Cream Cheese- Some washed, some not

[Milk Maid]

I've made all sorts of cream cheese recipes but don't understand why some call for the curd to be washed with warm water (to ~120-130F)? Is this to slow or stop the fermentation and preserve a sweet flavor? Does it lower yield?

Thank you everyone.

-Milk Maid

[linuxboy]

Washing primarily accomplishes

- Removes lactose to prevent over and later acidification. More sweetness to taste.
- Leeches a little calcium. Makes for a more pliant body.

So it's exactly as you said. Yield should be identical when done right... maybe just a tiny little bit less. depends on process.

[Milk Maid]

  And by THank you everybody I mean you, Pav.

[george]

Hmmmm ... I'd like to see a recipe for cream cheese that involves washing, but never saw one.  I gave up on making my own cream cheese because I didn't like the tartness.  Anyone got a good one?