![]() This may also be more difficult to drain since the butterfat holds the moisture. ![]() If you do find half and half that is not ultra-pasteurized, that will work for a very rich cheese since it has a higher fat content than the recipe I provide. Some of our customers have tried using just half and half for their cream cheese but this often tends to be ultra-pasteurized and will not form a good solid curd since all of the proteins have been damaged in the process. The milk portion will provide the proteins for curd formation and should not be ultra-pasteurized. This is not a problem, though, because the cream portion is just for the butterfat. The cream is ultra-pasteurized, as you can see by the label here. I have selected this to use here because this is a milk that is becoming more and more common on store shelves.Īs you will see in the following photos this does form a very wonderful cream cheese with super flavor and texture. The milk I have chosen to use here is a local milk, but it is also one of the milks that has been pasteurized at higher than normal temperatures (172☏ as opposed to 161☏).
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