Diy Cream Cheese Filling. Good just to eat as pudding. {break up any large chunks into small crumbles with spoon}.
Heat your milk, add a coagulant, leave to curdle, drain and blend! Fold over the sliced strips across the filling to form a braid brush egg glaze on top. Using a spoon or ice cream scoop, drop 1” balls onto your baking pan.
Add cream cheese (room temp is best) with cream, powdered sugar.
Cream cheese and sour cream. Beat cream cheese and butter for 1 minute or until light and fluffy. Heat your milk, add a coagulant, leave to curdle, drain and blend! Heat the milk, slowly, to 86°f.;