Smoked Salmon on Bread, Cream Cheese and Dill Pickles

Ingredients

• 960 ml whole milk (equivalent to 4 cups)
• 240 ml heavy cream (equivalent to 1 cup)
• 3 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Instructions

1. 1

   In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.

2. 2

   Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.

3. 3

   Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.

4. 4

   Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.

5. 5

   Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.

Ingredients

• 4 lb pickling cucumbers (About 16-20 small cucumbers, 3-4 inches long)
• 4 cup water (Use filtered or distilled water for best results)
• 4 cup white vinegar (Must be 5% acidity for safe canning)
• 0.5 cup pickling salt (Do not use iodized table salt)
• 8 large sprigs fresh dill (With flower heads if possible for extra flavor)
• 12 cloves garlic (Peeled and lightly smashed)
• 4 tsp black peppercorns
• 4 tsp mustard seeds (Yellow or brown)
• 2 tsp red pepper flakes (Optional, for a little heat)

Instructions

1. 1

   Sterilize Jars and Lids (15 minutes)

   • Wash 4 quart-sized canning jars, lids, and rings in hot, soapy water and rinse well.
   • Place the jars on a rack in a large water bath canner or stockpot. Cover with water by at least 1 inch and bring to a simmer (180°F/82°C). Keep jars hot until ready to use to prevent cracking.
   • Place lids and rings in a small saucepan of hot water; do not boil. Keep them warm.
2. 2

   Prepare the Cucumbers (15 minutes)

   • Thoroughly wash cucumbers under cold running water, gently scrubbing away any spines or dirt.
   • Trim 1/16th of an inch from the blossom end of each cucumber. This end contains an enzyme that can cause mushy pickles.
   • For extra crispness, submerge the trimmed cucumbers in an ice water bath for 30 minutes while you prepare other ingredients.
   • Cut cucumbers into spears, slices, or leave whole as desired.
3. 3

   Pack the Jars (10 minutes)

   • Carefully remove one hot jar at a time from the canner, pouring the water back into the pot.