Alfredo Sauce

I use this for making Chicken Alfredo.  Easy-Peasy.

Ingredients

8 oz. cream cheese
1/2 cup butter
3/4 cup cream or 1/2 and 1/2
2/3 cup freshly grated Romano or Parmesan cheese
5 cloves of garlic, minced

Melt cream cheese in in heavy-bottomed sauce pan.*
In another pan, melt the butter and add the garlic and warm it until fragrant.
Add butter and garlic to the cream cheese and stir to blend well.
Add the cream or 1/2 and 1/2 and mix well until blended.
Add the grated cheese last and stir until well blended and smooth and warmed through.
Don't boil!!

*The key here is to make sure the cream cheese is totally melted before you add the butter and garlic.

Whey & "Cream Cheese"

In traditional cooking, whey has a huge role.  I use it all the time for soaking grains and legumes, and making fruit and vegetable ferments.

It's easy-peasy!

Using your home-made yogurt, or store bought plain with live cultures, scoop out about 2 cups and put in either a nut milk bag or several layers of cheesecloth.  Suspend the whole bundle over a jar and let it drip for several hours.  Voila!

The whey can be stored in the fridge for weeks, sometimes months.

The leftover milk solids are basically cream cheese, only better because it's cultured.  It can be used for spreads or dips, desserts, etc.  Herbs, chopped up fermented fruits or veggies, or dried fruit can be added to spice it up, or serve it with fresh berries!