Cream cheese recipe

Posted by William Franceschini on

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…


  • 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
  • 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.

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