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Digital pH meter for fermentation monitoring, acid levels
Ceramic fondue pot with burner — cheese and chocolate fondue
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Cola-style acidity — craft soda making, pH adjustment
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Digital pH meter for fermentation monitoring, acid levels
Ceramic fondue pot with burner — cheese and chocolate fondue
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Cola-style acidity — craft soda making, pH adjustment
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melt the chocolate and set it aside to cool. in the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners sugar for 2 minutes or until smooth. add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended. rinse 8 (6x6-inch) double-layer squares of cheesecloth under water and squeeze them to extract as much water as possible. line 8 (6-ounce) ramekins with the cheesecloth. divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the tops. refrigerate overnight, about 10 hours. to make the compote, combine the cherries, sugar and water and bring to a boil over high heat. reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened. cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve. to serve, invert the ramekins on top of 8 dessert plates. remove the cheesecloth. spoon equal amounts of the cherry compote over each dessert.