Years ago, I could get cream cheese without gums or stabilizers in my
local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
was also made with no added salt, which is what first led me to try
it.) The dairy stopped shppling it, and that was that, until I found
some (with salt) in an A&P in Kingston, Ontario. (I don't go to
Kingston any more, so I don't know if it's still there or not.) It's
also available in at least one "gourmet" store in Berkeley, CA, The
last time I was there, I brought back a few pounds, but it lost
something in the freezer.

A big hunk of Philly cream cheese is about as hearty as a big hunk of
butter. It nauseates. A big hunk of the good stuff is a tasty any
cheese going. It's more than just a spread. Does anyone know where I
can get some around Jew Jersey?

Jerry
--
Engineering is the art of making what you want from things you can
get.

"Jerry Avins" > wrote in message
...
> Years ago, I could get cream cheese without gums or stabilizers in my
> local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> was also made with no added salt, which is what first led me to try
> it.) The dairy stopped shppling it, and that was that, until I found
> some (with salt) in an A&P in Kingston, Ontario. (I don't go to
> Kingston any more, so I don't know if it's still there or not.) It's
> also available in at least one "gourmet" store in Berkeley, CA, The
> last time I was there, I brought back a few pounds, but it lost
> something in the freezer.
>
> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?


make your own?

On 08/12/2011 8:41 PM, Jerry Avins wrote:

> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?
>

Good luck with that. I have scoured the Niagara Peninsula for fresh
cream cheese, which is so much nicer than Philadelphia cream cheese.
There were two German delicatessens that were run by two brothers. that
had it, both full fat and low fat. I went to them for years, but one of
the brothers went out of business about 5 years ago and the other
suddenly shut down last summer.

On Dec 8, 5:41*pm, Jerry Avins > wrote:
> Years ago, I could get cream cheese without gums or stabilizers in my
> local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> was also made with no added salt, which is what first led me to try
> it.) The dairy stopped shppling it, and that was that, until I found
> some (with salt) in an A&P in Kingston, *Ontario. (I don't go to
> Kingston any more, so I don't know if it's still there or not.) It's
> also available in at least one "gourmet" store in Berkeley, CA, The
> last time I was there, I brought back a few pounds, but it lost
> something in the freezer.
>
> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can
> get.

I've never made it, but after trying to find the real thing I'm
considering it also.

I poked around and fount this:

Cream Cheese

Ingredients:

1 gallon milk either cows or goats milk

!/2 teaspoon mesophilic-m culture

2 tablespoons diluted rennet (to make diluted rennet add 2 drops to a
1/4 cup water)

~Pour milk into double boiler and heat to 80 degrees. Remove from heat
but leave in double boiler warm hot water add in the mesophilic-m
culture while stirring. Stir well for 1minutes then add the rennet
again while stirring. Stir well for 2minutes. Cover the pot with lid
and let sit undisturbed at room temperature for 12 to 18 hours.

You now have a really nice tasting thick yogurt.

~Line your strainer with your clean dishcloth, pour in yogurt, gather
up the corners of you cloth, and (let's use our official and highly
technical term) kind of 'squish down' the yogurt into a ball in your
cloth, tie butcher twine or elastic around neck of 'bag' tightly, hang
over a bowl so that the whey can drip out. This should take about 8-9
hours. The longer you drain it the more solid or dryer the cream
cheese gets. Make sure that you hang the cheese 'bag' high enough over
the bowl so that it clears the accumulating whey. Once the dripping is
done what's left in your 'cheese bag' is your super duper way better
then the store-bought "phily". You can add a little salt, some of your
favorite herbs and garlic at this point for an awesome herbal cream
cheese. Or some well drained pineapple, or... your imagination is the
only limit. Use this cream cheese in spreads or cheese cake. (if you
add any type of fruit remember to really drain it well so that it wont
go runny on you, also if you're planning on making a perfect yum
delicious cheese cake, drain the cheese for an extra half hour or so)

I usually let it drip overnight, that means that I have cream cheese
ready for breakfast bagel in the morning.

Remember 'waste not want not'... use the whey in a pancake or waffle
batter instead of milk or water. It also gives homemade bread a nice
flavor.

http://zsuzsybee.hubpages.com/hub/Ea...e-Cream-Cheese

"ImStillMags" > wrote in message
...

