chefsRus
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Joined: 16 Aug 2007
Location: Los Angeles, CA
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| Posted: Fri Nov 09, 2007 8:23 pm Post subject: How do you Cream Cheese? |
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hello all. i have read up on some delicious recipes with cream cheese.
How do you cream cheese? on a cracker or baking?
Any unique ideas.
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SusieQ
Showing Great Promise
Joined: 16 Feb 2007
Location: Florida USA (Map)
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| Posted: Sun Nov 11, 2007 2:51 pm Post subject: |
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Ya go to the store and buy some cream cheese...LOL
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chefsRus
Just Arrived
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Location: Los Angeles, CA
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| Posted: Wed Nov 14, 2007 12:00 am Post subject: |
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haha has anyone tried any of the flavor kind
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glendann
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| Posted: Wed Nov 14, 2007 1:15 am Post subject: |
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Yes and it great chef
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petunia
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| Posted: Wed Nov 14, 2007 2:25 am Post subject: |
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yes, the strawberry cream cheese is great on bagels.
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Henry Johnson
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Location: Mid-Florida (Map)
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| Posted: Wed Nov 14, 2007 5:25 am Post subject: |
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I second Petunia's vote on any sweet berry flavor cream cheese on bagels..
GOOGLE up 'making cheese' and check out some of the sites that come up.. This is something that I intend to try my hand at if I ever get the time..
Hank
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Biita
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Location: Norway (Map)
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| Posted: Wed Nov 14, 2007 10:27 am Post subject: |
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I make my own cream cheese, its so simple. if you have one of those large containers of yogurt, a handi-wipe or cheese cloth, a strainer and a 1/2 tsp of salt. combine the salt an yogurt, let it lay in the cloth in the strainer, set that in a bowl so it can drip, cover with ends of the cloth an place in the fridge. 24 hours later you have natural cream cheese an can then add anything your heart desires to make it even more tastier.  enjoy!! it don't last long here.
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Biita
Arctic-ally Challenged Forager
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Location: Norway (Map)
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| Posted: Thu Nov 15, 2007 7:35 pm Post subject: |
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philly is just a little sweeter but if you add berries or pineapple to the cheese it makes up the difference, an it has to sit for 24 hours to get out all the whey. if you don't you have cream cheese with water all puddled around it...the taste in my opinion is a brighter taste an way fresher than store bought,,, but then it is faster to go to the store,,,,,
don't forget add the extras after its has sat for 24 hours.
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chefsRus
Just Arrived
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| Posted: Thu Nov 15, 2007 10:22 pm Post subject: |
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so let me ask you this would you recommend, making this or just buying it from the store
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Biita
Arctic-ally Challenged Forager
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| Posted: Fri Nov 16, 2007 12:59 am Post subject: |
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I would definatly make my own everytime. Its creamier an more tastier,, but then i am partial,, its my cheese,,lol.
also, to by cream cheese here in norway (at least where i live) it cost bout 10 norwegian crowns, an a large natural yogurt is about 15 crowns, the store cream cheese is 200grams an the yogurt is 400grams, you get the same amount when all the whey is taken out, both 200grams,, it ends up costing more, but ohh so worth it. 5 crowns is nothing here in norway but it was the point i was trying to make that homemade is more but way better than the store brands,, an yes we do have philly over here too, but i won't buy it, mine is better,,lol. 
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CritterPainter
Knows Their Stuff
Joined: 27 Aug 2006
Location: Washington State
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| Posted: Fri Nov 16, 2007 4:08 am Post subject: |
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Never know that, Biita, I'll have to try it!
My fave- salmon cream cheese on a freshly-made, toasted garlic-topped bagel with paper-thin slices of tomato and red onion.
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Biita
Arctic-ally Challenged Forager
Joined: 31 Oct 2007
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| Posted: Fri Nov 16, 2007 11:11 am Post subject: |
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the kind i usually make is with minced garlic, minced red sweet pepper, fresh basil, corriander and lemon balm. it never lasts long here an i usually make 2 at a time, just double the salt to 1t instead of a half. but i usually use a little less salt since i'm not a salt fan. but you need it for the process.
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chefsRus
Just Arrived
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Location: Los Angeles, CA
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| Posted: Thu Nov 29, 2007 10:59 pm Post subject: |
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| Biita wrote: | | the kind i usually make is with minced garlic, minced red sweet pepper, fresh basil, corriander and lemon balm. it never lasts long here an i usually make 2 at a time, just double the salt to 1t instead of a half. but i usually use a little less salt since i'm not a salt fan. but you need it for the process. |
i forgot about this, Thanks Biita sounds good
With Christmas on its way is anyone baking anything good was thinking of doing a cheesecake
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Sjoerd
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Palm Tree
Knows Their Stuff
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Location: Cape Town (Map)
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| Posted: Fri Nov 30, 2007 7:30 am Post subject: |
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We also do that Sjoerd
I also stuff peppadews with cream cheese for a more savoury snack. My children think it is delicious.
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