Better Than A Silver Packet: Diy Cream Cheese
From elgourmand2 8 years ago
- 30 Min + 8 Hrs to make
- Serves Some
Got this recipe from Molly Sheridan; mostly. I already make my own sour cream, yogurt and buttermilk. I use the original stuff. A spoon full of sour cream or yogurt or cream cheese. Buttermilk was harder. Went over to Siumu, milked a cow and brought home the raw milk. Read more I’m just sayin, you can do all of these and more, the old fashioned way. Finally broke down and got my friend Ernie to bring up a liter of rennet though. For Cream Cheese, Molly says: Philly cream cheese is surely the standard most people (Americans, at least) will be judging any cream cheese against, and in my experience this - is -not – that; and that’s a good thing. No matter how long I let my cheese drain, there is a shiny, spackle-like consistency to commercial cream cheese that I have not produced here. This cheese is richer and more buttery, slightly softer but not in any way runny. It’s a lovely, cream cheese spread that contains no Xanthan Gum, and/or Carob Bean Gum, and/or Guar Gum, no preservatives, and no “natural flavors”. Seven days later, it still tastes fantastic. And you can use a spoon full of this to start the next batch. See less
Ingredients
- • 2 cups heavy cream. shopping list
- • 2 cups whole milk. shopping list
- • 1 drop liquid vegetable rennet dissolved in 2 Tbs. water. shopping list
- • 1/8 tsp. (one packet) mesophilic starter culture OR 1 ounce real buttermilk. shopping list
- • 1/4 tsp. salt or other flavorings (optional). shopping list
How to make it
- 1. In a pot (with a fitted lid for later steps), heat milk and cream to 75 F (24 C), stirring regularly.
- 2. Remove pot from stove and add the buttermilk OR sprinkle the mesophilic starter culture over the surface of the milk and allow to dissolve for two minutes.
- 3. Stir gently. Add diluted rennet mixture and combine using an up and down motion with your spoon under the surface of the milk just until evenly incorporated.
- 4. Cover pot with lid, wrap in a few kitchen towels, and place in a warm location, 70°F-75 F {21 – 24 C} to incubate, about 14 hours.
- 5. When cheese is ready to be drained, it will resemble yogurt. Spoon into a strainer lined with a piece of butter muslin. Clip the corners of the muslin together and allow to drain over a bowl (cupboard handles and safety pins can come in handy here) until desired firmness is reached, 7-10 hours.
- 6. Mix in a 1/4 tsp. salt or other flavorings as desired.
- 7. Transfer to a container with a tight-fitting lid and refrigerate.
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