How to Make New York-Style Bagels (When You‘re Not in New York)
HTML-код
- Опубликовано: 5 сен 2024
- Bagels - who doesn't love them. Today, we learn how to make real New York bagels and lox from scratch; but also we see if my recipe can hold up against the highest rated bagel shop in Berlin.
► Check out my RUclips channel for weekly food inspo:
goo.gl/sE392P
► Become a Patron and support this channel! ❤️
/ mynameisandong
► Massive thanks for food inspo:
ChefSteps (bagels)
Joshua Weissman (lox)
Kenji Lopez-Alt (caraway seeds on everything bagel!!)
Gastropod (history of bagels)
Bagelmann Café Berlin
► Recipe: Bagels (adapted from ChefSteps), makes 16 small bagels
350g water
250g high gluten wheat flour, type 550 in Germany
3g dry yeast
400g high gluten wheat flour
25g sugar
25g baker's malt powder (active)
10g salt
1 Tbsp baking soda
4 Tbsp dark syrup; barley malt or sugar beet recommended
2 Tbsp sesame seeds
1 Tbsp poppy seeds
2 tsp caraway seeds
2 Tbsp dried onions
coarse salt to taste
► Recipe: Lox
500g salmon, center cut
75g salt
75g sugar
zest of 1/2 lemon
4-5 cracked juniper berries
1 bunch of dill
► Toppings
cream cheese
capers
red onions
dill
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
► Instagram
/ mynameisandong
► Facebook
/ mynameisandong
► Twitter
/ mynameisandong
Joshua Weissman is the man! You two are legends and there better be a collabo video in the future.
instablaster.
Andong is way more talented
Here’s an Arabic hack to add a good smoke flavour used in rice especially. Put whatever food you wanna smoke into a sealable container and add a small bowl with it, add a lit charcoal (shisha or incense charcoal work amazing) and add any spice/wood you’d like on top then add a dollop of oil and you’ll notice smoking. Seal the container and leave sealed for about 15 mins, if you want a stronger smoke flavour just repeat.
It's easier to buy just smoke liquid.
@@Mm-jz5ku what is smoke liquid?
Kabsa :)
Drawingb www.food.com/about/smoke-seasoning-58
Drawingb
Pyroligneous acid
dude you're one of the most fun and engaging food youtubers out there. I love your passion for food, your dedication to study and master the recipes, and your deep respect for every type of food and the culture it comes from. Keep up the good work! Now I'll go get a good NY style bagel.
Unterschreib ich !
Alter ich komm einfach auf diese Qualität nicht klar. Die Musik Lautstärke die MUSIK und Soundqualität ist einfach PERFEKT. MACH WEITER SO
There's a really easy method for making cream cheese:
Put yogurt with some salt in a cheesecloth, let it drain all the liquid, ideally over night, and that's it! The result is a labneh-like cream cheese.
I second that! Tried this several times and it's delicious. There's a 'Homemade Cream Cheese' video on the 'Food Wishes' channel...
Can I third this? 🥰 I use the best full fat yogurt I can find and just drain with a weight in the fridge overnight. I even bought a gold coffee strainer dealy just for it.. extra points if you make your own yogurt!
I also use the same technique, it's great!
I do the same with sour cream instead of yogurt. The perfect cream cheese!
How is that different from Greek strained yogurt?
Hey, about the smoking: when making ham I place some rosemary wood (other wood is fine, you can buy wood chips for smoking everywhere in Germany now. I just have a large rosemary Bush and I like it's flavour for smoking) in a glass jar, light it with a blowtorch an place it beside my ham on a large wooden board. I then cover it with a large bowl and let it absorb the smoke for about an hour. Works really well and there's no need for specialised equipment :)
Cream cheese at home can be super easy, but you do need to ferment it. Get milk kefir grains. Make a few batches of milk kefir or 1 large batch with a slightly or much higher fat milk. To make the kefir just add the grains to a clean glass jar, fill with milk, stir with a non metal utensil and cover with a cloth so it can breathe but keeps it contamination free and place into a cabinet for 12-24 hours. You know it's done when it's thick and slightly tart. If you leave it too long, it will split, but for cream cheese, that's not a big deal. Strain your finished kefir with a non metal strainer into a bowl with cheesecloth or thin fabric in it. I use a non metal spoon and stir it to make it easier to strain. You then place the kefir with the cloth into the strainer over a bowl in the fridge for 1-3 days depending on how thick you want the cheese to be. This works by draining the whey out of the kefir. Voila, you now have cream cheese. I like to flavour mine with herbs and garlic. You can use the whey for cooking, smoothies or a traditional Ukrainian summer soup called okroshka. As for those grains, just clean the jar, pop them back in and cover with more milk for more kefir. You can make lots of things with it.
Sieht mega gut aus und macht spaß zusehen. Das beste ist ich lerne auch noch Englisch.🎈
Same 😁
Lern erstmal Deutsch
Every time I watch your video, I’m amazed by your English! This one included, you sound just like a native speaker, until you say “salmon” 😂
I think his German accent is quite thick, tho this is definitely a likeable trait imo
Many Europeans seem to make the same mistake, I've heard it a lot in the UK.
@@DavesRabbitHole My phrasing was poor, apologies. What I meant was - living in the UK I've met various people from other European countries who've made this mistake.
"In order to turn salmon into lax"
Norwegian brain: you are done! Salmon IS LAKS.
Haha same in german. Salmon is Lachs (same pronunciation)
except he's saying, "lox"
Yiddish for brined salmon, which is what is said in NYC.
Not lax ( salmon på svenska ) or laks ( salmon på norsk )
bonus: the L is silent in salmon
@@jameshobbs The pronunciation is the same. Yiddish and German are closely related.
@@lars5174 yep
@@lars5174 thats what being pointed out...
Was an deinen Videos toll ist:
1.Ich finde gute Plätze in die ich gehen kann sobald ich in Berlin bin
2.Ich verbessere mein Englisch
3.Essen😍 wer liebt nicht essen
4. Und natürlich du
(Also eigentlich alles
To make cream cheese put sour cream in a fine meshed sieve or a regular sieve with a piece of cheese cloth without mixing or disturbing the sour cream. Let it sit for a few hours or overnight in the fridge and voilà - you've got perfect homemade cream cheese. I discovered this when I first moved to Israel from the USA in 1973. During the early years real cream cheese wasn't available when I wanted it. Now it's in every supermarket but still more fun and fresher to make your own. Thanks for your great videos Andong !
Hey Andong! I don’t know if anyone else mentioned this, but you should try a Montreal-style bagel. Boiled in honey water, and traditionally with poppy seeds, it’s fantastic!
Check out Books & Bagels in Friedrichshain and Schlomo’s in Kolwitzplatz imo they are the two that come closest to NYC bagels here.
kann auch books & bagels empfehlen
@@mynameisandong schlomos in der kollwitzstrasse ist wirklich besser dein bagel im video war viel zu klein also was die menge des Lachs und die größe des bagels betrifft
I feel like on an old episode of Good Eats Alton Brown showed a DIY method for cold smoking. There was one using old lockers that was for bacon, but I also have a vague memory of salmon, smoke & big cardboard boxes.
Montreal,Canada has the best bagels, that is where the NY bagel is from
Alex Steve he’s absolutely right! Montreal bagels are number 1 and I live in New York!
Those bagels are amazing. I tried these with my boyfriend and they just came out of the oven. We are blown away. Thank you for this recipe (and also for all your other videos. You make so great videos. We really enjoy watching them)
For cream cheese you can use greek yogurt
As a base and strain it with cheese cloth then season it
This! I usually strain it in a coffe filter over night in the fridge.
Yep. You can make you own yogurt and strain it util you get a cream cheese, that it's 1 day more than the needed to make greek yogurt
Um, no. Temp-Tee brand whipped cream cheese or bust 🥯
Ich liebe dien Channel! I'm from Cleveland, OH, USA. I also have learned a bit of German. Your channel is a great fusion of enhancing my German learning skills and my love for cooking. Viele dank! :-)
Love the Alex French guy cooking and quangtran references
My Name Is Andong who wouldn’t
And that J Weissman shout out the world is small xD
Andong, I have a challenge for you: recreate a Montreal bagel! Specifically, the famous St. Viateur bagel! Its the best bagel in the world, period.
This is 100% true. Less bready, more chewy, just so much more delicious. Recently discovered simit, which has some of the properties... but the Montréal bagel game is world-class.