Remember 'waste not want not'... use the whey in a pancake or waffle
batter instead of milk or water. It also gives homemade bread a nice
flavor.



let's not forget Ricotta!

"Jerry Avins" > wrote in message
...
> Years ago, I could get cream cheese without gums or stabilizers in my
> local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> was also made with no added salt, which is what first led me to try
> it.) The dairy stopped shppling it, and that was that, until I found
> some (with salt) in an A&P in Kingston, Ontario. (I don't go to
> Kingston any more, so I don't know if it's still there or not.) It's
> also available in at least one "gourmet" store in Berkeley, CA, The
> last time I was there, I brought back a few pounds, but it lost
> something in the freezer.
>
> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?

1. Try any natural foods store, like Whole Foods or similar...
2. Drop that "Jew Jersey" shit. Makes you look like a bloody
Nazi or Islamic terrorist, and who the hell are you trying to
impress, Sheldumb? Stupid crap.

pavane

"Jerry Avins" > wrote in message
...
On Dec 8, 11:35 pm, "pavane" > wrote:
> "Jerry Avins" > wrote in message
>
> ...
>
> > Years ago, I could get cream cheese without gums or stabilizers in my
> > local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> > was also made with no added salt, which is what first led me to try
> > it.) The dairy stopped shppling it, and that was that, until I found
> > some (with salt) in an A&P in Kingston, Ontario. (I don't go to
> > Kingston any more, so I don't know if it's still there or not.) It's
> > also available in at least one "gourmet" store in Berkeley, CA, The
> > last time I was there, I brought back a few pounds, but it lost
> > something in the freezer.
>
> > A big hunk of Philly cream cheese is about as hearty as a big hunk of
> > butter. It nauseates. A big hunk of the good stuff is a tasty any
> > cheese going. It's more than just a spread. Does anyone know where I
> > can get some around Jew Jersey?
>
> 1. Try any natural foods store, like Whole Foods or similar...

I have. No joy.

> 2. Drop that "Jew Jersey" shit. Makes you look like a bloody
> Nazi or Islamic terrorist, and who the hell are you trying to
> impress, Sheldumb? Stupid crap.

Not trying to impress anyone. That was simply an embarrassing typo.
I'm glad you called my attention to it so the next time I show my face
in shul, I'll be prepared for the comments I get.

*************

OK, sorry for the rough tone.

pavane

In article
>,
Jerry Avins > wrote:

> Years ago, I could get cream cheese without gums or stabilizers in my
> local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> was also made with no added salt, which is what first led me to try
> it.) The dairy stopped shppling it, and that was that, until I found
> some (with salt) in an A&P in Kingston, Ontario. (I don't go to
> Kingston any more, so I don't know if it's still there or not.) It's
> also available in at least one "gourmet" store in Berkeley, CA, The
> last time I was there, I brought back a few pounds, but it lost
> something in the freezer.
>
> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?

This might not be much help, but you might try local newsgroups. A
problem is that there is no consistent naming convention. With 30,000
groups on my server, it isn't easy to find groups. For instance, if you
wanted to check Berkeley, you would go to ba.food, which isn't very
clear. There are nj groups, but no nj.food, and I don't know that nj
even stands for "New Jersey". There are often groups for cities, so you
should look for those. For instance, there are Seattle groups, but no
sea.food. It's called sea.eats.

--
Dan Abel
Petaluma, California USA


..

Pico Rico wrote:
> "ImStillMags" > wrote:
>
>> Remember 'waste not want not'... use the whey in a pancake or waffle
>> batter instead of milk or water. It also gives homemade bread a nice
>> flavor.
>
> let's not forget Ricotta!

When I saw ricotta production it used a kettle big enough to take a bath
in and that was small batches by a farming family. Are there recipes
to make small batches that are actually small?

..

"Andy" > wrote in message ...
> Jerry Avins > wrote:
>
>> A big hunk of Philly cream cheese is about as hearty as a big hunk of
>> butter.
>
>
> Jerry,
>
> Philadelphia brand cream cheese is made in New York.
>
> If it was ever made in Philly, I dunno.
>
> Either they liked the "Where liberty began" psychological advertising
> angle
> or they just wanted to shift the blame for their product on Philly!?!
>
> I've never tasted the real stuff. I'd bet the Amish make the good stuff!

