[Cheese] Hi

[Corina]

Hi js and all,

(I wrote)
>  > I made some "cream cheese" a few days ago out of whole milk, using
>  > buttermilk for a culture, and a little vegetable rennet.

(js replied)
>I see the quotes but not sure how to interpret them.  As you probably
>know, cream cheese is made from cream, unless of course, you buy it at
>the supermarket.  The reason I make cream cheese is to savor the real thing.

Sounds delicious! The reason for the quotes is that I am using 
recipes I got from rennet packages, etc, where it is called cream 
cheese or neufchatel, BUT it's made with whole or even skim milk! So 
it's not what I would call cream cheese either, but I'm not sure what 
the proper name for it is.

After reading Rita's description of quark, it sounds like that could 
be what I've been making, except that i use a tiny amount of rennet 
in it.

(re: alt.cheese)
>I have been trying to get something going there for years with near zero
>success.

Oh, that's too bad. It's a good thing we have this group, then!

Corina