Fizzycist
Well-Known Member
I think. Followed the recipe out of Ricki's book and it seemed to turn out great. Super smooth, kinda light texture, not sour. I've never had a commercial example so I can't compare. But I spread some on a graham cracker and it was fantastic! The only problem is after a light pressing and salting she said to pack it in wax paper in a small mold. That didn't work for me at all. The wax paper didn't fold nicely, and just tore and the creamy texture didn't fill in the corners of the mold. I ended up scraping it back into the bowl where I salted it and covered it and stuck it in the fridge. Do you guys have any experience with putting a soft cheese into a mold?