gerardj
Senior Cook
I buy raw milk from the amish, I made yogurt by inoculating with live culture yogurt then wrapping the pot with an elec blanket for 8 hrs, came out good.
, then i realized I could make cream cheese from that, then realized I could make a cheesecake from the cream cheese.
I don't use a recipe for cheesecake, just whing it, the result was very light, very delicate , not the heavy ponderous typical type. I made a video.
You don't need to use raw milk, regular store bought is good.
Scaled the milk then let it cool down to where its safe to add the culture without killing it, around 90F is ok.
, then i realized I could make cream cheese from that, then realized I could make a cheesecake from the cream cheese.
I don't use a recipe for cheesecake, just whing it, the result was very light, very delicate , not the heavy ponderous typical type. I made a video.
You don't need to use raw milk, regular store bought is good.
Scaled the milk then let it cool down to where its safe to add the culture without killing it, around 90F is ok.