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Cream Style Cheese

southern.chef's picture
  Half and half 3 Cup (48 tbs)
  Whipping cream 3⁄4 Cup (12 tbs)
  Cultured buttermilk 1 1⁄2 Tablespoon
  Salt 3⁄8 Teaspoon, divided (1/4 Teaspoon Plus 1/8 Teaspoon)

Combine half and half and whipping cream in a heavy saucepan.
Cook over low heat until mixture is 90°.
Stir in buttermilk.
Pour mixture into a large glass or ceramic bowl; cover with plastic wrap.
Wrap a large towel around entire bowl, and place bowl in an unheated oven with light on or in a warm place, about 85°, for 28 hours or until mixture is consistency of soft yogurt.
Cut several pieces of cheesecloth large enough to line a large colander and extend 4 inches over edges.
Rinse cheese cloth, and squeeze out excess moisture; line colander with cheesecloth.
Place colander in sink.
Pour cream mixture into colander, and let drain 20 minutes.
Place colander in a container to drain completely.
Cover colander and container tightly with enough plastic wrap to make an airtight seal.
Refrigerate 12 hours or until well drained.
Spoon cheese mixture into a bowl, and stir in salt.
If the cheese is to be flavored and molded according to the recipes listed above, then do so at this point.
If cheese is to be molded unflavored, cut 4 (8 inch square) pieces of cheese cloth; rinse cheesecloth, and squeeze out excess moisture.
Smooth out wrinkles of cheesecloth, and stack layers on top of each other.
Spoon cheese mixture in center of cheesecloth.
Wrap cheesecloth around cheese mixture, and tie ends securely.
Pat cheesecloth wrapped cheese into an oval or round shape.
Place cheesecloth wrapped cheese (or invert mold) over a wire rack in a shallow pan.
Cover pan with enough plastic wrap to make an airtight seal.
Refrigerate 1 to 2 days or until firm and well drained.
Unmold cheese, and remove cheesecloth.
Cheese will keep in refrigerator up to 5 days.

Recipe Summary

Side Dish

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