"Philadelphia" was chosen as a brand name
in 1920 because at that time Philadelphia
was considered the best food city in the US. Honest...

<http://tinyurl.com/8x54phl>

pavane

On Dec 9, 10:22*am, Bull > wrote:
> In article
> >,
> *Jerry Avins > wrote:
>
>
>
>
>
>
>
>
>
> > Years ago, I could get cream cheese without gums or stabilizers in my
> > local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> > was also made with no added salt, which is what first led me to try
> > it.) The dairy stopped shppling it, and that was that, until I found
> > some (with salt) in an A&P in Kingston, *Ontario. (I don't go to
> > Kingston any more, so I don't know if it's still there or not.) It's
> > also available in at least one "gourmet" store in Berkeley, CA, The
> > last time I was there, I brought back a few pounds, but it lost
> > something in the freezer.
>
> > A big hunk of Philly cream cheese is about as hearty as a big hunk of
> > butter. It nauseates. A big hunk of the good stuff is a tasty any
> > cheese going. It's more than just a spread. Does anyone know where I
> > can get some around Jew Jersey?
>
> > Jerry
> > --
> > Engineering is the art of making what you want from things you can
> > get.
>
> It seems that NO salt would be not so good in any cheese. *You probably
> would have to make your own if zero salt was a goal. *I don't see any
> cheese with zero salt where I shop or where I Google.

I first bought it to avoid yet another source of salt, but salt or
not, it's real cheese. I was an instant convert. Cheese on the
Philadelphia model -- it seems to be ubiquitous -- bears the same
relation to it as Velveeta does to mild cheddar: icky.

Jerry
--
When ideas fail, words come in very handy.
-- Johann Wolfgang von Goethe

On Dec 9, 2:30*pm, Andy > wrote:
> Jerry Avins > wrote:
> > A big hunk of Philly cream cheese is about as hearty as a big hunk of
> > butter.
>
> Jerry,
>
> Philadelphia brand cream cheese is made in New York.
>
> If it was ever made in Philly, I dunno.
>
> Either they liked the "Where liberty began" psychological advertising angle
> or they just wanted to shift the blame for their product on Philly!?!
>
> I've never tasted the real stuff. I'd bet the Amish make the good stuff!

You may be right. The stuff I mourn came from New Holland, PA., About
10 miles east of Lancaster. That's Amish country. Sadly, the Amish
markets near me (there are two within 25 miles) carry a bulk cream
cheese from Beiler's that although it seems to have a bit less guar
gum than supermarket stuff, is still adulterated. I understand that
people want to spread it straight out of the fridge. The real stuff
crumbles when it's too cold. How sad that convenience trumps taste!

Jerry
--
When ideas fail, words come in very handy.
-- Johann Wolfgang von Goethe

In article
>,
Jerry Avins > wrote:

> On Dec 8, 11:35*pm, "pavane" > wrote:
> > "Jerry Avins" > wrote in message
> >
> > ...
> >
> > > Years ago, I could get cream cheese without gums or stabilizers in my
> > > local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> > > was also made with no added salt, which is what first led me to try
> > > it.) The dairy stopped shppling it, and that was that, until I found
> > > some (with salt) in an A&P in Kingston, *Ontario. (I don't go to
> > > Kingston any more, so I don't know if it's still there or not.) It's
> > > also available in at least one "gourmet" store in Berkeley, CA, The
> > > last time I was there, I brought back a few pounds, but it lost
> > > something in the freezer.
> >
> > > A big hunk of Philly cream cheese is about as hearty as a big hunk of
> > > butter. It nauseates. A big hunk of the good stuff is a tasty any
> > > cheese going. It's more than just a spread. Does anyone know where I
> > > can get some around Jew Jersey?
> >
> > 1. *Try any natural foods store, like Whole Foods or similar...
>
> I have. No joy.

Make your own?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Miche

--
Electricians do it in three phases

On Fri, 9 Dec 2011 19:40:43 +0000 (UTC), Doug Freyburger
> wrote:

> Pico Rico wrote:
> >
> > let's not forget Ricotta!
>
> When I saw ricotta production it used a kettle big enough to take a bath
> in and that was small batches by a farming family. Are there recipes
> to make small batches that are actually small?
>
>
Yes, there are.

