Glen Makes Cream Cheese At Home - Welcome Friends! Today we are going to continue our exploration of cheese making recipes, and we are going to make Cream Cheese at home from scratch. So if you've ever wondered how cream cheese is made, or what cream cheese is made out of - follow along.
|Whole milk||3 Liter (Not UltraPasteurised)|
|35% heavy whipping cream 35%||400 Milliliter|
|Calcium chloride||1 Milliliter (1/4tsp)|
|C21 buttermilk culture||1 Packet|
|Liquid rennet||6 Drop (single strength)|
Yields about 1Kg of cheese.
1. In a heavy pot, slowly heat the milk & cream to 86ºF.
2. When it reaches 86ºF, remove from the heat.
3. Stir in the calcium chloride.
4. Sprinkle the buttermilk culture over the milk, and let stand for 5 minutes.
5. Add the drops of rennet, and then stir to fully incorporate.
6. Cover and let stand at room temp for 12-24 hours to ripen.
7. The milk is 'ripe' when they can be seen on the surface and the curd is pulling away from the pot.
8. (on a pH meter, this will measure about 5.1-4.9 pH).
9. Transfer with a slotted spoon to a cheesecloth (butter muslin) lined colander set over a bowl.
10. Allow to drain like this for about 2 hours.
11. Hang the curds in the cheesecloth to drain for a further 10-20 hours.
12. During this time, stir the curds 3 or 4 times to help with the whey drainage.
13. When the cheese has drained and reached a consistency you like - stir and adjust the salt content.
14. Store in a sealed container in the fridge, and should be eaten with a week.
15. Use as required!