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Old 12-19-2014, 07:33 PM   #1
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Anyone Ever Make Their Own Cream Cheese?

Title says it all. All the recipes I'm finding are calling for 1/2 milk and cream, I want to use 100% HWC but I'm wondering if there's a need for the protein in milk, if so could I use whey isolate powder? Uncharted territory for me so practical experience would be most appreciated!
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Old 12-20-2014, 04:24 AM   #2
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I don't think I can link you to the recipe, but Your Lighter Side has a recipe for homemade cream cheese using only cream and lemon juice. Google Make your own Cream Cheese and Mascarpone Your Lighter Side
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Old 12-22-2014, 08:36 AM   #3
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Quote:
Originally Posted by Soobee View Post
I don't think I can link you to the recipe, but Your Lighter Side has a recipe for homemade cream cheese using only cream and lemon juice. Google Make your own Cream Cheese and Mascarpone Your Lighter Side
Thanks! I'll definitely check that out. I actually found a cheese making forum and they have a recipe using pure cream. It calls for rennet and starter and I've got that. My biggest problem was how to keep the stuff at the right temperature. My house is 60 and you really need ambient temperature to be in the 70s or higher (remembering I owned a yogurt maker that I never used solved that problem).
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Old 12-24-2014, 09:01 AM   #4
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I have made my own mascarpone and that is the first part of cream cheese making. My recipe was just 35% cream and lemon juice.
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Old 12-24-2014, 02:36 PM   #5
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Well, I took my quart of HWC, added 2 drops of diluted rennet and about 1/4 of a packet of direct mesophilic starter, incubated that, then drained it and ended up with something that is more like ... well, cultured butter. I don't know how to explain it other than "it's edible but it isn't right". I think (hope) it will be okay for baking and oopsies but not for a spread.
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