Simply Real: Cream Cheese and Whey

Simply Real: Cream Cheese and Whey

Move to Wordpress

please check out my new blog address...
www.injoytroye.wordpress.com

Same blog, different address.

And, more to come on a NEW blog soon. Stay tuned!

In joy,
Troye

Homemade Cream Cheese

Making your own cream cheese is so easy, super scrumptious, and inexpensive. This is the softest creamiest cream cheese evah!!!

All you have to do is get a quart (or two- because believe me, you are going to love this stuff) of full fat plain yogart. Do not skimp and go for the low fat- and don't even get me started on the low fat craze. In fact, The Man just told me that he needed to go back on a low fat diet so that he would gain some weight. Ha!!!! This time I am using greek yogart, but regular yogart makes creamy deliciousness as well.

Spread cheese cloth over a bowl, and dump the yogart on top. Allow the liquid to drain out, and voila... what you have left is cream cheese. For certain varieties of yogart, you may need to tie the cheese cloth to a wooden spoon and place it across the top of a deeper bowl to allow more liquid to drain. I have not had to do that yet, but may need to with the greek yogart.

The liquid that is left is whey. It will last in your fridge for 6 months and is perfect for soaking grains with excellent health benefits. Your cream cheese will last in the fridge for 2 months (if you don't eat it in a week).

After you make your cream cheese, I highly recommend making some caramel popcorn and dipping it into the cheese. I think I'll go have some now.

In joy, troye

D-isms

D: Mommy, I'm connecked.

Me: You're connected?

D: No, Mommy, look, I'm connecked. I don't have any clothes on.

At lunch with my dad for his birthday...

D: Mommy, why do you keep calling Papa Daddy?

And, then later...

D: Mommy, how old is Papa?

Me: I think he's 39. Why don't you ask him?

My Dad: I'm 67.

D: Wow, that's a lot of money!!!

Mindful Menu Monday

Here is our menu plan for the week:

Sunday- chili with bread

Monday- Girl's Night, and I still have no idea (I am typing this at 10am on Monday morning). Great plan, huh?

Tuesday- Sweet Potato Quesadillas, recipe from Animal, Vegetable, Miracle by Barbara Kingslover

Wednesday- Ezekiel Stew- stew recipe using whole grains traditionally used to make EZ bread, with cornbread and salad

Thursday- Baked Chicken, Millet Casserole, and salad

Friday- Pizza and family movie night (sundried tomato, feta, spinach, mushroom pizza)

Saturday- open

Here is my chili recipe- with plenty of liberties. It is different every time I make it:

Brown 2 lbs ground beef with 3-5 cloves minced garlic in large stockpot. Sometimes I grate raw carrots and add at this point to pump up the nutrition. In small bowl, stir together 1 can tomato paste with 1 cup water. Once combined add to meat mixture along with 2 tbsp chili powder, 1-2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp oregano. Stir together. Roast a jalapeno pepper on your stove (if you have gas stove top) until black, then dice and add to meat mixture. Add 1 can diced tomatoes (I prefer Muir Glen fire roasted tomatoes). Reduce heat to low and simmer for an hour or more. Add 1 diced onion about 45 min into this hour.
Add 1/4 cup masa corn flour to 1/2 cup water in bowl, and combine thoroughly. Then stir into meat. Add beans to your liking (I've used kidney beans, pinto beans, black beans, or a combo of the three).
Heat an additional 15 minutes.
This is a very hearty chuncky chili. I also like a bite to my chili, so you can adjust the spices to your liking.

In joy, troye

Why Wine is Superior to Water

As seen in a used bookstore in Blue Ridge:

Read Carefully: