MYO 'Cream Cheese'- vBCms Comments

Learn how to make your own simple Cream cheese! Also known as farmers cheese or cottage cheese Read More: Article: MYO Cream Cheese

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  1. #1
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    Default Article: MYO Cream Cheese


    Learn how to make your own simple Cream cheese! Also known as farmers cheese or cottage cheese

    Read More: Article: MYO Cream Cheese

  2. #2
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    I CAN NOT WAIT TO TRY THIS!! I LOVE CREAM CHEESE!!

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    I'm afraid you're going to have some disappointed people trying this. Cream cheese needs to have fat percentage of around 33 percent, hence the name cream cheese. Please consider retitling this to just farmer's cheese or cottage cheese.

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    Oh my goodness! you forgot one very important step!! I do this all the time when milk goes off. You MUST bring the curds and whey to a boil first. let it cook and then hang in a muslin square to drain. (save the whey in a bucket and water down to use to water your tomatoes to save them from blossom end rot) If you don't bring it to a boil the bacteria that made it sour in the firs place will keep working and just making it stronger and stronger. also add salt to taste as this will improve the flavor even more and help preserve it.

    I use this as homemade ricotta and have made fantastic lasagna with it.

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    Using technique mentioned in NOTE, for one cup of 'cheese' add 1 cup sugar, and whisk until sugar is incorporated. Add almonds, saffron, and refrigerate before serving.

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    Why couldn't you just use buttermilk?

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    Default Re: MYO 'Cream Cheese'


    Quote Originally Posted by Scnurse46 View Post
    Why couldn't you just use buttermilk?
    Buttermilk is the by product that is created when you make butter from full fat or heavy cream. Once the butter is created all that is left is a Very Low or NO Fat "Milk" which would Not make good cream cheese/cottage cheese or Farmers Cheese.
    ~Enjoy!~

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    Has anyone ever really made this?

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    Want to try this and the Cottage cheese recipe. I make my own yogurt now.

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    Good info but way too much work/effort for the outcome.

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    I accidentally did this with cottage cheese a few days ago. I was draining the CC to use in lasagna. Where I live all the ricotta is adultered with bizarre ingredients (as is the Cream cheese). I am not eating them, so I knew that I just needed to drain the CC. It was such a nice fine texture that I tried just a bit on a cracker. Delicious.

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    You can make a nice creamy cheese with yogurt. To one quart plain yogurt add one tablespoon salt. Mix well. Line a bowl or collander with double thickness of cheese cloth or use fine muslin from the fabric store. (bleach before and after use) Pour yogurt mixture in and bundle. Hang over night. Very yummy. Think it is called labna from Egypt or Middle East.

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    Please, nobody make this with pasteurized milk. That is a very good way to get food poisoning. Raw milk has naturally occurring good bacteria; some bad bacteria can also get into it, which is why they pasteurize it, but in most cases the good bacteria crowds out any bad.

    When milk is pasteurized, however, both the good and the bad bacteria are killed. This is not a problem if you drink you milk before it spoils.

    But it spoils because the bacteria eventually grows back, and since all the good bacteria was killed by the pasteurization, it is mostly the bad kind that grows back. And it is bacteria which causes the milk to clabber.

    Back when our grandmothers did this, they used raw milk; the good bacteria had not been killed, and it crowded out any bad that wanted to grow. Using pasteurized milk to do this without a good bacteria starter is unsafe! Cooking it like werecat said might make it safe, but I wouldn't want to risk it.

 

 

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