Comments on: Whey To Go, Cream Cheese

By: Poppy Barach

Poppy Barach — Fri, 13 Mar 2009 19:20:09 +0000

Audrey & craftydabbler, I love that it is so versatile and works with so many herbs and vegetables. You’re giving me some great ideas to try.

By: Audrey

Audrey — Fri, 13 Mar 2009 17:52:45 +0000

I’ve always thought of that as yogurt cheese — it is really wonderful stuff and in the summer I love to mix it will chopped dill, pounded garlic and cayenne and eat with fried eggplant. I would guess you could use it for all kinds of spreads and dips.

By: craftydabbler

craftydabbler — Fri, 13 Mar 2009 15:38:17 +0000

Oh, I love that kind of cheese. They serve it at the Mediterranean Kitchen, where it is called Labnie and they serve it with tomato and cucumber slices and kalamata olives.

By: Poppy Barach

Poppy Barach — Fri, 13 Mar 2009 14:41:42 +0000

Mangochild, I’m glad you like the cereal. I’m going to make another batch this weekend. Thanks for the tip about whey. I’ll try some in my no-knead bread.

By: Mangochild

Mangochild — Fri, 13 Mar 2009 08:32:53 +0000

I often use whey in cooking, especially breads. Pretty easy, just have to decrease the other liquid amounts. It seems to also give a nice softness/smoothness to the bread.
Oh, I made the breakfast cereal! So easy and delicious. I am planning a whole post this week devoted to breakfast cereal tests – I’m definitely going to make your recipe again