Nothing beats a New York bagel with a shmear of cream cheese. I can't tell you how many times I have longed for a little bagel shop to open just around the corner from the farm. It's never going to happen, but at least I can make spectacular cream cheese on my own.
<br />
<br />The whole process takes 2 days, but you will be rewarded handsomely. This cream cheese is particularly good in fresh cheesecake recipes. You can use the leftover whey for protein smoothies.
<br />
<br />From The Farmette Cookbook, © 2016 by Imen McDonnell. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boulder, CO. www.roostbooks.com

Share: