Cream cheese recipe

When choosing your milk finding a rich creamy style will help with the final texture and flavor your are looking for - in this case high in fat is good…

Ingredients

• 1 US Gallon (4 liters) of milk (creamy milk- or even half and half)
• ½ tspn Direct-set Mesophilic Culture 2 tbsp Starter Solution
• 5 drops rennet
• Cheese salt

Instructions

• Sanitize all equipment
• Heat milk (or half and half) in a pan to 165°F (75°C).
• Stir in the starter and leave off the heat for 1 hour.
• Dilute the rennet in a ¼ cup of cool boiled/bottled water and add to the milk,
• making sure to stir through gently and cover pot with lid and leave in a warm
• place for 12 hours.
• Now the curds should be set. Gently ladle the curds into a cheese cloth and leave
• to drain for a further 12 hours.
• Place curds in a bowl and mix in a spinkle of cheese salt to taste. This will also
• draw more whey from the curd. Hang again in the cheese cloth for a couple more
• hours.
• Place the curd into small cheese molds and place in fridge. This will firm up the
• texture of the cream cheese and it is now ready to enjoy.