The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Last recipe for the JB Testers... anyone got it?

  • Pin It
SallyBR's picture
SallyBR

Last recipe for the JB Testers... anyone got it?

Yesterday we were supposed to get a "surprise" recipe, but I did not receive anything....


 


I sent Stan an email, but curiosity is killing me.... anyone received it?

SallyBR's picture
SallyBR

Thanks!


 


I just got mine by email!


 


 

mrfrost's picture
mrfrost

Got it too. Cheesecake.

Mini Oven's picture
Mini Oven

In order to find equivalent products, I have to go looking.  Our cream cheese is sold by fat %.  So...  I need to know how much fat (%) is normally in cream cheese?   How much fat (%) in light cream?


Figured Cream cheese at 35% and Light cream at 16% according to my search.


Mini


 

Urchina's picture
Urchina

The recipe I received calls for farmer's cheese, hoop cheese, or queso fresco -- not cream cheese. Queso fresco I can find, but the others? Nope. Will cream cheese suffice as a substitute for these?

mrfrost's picture
mrfrost

Guess they sent out different recipes. The final surprise recipe I got was "Sour Cream Cheese Cake". Cream cheese and sour cream. No options.


There is a recipe for topping included that has all sorts of options.

mrfrost's picture
mrfrost

It may suffice(really don't know), but those cheeses seem really different from cream cheese. All of them are dry, crumbly cheeses, whereas cream cheese is not.


In one of their ealier recipes(Open Cheese Pockets), cottage cheese, strained through cheese cloth, makes a close facsimile to farmer's cheese.

Mini Oven's picture
Mini Oven

They all have different fat %....  interesting.  Mine is labled  "100% Cream cheese cake."

Trishinomaha's picture
Trishinomaha

That's the one I got...


Trish

JamieK's picture
JamieK

I received mine and will be trying "Heavy Cherry Cheesecake" with the farmer's, hoop or queso fresco.  Queso Fresco is easy to find here (Dallas) so will probably use that.  This should be an interesting recipe.  Both crust and filling are different from any I've made before.