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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2135846" data-attributes="member: 345386"><p>SlimLizzy - You could make your own cream cheese. It's very, very easy, and you can make if with all grades of milk (although it does impact the yield and obviously the creaminess.</p><p></p><p><a href="https://alldayidreamaboutfood.com/homemade-cream-cheese/" target="_blank">https://alldayidreamaboutfood.com/homemade-cream-cheese/</a></p><p></p><p>I have a couple of litres of whey in the fridge, from Greek yoghurt making and I'll be trying cream cheese from whey later today. Allegedly, it can be done, although last time I did it, I used about 1/3 full milk, 2/3 whey, then as I had some cream strained off my home made clotted cream, I just threw that in too. It was delicious!</p><p></p><p>The straight strain gives a smooth, spreadable consistency, if you set a weight on top of the wrapped, strained curds, it makes a much firmer consistency.</p><p></p><p>Tonight, I will be having a Parmigiana to get through some of it!</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2135846, member: 345386"] SlimLizzy - You could make your own cream cheese. It's very, very easy, and you can make if with all grades of milk (although it does impact the yield and obviously the creaminess. [URL]https://alldayidreamaboutfood.com/homemade-cream-cheese/[/URL] I have a couple of litres of whey in the fridge, from Greek yoghurt making and I'll be trying cream cheese from whey later today. Allegedly, it can be done, although last time I did it, I used about 1/3 full milk, 2/3 whey, then as I had some cream strained off my home made clotted cream, I just threw that in too. It was delicious! The straight strain gives a smooth, spreadable consistency, if you set a weight on top of the wrapped, strained curds, it makes a much firmer consistency. Tonight, I will be having a Parmigiana to get through some of it! [/QUOTE]
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