Thursday, July 17, 2014
Goat's Milk Cream Cheese ~ Take 2
I purchased the culture I needed for cream cheese making, and made homemade cream cheese again. I am desperately taking advantage of the goat's milk this summer.
How did it turn out (photo included this time)?
Well, much better than the batch with buttermilk. I also used a cream cheese bag the first time (not a good idea, as the material is thick and draining takes much longer). This time I used cheesecloth.
I do not have any hardware on my cupboards, so I tied it to a spoon and rested the spoon over a tall pot for it to drain.
This tastes wonderful! Again I used this recipe online: DIY Cream Cheese
Update 8/31/14: When I follow the linked recipe, I use unpasteurized goat's milk. I let it sit in the fridge a few days, allowing the cream to rise, and measure my two cups without shaking up the jar of milk. If you don't (using goat's milk), you may only get half of the intended yield (which is more than a block from the store).
Did anyone else get out their flannels last night? Ha ha! Well, it wasn't that cold, but this weather is amazing! It's not good for my hot peppers, but awesome for outdoor work, and absolutely the best for camping.