Authentic Cream Cheese
How to make authentic delicious Cream cheese at home, easy step by step instructions, from start to finish.
Ingredients
Method
- 4 Litres whole (full fat) Cows milk
- 1 tsp Rennet powder, or liquid rennet
- 2tbsp or 2 frozen cubes of the cheese starter culture
- Cheese salt & flavourings to taste
- Ensure that all equipment is sterilised before starting the recipe.
- Heat the milk slowly to approximately 25°C that’s 77°F stirring continuously.
- Try to use a double boiler, or heat the milk by placing the pan in a sink of hot water, don’t heat the milk directly on a gas flame or electric hob.
- Once the temperature is reached, remove it from the heat source.
- Add the cheese starter culture to the milk, and stir for 30 seconds (see the video on how to make up the cheese culture).
- Cover the pan with the lid, and allow the milk to ripen for 1 hour.
- Once the hour is up, add the rennet at this point, and gently stir it in for 30 seconds, cover the pan again, and let it sit at room temperature for 12 hours.
- When the times up, strain the curds through a sterilised cheese cloth, tie the 4 corners of the cloth together and hang the cloth over a large bowl for a further 12 hours, (see the video for ideas on hanging the cloth).
- After the 12 hour hang, turn out your now finished cream cheese into a large bowl, (see the video on how to flavour and salt your cheese).
- Enjoy.
Equipment & products used in my kitchen and videos
