I was reading some comments on book reviews for a cookbook I’m interested in. Someone mentioned making cream cheese. I already make my own avocado oil mayo, so in the interest of keeping ingredients simple/healthy for me & having cream cheese whenever I need it, I looked it up. Yup, you can make it ... just need to give it lots of time to drain - if you need it quick as in ‘right now’ for a recipe .... not going to happen. I will be giving this a try soon!
I have been cutting out all commercial products - mayo was a ‘biggie’. I make my own salad dressings (mostly for other people at family gatherings & in the case of ranch, to use as a dip). I also make my own ghee - if you like ghee, making it yourself saves a ton of money. This past Christmas, I added some 8 oz jelly jars of ghee in addition to the homemade jelly I was gifting. I’d make my own butter & cottage cheese if I had a milk cow - used to love watching my granny do this - they had a dairy so fresh milk was in abundance.
I happened to find an interesting salad dressing recently. It uses roasted garlic:
6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
Preheat oven to 350°. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
This apparently comes from a salad dish from a restaurant called ‘Fork’ in Philadelphia, and I’m interested in trying it.