Advertisement
Cashew Cream Cheese: Firm Cashew Cream Cheese
- Difficulty
Easy
Published 2012
Method
To make a firm, block-type cream cheese, press the cheese after it’s cultured. Line a small sieve or colander with a double layer of cheesecloth, using enough cheesecloth that it hangs over the edges. Put the sieve over a bowl. Put the cheese in the sieve and wrap the ends of the cheesecloth over the top. Put
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Firm Cashew Cream Cheese
Part of
Advertisement
Advertisement
No reviews for this recipe