Let's be clear, St. Viateur is clearly worse than Fairmount. Yes, I'm bringing the 100 year fight here. But I definitely agree, there's no question, Montreal bagels are significantly better than NY bagels. To quote Brad from Bon Appetit (RIP) when asked where the best bagel in NY is: "Montreal."
@@ReaperUnreal +1 pour Fairmount, beaucoup plus traditionnel, plus fin et moins sucré
Jadoreeee St Viateur ❤️❤️
@@DonHoytGorman id like to see you canadians make a breakfast sandwich with your silly montreal bagels, what with their giant holes. lol
2:43 got to love that German precision of different numbered and tested flours :D
goat cheese mixed with whole milk greek yogurt makes something almost identical to cream cheese but way tastier.
Es macht einfach so viel Spaß dir beim Probieren und Experimentieren zuzusehen! Man merkt, dass du mit Leib und Seele bei der Sache bist. Weiter so!
the klezmer music in the background in some parts was such a good and attentive touch. i love it
Love your Channel, I live in NYC and all your videos are great. Keep up the great content
I dont personally know, bit if you look up Alton Brown's old show (Good Eats) and he has an entire episode devoted to cold smoking none other than salmon. Pretty cool to watch anyway. Love your channel!
Hey Andong, I read a recipe for cream cheese and in that they blended the strained cheese curdles for a smoother texture that resembles traditional cream cheese more. Cheers and keep up the great content!
First of all: super cool channel! like to watch you cook even as a prefessional chef! and even learned a few things!
for the smokey note: ass some liquid smoke a.k.a. Rauchöl oder Raucharoma
@@mynameisandong I like Painmaker - Smoke Hickory.
@@mynameisandong i like the one from mytexturas but there are plenty brands out there. another, maybe more convenient thing would be smoked Salt. a big edeka i.e. sgould sell it so you dont have to order it
evtl. Rauchsalz?
@@LellsonW YESSSSSS! Painmaker is the strongest liquid smoke I've found so far (wich caused some "accident" the first time I used it 😅)
A few drops are enough to give a great smoky flavour to anything.
I love it!
Great to see other people trying out this recipe. I've had quite a few orders of bagels and smoked salmon over the years. I wouldn't delve into making cream cheese. Judging by the fact that making bagles is bakery, making gravalax and even smoking it is a different thing entirely. Smoking gravalax is such a good thing. So depending on the size of the Salmon, you cure it 1- 3 days. If you're planing on smoking it, don't add the zest. The taste don't go well together. Smoke it using a cold smoke generator, alder wood dust and hanging for approx. 8 hours. Vacuum seal and leave for a few hours in the fridge and VIOLA! C'est magnefique. Red onions is a must, capers too and the final "cherry" on top is Arugola.
mir wurden letztens die 3 chinesischen Salate vorgeschlagen und seitdem folge ich dir und guck jetzt alle videos. Wie megaaaa sind die videos bitte???? Ich liebe die Küche mit den Regalen und dem licht❤️
brother, have all the subs in the world. You're such a nice character and that bagel looks DELICIOUS.
1:12 - German engineering at its finest. A German soldier once said: "German science is number one in the world!"
BRRRRRRAKA MONO GAA
@@kagehasu IS THAT A
@@mat2468xk HELL YEAH IT IS
Почитала отзывы в переводе. Очень много одобрения твоей работе!!! Рада.
Ich bin zwar schon 22 jedoch hab ich vor ca. 2 Wochen erst meinen ersten Bagel gehabt und mich direkt verliebt. Jetzt haust du auch noch son Video raus, ich fühl mich bestätigt weiterhin jeden Morgen Bagels zu futtern 😂👌
Huch, derartiger production value in Sachen Kochen und das aus Deutschland? Bin echt begeistert und schöner, steiler Werdegang! Ich gönns dir, viel Erfolg weiterhin :)
I’ve been lightly binging your videos for the last couple days, and anything you make or show off looks so good I instantly start craving it. It’s also making me want to go to Berlin even more.
Bist der beste ich Feier deine Videos ich gucke dich schon seit fast 6 monaten
smoked salt mate! great video as every week!
