I love cream cheese. If it weren’t so expensive, I would go through a lot of it. Unfortunately, it is pretty expensive, and most of the cream cheese you find at the store has all sorts of nasty additives that I really would rather not put into my body.
I’ve tried using homemade ricotta and similar products instead, but it just isn’t the same, and takes more time than I have available. But one day, I made some filmjolk (which I had never tasted before), and when I tasted it, I was pleasantly surprised to find that it tasted exactly like cultured cream cheese. However, being yogurt, it was way too liquid to use as a spread.
I poured it into some cheesecloth and let it hang over a bowl for about 24 hours. When I took it out of the fridge, I found that it had drained out so much whey that the filmjolk was now thick enough to cut with a knife. I tasted it, and I was extremely excited to discover that it tasted exactly like cream cheese!
So the next morning, I toasted a gluten-free English muffin, spread some filmjolk cream cheese on it, and covered it with smoked salmon. It was absolute perfection. The filmjolk tasted exactly like high-quality cultured cream cheese, and the flavor wasn’t at all overpowering.
I’m very excited by this, since making my own filmjolk and straining it is easy and inexpensive, and I know exactly what is going into it! It’ll definitely be a staple in my home from now on!