eating together.
However even better is to potter along with a girlfriend (or even two!), to inspire each other and in between to sip an aperitif or even some sophisticated champagne, as I have just done with my dearest friend Sandy.

It was on these really hot days this summer, when experimenting with cool cream cheese, cottage cheese and kefir for the wonderful sisterMAG* felt just right. In the jubilee edition number 20 you will find our recipe story of around 15 double pages – matching the issue topic of threads – connections – fabric, we experimented with the fermentation of milk and milk alternatives, just as when protein chains are being changed by means of lacto bacteria.

And on top there is an interview with a cheese expert (of course from La Fraaance)!

*In the very unlikely case that you should not know sisterMAG, you then have the most wonderful weekend reading waiting for you: Twenty issues full of reports, digital start-up portraits, fantastic fashion editorials including patterns for DIY(!), beauty, food and interviews with interesting women.

The outcome are 8 really easy recipes, each two on the subject cow, sheep, goat and coconut milk/cashew. Which is why my massive Vitamin B12 deficiancy has been pleased a lot since I have ben medically prescribed to include more fermented (dairy) products into my diet. As I personally prefer goat or coconut milk, I’m very excited about what wonderful things you can do with them and a few lactobacteria (or in the case of kefir with a fungus). And who would have thought that a fresh cheese from almonds tastes so fantastic by a fermentation with Rejuvelac, a fermented bread drink!

Honestly, would I have known sooner how easy Quark, Kefir and Cream Cheese are being made at home – I probably would have had my cheese diploma since long. But what is not, can still become. Sandy in any case has already searched where we (and you) can soon tackle that … And of course there’s also further reading tips on making your own fermented milk products.

Anyways, since then there is sitting an amber glass with bubbling Coconut Kefir on my kitchen shelf, and a lot about fermentation will follow since I feel that this bug has bit me bad.

Oh and, totally thrilled were we by the spontaneous use of a Vitamix, which was kindly lent to us by the German agency quite straightforward for our sisterMAG shoot. Because after my dearly beloved Thermomix had given up his mind (and motor) some time ago, I could not quickly decide on a substitute – so the opportunity to test Madame Vitamix came just right. And mixing she can do! Almost overnight Madame arrived, and not only did she save the vegan cream cheese production, but also the morning smoothie love in our house.

Now have much fun in making your own yogurt and Co…!

As a small prelude to our recipe series here come two additional recipes as a little treat: Sandy has delicious tartines with homemade goat cheese, roasted pepper, capers and herbs on Confiture de Vivre for you, and here we go with a recipe for homemade ricotta pralines from goat’s milk, that are so simple to make and just so good. Although they require a bit of planning, as the goat ricotta must drain, you will be rewarded with a fine snack – and they are so easily modified!

Ricotta Pralines with Herbs

Ingredients
_ 1 liter of goat’s milk – yields about 150-200 g
_ About 30 ml lemon juice
_ Sea salt
_ Fresh herbs, such as Basil, coriander, oregano

Preparation
_ Bring the milk in a saucepan to a boil and let boil briefly. Then remove from heat and add lemon juice. With a wooden spoon stir well. The milk will coagulate immediately, if it does not, help out with a little more lemon juice. Let boil over medium heat again briefly, then remove from heat. Upon stirring with a spoon, the whey should be green-whitish and clear.
_ Hang a strainer over a bowl and line it with a cheesecloth or gauze. Pour the milk into it and allow to drain for at least 2 hours or until the mixture is pliable.
_ Scrape the cheese out of the towel and place in a bowl. Season to taste with a pinch of salt and form into small balls, which are cooled for about 10 min. in the refrigerator. Chop the herbs finely and put on a plate. Then roll each cream cheese-ball around in it until they are completely covered.

This recipe can also be prepared ahead: in a sealed glass, covered with olive oil, the pralines keep a few days in the refrigerator.

Tip: The collected whey under no circumstances dispose but mix up with fresh berries and a few herbs to prepare a great tasting drink that is packed with protein and nutrients. For example add a handful of raspberries, blueberries or blackberries (fresh or frozen) and fresh basil or mint, mix in a blender with ice and serve in a glass with a few ice cubes. Drink quickly, because the whey otherwise settles again. Voila!