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Post by wally on Jun 14, 2015 1:14:54 GMT
Tonight we had potato soup and used the canned cream cheese we made. The texture,smell and taste was just as good as fresh cream cheese. It also melted just fine. Canned cream cheese just became a pantry staple for us. We will be having the "cheese whiz" that we canned on sunday to make mac and cheese. Next we still have to use the canned cheddar
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Post by wally on Jun 14, 2015 22:48:24 GMT
Today we had the cheese whiz, making mac and cheese. It was great. For sure another item we are adding to the pantry. Next we gotta use the cheddar, perhaps sometime this week.
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Post by paquebot on Jun 16, 2015 6:25:06 GMT
I'm still trying to wrap my head around a good reason to can cheese. When I worked several seasons for Swiss Colony, I learned that cheese can be frozen as well as refrigerated. And living in the land of the cheeseheads means that I know of various factories which sell ends or odd cuts for less than $4 per pound. If I come home with less than $50 it means that I was probably there a few weeks before. What's to gain by adding the cost of a flat and heating the water to the gold treasure? I've got almost a foot of a Colby longhorn end in the fridge right now. I can't imagine the look that I would get from my wife if I said that I was going to can it! She grated some for a salad tonight. Opening a jar to do the same another night just doesn't seem right. Specialty stuff, right. Straight cheese, can't grasp it.
Martin
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Post by wally on Jun 16, 2015 6:39:13 GMT
Martin, fresh cheese is the best hands down. Cant speak for everyone but we were not happy with the way cream cheese thawed out. We also want some in the pantry for storage. Canning cheese for us so far has been a good thing.
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Post by Deleted on Jun 16, 2015 23:52:02 GMT
I'm still trying to wrap my head around a good reason to can cheese. I have wondered the same thing, and have read every post hoping I would find out the advantage of canning cheese. I will be reading with great curiosity. Candy
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Post by Skandi on Jun 17, 2015 0:24:27 GMT
It's one of those things I would have to be shown I think. it just sounds horrendus. (Not that I can, I don't think anyone does here)
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Post by AD in WNC on Jun 17, 2015 22:30:43 GMT
I think canning cheddar cheese sounds neat! We don't like the texture of frozen cheese, I like to can and we are subject to power outages that last 5-7 days. Also, our yearly invasion of field mice can't nibble through a glass jar. Now I just need to find a good sale on cheese to try it out.
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Post by aftermidnite on Aug 14, 2015 13:43:41 GMT
For me its having it on the shelf . We don't usually eat the cheese very fast so at times we have to trim it to eat .. As well daughter loves the jarred cheese to make mac and cheese .. I do freeze cheese and buy it grated when on sale but I do know it has fillers and preservatives .. Block cheeses are expensive so I can only afford it on deep sales .. Canning it just makes sense for us .. BUT as well we do intend on having cheese in the fridge
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Post by Billie on Aug 15, 2015 3:39:41 GMT
Philly style? How did you do it? And wide mouth jars, right? povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version. Thanks for posting that website. I have been reading it all afternoon and getting nothing done! Not a clue you could can cream cheese but it is now on my list to try.
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Post by manygoatsnmore on Aug 15, 2015 4:03:10 GMT
povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version. Thanks for posting that website. I have been reading it all afternoon and getting nothing done! Not a clue you could can cream cheese but it is now on my list to try. Lol, you sound like me - I get to reading on something, and the next thing I know it's DARK, and I've done nothing outside! I get all inspired when I read up on a new way to have shelf stable foods that would normally end up on my shopping list or that I'd be out of when I had a hankering. Love cream cheese frosting, and it's so handy to have the canned cream cheese on the shelf when I get the rare craving for it. Plus, anything that will free up room in my fridge is a good thing.
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Post by manygoatsnmore on Aug 16, 2015 5:25:11 GMT
For those who asked why, there are a number of reasons to store canned cheese on the shelf. For starters, not everyone lives in the land of cheese heads. When I can get a good sale on mild cheddar or other cheeses, I like to stock up. You can only store cheese for so long in the fridge, and it gets crumbly in the freezer. Even counting the cost of a flat, it's cheaper to buy on a good sale and can it up, than it is to pay full price. There are also a lot of us that believe in being prepared for emergencies, short or long term. Having small amounts in each jar means you don't have to worry about refrigerating leftovers. It's safely stored against storm or flood events, as long as you have the glass jars stored so as not to break. Should the power be out, you don't have to worry about the cheese spoiling without refrigeration, and it's very nice to have good food ready to eat from the jar if you don't have a way to cook food. Even a good prepper with lots of ways to cook without electricity has times when they are just plain tired and cooking is an effort. Ready to eat food on the shelf is a lifesaver in those moments.
