Cream Cheese
20m prep 0s cook 20m ready
1 ½ to 2 pounds Cream cheese is a white, soft, unripened cheese made from rich cow’s milk. This homemade version has the tang of store-bought cream cheese but is softer in texture. Please read Making Cheese at Home.
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Ingredients
- 2 quarts half-and-half
- 1 packet direct-set mesophilic starter
- (Salt to taste)
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Step 1.
Bring to room temperature (70° to 75°F): 2 quarts half-and-half
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Step 2.
Stir in: 1 packet direct-set mesophilic starter
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Step 3.
Cover tightly and let sit at room temperature until the milk curdles (it should form a solid but soft curd), 16 to 20 hours.
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Step 4.
Line a colander with butter muslin or a clean flour sack towel and set in the sink (if desired, place over a bowl to save the whey for another application like Ricotta). Gently spoon the curd into the colander and allow to drain, stirring gently 2 or 3 times, for 6 to 8 hours, or until it reaches the desired thickness. If desired, add: (Salt to taste)
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Step 5.
Store in an airtight container in the refrigerator for up to 1 week.
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