For those having a hard time finding cream cheese. There are step by step pictures and a video.
How To Make Cream Cheese
Ingredients
4 cups milk I prefer whole milk
2-3 tbsp lemon juice
pinch salt, optional
Instructions
In a heavy-bottomed saucepan, heat 4 cups of milk on medium-high heat. Stir milk constantly until it starts to simmer and then boil for a bit.
4 cups milk
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.
2-3 tbsp lemon juice
Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This all happens real quick. I am talking only a couple of minutes.
Place a strainer with a cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and get rid of the whey, then let the curds cool for about 15 minutes.
Transfer the curds to a food processor or blender and mix until they are now a totally smooth and creamy creation. It will take around 3 to 4 minutes. Keep going if your cream cheese is grainy.
Add salt, mix, and taste. Add more if you want more flavor. Now is when you can add herbs too, like garlic or any other flavors you like.
pinch salt, optional
Store this cream cheese in the fridge. Use it within 7 days, but if stored properly it will probably keep for up to 2 weeks.
https://www.southernplate.com/how-to-make-cream-cheese/
I still haven’t seen a shortage of cream cheese here - there’s been plenty of it whenever we’ve shopped. But I like learning how to make things like this at home.
It’s been years since I made yogurt, but it’s always been the thinner type. What’s the difference between making that and the thicker ‘Greek Type’, and can we make the latter at home, too? (It works well for Tzatziki.)
This cake is so beautiful!
Nutella Cake
Three-layered Nutella Chocolate Cake with Swiss Meringue frosting is a show-stopping dessert that’s perfectly nutty, moist, and decadent.
slice cut in Nutella cake on white cake stand
Ingredients
For the cake
2 cups (260 g) all-purpose flour
2/3 cup (57 g) unsweetened cocoa powder, plus more for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup (170 g) unsalted butter, room temperature
1 ¾ cups (350 g) granulated sugar
1/3 cup (113 g) Nutella
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups (480 ml) buttermilk, room temperature - Note 1
For the frosting
6 large egg whites
1 cup (200 g) granulated sugar
¼ teaspoon salt
2 ½ cups (565 g) unsalted butter, cut into pieces at room temperature
¾ cup (296 g) Nutella
chocolate shavings, optional
Instructions
Make the cake
Preheat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the Nutella until well combined. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla.
With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cake in the pans for 10 minutes. Invert the cakes onto a wire rack, peel the parchment paper off the bottoms, and allow the cakes to cool completely.
Make the frosting
Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.)
Switch to the paddle attachment and gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.) Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds. If at any point the mixture looks curdled, don’t panic. It will come together, just let it keep mixing.
Add the Nutella and continue to mix on medium until incorporated. If the frosting seems too thick, mix on medium-low speed to slightly deflate the egg whites. This will thin the frosting out.
Assemble the cake
Place one cake layer onto a serving platter. Add 1 cup of frosting and spread it to the edge with a spatula. Repeat with a second cake layer, topping it with 1 cup of frosting. Add the third cake layer and cover the top and sides of the cake with frosting.
Sprinkle with chocolate shavings if desired.
Notes
Buttermilk is required because there’s a good amount of baking soda in this recipe. The acid from the buttermilk will neutralize the baking soda, this removes any off-flavor the baking soda can leave behind. If you don’t have buttermilk or don’t want to purchase it, you can make it by placing 1 tablespoon lemon juice or vinegar into a 1-cup liquid measuring cup. Then fill the cup with whole milk to make 1 full cup. Stir and let sit for 5 minutes before using. Do this for every cup of buttermilk called for in the recipe.
This cake is soft and delicate! It’s best to cool the layers and chill them before frosting. Also, chill the frosted cake before slicing if you wish to have neat slices.
Dust the inside of the pans with cocoa powder to prevent the cake from sticking. The cocoa powder will blend in with the dark cake color, unlike flour.
Use room temperature ingredients! Cold eggs are difficult to blend into cake batter without overworking it. Cold buttermilk will cause the butter to resolidify and the batter will curdle.
For the very best results, weigh the ingredients. Small kitchen scales are relatively inexpensive.
Make ahead tip
The frosted cake can be kept in a cake keeper at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
Alternatively, you can wrap the baked and cooled cake layers in plastic wrap and store them in the refrigerator for up to 2 days before frosting and serving.
The frosting can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
https://www.bakedbyanintrovert.com/nutella-cake/