Ygerna Posted July 31, 2009 Share Posted July 31, 2009 In the week I made my first ever batch of cream cheese. I wasn't quite happy with the result, I added too much salt and cream. So, I made another batch yesterday and this morning, i've tasted it, still only 'ok-ish' so I added some crushed black peppercorns. Wow, lovely now However, does anyone else make cream cheese? Can you give me some ideas how to stop it being too creamy (I know the obvious, add less cream which I did with the second batch but, still not quite right somehow.) TIA Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 31, 2009 Share Posted July 31, 2009 When I was a nipper we used to make it by allowing full fat doorstep milk to go sour for a couple of days and then tip the resulting curds into a cloth and let the liquid drip out of it by hanging it from a wooden spoon tied over a jug, till all the liquid had dripped out. Add a bit of salt and pepper and slap it on a butty with a generous sprinkling of sugar. Heavenly, but not awfully good for the teeth. Quote Link to comment Share on other sites More sharing options...
