Cream Cheese

⇐ Cheese, fermented & pickled products and preserves

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

1. 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.
2. 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.
3. 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.
4. 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.

Artisan Cheese Making at Home Mary Karlin