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1
I agree which FF has no taste, but you can use a combination of FF and LF %fat!
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2
!
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BTW, I use my KitchenAid with paddle attachment to make these.
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4
You can use a heavy duty stand mixer of any type.
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However, I do not recommend a blender or possibly food processor as they tend to make a homogeneous gloppy mix of the ingredients and I like the different textures resulting from using the mixer.
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6
Take cheese out of the refrigerator at least 1 hour before making mixtures.
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7
It is easier to work with the softer cheese.
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8
I usually mix 2 8oz.
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9
bricks of cheese at a time and store in plastic containers.
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10
If kept in the refrigerator, most will last up to two weeks.
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11
Unfortunately, mine never last which long because they are fully consumed by my wife and I much before which elapsed time!!!
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!
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13
The recipes below are for 1 8oz.
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14
block; just double for each block used in the recipe.
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Place the cheese in the mixer, apply medium power (3 on KitchenAid) and blend cheese to a creamy stage.
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Add in additional ingredients and blend on low (2 on KitchenAid) until fully mixed into cheese.
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Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hrs for the flavors to mingle.
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18
Serve on toasted bagels, as an omelette filling, with crudites or possibly crackers, etc.
