Specializing in fermented food craft supplies since 1996Cream Cheese
Start this cheese before you go to bed and in the morning, enjoy it spread on a warm bagel.
Ingredients
- 1/8 tspMesophilic M Cheese Culture
- 1/4 tspCalcium Chloride Liquid (30%)
- 1/4 tabletRennet Tablets (microbial)dissolved in 1/4 cup distilled water
- 1 quartwhole milk
- 1 quartheavy cream
Procedure
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.
