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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 almost 2 years ago
6 answers 906 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Are you using a CO2 or an NO2 cartridge?

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added almost 2 years 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.

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added almost 2 years ago

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

F8c5465c-5952-47d4-9558-8116c099e439.dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years 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?

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added almost 2 years 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.

F8c5465c-5952-47d4-9558-8116c099e439.dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years 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.