> 1-1/4 lb. farmer or pot cheese, or *real* cream cheese without gums
> (i.e., NOT Philadelphia brand or those like it) (i used *real* cream
> cheese for these)
I was at the grocery tonight and my best one near me doesnt have any soft
cheeses like this . What might be a decent substitute?
There is an article in issue #143, Summer 2002, of Tournaments Illuminated/SCA publication. "Cheesemaking at Home" There is a recipe for making cream cheese in this article. It's very easy. If you don't have a copy of this and would like the recipe, I will be happy to procure it for you.
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