Ricotta in 45 Minutes
http://www.latimes.com/features/food...,7506847.story

Homemade Ricotta Cheese
http://www.gatehousegourmet.com/2010...icotta-cheese/


Fresh Ricotta - Homemade
Recipe by Richard Ferretti Gourmet Magazine - April 2006

Makes about 2 cups

* Active time: 30 min
* Start to finish: 1 1/2 hr

When creative director Richard Ferretti came to Gourmet, he brought
along a recipe for homemade fresh ricotta. It is more delicate in
flavor than any store-bought version and has a lovely dry curd.

* 2 qt whole milk
* 1 cup heavy cream
* 1/2 teaspoon salt
* 3 tablespoons fresh lemon juice

* Equipment: cheesecloth

* Line a large sieve with a layer of heavy-duty (fine-mesh)
cheesecloth and place it over a large bowl.
* Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in
a 6-qt heavy pot over moderate heat, stirring occasionally to prevent
scorching. Add lemon juice. Reduce heat to low and simmer, stirring
constantly, until mixture curdles, about 2 minutes.
* Pour into lined sieve and let drain 1 hour. After discarding
the liquid, chill the ricotta, covered; it will keep in the
refrigerator 2 days.





--
Food is an important part of a balanced diet.

On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:

> Make your own?
>
> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

I don't even think about making a cheese that uses rennet, because I
have no idea where to find it around here and I don't shop online.

--
Food is an important part of a balanced diet.

On Sat, 10 Dec 2011 08:26:29 -0800, sf > wrote:

>On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
>
>> Make your own?
>>
>> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
>I don't even think about making a cheese that uses rennet, because I
>have no idea where to find it around here and I don't shop online.
How about a health food store or a food co-op?
Janet US

On Sat, 10 Dec 2011 09:36:28 -0700, Janet Bostwick
> wrote:

> On Sat, 10 Dec 2011 08:26:29 -0800, sf > wrote:
>
> >On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
> >
> >> Make your own?
> >>
> >> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
> >
> >I don't even think about making a cheese that uses rennet, because I
> >have no idea where to find it around here and I don't shop online.
> How about a health food store or a food co-op?
> Janet US

Thanks! I never even think about health food stores anymore because
everything that interests me seems to be carried in our grocery stores
and the only health food stores I can think of are more like a
pharmacy than a grocery store anyway. I thought food co-ops were a
thing of the past too, but I'll give Rainbow (one of those employee
owned things) a call and see if they have it. Thanks for the idea.

BTW: as a byproduct of looking for rennet, I found someone who gives
cheese making lessons. I had no idea one could make brie at home!

--
Food is an important part of a balanced diet.

On Sat, 10 Dec 2011 09:11:07 -0800, sf > wrote:

snip

>
>BTW: as a byproduct of looking for rennet, I found someone who gives
>cheese making lessons. I had no idea one could make brie at home!
Really! I didn't know that either. It sounds dangerous. Just think
of all the near failures you would have to eat on the way to
perfecting the craft ;o)
Janet US

In article >,
sf > wrote:

> On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
>
> > Make your own?
> >
> > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
> I don't even think about making a cheese that uses rennet, because I
> have no idea where to find it around here and I don't shop online.

It's available in supermarkets here, believe it or not.

Miche

--
Electricians do it in three phases

In article >,
Janet Bostwick > wrote:

> On Sat, 10 Dec 2011 09:11:07 -0800, sf > wrote:
>
> snip
>
> >
> >BTW: as a byproduct of looking for rennet, I found someone who gives
> >cheese making lessons. I had no idea one could make brie at home!
> Really! I didn't know that either. It sounds dangerous. Just think
> of all the near failures you would have to eat on the way to
> perfecting the craft ;o)
> Janet US

Oh dear, don't throw me in that briar patch!

I've got paneer draining as we speak, and tomorrow I'll make ricotta
from the whey.

Miche

--
Electricians do it in three phases

In article >,
Doug Freyburger > wrote:

> Pico Rico wrote:
> > "ImStillMags" > wrote:
> >
> >> Remember 'waste not want not'... use the whey in a pancake or waffle
> >> batter instead of milk or water. It also gives homemade bread a nice
> >> flavor.
> >
> > let's not forget Ricotta!
>
> When I saw ricotta production it used a kettle big enough to take a bath
> in and that was small batches by a farming family. Are there recipes
> to make small batches that are actually small?
>
> .

