Cream Cheese

Cheese Making photo for Cream Cheese

Start this cheese before you go to bed and in the morning, enjoy it spread on a warm bagel.



Combine milk and cream in a 3 – 4 qt. pot. Heat over medium low heat until it reaches 86°F.

Remove pot from heat.

Sprinkle Mesophilic M over the surface of the mixture and let set for 2 – 3 minutes.

Gently stir culture into the milk and cream mixture.

Dilute calcium chloride solution in 1 Tablespoon distilled water and stir into mixture.

Add 1 teaspoon of weak rennet solution and gently stir in for about ½ minute.

Cover pot and leave at room temperature or 68°F overnight.

The next day, gently ladle the soft curd into a colander lined with a double thickness of fine cheesecloth. The doubled cloth should be at least 24" x 24".

Lift the four corners of the cheesecloth, forming a draining bag around the curd. Hang the bag to drain overnight.

The next day, remove the cheese from the draining bag and mix in ½ teaspoon cheese salt. Refrigerate. Cheese will keep for up to two weeks.

homemade cheese tray

Cheese Making

Making Cheese is Easy When You Use Our Supplies and Methods.