Homemade Cream Cheese Ingredients 1 quart milk (preferably raw, not ultrapasteurized) 1 quart heavy cream (preferably raw, not ultrapasteurized) 1/4 cup buttermilk 1/4 tablet or 3 drops liquid rennet (dissolved into 2 tablespoons filtered water) 3/4 teaspoon salt Warm up the milk and the cream in a large nonreactive pot until the temperature reaches about 70°F. Don’t let the mixture boil. Stir in the buttermilk. Add the rennet and keep the cream mixture covered at room temperature overnight. The next day, the mixture will have set. Sprinkle the salt all over the surface. With a large wire whisk, ir knife, ( I love cutting the curds) cut the gelled mass into small curds. Line a large colander with a piece of muslin cloth and place the colander on a bowl large enough to hold the whey. Gently pour the content of the pot into the colander and let it drain for about 30 minutes. Gather together the corners of the cheesecloth and tie them together with a rubber band to form a bag. Empty out the whey that has collected in the bowl. Place the colander, with the cheese bag in it, back over the bowl. Personally I let it hang from a hook and drain into a bowl. Allow the curds to hang about 8 hours - discarding the whey or reserving it for another use. Transfer the strained cheese to a large bowl, beat in the salt and form into bricks or spoon into a bowl, cover and refrigerate. It should keep about 2 to 3 weeks. This will make approx 10 ounces. This is NOT YOUR KRAFT texture. It is way different.
Posted on: Fri, 23 Jan 2015 03:37:57 +0000
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