New answers tagged cream
Fromage fort is an excellent way to use up all manner of cheeses - it makes for a thick cheese spread that sounds exactly like what you describe. You can certainly use just parmesan, though you may need to add some additional wine to compensate for its relative dryness.
Chef Shola Olunloyo uses the rinds and a pressure cooker to make parmesan butter. Have not tried it yet, but looks promising. http://www.studiokitchen.com/BlogRetrieve.aspx?PostID=954227&A=SearchResult&SearchID=7638969&ObjectID=954227&ObjectType=55
You could always just bake bread or crackers with parmesan cheese in the dough mixture. No spreading necessary!
You need to make processed cheese, aka American cheese, out of it. Parmesan is harder to use in such an application than other cheeses, because it is drier. I would suggest starting with other cheeses until you have mastered the process. The basic process is to make a paste-like substance out of your cheese and some condensed milk in the food processor. ...
I would suggest making a Mornay sauce (Béchamel sauce with cheese) which you should find will hold together well and provide an unctuous, rich, spreadable texture. Simply melt butter in a saucepan over a medium-low heat, whisk in an equal quantity of flour, cook it out a little, then add cold milk, whisking all the while, until you get a smooth sauce like ...
I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned artificial flavorings, and possibly some more milk protien like sodium caseinate. Invert sugar is often used in candies that must maintain a soft creamy liquid ...
You need to keep it sealed for two reasons. First, everytime you add new cream, you are warming the top layer of the frozen cream, and constant temp changes will damage the consistency of the cream. So freeze separately. Secondly, by not sealing, you are exposing it to the oxidation and dehydrating elements of a freezer, you'll get 'freezerburn' on your ...
My dad does the exact same thing in India and he keeps it covered with a lid in the freezer if not sealed. And the cream does last for months like @ElendilTheTall suggested. The only other thing to consider is if electricity is a problem and there are power failures. Then the type of refrigerator comes into picture and whether yours is a frost type or the ...
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