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Post by BigM on Mar 3, 2008 6:33:08 GMT -5
Any suggestions on how to make it thick? I just can not seem to eat it if it is runny. DH will, but I just can't! lol I'm just funny that way I guess!
Me
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Post by shelby on Mar 3, 2008 6:42:42 GMT -5
A few things I can think of right now,
is using a heavier cream,
letting it set a bit longer,
or draining in a butter muslin for a bit till you get it to the texture and consistency you want.
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Post by BigM on Mar 3, 2008 12:53:38 GMT -5
What is a butter muslin? Is that the same as a cheese cloth, or a flour sack??
Me
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Post by shelby on Mar 3, 2008 13:31:00 GMT -5
butter muslin is lke a very fine meshed cheese cloth
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Post by debi on Mar 3, 2008 17:39:23 GMT -5
add, a quart teaspoon, of unflavored gelatin to it, depending on how much you are making, might need to add a smidge more.
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Post by BigM on Mar 4, 2008 6:19:31 GMT -5
Thanks for the ideas ladies. Where can I get butter muslin? I think I could use some of that around here. I'm going to try again after we get back and I'm feeling ok. Hopefully it doesn't take me long to bounce back.
Me
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Post by shelby on Mar 4, 2008 7:15:24 GMT -5
About the only place I've been able to find it was on a cheesemaking website.
I have also read about cheese makers using muslin from a fabric store to drain their cheeses.
I bought some to try, but haven't gotten to doing it yet.
THe reg cheesecloth you get at the grocerystore is not fine enough for draining most cheeses, cause the mesh is not fine enough,
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Post by Granny Smith on Mar 4, 2008 11:06:24 GMT -5
I just use a piece of old sheet.
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