On Sun, 6 Dec 1998, Kathryn M Przywara wrote:
>I have several cookie recipes that call for cream cheese (kiffles,
>rugala).  I have no problem subbing margerine for the butter, but what
>about the cream cheese?  I picked up a tub of Tofutti Better than Cream
>Cheese, but haven't opened it yet.  Has anyone tried baking with it?  Is
>it too much like whipped cream cheese?

It's not like whipped cream cheese, but I've only used it spread on
bagels, never in cooking...

Can you use milk other than cow's milk?  I've had good luck with sheep's
milk yogurt -- plain yogurt -- placed in a colander lined with a paper
coffee filter, this whole thing put over a bowl or large measuring cup...
refrigerate at least overnight, possibly a day...depends on how 'wet' the
base yogurt is, and how 'dry' you want the final result...

But what happens is that the whey drips out, and you end up with a
'cheesy' mixture, very much like cream cheese...

For some reason I can tolerate sheep and goat milk, but not cow's...but
only in relatively small amounts...


>plastic wrapper.  Any comments on the taste?

Tastes okay...not exactly like cream cheese, but close enough...but as I
said, I've only used it 'raw', never cooked with it...


>I like their sour cream
>substititute, so I'm hoping this tastes OK.  (In fact I took dip made
>with it to a party and mine was finished off before the one with real
>sour cream!)

You've noticed that too?  Same thing happens to me, I'll even make a
traditional sour cream dip, plus bring my own 'stash' of dip made with
Tofutti's sour cream substitute, and find that mine is the one people
prefer...


June

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