Cream Cheese: Difference between revisions

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==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.

#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.

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

@@ Line 15: / Line 15: @@
 ==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.
+#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.
 <small>''Artisan Cheese Making at Home'' Mary Karlin</small>