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How to make a soft, spreadable cheese paste. Customise the flavour any way you like!
Print the recipe
http://sarahsvintagekitchen.com/cheese-spread/
Visit the Vintage Kitchen website for recipes, updates and behind the scenes accidents, er, I mean information
http://sarahsvintagekitchen.com
Music:
Song of Sixpence by 4 and 20 Blackbirds
http://bit.ly/m3PUmd
Music kindly supplied by Mevio’s Music Alley
http://music.mevio.com
License: http://www.musicalley.com/music/catch.php
Half 🙂 I’m English but I grew up in Australia (and I’m still there) 🙂
I guess either whole milk or maybe even cream would work for us in the US.
@TheVintageKitchen LMAO @ Ironed Potatoes!!!
….. Full cream milk??? Is this milk or cream? Full fat milk? I live in
the U.S. we don’t have “full cream milk.”
Full fat milk. Whatever is closest to the way it comes out of the cow 🙂
thank you so much your a great help and I love your videos!
I love your videos, music choice and vintage cooking style! Thank you for
making these videos! 🙂 I thoroughly enjoy them! This reminds me of cretons
in Quebec cuisine, though, they are meat based!
I have a headset but I am not sure how to record or what I can record with.
Also what do you edit with because my videos have a black box around the
video 🙁
Mmmmm looks yummy 🙂
Thank you 🙂 I will be making more videos after my rather long break. We’ll
be painting the kitchen next month and then more videos will follow!
In my earlier videos I just used the microphone on the camera but in my
later videos I record into a Zoom H2n. I then synced the zoom audio with
the camera audio in Sony Vegas and deleted the camera audio (I’m using
Premiere Pro CS5 for my upcoming videos). I write a basic script for
everything first so I don’t leave anything out. I’m currently saving for a
wireless headset mic so it’s easier to stop the audio sounding like I’m
walking around the room and get rid of some of the echo.
this actually looks really good!
@ScrapyardApe Ironed potatoes? 🙂
You must be Australian. 🙂
That looks delicious Sarah! I can think of 1,000 ways I can use that in my
kitchen!
Whole milk but not cream 🙂
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