Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 Are you supposed to use heavy (whipping) cream to make it or half and half? I've been making it with heavy and it is as thick as commercial cream cheese. It tastes like commercial cream cheese too, not as sour as cream cheese made by say draining yogurt. I think I will use this instead of drained yogurt etc. for my cream cheese recipes. Is it supposed to be that thick? Should I be using half and half instead? -- Mrs. () Siemens Mommy to Zack and Liddy...so far no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
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