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1

For your biggerbolderbaking cream cheese recipe, you aren't making cream cheese, you're making paneer - whole milk that's curdled by lemon juice that makes a grainy cheese, which is often strains quite firm, and it doesn't melt or stretch well. That blog is making something else, a soft cheese substitute that's just very soft unstrained and blended paneer....


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In a food processor or blender you can easily get rid of the grainy texture of your cheese, if you dont have those try with a strainer of small mesh of course several times. try to get that 35 % fat cream, the more cream the more smoothness and stiffness i think...


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