Basic Uncooked, Basic Cooked, French & Neufchatel: The main differences between these four recipes is the amount of butterfat in the final cheese, the amount of culture used, and whether or not the curd is cooked. The more fat, the richer and more decadent, but sometimes a light cream cheese on your bagel is just as satisfying! Try each one and decide which suits your fancy the best. Then turn your homemade cream cheese into a delicious version of the very popular Boursin Cheese Spread.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.