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Bakers cheese Empty Bakers cheese

Post by amybyrd21 on Sun Sep 20, 2009 5:55 am

I have a bravarian cheesecake recipe that calls for bakers cheese. Does any one know how to go about making it? I can not find it around here.

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Bakers cheese Empty Re: Bakers cheese

Post by Sonshine on Sun Sep 20, 2009 7:39 am

Here's what I found online on it:
http://www.ochef.com/1271.htm

What is Baker's Cheese?
What is baker's cheese?

Baker's cheese is a fresh, soft, somewhat tangy cheese, in the cream-cheese, farmer's-cheese, fromage-frais, queso-fresco family – which is to say, the fresh or unripened cheeses.


Some people will tell you baker's cheese is nothing more than cottage cheese that has been drained of some of its whey. Do not listen to those people. We side with those who say it is a cheese in its own right, made from skim milk (therefore lower in fat), and softer, with a finer grain and more moisture than cottage cheese. (Clearly baker's cheese would have less moisture than cottage cheese if it were simply drained cottage cheese.)

Needless to say, baker's cheese is hard to find. It has generally been available only to foodservice buyers. Only two sources at the Savor Wisconsin Web site sells baker's cheese, and if you can't easily find something like that in Wisconsin, where are you going to turn?

There are those who swear that a cheesecake made with anything other than baker's cheese is not a real cheesecake. Given the difficulty of obtaining baker's cheese, we can't afford to listen to those people.

In Britain, lactic cheese, Colwick cheese, and Cottager's Cheese (not to be mistaken for cottage cheese) are the closest alternates

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Post by amybyrd21 on Sun Sep 20, 2009 8:33 am

You have got to try that cheese cake recipe it is wonderful. I am on the search for that cheese

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"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
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Bakers cheese Empty Re: Bakers cheese

Post by amybyrd21 on Tue Sep 22, 2009 11:06 am

This was given to me in a newsletter for the same question as above. I hope this helps everyone like it did me.


BAKER'S CHEESE (On the market, you may also find it under the name "cooking cheese" or "white cheese" or dry cottage cheese, such as ricotta.)

Following this recipe for the cheese is my recipe for "Milwaukee Cheesecake" along with some background on how I got into this cheese. Baker's cheese is made from skimmed milk so it is a natural for powdered milk. This is the procedure for about a pound of cheese from a gallon of milk.

1. Mix up a gallon of milk from powder. I used one gallon of water and 388 grams powdered milk. Alternatively, use a gallon of 1% milk.

2. Heat to 90F and add 1/8 tsp EZAL culture or whatever you use as equivalent.

3. A few drops of rennet in 1/4 cup water is added to milk.

4. Let sit for 8 hrs if you can keep the temp at about 90F or overnight at room temp. Actual target is pH of 4.5 if you have a way to measure it.

5. Pour curds and whey into cheesecloth lined colander and then hang up to drain for 15 minutes.

6. Press bag lightly between boards and drain until "moist but not wet". This take about 2 hrs.

The cheese can then be refrigerated till needed. It is also, one of the few cheeses that freezes well. http://schmidling.com/cres.htm#baker

Also check here: http://www.dairygoodness.ca/en/consumers/food/dairy-products/cheese/encyclopedia/fresh/list/baker.htm

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Post by Sonshine on Tue Sep 22, 2009 11:02 pm

Hmm, I may have to try some of this. What does it taste like?

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Post by amybyrd21 on Wed Sep 23, 2009 12:45 am

It doesnt have the twang cream cheese has. I was told mre like a dry ricotta. It makes the best cheese cake I have ever seen. It had a little cream cheese and a little bakers cheese.

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