Just wondering. I bought some commercial cream cheese to use in that recipe, but would prefer to use homemade, if I knew it would work. Thanks, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
HalfPint is a trusted home cook.
You should be fine with homemade cream cheese. It's not the stabilizers in commercial cream cheese that is needed. The reason for the cream cheese is the casein, which naturally occurs in milk products, ie. cheese. Casein provides the nice smooth texture of the ice cream.
Thank you, HalfPint. This is so helpful! (I love the Hotline. Just love it. Actually, I love the community members who contribute to it even more!!) ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Let's get this thing started, yes?
40 Recipes to Kick Off Your Grilling Season
The Desserts That Look Like Bouquets
From-Scratch Chocolate Cake...ASAP!
This Is an Interesting Place to Pour Your Latte
Nutritious Breakfast Hack
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)