For best results, please read recipe entirely before beginning.
Ingredients needed:
2 gallons of cream (10-11% butterfat -- this can be achieved by mixing 1 part heavy whipping cream to 3 parts whole milk. For this two gallon recipe, this would be 2 quarts heavy whipping cream and 1.5 gallons whole milk)
¼ teaspoon of MM100 or MM101 or Flora Danica or Aroma B
2 drops liquid rennet/coagulant dissolved in ¼ cup non-chlorinated water
Water
½ to 1 teaspoon Salt
Flavoring (herbs, etc.) if desired
Equipment:
Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Colander
Large mixing spoon
Cheesecloth or draining bag
pH strips or pH meter (optional)
Important note regarding cream cheese yield: You will get a much higher yield when making cream cheese than you will with most other types of cheeses. Expect approximately 25-35% yield, or for two gallons of milk approximately 4 to 6 lbs. cream cheese. If you don't want this much cream cheese, you may want to adjust the size of your batch.
Directions:
- Heat cream to 75⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
- Add ¼-teaspoon of the culture. Allow to sit on top of the milk for 3-5 minutes, then stir into the cream.
- Add the diluted rennet solution. Stir in an up and down motion 5-7 times. Allow the cream to stop moving and do not disturb the cream during the coagulation time.
- Cover and allow the cream to set for 12-16 hours, or until it coagulates. Keep the cream at 75⁰ F.
- The culture will grow and produce lactic acid which will “curdle” or set the cream up. In addition a nice buttery flavor and aroma will develop.
- Place a draining bag or cheese cloth/muslin in a colander. Place the colander in the sink or over a container to collect the whey. With a slotted spoon, gently transfer the gel mass, now called the curd, into the lined colander. Transfer all the curd into the lined colander.
- Once all the curd is ladled into the colander, gather the corners of your cheesecloth and tie together with a string (or use a draining bag). Hang it over a sink to drain, or if you want to keep your whey, a container to collect the whey. Alternatively, leave curd in cheesecloth-lined colander.
- Ideal temperature and amount of time to drain is 50-55⁰F for 12-24 hours. Since most people's kitchens are not quite this chilly, we suggest draining at room temperature for 8 hours then place your draining bag into a colander and then place into home refrigerator overnight, or about 8 - 10 hours. Be sure to put something under your colander to catch the whey.
- During the draining time a small amount of weight can be applied (optional, approximately 2-3 pounds). This will help with the whey draining.
- Watch to make sure the cloth or draining bag does not become clogged with fat and protein. You may need to scrape the sides together to clear the drainage.
- Remove the curd from the bag or cheesecloth, place in a bowl and work in the salt.
- At this point flavoring such as chives or onion or other ingredients can be added as well.