Cream Cheese: Attempts #1,2 &3

Okay, so of all three of my cheese-making attempts, only one has really been “cream cheese”–I think. The first batch was made by straining the whey out of a botched batch of yogurt that had separated. So technically it was yogurt cheese, I guess. It was actually very tasty–I used it to make a pasta…

Cultured Butter & Buttermilk

I love Kerrygold butter so much that it would seem pointless to make my own butter, except for the reason that raw butter is healthier, especially if it’s cultured. Culturing increases the enzyme and vitamin content. I tend to make everything in smaller quantities than is recommended in Nourishing Traditions, which pretty much calls for…