It All Started With Cream Cheese
I was sitting on the couch, and thinking “I really want a bagel and cream cheese?” Then I thought, “How is cream cheese even made?” It’s creamy and tangy and deliciously complicated… That's why it’s something you have to buy at the grocery store. Right? At least, that's what I thought.
So, seeing as I wasn’t busy on the couch, I decided to look it up. It didn't call for fancy equipment or years of experience. It just took a few simple ingredients, a little patience, and a willingness to see what would happen. So... I tried it. I wasn't trying to become a chef. I wasn't chasing perfection. I was simply curious. When I pulled that first batch together, I remember thinking, "Wait... I just made cream cheese." But it tasted different, fresh and my house smelled like dairy which seemed weird but when I thought about how I just turned a gallon of milk into a spreadable cheese… It was pretty awesome
Then, It wasn't about the cream cheese anymore. It was about realizing that so many things we buy every week aren't out of reach. They aren't reserved for professional bakers or people with beautiful farmhouse kitchens. They're things ordinary people can learn with a little curiosity and a willingness to make a few mistakes. That one recipe quietly changed something in me.
After cream cheese came butter. Then bread. Then tortillas. Then jelly. Then whipped cream. Before long, my kitchen wasn't just a place to cook dinner. It had become a place to learn, to create, to slow down, and to remember that making something with your own hands has a different kind of satisfaction.
Not every recipe turns out perfectly. Some taught me patience. A few taught me humility. Every single one taught me something. Years ago, I decided I wanted to paint. I wasn't trained. I just picked up a pencil and some watercolors and started. Along the way, people offered advice, I made plenty of mistakes, and I kept going. Cooking has been the same. You don't have to know everything before you begin. You just have to begin. If you've ever looked at a recipe and thought, "There's no way I could make that," I hope this little corner of The Grounded Life changes your mind.
Start with something simple. Maybe cream cheese. Maybe homemade butter. Maybe fresh bread. Whatever it is, don't worry about getting it perfect. Trust your hands. Make a few mistakes. Create something that wasn't there before. You might be surprised where one simple recipe leads.
~ Ingredients
1 gallon whole milk (preferably not ultra-pasteurized)
1/3–1/2 cup fresh lemon juice or white vinegar
1/2 tsp salt (plus more to taste)
1–2 tbsp heavy cream or milk (optional, for a creamier texture)
~ Directions
1. Heat the milk slowly in a large pot to about 190°F (just below boiling). Do not let it boil hard.
2. Remove from the heat and stir in the lemon juice or vinegar.
3. Let sit undisturbed for 10–15 minutes until curds separate from the yellowish whey.
4. Pour through a cheesecloth-lined colander.
5. Drain 20–60 minutes depending on how thick you want the cheese.
6. Gently squeeze out a little more whey.
7. Blend or stir the curds with the salt. Add heavy cream or milk a little at a time for a smoother spread.
8. Taste and adjust the salt.
~Flavor Ideas
• Garlic & Chive: chopped chives + roasted garlic
• Honey Cinnamon: honey + cinnamon
• Jalapeño Cheddar: diced jalapeños + shredded cheddar
• Herb Garden: dill, parsley, chives, black pepper
Don’t Waste the Whey! Use the leftover whey in bread, pancakes, biscuits, soups, smoothies, or to cook rice.
