European Cream Cheese
Cream cheese is very easy to make and is a great option for beginning cheesemakers. It is a fantastic spread on crackers and bread, or as a base for dips, cheesecake, or frosting. It is a delicious, creamy treat that can also be mixed with herbs or fruits to make it a bit more interesting.
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Things You Need
Instructions
Thoroughly sterilise all the equipment with boiling water.
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In a pot, combine milk and cream. Heat it gently to 30°C using the stove.
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Add the calcium chloride solution and incorporate it into the milk with the help of a slotted spoon using an up-and-down motion.
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Add the starter culture by sprinkling it onto the surface of the milk and allowing it to rehydrate for 5 minutes. Then incorporate it into the milk using an up-and-down motion for about 30 seconds.
Add the rennet solution and incorporate it in the same way.
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Cover with lid and leave to set for 14- 16 hours at 20-25°C. After 14-16 hours, you may see some whey separating from the cheese. The whey is a mostly clear liquid.
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Carefully spoon the curds into a colander lined with cheesecloth. Gather up the corners of the cheesecloth and tie knots to secure.
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Hang the cheesecloth over a bowl so the whey can drain. An easy way to do this is to tie the butter muslin around a cupboard handle, so the bowl can catch the whey. Allow the cream cheese to drain for 6 to 12 hours or until the whey stops dripping.
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Place the curds into a bowl and whisk gently into a paste-like consistency. Add salt and fresh or dried herbs to taste, if desired.
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It can be stored in an airtight container for up to two weeks in the refrigerator.