Yup.

http://biology.clc.uc.edu/fankhauser...RICOTTA_00.HTM

Miche

--
Electricians do it in three phases

We have a large health food coop store-very successful, two in town, the
new one built by them, very modern. I have bought cream cheese there-if
you don't mind the high price they have imported cream cheese-somehow
cream cheese sounds like it should come from Denmark Norway Sweden lol.
During my recent adventure to an international market I observed clear
glass jars of pure white cream cheese-not runny, no liquid or wax on
top. I may go back to buy one just because I am so curious about it
preserved in that manner. Looked like you would scoop it out with a
melon baller :-)

On Sun, 11 Dec 2011 22:43:20 +1300, Miche > wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
> >
> > > Make your own?
> > >
> > > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
> >
> > I don't even think about making a cheese that uses rennet, because I
> > have no idea where to find it around here and I don't shop online.
>
> It's available in supermarkets here, believe it or not.
>
Lucky you! It's been years/decades since I've seen farmer's cheese
(which looked like a dry cottage cheese) in grocery stores here.
Rennet, never.

I hadn't thought about making Farmer's Cheese at home before this, but
I found a recipe and it looks easy enough. Best of all, no rennet.

Fresh Farmers Cheese
http://americanfood.about.com/od/app...rmercheese.htm

This farmer's cheese recipe will show you how fun and easy it is
making your own fresh white cheese at home. This cheese recipe uses
plain milk, requires no special equipment, and produces a homemade
cheese that's a sort of cross between cream cheese and a ricotta.

Makes 1 Cup of Fresh Farmer's Cheese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

2 quarts whole milk (use pasteurized, instead of
ultra-pasteurized, if available)
2 cup buttermilk
1 tablespoon white vinegar (or lemon juice)
1 1/2 tsp salt
cheesecloth, rinsed

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up,
stirring often, until it is just about to simmer (about 180 degrees
F). Stir in the buttermilk, and then the vinegar, and turn off the
heat. Very slowly stir until you see the milk separating into curds
(the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a
stockpot to catch the whey. After the 10 minutes, ladle the curds into
the cheesecloth, and allow the whey to drain for 10 minutes. Gather up
the edges of the cheesecloth, and tie a string around the top to form
bundle. Tie the string to a wooden spoon or dowel, and hang the cheese
curds over the stockpot and continue draining for 30 minutes.

After draining, remove the cheese from the cloth, and transfer into a
container. Stir in the salt and refrigerate. This fresh cheese can be
used for up to 5 days. Use as a spread, or as you would use cream
cheese, or cottage cheese.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 11 Dec 2011 22:43:20 +1300, Miche > wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
>> >
>> > > Make your own?
>> > >
>> > > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>> >
>> > I don't even think about making a cheese that uses rennet, because I
>> > have no idea where to find it around here and I don't shop online.
>>
>> It's available in supermarkets here, believe it or not.
>>
> Lucky you! It's been years/decades since I've seen farmer's cheese
> (which looked like a dry cottage cheese) in grocery stores here.
> Rennet, never.

Are you sure you haven't come across Junket products? They
are the major producer of home-use rennet along with their
weird desserts that many young kids are fed because it is
very digestable. It is usually shelved with puddings and such.
Here is their website along with their tablets,
recipes and history, an interesting product line:
http://www.junketdesserts.com/junketrennettablets.aspx

pavane

On Sun, 11 Dec 2011 12:55:56 -0500, "pavane" >
wrote:

> Are you sure you haven't come across Junket products? They
> are the major producer of home-use rennet along with their
> weird desserts that many young kids are fed because it is
> very digestable. It is usually shelved with puddings and such.
> Here is their website along with their tablets,
> recipes and history, an interesting product line:
> http://www.junketdesserts.com/junketrennettablets.aspx

I'm pretty sure I haven't, but I don't hang out in the pudding section
so it's been a while since I've studied the shelves there. Thanks for
the pointer to the correct section and a picture of what to look for!

--
Food is an important part of a balanced diet.

