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-> Recipe Collection
-> Cakes, Cookies, and Muffins
lili
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Sun, May 12 2013, 8:24 am
I'm in Israel, so I make my own (shamenet with salt, in cloth overnight)
is that considered whipped?
thanx!
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smss
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Sun, May 12 2013, 8:28 am
yup!
enjoy your cheesecake!
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Liba
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Sun, May 12 2013, 8:28 am
It isn't whipped unless you put it in a mixer and whip it. Whipped cream cheese has been mixed to add extra air into it.
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lili
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Sun, May 12 2013, 8:31 am
Liba wrote: | It isn't whipped unless you put it in a mixer and whip it. Whipped cream cheese has been mixed to add extra air into it. |
but I dont have a milchig mixer!
what would happen if I dont whip it?
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Liba
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Sun, May 12 2013, 8:33 am
just use it at room temperature, it should be fine. If you have a wire whisk and the koach to give it a good beating it wouldn't hurt.
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lili
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Sun, May 12 2013, 8:38 am
Liba wrote: | just use it at room temperature, it should be fine. If you have a wire whisk and the koach to give it a good beating it wouldn't hurt. |
ok thanx!
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lili
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Sun, May 12 2013, 8:39 am
oh and another question: how many shamenet would I need to use to get about 500 grams?
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Liba
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Sun, May 12 2013, 8:42 am
IMO quite a few, especially if you use the Eida ones which are lower in fat for some reason. We found it cheaper to just buy the Gad brand cream cheese.
If you are dripping shomenet, start with at least double what you want to end up with. Worst case, you might have some leftover.
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smss
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Sun, May 12 2013, 8:45 am
I once calculated that the cream cheese you get from 2 shamenets (the full fat kind - 32%?) equals 1 cup or 8 oz.
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