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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



  1. Sanitize all equipment
  2. Heat milk (or half and half) in a pan to 165°F (75°C).
  3. Stir in the starter and leave off the heat for 1 hour.
  4. 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.
  5. Now the curds should be set.  Gently ladle the curds into a cheese cloth and leave to drain for a further 12 hours.
  6. 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.
  7. 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.