[Sca-cooks] Savoury Tosted Cheese Goo

[Robin Carroll-Mann]

-----Original Message-----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>

Isn't neufchatel kind of low-fat for this? Or is there a major 
difference between actual neufchatel and the neufchatel they sell as 
a low-fat cream cheese alternative? I STR that neufchatel melts well, 
but is slightly granular, compared to cream cheese.

Adamantius
_______________________________________________

Why not make cream cheese?  Soft cheeses are very easy, and require nothing in the way of special equipment.  Take milk (enriched with cream to the proportions of one's liking), and some junket.  Warm it, let it curdle, and drain through some muslin, and voila, you've got non-gummy, non-Philly cream cheese.

A gallon of milk will produce just short of 2 pounds of a neufchatel-type cheese.



Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom