Interesting page on making home-made cream cheese

[housewolf]

It requires an inexpensive starter, but it looks very easy

http://chickensintheroad.com/blog/2010/01/19/homemade-cream-cheese-so-easy-a-child-could-make-it/

There's also a link for a Cheesecake Cookies recipe that looks good too!

[hippywife]

1. It looks kind of soft for cream cheese.

And I've made a good solid cream cheese just using yogurt, either homemade or a good organic. All I do is drain it for a few days in cheese cloth or a flour sack towel in the fridge. No starter necessary.

This was a batch of made from homemade yogurt using goat's milk. It was delicious and had a perfect spreading consistency:





I'm not seeing the cookie recipe, either.


:hi: B! Missing you! :loveya:

[housewolf]

4. Here's a link for the starter she uses & Cheesecake Cookies

She does say that it's a soft, spreadable cream cheese, but that it can create a firmer cream cheese by letting it drain longer.

And yes, her link are rather had to distinguish from her text.

Here's the link for the starter she uses
http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html

And here's the link for the Cheesecake Cookies
http://chickensintheroad.com/blog/2009/08/19/cheesecake-cookies/

I've been around, lurking, reading, not posting much

back atcha :hi:

[wildflower]

2. Oh, that looks really good

I hadn't heard of mesophilic starter before, but I'm still a novice yet at cheesemaking. I just may try this if I can find it.

Thanks for posting!

[Warpy]

3. All mesophilic means is that it generally grows best

at temperatures we feel comfortable at, say 70F-110F. (OK, 110 isn't comfortable for us here in the air conditioned US, but Bedouins consider it a nice day) Most pathogenic bacteria are mesophilic bacteria, also.

The other classifications are psychrophilic (they can grow in Antarctica) and thermophilic (they like the volcanic vents at Yellowstone and under the ocean).

All starters are mesophilic starters. It's kind of an odd choice for a name since it doesn't distinguish anything.

OK, I'll take the pedant's cap off. I'm just astonished I remember this stuff after all this time.