Patrick Oconnell
Cheese foam is a popular topping for boba tea, adding a slightly savoury flavour to the sweet drink. It is made by blending or whipping together ingredients such as cream cheese, milk, sugar, and salt, to create a fluffy, creamy foam. Cheese foam can be made at home or bought from boba shops, and is often served with bubble tea, fruit tea, or coffee.
| Characteristics | Values |
|---|---|
| Ingredients | Cream cheese, evaporated milk, sugar, salt, heavy cream, condensed milk, regular milk, powdered cheese, mascarpone |
| Tools | Large mixing bowl, electric hand mixer, hand whisk, handheld frother, cup blender, milk frother |
| Preparation | Cream the cheese with milk and sugar, then add the other ingredients and whisk until smooth and creamy |
| Serving suggestions | Bubble tea, fruit tea, matcha lattes, iced coffee, iced tea, puddings, cheesecakes |
| Calories | 160-170 per serving, or up to 400 if made with condensed milk |
| Storage | Can be stored in an airtight container in the refrigerator for up to 3-4 days |
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What You'll Learn
Cheese foam ingredients
Cheese foam is a popular topping for boba tea, adding a slightly savoury flavour to sweetened tea. It is made by whipping together a few staple ingredients, resulting in a fluffy, creamy foam.
The key ingredient in cheese foam is, of course, cheese. Cream cheese is the most commonly used variety, but other soft cheeses like mascarpone can also be used. Cream cheese should be at room temperature to ensure it is soft enough to combine with the other ingredients.
The other ingredients used in cheese foam are milk, salt, and sugar. Evaporated milk is often used, but condensed milk, regular milk, or even powdered milk can also be added. Salt is important for balancing the flavours, and sea salt or pink rose salt are popular choices. Powdered or granulated sugar is added for sweetness, and some recipes also call for heavy cream or whipping cream, which is beaten until thick and frothy.
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Mixing the ingredients
Firstly, prepare your ingredients. You will need cream cheese, which should be at room temperature to ensure it is soft and easy to mix. You can use regular cream cheese or, for a slightly sweeter taste, cream cheese powder. In addition, you will need milk, heavy whipping cream, and salt to balance the flavours. Some recipes also call for sugar or condensed milk to be added for extra sweetness. If you are making cheese foam to be paired with coffee, you may want to add more salt to enhance the aromatic flavour.
Next, you will need a large mixing bowl. For best results, it is recommended to use a stainless steel bowl that has been chilled beforehand. Place the cream cheese in the bowl and begin to whip it. If you are using regular cream cheese, it is important to ensure that it is thoroughly mixed and that there are no clumps remaining before adding the other ingredients. This may take a while, so be prepared to put in some elbow grease! If you are using cream cheese powder, you can add the other ingredients straight away.
Once your cream cheese is smooth, you can start adding the other ingredients. Pour in the milk and continue to mix until the two are well combined. Then, add the heavy whipping cream and salt, and keep mixing. Be careful not to overwhip the mixture, as this may cause it to curdle. You want to end up with a thick, frothy mixture with soft peaks.
And that's it! You now have delicious, creamy cheese foam that is ready to be served.
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Blending the mixture
Firstly, ensure that your cream cheese is at room temperature. This is important because it allows the cheese to soften, making it easier to blend and fully incorporate the other ingredients. Resting the cheese at room temperature for about an hour should be sufficient.
Next, prepare your blending equipment. You can use either a small bowl and a whisk or a cup blender. If using a bowl and whisk, make sure the bowl is small enough to facilitate efficient whisking. For larger batches, a hand mixer or an electric hand mixer can be used. Additionally, a milk frother can be handy for whipping the mixture.
Now, it's time to add the ingredients to your chosen blending vessel. Start with the cream cheese and gradually add the milk. If using a bowl and whisk, vigorously whisk the mixture until it becomes light, fluffy, and free of clumps. Ensure that the cheese and milk are thoroughly combined and well-mixed to achieve a smooth texture. This process may take some time, so be patient and put in the necessary elbow grease!
If using a cup blender, simply blend the cheese and milk together until they are fully incorporated and the mixture is smooth. Again, ensure that the mixture is well-blended to avoid any lumps.
Once your cheese and milk base is smooth and creamy, it's time to add the remaining ingredients. These may include heavy whipping cream, condensed milk or evaporated milk, salt, and sugar, depending on your preference and the specific recipe you are following.
When adding the heavy whipping cream, be cautious not to overwhip it, as this may cause it to curdle. Gradually add the cream and whisk or blend until thick, frothy, and soft peaks form.
