Gvina Livana

Executive Member Joined: Sep 13 2010 Posts: 376

If I'm using gvina livana as a substitute or cream cheese in cheesecake recipes, do I use it as is? Or do I need to drain the liquid out? TIA

Posted: Sun, May 20 2012, 3:50 pm Post subject: re: Gvina Livana

I add an extra egg yolk and 1-2 tsp. cornstarch.
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Posted: Sun, May 20 2012, 4:50 pm Post subject: re: Gvina Livana

As is.
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Posted: Sun, May 20 2012, 5:11 pm Post subject: re: Gvina Livana

I drain mine.

Executive Member Joined: Sep 13 2010 Posts: 376

Oy! which one should I do?? that's 3 different answers lol

Posted: Mon, May 21 2012, 1:34 am Post subject: re: Gvina Livana

I use as is.
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Posted: Mon, May 21 2012, 2:18 am Post subject: re: Gvina Livana

If you have made cheesecake with American cream cheese before, then just prepare your batter as usual. If it seems extra runny to you, mix a little cornstarch with some batter in a cup and then incorporate it back into the batter.

I jsut find that using it as normal makes the texture a little too soft/creamy. It does taste just fine, though.

Moderator Joined: Dec 04 2005 Posts: 6172 Location: israel

Use an Israeli recipe that uses gniva levana.

Executive Member Joined: Sep 13 2010 Posts: 376

Silver Member Joined: Mar 26 2009 Posts: 947

Why not use an Israeli recipe, instead of trying to convert an American one?

The texture can be fine IME.

Executive Member Joined: Sep 13 2010 Posts: 376

Silver Member Joined: Mar 26 2009 Posts: 947

Well, what is it?

Let us help you convert the basic batter.

Beginner Joined: Nov 26 2011 Posts: 15 Location: Jerusalem

Using it without draining is really fine, But if you rather it be thicker just drain it.( I hang it overnight.)
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Gold Member Joined: Jul 07 2009 Posts: 1728

if you have time- drain it.
if not make as is
if it seems too runny (which the recipes w/ gevina levana do) add some corn starch.
I do have a recipe using gevina levana. even though its runny it still comes out good

Posted: Mon, May 21 2012, 3:07 am Post subject: re: Gvina Livana

Buy American cream cheese. It's called gvina shamenet

Gold Member Joined: Jan 03 2011 Posts: 1503

Gvina shamenet isn't either american cream cheese. I would just go with an Israeli recipe. I have one that I like better than any american cheesecake I've ever tasted.
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Posted: Mon, May 21 2012, 3:22 am Post subject: re: Gvina Livana

Buy the 9% gvina levana (it comes as 3% or 5% or 9%)... it will be thicker and richer and tastier!
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Posted: Mon, May 21 2012, 3:34 am Post subject: re: Gvina Livana

I always drain.
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Posted: Mon, May 21 2012, 3:53 am Post subject: re: Gvina Livana

Last year I made with gvina livana without draining, it was really good but I think it needed a little extra cooking time than the recipe called for. I'm hoping to do the same today, if you're not making it yet anyway I can try to post feedback afterwards to tell you how it came out.

Executive Member Joined: Sep 13 2010 Posts: 376

Thanks all! I think I'll drain it to be safe.
Curlgirl, here is my recipe:

1pkg deluxe chocolate cake mix
4eggs
1T oil
2 (8oz) pkg cream cheese, softened
1/2c sugar
11/2c milk
1tsp vanilla
whipped topping and chocolate curls to garnish.