Homemade Cream Cheese

This is actually a mock cream cheese, and it's made the same way as homemade yogurt. In taste tests my mother-in-law and I have had, it tastes almost the same as regular cream cheese, and you can use it in all the same recipes--cheese cake, cheese balls, key lime pie, and all the rest. The best part is, it's fat free. To incubate, you can use either a cooler with warm water or a yogurt maker.

Homemade Cream Cheese
Combine:
1-1/2 c. warm water
2 1/2 c. non-instant dry milk powder (5 cups instant)
1/4-1/2 c. plain yogurt with active culture

Add:
2 c. warm water

Pour into containers and cover with lids (use a yogurt maker or canning jars with lids).

If you're using a yogurt maker, set the timer for 12 hours and rotate the jars after 6 hours.

If you're using a cooler, surround jars with warm water, and cover. Replace the water every 2 hours or so to maintain a temperature range between 100 and 120 degrees F.

Makes approximately 6 cups of cream cheese.

Note:
If your cream cheese is too runny, you can drain it by placing the cheese in a strainer lined with cheese cloth or a towel. Just let it sit for as long as it takes to reach your desired consistency.

Holiday Party Food: Cheese Balls

Hello out there!

Christmas Eve parties are just a few days away, and New Year's Eve parties aren't that far away either. Have you started planning your menus? Cheese balls make great appetizers--they're fast and easy to make, and they look and taste impressive. You can make the cheese balls in the recipes below with either store-bought cream cheese or homemade cream cheese (for a recipe for homemade cream cheese, check my next post here). Cheese balls made with homemade cream cheese may not be as firm, but they will still set up and hold their shape, and they taste every bit as good.

Cheddar Cheese Ball
1 c. finely shredded cheddar cheese
1 3 oz. pkg. cream cheese, or 1/2 cup homemade cream cheese
2 T butter
1 T milk
1 T finely chopped green onion
1 T diced pimiento (opt.)
1 tsp. worcestershire sauce
1/2-1/3 c. chopped walnuts or slivered almonds

Bring cheeses and butter to room temperature. Combine in med. sized mixing bowl with milk, onion, pimiento, and worcestershire sauce. Cover and chill for 4-24 hours. Shape mixture into a ball; roll in nuts. Let stand 15 minutes. Serve with crackers or vegetables.


Basic Cheese Ball
1 c. cream cheese
2 tbsp. butter
1 tsp. worcestershire sauce
3/4 tsp. garlic powder
1 tsp. dried minced onion
1/2-1/3 c. chopped walnuts or slivered almonds

Bring cheese and butter to room temperature; combine all ingredients except nuts. Refrigerate 4-24 hours; shape into ball and roll in nuts. Serve with crackers or vegetables.

With this recipe, you're a little more free to experiment. Try adding bacon bits, sun-dried tomatoes, dried garden vegetables, or whatever flavor you want.

Bon Appetit!