European Cream Cheese
Cream cheese is very easy to make and is a great option for beginning cheesemakers. It is a fantastic spread on crackers and bread, or as a base for dips, cheesecake, or frosting. It is a delicious, creamy treat that can also be mixed with herbs or fruits to make it a bit more interesting.
IS YOUR NICKNAME CREAM CHEESE! YOU ARE ABOUT TO BE TO BAGELED
Things You Need
Thoroughly sterilise all the equipment with boiling water.
In a pot, combine milk and cream. Heat it gently to 30°C using the stove.
Add the calcium chloride solution and incorporate it into the milk with the help of a slotted spoon using an up-and-down motion.
Add the starter culture by sprinkling it onto the surface of the milk and allowing it to rehydrate for 5 minutes. Then incorporate it into the milk using an up-and-down motion for about 30 seconds.
Add the rennet solution and incorporate it in the same way.
Cover with lid and leave to set for 14- 16 hours at 20-25°C. After 14-16 hours, you may see some whey separating from the cheese. The whey is a mostly clear liquid.
Carefully spoon the curds into a colander lined with cheesecloth. Gather up the corners of the cheesecloth and tie knots to secure.
Hang the cheesecloth over a bowl so the whey can drain. An easy way to do this is to tie the butter muslin around a cupboard handle, so the bowl can catch the whey. Allow the cream cheese to drain for 6 to 12 hours or until the whey stops dripping.
Place the curds into a bowl and whisk gently into a paste-like consistency. Add salt and fresh or dried herbs to taste, if desired.
It can be stored in an airtight container for up to two weeks in the refrigerator.
The recipe says to leave and set the cream cheese for 14 hours at 25 C. However, if you are in a warmer climate, you should adjust the time accordingly. You must taste and check it after 8 hours. Cream cheese should retain its sweet character with a hint of sourness. The best guide for you will taste.