Cultured Cream Cheese – Two Flavours

Now that I’m back working at home, I’m saving time not driving or getting ready in the morning.  So, there is a bit more time for food prep and cooking.  This extra time also really helps make my running more consistent and I am seeing improvement in my times since taking a lot of time off of running.

I didn’t try regular cream cheese until my late teens when I worked at Tim Hortons.  I love it but not necessarily the ingredients in it.  I decided to take a look at some of my favourite brands of non-dairy cream cheese and make my own.  We are now only shopping once every 3 or more weeks, so it makes sense to make use of whatever pantry staples we already have. I can’t stop eating these cream cheese with freshly baked crackers!

Continue reading “Cultured Cream Cheese – Two Flavours”

Cultured Cashew Cheese – In 6 Days

6 days!  That sounds like a lot of work and a lot of time, but for most of the days the work is less than 2 minutes.   If you start this process on Sunday night, you will have cheese to enjoy for the following weekend.   I promise, it is much easier than it may seem and don’t be intimidated by rejuvelac.  It really is only the cloudy water that is produced by soaking your wheat berries. Continue reading “Cultured Cashew Cheese – In 6 Days”

Date Pistachio Cheese Ball

Yes, this is pretty much the same recipe as I posted a couple of weeks ago, but with this recipe I changed two things. I used dates instead of cranberries (yum!) and I let the cheese sit for a solid 2 days in the fridge. Letting the cheese sit really firmed it up. You can really use whatever toppings you like. Toasted walnuts with the dates would be fantastic. Continue reading “Date Pistachio Cheese Ball”