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Post by Deleted on Aug 16, 2015 14:01:25 GMT
Riverdale, it works for Colby Jack so it should work for ant mix
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Post by merks on Aug 16, 2015 21:15:51 GMT
I am so going to try this when the weather cools down. Right now I have no way of canning outside and I am not going to heat up the house. The holidays will be around soon and it should be on sale then.
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Post by manygoatsnmore on Aug 17, 2015 0:50:44 GMT
Riverdale, it works for Colby Jack so it should work for ant mix Ant mix cheese...mmm, now that does sound appetizing. I'm sorry, I'm just incapable of resisting a good typo....Lord knows, I make enough of them myself, lol. Seriously, though, @riverdale, as far as I know, all cheeses will can up well. I haven't tried those particular types, but I don't see any reason why they wouldn't mix and can up well. Why not try a couple jars and give us a report back on how they work out? I know I'd like to know.
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Post by Deleted on Aug 23, 2015 13:28:29 GMT
Cheese usually does not last long enough around here to can! Both kids (and myself) eat cheese, alot of cheese, on everything. I am going to try some of the cream cheese and cheese 'whiz', just to have on the shelf, but the DW thinks it's a bit silly, as we have a freezer
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Post by wally on Aug 23, 2015 17:15:31 GMT
riverdale, go for it on the cream cheese and the cheese whiz, you wont be disapointed..
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Post by feather on May 9, 2018 21:21:35 GMT
I know this is an old thread but it has great information in it.
I'm on the fence on canning cheese. The one cheese that I don't like to freeze is cream cheese. Usually I made 4 gallon batches so there would be about 8 - 8 oz of cream cheese. I'd like it for cheese cake or dips. Freezing it, it gets a little crumbly. So I'm thinking on it in half pint jars. As we empty out jams and jellies in 8 oz jars, those could be filled with cream cheese. It sure would be nice to have if our electricity went out and we didn't have refrigeration/freezers.
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Post by wally on May 9, 2018 21:46:29 GMT
We buy cream cheese when is on sale and can it. I will see if I can find the procedure and get back
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Post by feather on May 9, 2018 22:09:57 GMT
My concern with cream cheese is to get the ph down into the safe levels. Usually the culture (mesophilic in this case) acidifies the cheese if it is left long enough to grow in the milk. I'm going to have to let it acidify for a good long time (12-18 hours) then drain (another 12 hours) and possibly calibrate my ph meter to be assured the ph is in the 4's (like pickles and water canning). I kind of doubt the county or university extension offices will ever test to make canning cheese 'approved'. Still, I think I'm going to try.
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Post by wally on May 10, 2018 1:22:55 GMT
Feather, her is was we do,.. we put half pints in a crock pot with about water 3/4 the way up on the jars. Place chunks of cc in the jars, takes 8 oz cc per 1/2 pint, when cc is melted, clean jar lid and cap and band.process 40 minutes in bb ..when using in recipes we use a jar of cc and add liquid in a blender as straight out of the jars is does not melt as smooth ..we got this from this site or the one nobody goes to anymore..any questions let me know, We also have a processed cheese procedure and it is really good, the grand kids think mrs wally mac and cheese is the best..lol
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Post by manygoatsnmore on Oct 6, 2018 23:24:14 GMT
Bumping this up for jangirl and anyone else who wanted to know how to can cream cheese. 😀
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Post by merks on Oct 7, 2018 12:57:05 GMT
manygoatsnmore, I'm glad you bumped this up. I said I was going to try and do this back in Aug 2015 LOL Well I guess I forgot by the time the weather cooled off and the holidays rolled in. This time the holidays are much closer, so I will watch for sales and our weather is definitely cold enough.
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Post by Melissa on Oct 8, 2018 0:39:35 GMT
One of our members (who doesn't want to post themselves) wants to remind everyone that there is no official acceptable method for canning cheese. Just a heads up for those who are trying this for the first time!
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Post by feather on Oct 8, 2018 17:18:28 GMT
One of our members (who doesn't want to post themselves) wants to remind everyone that there is no official acceptable method for canning cheese. Just a heads up for those who are trying this for the first time! I'm kind of sad to hear they didn't want to say that themselves. We all know there are no officially acceptable ways to can dairy, starches (rice, noodles, corn starch), oils and other things. We make choices for ourselves and what we can accept for our families. I didn't think we were a really over judgmental group--judgment towards others. Maybe we could try harder to recognize that methods approved here, are not the only methods and that the gov't groups and university extension groups have limited funds to test every single recipe. Use good judgment on your choices. Whoever you are, thanks for the reminder!
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