Homemade Cream Cheese
I’ll get right to the point: the easiest and most delicious way to overcome the Great Cream Cheese Shortage of 2021 is to make it yourself.As the New York Times reported, a combination of skyrocketing demand, supply chain issues and even the odd cyberattack has led New York delis and supermarkets scrambling for non-existent product. Production fell 7% in October compared to the previous year.
Ingredients
Makes 1 1/2 pounds
- 1 quart whole milk (not ultrapasteurized)
- 1 quart heavy cream (not ultrapasteurized)
- ¼ tsp Flora Danica or mesophilic cheese starter
- 3 drops liquid vegetable rennet (dissolved into 2 tablespoons filtered water)
- ¾ tsp salt
Instructions
- In a large and very clean pot, slowly heat milk and cream to 75 degrees F., stirring gently. If it goes over, let cool.
- Sprinkle culture over the top and let sit 2 minutes. Gently stir in with a clean spoon. Add rennet, stirring thoroughly and slowly for 2 minutes.
- Place milk in a warm spot, cover, and let sit 12-24 hours. At that point, the milks will have coagulated and the sides should come away when prodded with a knife.
- Scoop curds into a sieve or colander lined with cheesecloth. Cover and let drain for 12-36 hours. Place in your container, stir in salt and refrigerate.
