Updated: Jan 21, 2022
Disclaimer: These two recipes are not my own. I posted the videos below of where I learned to make these two dishes.
I have a lot of allergies. I also miss cream cheese. So, I did a search on how to make my own. I found this wonderful recipe in the video below. Not only did it look much easier than everything else I found, but the woman's voice was so soothing, I listened to a bunch of her videos as I was working on something on my computer!
Homemade Gluten Free Cream Cheese: The process is easy but takes a few days total.
Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. (check out my Gluten Free Baked Goods)
So here is my first attempt at making my own cream cheese. It was very easy and I was happy with the results.
I poured the yogurt into the strainer which was covered with cheesecloth and allowed it to sit for 24 hours. I did drain the bowl in between, there was a lot more liquid (whey) in the bottom of the bowl than what you see in the pictures and videos (see my video above)
After 24 hours, I removed the cheese from the refrigerator. I added a little salt, sugar and a drop of vanilla to my cheese and mixed well before I placed it into a new container. I scooped the cheese (curds) out and placed them into a container lined with new cheesecloth, smoothed it out and wrapped it tightly in the cloth.
Next step was to cover the bowl with a snap on top and let it sit in the fridge. The video says seven days, but I like my cream cheese softer. I don't want a block. So I let it sit for two days. For me, it was perfect.
After two days, I unwrapped the cheesecloth and flipped it onto a plate. I removed the cheesecloth and then put the container back on top of it and flipped it back into the container. It came out perfect. Nice and creamy and delicious.
Ingredients:
Whole Milk Yogurt
Salt
Sugar
Vanilla
Gluten Free Chickpea Flatbread: As simple as making pancakes and delicious too.
I mixed the chickpea flour with water (see my video above) Then I added some olive oil, less than what the video I watched called for because it looked a bit watery to me. It could be the brand of flour I had. I skipped the straining, I didn't feel it was necessary. I chilled the mixture in the fridge, covered as shown in the video tutorial I watched.
I chopped my garlic and onions and fried them in a little olive oil and butter. I set aside to let cool. I did not use any of the spices the tutorial recommends. I don't like them.
When the chickpea flour mixture cooled and thickened and the garlic and onions cooled, I mixed them together (see my video)
Heat some oil and butter in a pan, not too hot, medium heat will do. Cook the batter like you would pancakes (see my video)
I stored some of the extra flatbreads in a glass bowl with a snap on lid. They stay very fresh in those bowls. I spread my homemade cream cheese on half of a flatbread and folded the bread over. Serve and enjoy.
What would I do differently next time? I'd add more onion and garlic and more salt. Otherwise it was absolutely delicious.
Next: I'm combining sweet potato flour with the chickpea flour, adding much more onion and garlic, adding red peppers, and a bit more salt, some sugar and banana into the batter. I'm going to bake it like a bread. Come back to see how that recipe went!
Ingredients:
2 cups Chickpea flour (garbanzo beans)
1 cup Water
1/2 cup Olive oil
Garlic powder to taste - McCormick is gluten free - or use fresh
Onion powder to taste - McCormick is gluten free - or use fresh
Olive Oil for frying
Butter
Salt
