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Cream
Cheese Recipe..
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This farmhouse classic is used in
many recipes many desserts. This particular recipe makes a creamy
sweet cheese that is worthy of your best cheese cake recipe. Of course
it also tastes great on a hot piece of toast covered with slices of ripe
strawberries!
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INGREDIENTS
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1/2 Gallon Fresh Cream
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
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Mix 1/2 gallon fresh cream with 4 oz. of mesophilic starter.
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Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the
milk thoroughly using a whisk and stirring for at least 5 minutes.
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Cover and set aside to ripen for about 12-15 hours at room temp (70 F /
21 C).
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The milk should be a firm curd within 15 hours, however the full 12-15
hours is needed to develop the correct flavor.
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After 12-15 hours, gently ladle the curds into a colander lined with a
FINE cheese cloth.
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Allow the curds to drain for awhile then tie the four corners of the cloth
together. Hang it to drain 6-8 hours.
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After the curds have drained, place the curds into a small bowl.
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Mix by hand until pasty.
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Add salt, herbs, etc. to taste.
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Place the cheese into a sealable container into a refrigerator. The cheese
will firm up a little once under refrigeration.
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 visits and counting!!!
Since January 01, 1999
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