Homemade Cream CheeseFrom frankieanne 8 years ago
- 2 quarts pasteurized light cream or pasteurized half and half (avoid ultra-pasteurized - I used half and half) shopping list
- 1 packet direct set mesophilic starter (see notes below) shopping list
- butter muslin (not cheesecloth! see notes below) shopping list
- cheese salt (optional) shopping list
- herbs (optional) shopping list
How to make it
- Allow the cream to come to room temperature (72F). Pour into a pot or container (stainless steel or glass) . Add the starter and mix thoroughly.
- Cover and let sit for 12 hours. A solid curd will form.
- Pour the curd into a colander lined with butter muslin. Tie the corners of the muslin and hang over a bowl to drain. This will take 12 hours or until the desired consistency. Changing the muslin once or twice will help speed the draining process.
- Place the cheese in a bowl. Add the salt and herbs, if desired.
- Place the cheese in small molds or containers (I used Gladware) and cool in the refrigerator. The cheese will firm up as it gets colder.
- Store in refrigerator for one to two weeks.
- *Notes: Mesophilic starter is used to put friendly bacteria into the milk and aid coagulation and develop the flavor of the cheese.
- You can order cheesemaking supplies online at a lot of sites. Try www.cheesemaking.com or www.thegrape.net.
- You will need to use butter muslin, not cheesecloth, as the holes in cheesecloth are too big. Butter muslin is available at the cheesemaking sites as well.
People Who Like This Dish 16
The Cookfrankieanne Ukiah, California
The Rating11 people
what a wonderful recipe thank you....peetabear in mid-hudson valley loved it
Neat idea, never made this before.....thanks!juliecake in Bluffdale loved it
Love it.jenniferbyrdez in kenner loved it
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