Lisk New Orleans team was happy to fly out and help start a Lisk Blockchain Meetup in San Antonio. We brought presentations, info sheets, and a few good jokes. The rest was provided by our gracious…
Even a three-peat accidental fire-starting cook like me can make this recipe. Of course, there are only two easy-to-find ingredients and no flame or heat involved. So that helps.
Remember all the whining I did about the cream cheese shortage? You can check it out here:
Well, I found out you can make cream cheese in the middle of suburbia in the comfort of your own home. And you only need 2 ingredients! What the hey ho you say?
You read me right. Cream cheese = 2 ingredients + 3 days.
First you gather yogurt, salt, and cheesecloth. Easy peasy.
I used this low fat hard core yogurt. I wanted tart and a sour that packs a punch like a left hook. Next, I folded my dollar store cheese cloth into a square with four layers and put it in a glass bowl. I scooped the yogurt onto the cloth, gathered the ends, and tied it off with a rubber band.
Then I stuck it in the fridge for 24 hours.
The next day, I examined it. Its guts had leaked out. I poured the liquid (guts) out and squeezed the cheese cloth. Caution about squeezing it to death-if it’s not wrapped up tightly, it WILL squirt out from between the four corners. Sticking it back in isn’t exactly mess free. Nor fun. Don’t ask.
After I killed it, I opened it up, scooped it into a bowl and added salt. I diverged from the recipe here. Not that there’s much to mess around with, but I didn’t measure it and I used fine Himalayan salt. I know- I’m a scandalous chef. I’ve been called worse.
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