Post by thystledown on May 25, 2017 10:44:55 GMT -5
Today I am taking time to try my cream cheese experiments. I am using meso aroma B. The Turo cheese is started using aroma b instead of buttermilk. neufchatel is up next. Looking for a good recipe. We have two challenges: good on a bagel and can freeze for cheesecake. I know the regular Turo (with buttermilk culture) will freeze. It works well for cheese cake--though after freezing it can be grainy, so not perfect. Or I'm not making it perfectly. Going through my books and on line for other recipes. Think I'll try Caldwell's method. Here is something I already make with the aroma b that we call sour cream. But we can eat it on bagels and it is great. It could be creme fraiche, but seems even thicker than that. no rennet, so not really cheese. I just take the warm cream from the separator, dip a skewer in the culture (really tiny amount of culture) and stir it into the cream. I leave it on the counter 24 hours, then refrigerate. We devour it. there is really no equivalent on the market that I am aware of. We did not like homemade sour cream, so I tried with the aroma b and got this. We eat it in all the ways one would eat sour cream, plus. It has the consistency of buttercream frosting but melts like butter. I wonder if there is something in my cow/environment that makes my stuff so thick. I make raw milk yogurt with just my previous yogurt as culture (warm from the barn filtered milk poured into quart jars with 1/2 c yogurt, whisked, and put into the oven on dehydrate at 110 for however many hours--8, 12 or 24). It comes out as thick as greek yogurt. It looks more like a curd, but is still creamy and tangy without a lot of whey. I wouldn't think anything of it except I keep reading that raw milk yogurt is often runny. Never happened to me. So I wonder. But with the aroma b, that should take over--unless we get some sort of synergy. Anyway, so glad I tried the aroma b. I'll post how all this comes out. If anyone has any tips or recipes, please share. Thanks!