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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Are apple cider vinegar and coconut oil cure-alls for hair?
2 Ingredients for Your Beauty Regimen
Stuffed Cabbage Roll Soup
Spice (Blend) Up Your Life
No-Flip Spanish Tortilla
A 15-Minute Chicken Salad
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.