Bob Albers of Mandeville, Louisiana sent us this recipe – his 14th contribution to our blog since 2016.* You don’t have to make your own cream cheese for it, but it’s extra special when you do (and super easy!). From Bob: I just finished eating some of my smoked tuna with cream cheese and thought I should share this delight with you and other cheese
Strawberry Cobbler for Valentine’s Day
It’s the sweetest time of year again! We combined a couple of recipes to come up with this one – simple and yummy and just the treat for your sweetie on Valentine’s Day. Strawberry Cobbler Ingredients: 8 cups strawberries, hulled and sliced in half 1/3 cup sugar, brown sugar or coconut sugar 1/4 tsp salt 2 tsp vanilla 1 tbsp butter, diced into small cubes
Gluten-Free Limoncello No-Bake Mini Cheesecakes
We posted Bob Albers’s recipe for limoncello last month (click here), and it was outrageously! delicious. I was looking for a way to use it in a dessert for the holidays and I wanted at least one of my desserts to be gluten-free. So, I ended up combining several different recipes into this one. It’s still over a month until I plan to serve it
Cooked Curd Cream Cheese
This recipe comes from Home Cheese Making, written by our very own Cheese Queen, Ricki Carroll. It yields 2 pounds of crumbly cream cheese, drier than with other methods but perfect for cooking, salads, etc. This is not a sweet cream cheese – it’s somewhat tangy and that makes it perfect for savory recipes. It’s closest substitute would be Farmer’s cheese. I thought it would
Creole Cream Cheese Recipe #2 by Bob Albers
During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most detailed one at our website recipe page – click here. There is also a recipe in our book, Home Cheese Making. The one below is from our original newsletter The Cheesemakers” Journal and Bob Albers submitted his recipe to our blog in
Easy, Cheesy Halloween Appetizers
Creativity Abounds! Cream cheese seems to be the main building block in most holiday appetizers and, the good news is – you can easily make your own with our simple recipe – click here. All you really need is rennet, buttermilk culture, and calcium chloride. We have chosen a few of the coolest and easiest Halloween appetizers we could find. If you have your own
Cream Cheese Experiment by Bob Albers
My Experiment By Bob Albers Excuse me while I don my mad scientist hat. I have previously submitted an article on Creole Cream Cheese. I like it as a breakfast food. That’s how it is normally eaten hereabouts (Mandeville, Louisiana). There are a couple of things that have troubled me about the recipe and method that just don’t seem right. First of all, it is
Creole Cream Cheese with Bob Albers
Bob Albers of Mandeville, Louisiana is a retired electronics engineer who has traveled all around the country and the world. When he was a manager, he made sure his engineers wrote their directions carefully, reasoning that the directions are at least as important as the product. He definitely practices what he “preached” and we appreciate the attention he gave to his recipe for Creole cream