We took a page out of our own book and made some fresh flavored cream cheese. This time it was parsnip. We started with the parsnip buttermilk. Once it was cultured and thick, we refrigerated it overnight. Then we brought it back to room temperature and allowed it to culture for 2 more days. We refrigerated it again so it would thicken. When it was firm, we put it into a cheesecloth-lined sieve. We refrigerated and drained the buttermilk overnight. We ended up with a thick and tangy parsnip cream cheese and an equally enchanting parsnip whey.
About the Author
