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Cream Cheese

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  1. Use cow, goat or sheep milk.
  2. Warm milk to 24c 75f
  3. Add Mesophile Aroma B or Flora Danica starter culture.
  4. Then add the rennet.
  5. Wait until milk forms a curd at approximately (24c) 75f.
  6. This will take 12-14 hours until you see clear whey on top of the curd. Pour curd mass into one draining bag and let sit for 8-12 hours at room temperature.
  7. After this period, remove cream cheese from the bag and salt and herb to taste. It will last up to two weeks in the refrigerator.
  8. Enjoy!

--Steve Shapson, The CheeseMaker

 

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