Cream cheese is extremely easy to make and homemade is unmatched by store bought varieties. Mesophilic culture and rennet are available from home cheesemaking suppliers.
Equipment
- Non-reactive stockpot
- Dairy thermometer
- Food safe container for ripening
- Cheesecloth
- Colander
Ingredients
- 1 pint of whole milk.
- 1 pint whipping cream
- 1/8 teaspoon dried mesophilic culture or 1 tablespoon buttermilk
- 1 drop of rennet diluted in 1 teaspoon of bottled water (or non-chlorinated water)
- Optional: 1/8 teaspoon of 30% Calcium Chloride solution diluted in 1/8 cup of water.
- 1/2 teaspoon of pickling salt
Method
Combine milk and cream in stockpot. Heat to 72°F, stirring from time to time keep bottom from scorching.
Transfer to food safe container. Add calcium chloride, if using. Add mesophilic culture and stir. Add diluted rennet stir for 1-2 minutes, then hold spoon or ladle still in the milk until agitation stops.
Place container in a quiet, warm location for 12 to 24 hours until a firm curd has formed. Longer setting time will result in more acidity and flavor development.
After the curd has set, pour into a cheesecloth lined colander.
Allow to drain at room temperature for 6 hours, or until cheese is thick.
Place cheese in bowl and knead in salt with clean hands or a spoon, ensuring it is evenly distributed. Store in sealed container in refrigerator for up to 2 weeks.