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Start with a recipe for making cream cheese, but just slightly reduce or increase the amount of time for fermentation, producing a thick liquid (instead of a soft solid). This dairy product will taste very similar to cream cheese, but of course have the wrong consistency to be labeled as such.
Put
the liquid into a whipped cream dispenser, and apply to whatever foods you would normally put cream cheese on (bagels, crackers, etc).
Aerosol Cheese
http://images.googl...0%26sa%3DX%26um%3D1
If putting processed cheddar, sharp cheddar and American cheese into an aerosol dispensing cannister can be done by this and other brands, doesn't that make putting whipped cream cheese into a similar container just a flavor variation? [jurist, Feb 16 2010]
[link]
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But wouldn't it ferment in the can? |
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Instead of a "Best Before" date, it could have a "Take Cover
After" date. |
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Naturally, one would pasteurize the creamy cheese-like liquid, to halt the fermentation process, before putting it into the can. Or perhaps apply high pressure processing, assuming that our dairy product is sufficiently acidic that HPP will kill the bacteria. |
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This, surely, is just an idea for a specific flavor of Cheese Whiz, which is most thoroughly Baked. |
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Coming soon from National Foods: Mediaeval French
Literature Lite Aerosol. |
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"Not tasty, but good for you... " |
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DrCyrry, Cheese Whiz is a processed cheese food which typically comes in a jar. Maybe you're thinking of Easy Cheese? |
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Regardless, conventional cheese spread in a can with propellant has a barrier which prevents the propellant from mixing with the cheese-ish food-like stuff being dispensed. |
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This idea is about a cream-like cheese, not a paste, and *does* involve mixing the propellant with the cheese. And the stuff would probably be able to be legally called "cheese," rather than "processed cheese food." Oh, and it would probably need to be stored in a refrigerator, just like aerosol whipped cream. |
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If that's the case, what makes you think "cheese foam" would be at all interesting, nourishing, or palatable? Aerosol cheese has some utility and appeal; "cheese foam" sounds like a dietetic let down. |
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I think that this is already baked with Philadelphia whipped cream cheese.. minus the aerosol can. |
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As someone who likes cheese, and in fact food in general, I must [-] this. |
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Don't be offended - I would also have voted against whipped cream in an aerosol, and many people think that's the best thing since sliced bread. Which I would also have voted against. |
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Sliced bread? What would you have proposed instead? |
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Unsliced, obviously. I never seemed to have any difficulty slicing it myself. |
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wagster, Surely breaking bread is much more traditional than slicing it :) |
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8/7, Aside from a slight difference in pH, and a low viscosity (prior to dispensing), this cheese would be identical to regular cream cheese, and thus should taste the same. Furthermore, pound for pound, it should have the exact same nutritional content as regular cream cheese, and thus it wouldn't be any healthier. |
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The benefit of this over regular cream cheese is that it is, in effect, a whipped cream cheese -- it has a much lower density, and, volume for volume, it has fewer calories and less fat than regular (unwhipped) cream cheese. |
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In fact, depending on how much whipping gas can be mixed in, this cheese might potentially be less dense than "regular" whipped cream cheese. |
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Jscotty, almost -- but this would be smoother, creamier, and lighter, while still tasting good. |
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//voted against whipped cream in an aerosol// |
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What, pray tell, would one use then, as a gateway food for deviant sexual experimentation? |
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i agree with DrCurry.
i call baked! |
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