|Whole milk||1 Quart|
|Heavy cream||1 Cup (16 tbs) (Not Pasteurized)|
|Buttermilk||1⁄4 Cup (4 tbs)|
1) In a stainless-steel, enameled or flameproof-glass saucepan, combine the milk, cream and buttermilk.
2) Over low heat, warm the mixture, stirring, until its temperature registers 100° F.
3) Then, remove from the heat.
4) In water, dissolve the rennet tablet.
5) To the milk mixture, add the dissolved rennet.
6) Cover the pan and let stand at room temperature for 16 to 24 hours. The mixture should stand until a firm curd has formed. There will now be lots of clear, faint yellow liquid (whey) over and around the curd.
7) With two layers of dampened cheesecloth, line a fine-meshed sieve. It should be large enough to be tied into a bag later. (You can also use fine-meshed nylon curtain netting for this purpose.)
8) Over a bowl, set the sieve.
9) Into it, first ladle the whey and then the curd.
10) Let the mixture drain thoroughly until only an occasional drop of whey falls into the bowl. The curd will be quite soft now.
11) Now, tie the corners of the cloth to make a bag.
12) Over a bowl or the sink, hang this bag to drain for a few hours. (If the weather is hot, you can try hanging it in the refrigerator.)
13) Now, add a little salt.
14) In a covered bowl, refrigerate the cheese so that it becomes fairly soft. (For a firmer consistency, you can fold the ends of the cloth over the cheese in the sieve. Then, with a saucer or small plate, cover the cheese. Now, over a bowl, set the sieve and weight the plate with an object weighing around a pound. Then, refrigerate. You can double the weight after a few hours and let the cheese drain overnight. Adjust this time depending on the firmness you require.)
15) Now, from the cloth, remove the cheese and add in a little more salt.
16) After this, you can pack the cheese into a bowl and cover with plastic wrap. (Or, you can mold it as follows. In a small lined wicker basket, bowl, a large flat-bottomed cup or a small coeur a la creme, mold with cheesecloth. Into this, pack in the cheese and then fold the cloth over it. Keep the mold upright on a small plate. Or, invert the bowl or cup on a plate covered with folded paper towels, for better draining. Now, wrap the mold and plate in a plastic wrap and keep in the refrigerator.)
17) To unmold, you can lift the cheese by the wrapping, peel the cloth back and then onto a serving dish, invert the cheese.
18) Cream cheese tastes best within 3 days of its preparation. However, it can be kept in the refrigerator for a longer period.
Serving size: Complete recipe
Calories 1421 Calories from Fat 1061
% Daily Value*
Total Fat 120 g184.6%
Saturated Fat 72.9 g364.6%
Trans Fat 0 g
Cholesterol 423.4 mg141.1%
Sodium 954 mg39.8%
Total Carbohydrates 59 g19.7%
Dietary Fiber 0 g
Sugars 50 g
Protein 38 g75.3%
Vitamin A 89.9% Vitamin C 2.4%
Calcium 122.5% Iron 2%
*Based on a 2000 Calorie diet