In article
>,
Miche > wrote:

> In article >,
> Doug Freyburger > wrote:
>
> > Pico Rico wrote:
> > > "ImStillMags" > wrote:
> > >
> > >> Remember 'waste not want not'... use the whey in a pancake or waffle
> > >> batter instead of milk or water. It also gives homemade bread a nice
> > >> flavor.
> > >
> > > let's not forget Ricotta!
> >
> > When I saw ricotta production it used a kettle big enough to take a bath
> > in and that was small batches by a farming family. Are there recipes
> > to make small batches that are actually small?
> >
> > .
>
> Yup.
>
> http://biology.clc.uc.edu/fankhauser...RICOTTA_00.HTM
>
> Miche

Recipes for a Small Planet (Lappé, I think) has a recipe IIRC. A good
40 years old, that book.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Jerry Avins > wrote:

>Years ago, I could get cream cheese without gums or stabilizers in my
>local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
>was also made with no added salt, which is what first led me to try
>it.) The dairy stopped shppling it, and that was that, until I found
>some (with salt) in an A&P in Kingston, Ontario. (I don't go to
>Kingston any more, so I don't know if it's still there or not.) It's
>also available in at least one "gourmet" store in Berkeley, CA, The
>last time I was there, I brought back a few pounds, but it lost
>something in the freezer.

>A big hunk of Philly cream cheese is about as hearty as a big hunk of
>butter. It nauseates. A big hunk of the good stuff is a tasty any
>cheese going. It's more than just a spread. Does anyone know where I
>can get some around Jew Jersey?

In California, some locally made cream cheese is available and
it does not seem gummy or stabilized. Artisanal individuals make it
and sell it to upscale espresso places, who will serve it to you
with your bagel.

One such coffee place is Acre, in Petaluma, but I cannot offhand remember
the name of the person making their cream cheese.

Steve

On 12/11/2011 12:22 PM, sf wrote:
> On Sun, 11 Dec 2011 22:43:20 +1300, > wrote:
>
>> In >,
>> > wrote:
>>
>>> On Sat, 10 Dec 2011 21:58:25 +1300, > wrote:
>>>
>>>> Make your own?
>>>>
>>>> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>>>
>>> I don't even think about making a cheese that uses rennet, because I
>>> have no idea where to find it around here and I don't shop online.
>>
>> It's available in supermarkets here, believe it or not.
>>
> Lucky you! It's been years/decades since I've seen farmer's cheese
> (which looked like a dry cottage cheese) in grocery stores here.
> Rennet, never.
>
> I hadn't thought about making Farmer's Cheese at home before this, but
> I found a recipe and it looks easy enough. Best of all, no rennet.
>
> Fresh Farmers Cheese
> http://americanfood.about.com/od/app...rmercheese.htm
>
> This farmer's cheese recipe will show you how fun and easy it is
> making your own fresh white cheese at home. This cheese recipe uses
> plain milk, requires no special equipment, and produces a homemade
> cheese that's a sort of cross between cream cheese and a ricotta.
>
> Makes 1 Cup of Fresh Farmer's Cheese
> Prep Time: 5 minutes
> Cook Time: 20 minutes
> Total Time: 25 minutes
>
> Ingredients:
>
> 2 quarts whole milk (use pasteurized, instead of
> ultra-pasteurized, if available)
> 2 cup buttermilk
> 1 tablespoon white vinegar (or lemon juice)
> 1 1/2 tsp salt
> cheesecloth, rinsed
>
> Preparation:
>
> In a heavy-bottomed pot, over low heat, slowly heat the milk up,
> stirring often, until it is just about to simmer (about 180 degrees
> F). Stir in the buttermilk, and then the vinegar, and turn off the
> heat. Very slowly stir until you see the milk separating into curds
> (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.
>
> Line a large strainer with 2 layers of cheesecloth, and place over a
> stockpot to catch the whey. After the 10 minutes, ladle the curds into
> the cheesecloth, and allow the whey to drain for 10 minutes. Gather up
> the edges of the cheesecloth, and tie a string around the top to form
> bundle. Tie the string to a wooden spoon or dowel, and hang the cheese
> curds over the stockpot and continue draining for 30 minutes.
>
> After draining, remove the cheese from the cloth, and transfer into a
> container. Stir in the salt and refrigerate. This fresh cheese can be
> used for up to 5 days. Use as a spread, or as you would use cream
> cheese, or cottage cheese.
>
>


I'd buy Farmer's cheese at my local supermarket (MacGruder's on the
Rockville Pike). Interestingly enough, the packages are also labelled in
Russian and fat-free versions are availablr.

--


James Silverton, Potomac

I'm *not*