How To make French Style Cream Cheese Spread
1 pk 8 oz soft cream cheese
1/4 c Margarine or butter, soft
1 Clove garlic, minced
1 T Snipped parsley
1 T Water
2 t White wine vinegar
1 t Worchestershire sauce
1 t Herbes de Provence, crushed
1/4 t Seasoning salt
Fresh thyme (optional) Assorted crackers 1. In a medium bowl, stir together the cream cheese, margarine or
butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over- night. 2. To serve, garnish with fresh thyme, if desired. Serve with
crackers. ====================================================================== Herbes de Provence In a small storage container, combine 1 T dried marjoram, 1 T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t dried sage, and 1/2 t dried fennel seed. Store in airtight container. Crush before using. ======================================================================= Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992 Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium
How To make French Style Cream Cheese Spread's Videos
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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How to Make Cream Cheese (French Style)
Home made cream cheese is a staple in my cooking. One of my subscribers asked me to make a video showing of how to make cream cheese. It's a beautiful cheese and it's easy to do, plus it doesn't require a cave to mature. Give this recipe a try and tag me in a picture!
If you don't own a press, you can continue the hang time for an additional 8 hours. It will produce a cheese that is a little less firm than a pressed cheese.
From milk pour to pressing: 36 hours
Actual hands on time: 20 minutes
Happy Cheese making!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we’ll receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here!
Ingredients Used in this video------------
C101 mesophilic culture:
Single strength liquid rennet:
Equipment used in this video------------
90 weave cheese cloth (Butter muslin):
How to make Cream Cheese (Gervais)
Recipe available at Cheese52.com
Remember to always sanitize or sterilize your equipment before you begin any cheese making recipe.
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Creamiest Homemade French Onion Dip
❤️ SUBSCRIBE HERE: Nothing beats homemade French onion dip made with caramelized onions!
This recipe uses a mixture of sour cream, cream cheese and mayonnaise to create one tangy, flavorful and creamy French Onion Dip!
This recipe MUST sit overnight for the BEST flavor. Those sweet, salty onions and seasoning does something magical once it has had a chance to hang out in the fridge so don't skip that step. Promise me!
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