Homemade Cream Cheese – The Labneh Way
Like I say in the video, the taste is a bit bolder and tangier than that stuff from Philly, but when is that ever a bad thing? Michele found some amazing sheep’s milk yogurt at a local farmer’s market, and it was incredible in this, but I've used regular yogurt and it works wonderfully as well.
Most recipes for this say you can eat it after one day, but I really think the two-day “aging” and pressing process does great things. The taste mellows out a bit, and the texture gets even denser and richer feeling. Besides, if you don’t press it, you won’t get those signature, and ultra sexy cheesecloth fabric marks! I hope you give this homemade cream cheese a try soon. Enjoy!
Ingredients for about two heaping cups of cream cheese:
1 quart yogurt, try to get something really nice from a dairy, or use Greek-style
1 tsp kosher salt or to taste
cheesecloth
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.
Note: I’ve only made this one way, so I’m not sure what happens if you deviate from the recipe and use low-fat yogurt, etc. Let me know if you try something different!
Best Ever Top 10 All Time Copycat Recipes
Everyone has their all time favorite dishes, we have many and have created copycats of our top 10 here. Whether you are jonesing for a cheddar bay biscuit from Red Lobster, Magic Shell, Starbuck's Cranberry Bliss Bars or Chipotle's Cilantro Lime rice have we got treats for you. Tried and true recipes from scratch that the whole family will love.
Click here for Recipe»
Salt-Roasted Chicken – Tastes Like Chicken
The problem is we get so tied up in adding things, that we forget how amazing roast chicken can be when we take things away…like everything, except a very generous dusting of kosher salt.
Of course, no matter how juicy and chickeny your chicken tastes, it can only get better garnished with a little spoonful of thyme butter sauce. I wanted to remind everyone how simple it is to make these quick, butter-based pan sauces. If you know how to make one, you know how to make a thousand.
The important thing to remember is that any time there’s a pan sitting around crusted with caramelized meat drippings, you’re always only three minutes away from a world-class sauce. I hope you give this a try soon. Enjoy!
Ingredients for four portions:
1 big chicken, about 3 1/2 to 4 pounds
lots of kosher salt (coat the entire surface of the bird, inside and out, with the salt, being extra generous on the breasts)
– Roast at 450 F. for 50-60 minutes
For the sauce:
1 tbsp thyme leaves
1 lemon, juiced
1/3 cup chicken broth (plus all extra juices from rested chicken plate)
2 tbsp cold butter cut in 4 pieces
salt and pepper to taste
cayenne, to taste
(Note: I’m totally guessing at measurements here, since you kind of just splash stuff in. Use the force.)
Sriracha Honey Chicken Wings
This giveaway has ended.
We are so excited to be partnering with Terrapin Ridge Farms. We love fun dips, sauces and toppings and that is just the beginning of what we found on their site. Playing with their sauces, spreads, dips and glazes was so much fun. I can not believe all the flavors that are available.
I remember, a few months ago while vacationing we ran into this great boutique shop that sold salsas, jellies and jams. We spent hours in there sampling the different flavors. I have such appreciation for unusal flavor combinations and we were looking for something to really knock our socks off.
After working with Terrapin Ridge Farms over the last few months I am completely and totally blown away by the fabulous flavor combinations available from one brand. I was most taken by their commitment to quality. They use the very best ingredients and most are all natural and gluten free. Which makes me feel great about serving them to my 3 year old.
While I enjoyed playing with all of their products, and believe me there are an array of amazing flavor combinations, my favorite was their Sriracha Sauce. I swear it is perfect heat for me. Living in the southwest we eat a lot of hot peppers, spices and hot flavors. I like heat but I am more of a medium heat kinda girl. Where Chad loves Serrano and Habaneros, they can be a little much for me. This Sriracha Sauce is perfect. It starts off with the classic sriracha and they add tomato puree and some smoky spices to really knock it out of the park.
Click here for Recipe»
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