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I'm trying to make blue cheese cream which I can dispense out of a whipping canister. I slowly melted the blue cheese into the half and half. I used one CO2 cartidge, but the mixture does not come out thick enough. Any ideas or suggestions?

asked by James Durazzo about 1 year ago
6 answers 844 views
Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Are you using a CO2 or an NO2 cartridge?

252503_2142188837733_1336583814_2609155_6193598_n
added about 1 year ago

I'm actually using NO2. I only used 1 cartridges. I'm thinking maybe two. Also perhaps heavy cream instead of half and half.

Img_0472
added about 1 year ago

I was going to suggest 2 canisters and 36% cream. It should thicken quite a bit more. Good luck!

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

I agree that heavy cream (40% butterfat) will help yield a thicker result, but what is your ratio of cheese to cream? And are you chilling it before pouring it into the dispenser?

252503_2142188837733_1336583814_2609155_6193598_n
added about 1 year ago

Well originally I used half and half, but now I realize that heavy cream would be better. I would prefer the cream to be at room temp, or slightly cool. I'm thinking that heavy cream along with using 2 cartridges of NO2 should yield better results.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Still, it needs to be on the cool side before you pour it into the cylinder. And your ratio of cream to cheese is important.