My dude, at 10:31, there's a thing you could do to make your cucumbers into top shelf slivers that don't bruise the roof of your mouth: wash and dry a suitable section, then "score" it - by dragging a fork a few mm's down through the skin - all the way around until you meet back up where you began. The pretty grooves make it look like a flower and they break its hard skin, so it's extra-sliverable, juicy and doesn't bash against your palette :)
That Berlin bought bagel is way too thin to be a real deal NY style bagel. Gotta be thicker.
I love your passion and your lack of fear of just jumping in and trying to make your own version of anything that strikes you. Keep on kicking ass!
One more thing... the Everything Bagel is the only way to go! It DEFINITELY needs salt on it, or it's NOT an Everything Bagel. You did it right.
Ah, I go to Bagelmann all the time! Their bagels are good, but the BEST bagels are at Fine Bagels on Warschauer Str. They make them from scratch there, and the level of chewiness is perfect. As an American from NYC, it reminds me of good New York bagels. Check 'em out. They also make a bunch of really nice pastries too and occasionally offer French toast as well which is insanely good.
Hey Andong, Hurting New Yorker living in Düsseldorf, going on 4 years away from proper bagels. Have made them out of desperation a few times to little satisfaction. I'll be giving your recipe a try and will check back!
OMG! Love your channel! Have to cancel everything and start making bagels right now!
Thanks for another great video! Your end result looks super legit! It's difficult to find NY style bagels in Berlin, I think that the dough here is a bit more dense and similar to simit, the size is also considerably smaller (but that's normal for Europe) :) Make sure to check out Fine Bagels in F'Hain too if you haven't yet. P.S. The Montreal-style bagels could be interesting for you for a future cooking experiment.
I second the Montreal style bagels! Go Go Go Andong. And if you have to come here to try first, let me know ;)
Incredible content. I miss New York Bagels so much. Thanks!
My grandmother used to make cream cheese with fresh milk (no UHT!) and white salad cheese. For 2 litres of fresh milk you need ~500gr cheese and a pinch of salt. And then you just leave the mixture in a jar in cool place, but not in the fridge. I think the period that you have to wait for is 2 days. Then you strain it and voila you have Bulgarian cream cheese :)
Hi Andong, wie wäre es wenn du mal versuchst Kombucha zu machen? Würde mich wirklich sehr interessieren
Lg aus Süddeutschland :)
Lox seems very much like traditional nordic ways of curing salmon. Gravadlax something we've done since the middle ages. Made cream cheese once in my career as a chef we used lemon juice it creates smaller curds than vinegar.
Cold smoking is very easy but you will need a smoker for that. Depending on the smoker it can take anywhere between 8 and 30 hours to cold smoke. Its about having a seperate heat source that creates the smoke and feeds it into a closed chamber where your salmon is.
I think you were on the right track with the cream cheese. After separating the curds from the whey with the acid, you just needed to put all the drained curds into a food processor to make it into the smooth cheese. The final homemade product will probably be softer and lighter (more like a whipped cream cheese) than the commercial kind which probably has thickeners and gums in it to make it more stiff.
Wow, I absolutely love lox and cream cheese bagels. I feel like a dunce that it's never occurred to me to make my own lox before! I'm going to have to consider giving this recipe a try for sure, for the salmon at least. I can pick up amazing bagels at the local store any time.
How much of the dill flavor came through in the salmon? Do you think it would be better if you chopped the dill and mixed it evenly with the salt/sugar? As for smoke flavor, since you don't want to use a liquid smoke, or a hot smoke method, my best advice would be to use a smoked salt for some portion of your cure ingredients. That's probably what I'll try.
Can you also explore the montreal bagel, imo its quite different and when fresh it can be eaten alone as a meal of its own
Way to go Andong, one of my favorite. Inspiring to try.
hey andong, super easy way to get smoke flavor into lox: use smoked salt instead of regular salt. not sure if you can find it in your area, but it’s incredibly effective and works perfectly with the same curing method you’re already using.
for the smoking I use a small gastronorm, a perforated gastronorm,2 spoons, a blowtorch and your fav smokemix, oh, and clingfilm. Make the spoons red hot, dump em in the bottom gastronorm, smokemix on top, gastronorm with the holes and whatever you want to smoke over that, then clingfilm it shut. Once the smoke has dissappeared, taste and hit it again if necessary. Thats the easiest way I know to smoke in your homekitchen.
Next time, try the Montréal's bagels ! Sooooo good !
You have quelled any doubts I had about making lox! I'm doing it next week because I LOVE lox.
I was so worried that was going to be smoked salmon for a second. Had me ready to run screaming. I think you could probably add something to the cure to give a BIT of smoke without like ya know, destroying the light lemony goodness! Honestly, it's so hard to find good smoked salmon (at least in the US) that I would almost say maybe adding a bit of cumin/paprika would help give it some smoke without making it taste like a bonfire.
@@mynameisandong Absolutely phenomenal to me. I'm a huge fan of the earthiness and crazy colors beets give. I could see that being really good here if you were able to do a lighter cream cheese. I think the cure on the current recipe brings some much-needed acid to the table right now and depending on the beet cure you use you will lose that and get a whole lot of sweet. Who knew sweet salmon could be so good though?
Ikea (yes, Ikea) got cured cold-smoked salmon, it's less smokey then hot-smoked. In their frozen food dept.
try smoked paprika as part of the cure.
The cucumber on the hole is classic german over-engineering haha i love it
About that cream cheese. Mix fresh cream with spoon of creme fraiche and let it ferment for day or so in warm place. Then put it in cheese cloth, put some weight on it and let it dry for hour/two. Add salt et voila. Cream cheese! Thanks for your channel, I 'll made those bagels and there are great!
A little late to the game here @My Name Is Andong buuuuuuut they do the "roll and seal" method in NY because it strains the gluten structure even more, giving you a denser, chewier crumb. Both are good but there's a reason there! Coming from a true 4th generation NY Jew over here... And if you can get your hands on some whitefish salad, that's the real old timer's treat
Hey ich hab dir ein Tipp für den rauch Geschmack: nimm ein paar holzchips die sorte ist dir überlassen und die musst du dann mit Feuer anrösten dann einfach abkühlen lassen und mit in die Folie zu dem Lachs da hast du auf jeden Fall ein super rauch Aroma 😉👍🏻
Ha, ein Frankfurter Brett!
Mein liebstes Küchenwerkzeug seit ungefähr immer!
Get some cedar planks and some burlap and make some bagel boards to start the baking process. Then flip down on a pizza stone. Worth the effort for the real deal bagel.
The salmon is just like the way we Swedes make Gravlax! If you don'y know (unlikely) we take the leftover skin and fry it in a cast iron pan and eat it--unbelievably delicious, if salty!
In the US, you can buy Colgin brand liquid smoke in hickory, mesquite, applewood, and maplewood flavors. They are clear liquids with all of the harmful particulates filtered out. It is used by home cooks and restaurant chefs to add a touch of smokiness to oven baked pork or beef ribs. You can buy this product on eBay. Hickory is used in the US for flavoring ham and bacon. Applewood might be nice for your lox.
I’ve also experimented with curing the salmon even faster than a day or so, and it can be done in 4 or 5 hours. I just bury the salmon in pure salt for 45 min to an hour at most. Rinse them under cold water and it might feel over cured and hard on the thin edges, but you just need to cover them and refrigerate so the salt from the overcured parts can seep more into the middle. After the wait, if they still seem to salty I’ve saved them buy letting me soak in ice cold water for 10-15 min. Edit* I use center cut fillet and I cut them into 2.5 inch individual pieces, trim the thin piece off to make into salmon chips. I also save the skin and roast it to make salmon skin chips. The amt of surface area exposed to the salt def effects how fast or slow it will cure.
A good substitute for cream cheese is thick home made labne.
Either make yoghurt or but it, add some salt and put it in cheese cloth. Strain for 1-2 days until it is thick and spreadable like cream cheese.
Add thinly sliced chives or spring onions.
that salmon looks so perfect!!!
Chef John from Food wishes just put out a cream cheese video.
I wonder which bagel places you tried in NYC? As a New Yorker I give so many kudos for doing this from scratch, that's amazing!
To make cream cheese use half milk and half heavy cream. Bring the mixture to a boil, add some salt and then vinegar. Strain the curds with cheese cloth. To get it really creamy put it in the food processor.
Wow! Vielen Dank für das geile Bagel Rezept!! Und die Anleitung für den Lachs werde ich definitiv auch mal ausprobieren!
