Ryan brought home a new solar cooking cookbook from the library the other day. The other cookbooks that the library had were all pretty old but this one is brand new and looks to have quite a few tasty recipes.
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One of the recipes that immediately jumped out at me was for cream cheese. I like to spread cream cheese on my skillet banana bread that I’ve been baking in the Sun Oven, so it seems right to make the cream cheese in the oven too. Ryan wants to try the cream cheese in a cheesecake. It was really easy to make: 1 Cup buttermilk + 1 Quart whole milk, covered in the sun oven for a couple of hours until the curds seperate from the whey. Then drain for a while.
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Once the whey is all drained off mix in a 1/4 Teaspoon salt.
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It was more creamy and less tangy than my normal cream cheese but still quite yummy. I have a feeling if you added a little bit of the store bought cream cheese or a bought culture to the mixture as it cooks that you’d get that tanginess. I might try that with the next batch.
