Homemade Cream Cheese
This recipe is adapted from recipes in Homesteaders of America and Nourishedkitchen.com. Yes you can substitute milk for cream but, um, that’s why it’s called “cream” cheese.
Ingredients
- 1 quart whole milk not ultrapasteurized
- 1 quart heavy cream not ultrapasteurized
- ¼ teaspoon Flora Danica or mesophilic cheese starter
- 3 drops liquid vegetable rennet dissolved into 2 tablespoons filtered water
- ¾ teaspoon 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 it 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 milk 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.
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