It’s not that I don’t like cream cheese from the store, it’s just that it always seems to last so long in the refrigerator, and I wonder sometimes, what are all of those “gums” on the ingredients list..carob bean, xanthan and guar?? So, when I heard Lynn Rossetto Kasper on the Splendid Table {no relation} explaining the simple process for making Cream Cheese at home, I was intrigued. Her recipe is below, to see her complete post on cheese making 101, click on ricotta.
Following her simple steps, I ended up with about 6 cups of beautiful, fluffy, fresh cream cheese. This was thrilling enough, it tasted so creamy, and the texture was so delicate, but then I started realizing that this fresh cheese could be the foundation to achieving much higher levels of deliciousness.
Boursin cheese is sort of in the same category as cream cheese for me, I like it and I’ve noticed that most people love it, but as someone who takes pleasure in presenting home crafted foods, it always seemed a little too “packaged” for me to serve at home.
Lately, I’ve been smitten with a new blog {for me}, The Hampton Hostess. One of the great pleasures of writing a blog is that you have the chance connect with others from all over the world with whom you share tastes and views. I love her recipes, and really enjoy reading her travel journals and hearing about all of her retail discoveries in NY.
When I saw her recipe for homemade Boursin cheese I felt almost dumbstruck…why didn’t I think of this??? Just reading it, I knew it would be delicious, and the process was so simple.
I blended up a batch, using herbs still alive in my garden {chives, oregano, parsley}, garlic, s&p and the homemade cream cheese… the finished product was amazingly delicious, herby, creamy and fresh. Even if you don’t make your own cream cheese, you should try her recipe with store bought cream cheese, click here to view it. On top being a great, quick appetizer, this cheese is the star ingredient for a fantastic bowl of pasta. She published a wonderful recipe for making a quick al freddo-like pasta with spinach, but you could add any vegetables you fancy. I used tomatoes and ribbons of fresh basil leaves instead of spinach and it was delish!
I made the greenish skulls near the top of the post for a cocktail party last weekend. After lining the day~of~the~dead skull molds with olive oil and plastic wrap I filled them with the boursin cheese. I refrigerated them overnight, then inverted the ghoulish green skulls from their molds and poked some whole cloves in to emphasize their eye sockets. I love the little strips of chives on the one skull, sort of looks like band~aids, don’t you think?
Another yummy use for homemade cream cheese is to dollop it upon fresh baked cinnamon rolls, letting it melt and drizzle down the sides. These Alton Brown overnight Cinnamon rolls have been making an appearance on many a Sunday morning at the Market lately. Imagine a batch of cinnamon rolls, fresh from the oven, topped with a fresh cream cheese frosting….truly transcending.
It’s a bit of a process, but it’s not too complicated.
The afternoon before serving, I mix up this yummy~yeasty dough, and let it rise {I start feeling like the mother~of~the year at this point}. After a fabulous dinner out, I revisit the dough {with a nightcap}, flattening it out and covering it with a layer of cinnamon~sugar goodness.
Then I roll up the dough….
and slice it, placing the rolls in a bake proof container. The rolls sit in the refrigerator overnight, waiting for the morning light.
In the morning, I take them out for another quick rise, then bake them off. The house fills with the intoxicating fragrance of fresh baked dough and cinnamon, and all feels right in the world.
While they are baking I whip up the cream cheese with some powdered sugar
to top these golden, gooey delights!
Homemade Cream Cheese
2 quarts heavy cream
1 quart half and half
1 quart whole milk
2 teaspoons salt
1/3 cup fresh squeezed lemon juice
1 quart half and half
1 quart whole milk
2 teaspoons salt
1/3 cup fresh squeezed lemon juice
Line a large colander with a layer of cheesecloth
and place in the sink or over a bowl if you want to save the whey. Wet the
cheesecloth to hold it firmly in place.
and place in the sink or over a bowl if you want to save the whey. Wet the
cheesecloth to hold it firmly in place.
Over medium-high heat, bring the dairy products and salt to
a gentle simmer in a heavy large pot. Stir in the lemon juice and continue to
simmer gently until curds begin to form and float to the top, 1 to 2 minutes.
They will first look like spatters of white, then gather into soft, cloud-like
clumps. When you see the liquid begin to clear of cloudiness and the curds are
firming up but not hard, scoop them out with a slotted spoon or sieve.
a gentle simmer in a heavy large pot. Stir in the lemon juice and continue to
simmer gently until curds begin to form and float to the top, 1 to 2 minutes.
They will first look like spatters of white, then gather into soft, cloud-like
clumps. When you see the liquid begin to clear of cloudiness and the curds are
firming up but not hard, scoop them out with a slotted spoon or sieve.
Let the curds drain thoroughly in the lined
colander. If very soft, press gently to extract a little moisture, but take
care not to dry out the cheese. Turn into a bowl, cover and chill.
colander. If very soft, press gently to extract a little moisture, but take
care not to dry out the cheese. Turn into a bowl, cover and chill.
Refrigerated cheeses keep for a week, but the
ricotta is at its best eaten fresh.
ricotta is at its best eaten fresh.
OK I am still dealing with the "consequences"from oatmeal cookies, i.e. addiction, an extra few pounds,etc….and now I have others addicted and now THIS!!!! OMG…you are bad for me! BUT they do look outrageously good.:)
I have never, ever heard of making your very own cream cheese from scratch! But it now seems like the most natural thing in the world to do after reading your fabulous post…I seriously can't wait to make it.
There's so much to love here…thank you!
xo j~
Where do I start? The cream cheese – reading this recipe as bagels are in toaster and wishing I had read this last night! I've always wondered what the difference between neufchatel (sp?) and cream cheese is, except that it's creamier. Do you know? The cinnamon rolls look delicious, I think I can smell them! I use Tom Douglas's recipe in in his first cookbook for pecan rolls – same basic idea to make them the night before and let rise once more in the morning before they go into the oven. I only manage to make them on Christmas morning even though every year I promise to make them more often. Fantastic post E! I'm bookmarking it!
xxoo
24 C ~ I feel the same way. And by they way, I've found it lasts at least 2 weeks in the refrigerator, so why not just have it on hand??
Serena, I am guessing the difference is the dairy products that are used to make the cheese. If you look at the Splendid Table piece, using this same process with milk will lead you to a big bowl of ricotta cheese.
I am hooked on those cinnamon rolls, I give extras away to the neighbors.
Happy Halloween! xo ebh
There is nothing better than a fresh, homemade breakfast treat!! Today was waffle day at our house, but I have no doubt if I presented my team with these cinnamon rolls you and I would both be vying for mother of the year! 🙂
And, I love your process….a little dough, dinner out, dough and a nightcap, sleep, bake!
I think I need to try these (along with your "process"!
xo Elizabeth
The cinnamon rolls look incredible, one of those and a cup of coffee with cream would be my perfect start to the day.