Cream Cheese

[Guest guest]

Thanks for the advice. I can't get cream, though, as it's too expensive. I made my cream cheese from just milk. Is that wrong? That's what the recipe said. Maybe I should get Rikki Carrol's book.

Thanks,

& Debbie Chikousky wrote:

I have found that cream cheese has to be made from very fresh cream. If it is in the fridge two days it is too old. I milk at night, skim the cream in the morning and make the cheese and it is wonderful. i use the recipe in Rikki Carrols book. There is a couple and I tried them all and then took a bit of things from each that I liked and made a cheese we liked. Unfortunately I haven't made any for a year and don't remember the concluding recipe. I didn't mark it down because I thought I would remember forever. I do use culture in it and a very little bit of liquid rennet. Hope this helps.

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

Cream Cheese

I've made cream cheese 2-3 times from raw milk. It turns out tasting rancid and the whey tastes awful! As I said in an earlier post, I use the whey for pickling, etc., and the rancid taste doesn't come out in that. The cream cheese tasted so bad that I've thrown it out, and I'm not a picky eater. I know the kind you buy at the store isn't as good for you, but it tastes so much better. Am I doing something wrong, or am I just not used to the taste? I've tried making it the day we get the milk from a supplier a couple hours away via a local health store. I'm not sure how fresh the milk actually is by the time it gets to us........I just leave it in a place that is 72-75 degrees for 2-3 days. (I don't add anything to it) Then I pour it through cheesecloth and let it drain like overnight or something. Does anyone have an alternative recipe, or can tell me what I'm doing wrong?

P.S. Jenn, I loved your quote, too! I've actally heard it before in a message given by Doug !

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[Guest guest]

For a lower calorie cream cheese, you can add milk, but cream cheese is traditionally from cream. It probably tasted rancid because you used the milk that sat too long.

I like the creme fresh and Rikki has cultures for that. To me it's just lighter and fresher tasting. But again, you have to use cream.

K.C.

Cream Cheese

I've made cream cheese 2-3 times from raw milk. It turns out tasting rancid and the whey tastes awful! As I said in an earlier post, I use the whey for pickling, etc., and the rancid taste doesn't come out in that. The cream cheese tasted so bad that I've thrown it out, and I'm not a picky eater. I know the kind you buy at the store isn't as good for you, but it tastes so much better. Am I doing something wrong, or am I just not used to the taste? I've tried making it the day we get the milk from a supplier a couple hours away via a local health store. I'm not sure how fresh the milk actually is by the time it gets to us........I just leave it in a place that is 72-75 degrees for 2-3 days. (I don't add anything to it) Then I pour it through cheesecloth and let it drain like overnight or something. Does anyone have an alternative recipe, or can tell me what I'm doing wrong?

P.S. Jenn, I loved your quote, too! I've actally heard it before in a message given by Doug !

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[Guest guest]

Thank you for the help, Rona. I agree that politics is linked with Raw Dairy, so we can't always avoid it, and that it shouldn't be a problem if people don't get onto which party they're in, which politician is to blame for this or that. I'm really not saying this to alienate anyone. I just think that even though we'll always find someone who disagrees with us, we should keep from name-calling, generalizations, and getting upset. Try to concentrate on the one thing we all seem to agree on:

Making and keeping raw dairy legal and readily available.

~

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