Maybe try adding nutritional yeast (Nährhefe) to your 'Ricotta' to get the schmeary consistency? No idea... But what I do know is that I push most of the capers into the bottom layer of cream cheese, as I really don't like them rolling off my bagles in all directions. As usual, awesome passion - a pleasure to watch!
Da löppt der Lachs! 😍 In Sachen kalt Räuchern, können wir uns gern mal schreiben. Mache selber Bacon und Räucherfisch. 😋
@@mynameisandong ist sogar verdammt einfach.
Thanks for the video, excited to try. I do know that the roll method will make it chewier as opposed to the hole pinch
If you take the salt portion and substitute a quarter to a half of it with smoked salt, it tastes exactly like smoked salmon. I have access to bulk spices at my grocery store so I’ve experimented with habanero salt, madras curry salt, chipotle salt etc. it’s a game changer. I never buy those expensive smoked salmon packets anymore!
For cream cheese try with 30%+ cream, not milk
There's a malt factory south of Zehlendorf (Biomalz Teltow) who sell a great barley malt extract - and their malt vinegar ain't bad either. If you can't find it online, just holler and I'll send you some.
You should pickle the onions. For the cream cheese buy proper rennet, make the curd not on the flame, then blend the curd with a bit of heavy cream and salt.
Could you use a smoked sea salt during the curing process? That way you'd get the smoked citrus vibe. Altogether an excellent looking bagel and I'm very tempted to make gravlax now!
Epic video! You man rock! Funny, educational and really entertaining... oh and extremely mouthwatering :D
Fine Bagels in Berlin is the best place to go!
If you want malty flavor, you can add grounded roots of the macca plant (in Germany you can find it in a DM)
Im from the netherlands and the barley malt syrup was easy to find under the name gerst mout siroop. You should be able to find it in germany methinks
Ja, das findet man in Reformhäusern und Biomärkten als Gerstenmalzaufstrich. Das ist eigentlich reine Gerstenmalzsirup
Its actually quite easy to get barley malt extract in germany, just look into homebrew equipment, youll find it there
Why do you make your food look so delicious?? I love your videos because you have different ingredients that I didn’t know about in them or maybe I’m just watching the wrong videos.....lol!......loving it!! Now I’m hungry 😋! P.s. barley malt syrup can be found in a Korean Asian store!
I make cream cheese from full fat sour cream. Bring to boil, add 1tbsp of lemon juice per 1lb of sour cream, mix while boiling it on low heat for about 10 minutes.
Drain the the water from the cheese through a cotton cloth. Don't make it too dry .
Transfer to a container add salt to taste and blend with an electric blender until very smooth.
Great video. loved it! To get a smoke flavour, maybe either use liquid smoke, or after brinning use a smoke gun for 30 minutes in a large bowl covered with cling wrap.
I've had a couple of tries with this recipe, using the UK equivalent of the flour you use. Both attempts just haven't worked out very well at all. I'm thinking that the flour may be similar, but not the same. Not enough protein.
I'm going to try bread flour and see if I get better results. A few recipes I've looked at have said to use bread flour.
I had the best bagel of my life earlier in Brighton UK. Bagelman, at the train station. If ever you find yourself there, I insist you try them.
All the best.
Brothers green eats has a bagel and lox episode where he makes his own cream cheese with a culture he bought online. Also check a home brewing store for malted barley syrup
You are the best. You make everything look yummy!
For adding smokiness flavor to anything, just buy liquid smoke. Not all places sells this type of flavoring but if found is usually next to bbq sauce in grocery sections.
Cream cheese at home : in 1kg of greek / turkish yoghurt add 1 tablespoon of salt. mix-mix and add the mixture in a muslin cloth. Hang the cloth with the mixture in the fridge so that moisture drips out . A day later you have cream cheese.
As for cream cheese, try drained yoghurt, clotted cream or balkan kajmak that might be even better ;-)
Salomons bagels are the best one ! Try one with halloumi !
You make extremely good videos... Unbelievable... And, yes I learn so much every time I watch one your videos... Congrats
For cream cheese ish stuff at home
Make or get plain yogurt
Strain for a day over a bowl or cup
Salt a little and wrap/package
You can use the liquid like you use
Uhh
Whey
And the result should be like tangy cream cheese
It's so funny you give a shout out to Joshua Wiseman You always seem like just a German version of him to me lol
Danken sehn! It's looks delicious!