Amanda this looked so easy and delicious! Your daughter made me bust out laughing, she was super stoked with that homemade popsicle haha. Marley coming in hoping for you to drop some I'm sure. Awesome tip on keeping some of the last whey to help get desired consistency! The finished result looked amazing, lox and capers and just YUMMM. Hold the onions please.😆 So much awesomeness in all the ways you show using dairy. Thank you. 💚
You've inspireed me to get one of those "gun" thermometers. I am having more and more difficulty reading my regular dairy thermometer and that looks so easy! I have it in my Amazon cart waiting to get my next FETCH points gift card to buy it. I also like to start my cheese making in the evening before I go to bed .... learned that the hard way!
great series! ty! years ago when i had a cow I did all these things, it is nice to have a reminder! One question, do you always begin with purchased cultures, or can you keep back some sourcream, yogurt, cream cheese etc as starter for your next batch and then make continuous batches?
I always have purchased cultures on hand...but I do reuse yogurt to culture the next batch, and buttermilk. I make continuous batches but after about 3-4 times, I'll use a new culture packet just to keep up the strength. Sometimes it can go down over time.
what did you put on top after the capers, not sure if they were pickled onions or not? this looked delicious. can this be done with an alternative, i cant get cows milk?
Maltodextrin is not good for you. It spikes blood sugars. They put that into so many different foods now. "Experts consider it to be safe for the majority of people, although it may also carry some risks, particularly for people with diabetes" That was copied and pasted. Is there ANY other way to make it without that? I love your channel so please don't think I'm being a Karen. Thanks for all you share with us!!
You can try this recipe from New England Cheesemaking Co. This recipe uses a buttermilk culture, that doesn't have anything extra. cheesemaking.com/collections/recipes/products/cream-cheese-recipe I totally appreciate your comment. Please let me know if you try this recipe, and how it turns out.
Thank you so much.
Yum, yum, YUM!
Looks delicious 😋
Amanda this looked so easy and delicious! Your daughter made me bust out laughing, she was super stoked with that homemade popsicle haha. Marley coming in hoping for you to drop some I'm sure. Awesome tip on keeping some of the last whey to help get desired consistency! The finished result looked amazing, lox and capers and just YUMMM. Hold the onions please.😆 So much awesomeness in all the ways you show using dairy. Thank you. 💚
You've inspireed me to get one of those "gun" thermometers. I am having more and more difficulty reading my regular dairy thermometer and that looks so easy! I have it in my Amazon cart waiting to get my next FETCH points gift card to buy it. I also like to start my cheese making in the evening before I go to bed .... learned that the hard way!
I use my gun thermometer for so much! I love it.
Yum! Can you freeze the cream cheese? I freeze the ones I get from Costco because you get 4 in a pack!
You can, it just may not have the same consistency once you thaw. But you can freeze it.
This is great. How long does the cream cheese stay?
It never lasts longer than 1 week in our house, because it's soo good! But I would estimate up to 2 weeks.
great series! ty! years ago when i had a cow I did all these things, it is nice to have a reminder! One question, do you always begin with purchased cultures, or can you keep back some sourcream, yogurt, cream cheese etc as starter for your next batch and then make continuous batches?
I always have purchased cultures on hand...but I do reuse yogurt to culture the next batch, and buttermilk. I make continuous batches but after about 3-4 times, I'll use a new culture packet just to keep up the strength. Sometimes it can go down over time.
what did you put on top after the capers, not sure if they were pickled onions or not? this looked delicious. can this be done with an alternative, i cant get cows milk?
They were pickled onions. You can skip them. :)
Correct me if I am wrong, I don’t see where you added the rennet or calcium chloride.
You don't add either for cream cheese. Those two are for hard cheese recipes.
Looks exactly the way of making whole fat Greek yogurt except you used cream
Maltodextrin is not good for you. It spikes blood sugars. They put that into so many different foods now. "Experts consider it to be safe for the majority of people, although it may also carry some risks, particularly for people with diabetes" That was copied and pasted. Is there ANY other way to make it without that? I love your channel so please don't think I'm being a Karen. Thanks for all you share with us!!
You can try this recipe from New England Cheesemaking Co. This recipe uses a buttermilk culture, that doesn't have anything extra.
cheesemaking.com/collections/recipes/products/cream-cheese-recipe
I totally appreciate your comment. Please let me know if you try this recipe, and how it turns out.