cream cheese

I was going to post an illustration today but when I got home and went to go check on the cream cheese I was making I decided that it was just too picture perfect to delay posting a picture of that instead.

This recipe was a test. When you are making cheese of any kind you need to form a curd with rennet. Ultra-pasteurized cream is getting hard to find in stores. The good thing about ultra-pasteurized cream is that it is self stable at room temperature for a very long time until you open it. The bad news is that it will not form a curd. The last time I made cream cheese I found unpasteurized heavy cream and had no problem but this time I couldn't find any and I had to make an executive decision. The girlfriend wanted cheese cake this week. The local grocery chain was offering pints of heavy whipping cream as a buy-one-get-one offer with no limit. I was either going to have to risk upsetting the girlfriend or I was going to have to see if cream cheese could still happen with ultra-pasteurized cream. Game on. As you can tell form the spoon standing up in the picture it worked just fine even though I never got a firm curd. Mission accomplished. I will not have to sleep on the couch.

Some of these recipes I post as I create and prove them. Some I am saving for the final book. I'm going to do something a little different this time. If you want this cream cheese recipe before I finish this massive project you can email me at This email address is being protected from spambots. You need JavaScript enabled to view it. and I will send it to you. I won't spam you. I will just send the recipe and nothing more.


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