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[Bubblingbrooks]

Got my "cream cheese" now. About 200 grams worth. It's a little grainy, like fine grained ricotta cheese. Is it supposed to be grainy, or is that a failure on my part? Either way, I'll try sieving it to get a smoother texture.

It's also not as thick as the cream cheese you find in the stores. It was draining about a day and half (well, half a day and all night and this morning till about 5 minutes ago).

Cheesecake recipes anyone?

Put it back in a tea towel, and set it in a colander. Lay a small plate on top and something heavy on top of that. A quart jar full of water will do.
In a few hours you will have a thicker cheese.

I use the standard New York recipe for cheese cake

 

[Neko-chan]

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[Wifezilla]

I haven't tried to whip it. Might be a fun experiment.

 

[Neko-chan]

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[Neko-chan]

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