Sunday, May 27, 2007

Saturday Foodie Fun: Cheese Making, Day Two.

Well then.

You can’t make cream cheese out of 2% milk.

You can make vaguely cream cheesesque tasting very dry cheese crumbles.
Anyone have a recipe that uses vaguely cream cheesesque tasting very dry cheese crumbles?


(Yes. Ok. Fine. For my first shot at cheesemaking I should have just followed the recipe exactly and used full fat milk. I need to come to some middle ground between “making it myself” and “saving calories.” Perhaps the energy spent making it from scratch would cancel out the extra calories from full fat milk?)

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