[Cheese] Hi

[Jack Schmidling]

Corina wrote:

 > 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!

Sure is but unless you own a cow, it's frightfully expensive.

>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.

Who knows.  Fresh cheese? It is also a lot like yogurt except for the 
starter culture.

> 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.

I have never seen the stuff but everyone (including my wife) who has, 
seems to have a different description of it.  None of them get me very 
excited.  To me it seems like cottage cheese where the bottom line got 
in the way of texture and flavor.

js

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