Cream Cheese - Revision history

Ch at 15:46, 4 November 2024

2024-11-04T15:46:31Z

← Older revision		Revision as of 15:46, 4 November 2024
Line 15:		Line 15:
	==Method==		==Method==
	#Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 30℃. Put milk in smaller stockpot and slowly heat till milk reaches 24℃ - do this slowly over 15 minutes or so.		#Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 30℃. Put milk in smaller stockpot and slowly heat till milk reaches 24℃ - do this slowly over 15 minutes or so.
	#When the milk is at temperature, add the starter by ~~spinkling~~ powder over surface, allowing to dehydrate for 5 minutes. Mix in well. Add the diluted calcium chloride and mix. Add the rennet and mix. Let the milk stand at room temperature for 12 hours.		#When the milk is at temperature, add the starter by sprinkling powder over surface, allowing to dehydrate for 5 minutes. Mix in well. Add the diluted calcium chloride and mix. Add the rennet and mix. Let the milk stand at room temperature for 12 hours.
	#Line a colander or strainer with damp butter muslin and place over a large container. Ladle in the curds. Allow to drain for 6-8 hours. Alternatively tie ~~butte~~ muslin to form a ball of curds and suspend over a container.		#Line a colander or strainer with damp butter muslin and place over a large container. Ladle in the curds. Allow to drain for 6-8 hours. Alternatively tie butter muslin to form a ball of curds and suspend over a container.
	#Transfer the curds to a bowl and mix in salt. Form a brick and wrap in clingfilm or store in a container. The cheese can be kept for 2 weeks in the fridge.		#Transfer the curds to a bowl and mix in salt. Form a brick and wrap in clingfilm or store in a container. The cheese can be kept for 2 weeks in the fridge.


	<small>''Artisan Cheese Making at Home'' Mary Karlin</small>		<small>''Artisan Cheese Making at Home'' Mary Karlin</small>

Ch at 13:16, 4 November 2024

2024-11-04T13:16:59Z

← Older revision		Revision as of 13:16, 4 November 2024
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	[[Cheese, fermented & pickled products ~~and preserves~~\|⇐ Cheese, fermented & pickled products and preserves]]		[[Cheese, preserves and fermented & pickled products\|⇐ Cheese, fermented & pickled products and preserves]]

	[[File:IMG_2535.jpeg\|400px\|left]]		[[File:IMG_2535.jpeg\|400px\|left]]

Ch at 14:29, 21 January 2021

2021-01-21T14:29:46Z

New page

[[Cheese, fermented & pickled products and preserves|⇐ Cheese, fermented & pickled products and preserves]]

[[File:IMG_2535.jpeg|400px|left]]

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==Ingredients==
:500ml whole cow's milk
:500ml heavy cream (36% fat)
:''starter:'' ⅛ tsp MA4001 powdered mesophilic starter
:1ml calcium chloride diluted in 25ml cool non-chlorinated water
:1-2 drops liquid rennet diluted in 25ml cool non-chlorinated water
:¼ tsp salt

==Method==
#Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 30℃. Put milk in smaller stockpot and slowly heat till milk reaches 24℃ - do this slowly over 15 minutes or so.
#When the milk is at temperature, add the starter by spinkling powder over surface, allowing to dehydrate for 5 minutes. Mix in well. Add the diluted calcium chloride and mix. Add the rennet and mix. Let the milk stand at room temperature for 12 hours.
#Line a colander or strainer with damp butter muslin and place over a large container. Ladle in the curds. Allow to drain for 6-8 hours. Alternatively tie butte muslin to form a ball of curds and suspend over a container.
#Transfer the curds to a bowl and mix in salt. Form a brick and wrap in clingfilm or store in a container. The cheese can be kept for 2 weeks in the fridge.

<small>''Artisan Cheese Making at Home'' Mary Karlin</small>