“American” cream cheese
Here’s how to make your own.
2 containers (comes to 2 cups of sour cream) shamenet (I use ones with less fat)
2 containers leben (equivalent to 2 cups buttermilk)
2 tsp salt
Place a clean dry cloth with clothespins over a large bowl.
Pour it all in and in a few hours or even the end of the day, it will be cream cheese!
I also cover the cheese on the top while its draining so it won’t get flies or the like in it.
When done, transfer to a container and refrigerate.
It’s tastes amazing!
Dip right into this tasty spread, whether with matzo or even…challah!
Some of you wrote me requesting a dip made from olives. Here it is — and we’d love to know how you enjoy it, or your own dip for challah ideas that you’d like to share with all of us!
Non Dairy (Pareve)
1 cup mayonnaise
2 teaspoons garlic powder OR 1-2 fresh garlic cloves
1/3 cup olives
1/8 teaspoon pepper
Blend and use
To make a dairy one, substitue soft white cheese (Gveena levana in Israel)
or cream cheese for the mayonnaise. Healthier too and quite tasty!
Another variation is to do this:
Dice up 2 medium sized onions and saute them in 2 tablespoons of oil until just golden. Add these to the olives in the blender and then blend and use.