At this point, you can adjust the taste by adding salt or sugar to your preference. Keep blending the mixture until all the ingredients are fully incorporated and the desired smooth, creamy texture is achieved.
And that's it! You've successfully blended the mixture for your cheese foam. Remember, blending thoroughly and achieving a smooth consistency are key to ensuring a tasty and well-balanced cheese foam topping.
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Whisking the mixture
Firstly, ensure that your cream cheese is at room temperature. This makes it easier to mix and helps to fully incorporate the other ingredients. Place the cream cheese in a small mixing bowl. If you're making a larger batch, use a large mixing bowl. You can chill the bowl beforehand for the best results.
Now, add the other ingredients to the cream cheese. Most recipes call for milk, salt, and sugar or sweetened condensed milk. Some recipes also include heavy cream, which can be added at this stage. You can use a hand whisk, an electric hand mixer, or a cup blender to combine the ingredients. Whisk or blend until the mixture is smooth, creamy, and free of clumps. This may take a while, and you may need to whisk for a long time to achieve the right consistency.
Once the mixture is smooth, it's time to add the heavy whipping cream if you haven't already. Continue whisking until the mixture becomes thick, frothy, and forms soft peaks. Be careful not to overwhip, as this can cause curdling.
If you're making a smaller batch, you can use a handheld frother or a bullet to froth the mixture. Move the frother up and down to ensure even whipping. For a larger batch, a hand mixer is more suitable.
By following these steps and whisking the mixture thoroughly, you'll create the signature fluffy and creamy texture of cheese foam, perfect for topping your favourite boba drinks or exploring other creative combinations!
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Serving suggestions
Cheese foam is a versatile topping that can be used in a variety of ways to elevate the taste and visual appeal of beverages and desserts. Here are some serving suggestions to get you started:
Beverages
Cheese foam is commonly used as a topping for teas, particularly milk teas, and boba teas. It pairs well with both traditional hot teas and iced teas, adding a creamy, savoury, and tangy touch to the overall flavour profile. When serving with hot tea, it is best to add the cheese foam directly to the cup, as it tends to melt and mix into the beverage. For iced teas, you can simply top the drink with cheese foam, or you can use a straw to enjoy both the tea and the foam in each sip.
Some specific tea varieties that go well with cheese foam include:
- Jasmine tea: The floral notes of jasmine tea complement the creamy, savoury cheese foam.
- Green tea: The refreshing flavour of green tea balances well with the richness of cheese foam.
- Black tea: The robust flavour of black tea can hold its own against the strong taste of cheese foam.
- Oolong tea: The complex flavour of oolong tea pairs interestingly with the tanginess of cheese foam.
- Earl Grey: The bergamot scent of Earl Grey tea creates an intriguing contrast with the savoury cheese foam.
- Matcha: The earthy, slightly bitter taste of matcha is enhanced by the creamy sweetness of cheese foam.
In addition to tea, cheese foam can also be used as a topping for coffee, particularly iced coffee. The bitterness of coffee is balanced by the creamy sweetness of the cheese foam.
Desserts
Cheese foam can also be used as a topping for desserts, adding a unique savoury element. It can be spooned or piped onto desserts to enhance both the taste and visual appeal. Some specific dessert ideas that could be elevated by cheese foam include:
- Fruit-based desserts: The tanginess of cheese foam complements the sweetness of fruit-based desserts, such as fruit tarts or parfaits.
- Cheesecake: Adding a layer of cheese foam on top of a traditional cheesecake can take the creamy, rich flavour to the next level.
- Ice cream: Cheese foam can be used as a topping for ice cream, creating a unique savoury twist.
- Cakes and brownies: Cheese foam can be a creative topping for cakes or brownies, adding a creamy, savoury element to the sweet dessert.
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Frequently asked questions
Cheese foam is a creamy topping for boba drinks, made with cream cheese, milk, sugar, and salt. It is usually served on top of chilled tea, creating a sweet and salty flavour.
To make cheese foam, you need to combine room-temperature cream cheese, milk, and sugar, and whisk until smooth and creamy. Then, add cold heavy whipping cream and whisk until thick and frothy. Serve immediately, or store in an airtight container in the refrigerator for up to 3-4 days.
Cheese foam is most commonly served with bubble tea or fruit tea. It is also often paired with sweetened black, green, or oolong tea. Additionally, cheese foam can be served with matcha lattes, iced coffee, and iced tea.
A single serving of cheese foam has approximately 160-170 calories. However, when paired with condensed sweetened milk, the calorie count can increase to around 400.
