Absolutely love the cream cheese from my Fromaggio cheese maker—it’s fresh, creamy, and better than store-bought! 🧀
One tip: I’ve noticed the machine’s initial heating step doesn’t quite get my milk warm enough, so I extend that part and check the temperature with my Thermapen. Works perfectly every time!
Another tip: Cream cheese has softer, finer curds than hard cheeses, so some curds escape from the basket—totally understandable. To capture all that goodness, I use cheesecloth during the draining step. I line a strainer with cheesecloth, set it over a bowl (to catch the whey), then pour the contents from the Fromaggio pot first, and the basket second, into the cloth-lined strainer. It’s a bit of a juggling act, but it drains much faster this way since the liquid flows through more easily. Just pop the basket into a bowl temporarily while it drains.
