After my recent lacto-fermentation class, I had a plethora of cream cheese that we made from whole cows milk ("quark") in my fridge. Here's what I've been doing with it:
1. Add a couple tablespoons of cream cheese into my morning scrambled egg/omelette mixture instead of milk or cream.
2. Make whipped coconut banana cream-cheese dessert as follows:
- 100g cream cheese
- 100g coconut cream - I like the Ayam brand as it doesn't contain guar gum (if not available, just double amount of cream-cheese)
- 1 banana
- 1/2 tsp cinnamon powder
- 1/2 tsp raw cacao powder (or more if you're a choc fiend like me) 1/4 tsp vanilla bean powder
Blend the above together with hand-held blender for an easy quick sweetener-free dessert or snack. My kids took this to school today as their morning tea topped with a mountain of organic berries (see picture).
3. Make ice-cream by substituting cream cheese in place of cream (this makes for a less rich, more protein-heavy ice-cream). Here's the recipe for my recent ginger coconut ice-cream invention:
- 400g cream cheese
- 100g coconut cream
- 5 egg yolks (reserve the whites for scrambled eggs/omelettes) 30g fresh ginger
- 3 tablespoons maple syrup
Process the above in a food processor (you don't need an ice-cream maker!) until well blended then pour into small glass containers or ice-block moulds and freeze. Leave on bench for 10-15 mins to soften before serving.
4. smear cream-cheese onto raw veggies (e.g. sliced cucumber) and (if desired) top with wild salmon roe (from The Canadian Way) for a simple snack or pre-dinner appetiser. You could also do this with home-made goats curd. Enjoy!