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Article: Not all cream cheese created equal in baking.(Food)(Baking secrets)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- June 20, 2007
CopyrightCOPYRIGHT 2007 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Annie Overboe
When it comes to enhancing desserts with a smooth and creamy texture, few ingredients compare to cream cheese. Bakers love this dairy darling for its ability to spread its unique flavor onto breads and into luxurious cheesecake fillings and creamy frostings.
In the old days, farmers created cream cheese by way of adding lactic-acid bacteria to fresh cream to produce the signature tangy taste. Rennet, an animal- or plant-based enzyme, was stirred into the cream to thicken, or curdle, the dairy mixture.
Today cream cheese manufacturers rely upon modern cheese cultures to flavor their products. Depending upon individual fat content, thickening ...