To answer a couple of questions - I buy ginger paste at the Indian market. There are now 5 Indian groceries in Omaha. All have great prices on spices, wheat, and different kinds of beans that I enjoy.
There is a recipe for cream cheese in the Junket box. I have had trouble with the cheese projects. There is another thing I will need to practice in the next three month's challenge. Basically a gallon of milk is heated to 65 degrees, inoculated with a buttermilk or yogurt culture, and rennet is added (1/4 tablet for soft cheeses and 1/2 or more for hard cheeses). It takes 8-12 hours for the curd to set then another 12-24 hours to drain and press the cheese. I look forward to learning how to make paneer (Indian cheese) from my neighbors. Tasty.