No cream cheese? No problem. Here’s how you can make your own cream cheese

With the cream cheese shortage becoming a bit of a challenge ahead of Shavuos…

Here’s one idea, given out with the lunches today:

This one was provided by Shloimy’s Kosher World:

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8 COMMENTS

    • There are many, but I typically use it as the stock for soups or the liquid in dough recipes. Just strain the liquid well and no, the whey doesn’t taste salty or sour. There are entire recipe blogs on how to use it.
      Also if you put the dried curds into brine water you get feta cheese.
      No need to throw out milk. Kids do it for fun all the time on a lazy Sunday.

      • there is a halachic issue with making dairy breads.If you do use the whey in a bread, remember that it can only be made into a small loaf that has a distinctive shape indicating that it is dairy.

        • You mean to say that either it should be made into a small batch – that can be eaten by the family in a day OR you can make a distinctive shape, in which case you can make as much a you want.

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