Ingredients
1 cup nonfat yogurt
2 small green onions, finely chopped
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Compact sous vide circulator with app — Bluetooth control, 1100W
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Compact sous vide circulator with app — Bluetooth control, 1100W
Foundational understanding of the four elements of good cooking
Food scientist deconstructs cooking by component — water, fat, starch
French double cream Brie — baked Brie, cheese boards, sandwiches
Outer covering of nutmeg — more delicate, sausages, béchamel, pies
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Mix all ingredients together. Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer. Cover the mixture and place in the refrigerator for several hours or overnight. Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more. The mixture will have the consistency of cream cheese after being strained. Enjoy with a bagel or on top of a baked potato.