Cream cheese is the top choice spread for bagels. It is a great way to add, energy and nutritional value to the bagel. And I am not joking; bagels contain a substantial number of carbohydrates, fiber and some vitamins, but they lack in fat and protein. Cream cheese can full-fill both aspects and on top add the calcium. So it is in deed highly nutritious. The cream cheese is not really a cheese as it has more common with the yogurt, than the cheese we all know. According to the USA FDA it should have 33% at least milk fat, up to 55% water and acidic pH 4.4 to 4.9. It is not naturally maturing (aging) similarly to yogurt. It is different than yogurt though since it utilizes salt as flavoring where yogurt does not. According to Kraft, the first American creme cheese was made in 1872 by William Lawrence, and I say american since similar types of cheeses were made in various part of the world. Continue reading
So it is christmas again. and then New Years, and since Thanksgiving I had no posts. Things at work got bussy and cooking wise I was overdosed. I will be back soon with a few great recipes for cookies and a series I am preparing on the basics of fastfood. But, one thing I need share with you is the food of the thanksgiving. And some of the recipes. Most of them have been featured on the blog. Some of them are secrets and will not be shared.