One Sabbath we decided to embark on a new cooking adventure as a family: homemade bagels and cream cheese.
Since the store hasn’t carried cream cheese in over a month, I set to scouring the internet for a realistic cream cheese recipe based on our Mozambican ingredients.
The older three girls began making bagels while I researched. They’ve grown accustomed to making batter from scratch and felt confident in their ability to prep the bagels in boiling water like we do when we make homemade soft pretzels.
Then while the bagels baked, Rachael, Abi and I went to the store to buy heavy cream and UHT shelf whole milk (that’s the best shot at milk that we have here).
Upon our return, we brought the milk and heavy cream to a boil and added lemon juice to separate the curds and whey.
We used a handkerchief as a cheese cloth and squeezed out the excess whey, while pouring cold water over the curds.
On the side, we also heated up some frozen strawberries (our “worth it” big buy once a month) and mashed them as a mix-in to part of the cream cheese. We mixed it to taste at the table, leaving it a tiny bit watery (we just had to fit in all the strawberries we cooked), but full of flavor.
To the “hand mixer thing” we went for the final stage of whipping air into the cream cheese with an added dash of salt. I also put in a dash of sugar for the littles’ enjoyment. 😉
We took turns mixing the thick cream cheese, adding back in a bit of the whey (oops, we were too efficient) to make a creamier cheese spread and to give our biceps a bit of a break. Ha!
Breakfast was served some two hours later (with the store trip in there). It was a WONDERFUL little “taste of America” and it was a fun family bonding time too.
We’ve discussed making bagels again during a bulk cooking day and freezing them for future spoiling opportunities. 🙌🏼 Though I’d be really happy for the store to start carrying easy cream cheese again. 😝
Now on to washing the dishes… 🤦🏽♀️😂
