Chocolate-It's What's for Dinner

This is so easy that I wouldn't even call it a recipe. I saw it in this book that I've talked about making it before and decided I needed to give it a whirl. She says that it's so easy a 4 year old could do it and I do have to agree. All you do is mix 1 c of heavy cream with 1 T of cultured buttermilk, cover it, and let it sit out in a warm area for 24 hours. You can stir it once or twice. Simple huh? It thickens up quite nicely. The only problem is you have to think a little bit ahead of time to make it. You need to use cultured buttermilk; you can't use the buttermilk left from making butter . Creme Fraiche is a dangerous thing to have in the house.  It goes so nicely with fresh strawberries (with a dash of brown sugar or reduced balsamic vinegar ) or with soup (bisque, puree), on top of pie (pumpkin, apple) I could go on but you get the idea. It basically goes with everything.

OK now I know I really need to find a job. I'm making cheese now. I've made mozzarella, I've made ricotta so why not try something a little more complicated.  Why not try to make cream cheese?  It really is not that much more complicated than mozzarella or ricotta. It's just as easy. You just have to source the ingredients - and like I've said before I've got nothing but time to source ingredients. Off to the web of knowledge (aka the internet). I found the ingredients here . All the ingredients except for a pot, strainer, cheesecloth, and a bowl Of course I already had the recipe from Make the Bread, Buy the Butter by Jennifer Reese. It is a book that gives you recipes for all sorts of things that you would never think of making (that's where I got the Worcestershire recipe from). Or if you look at it in another way-all sorts of ways that you could potentially kill off your loved ones by making a mistake with one of the recipes. Perspective - you k...