A Better Cream Cheese
Originally uploaded by mikeysklar
Every other week I turn our fresh from the cow local milk into cream cheese and yogurt. Usually my cream cheese tastes fine, but occasionally the texture is off, soft compared to store bought. This morning I made a small change and got the desired texture. The trick was to dry the cream cheese longer. I gave it from 10pm to 10am to dry out in it's cheese cloth wrapping and then refrigerated.
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- 3 quarts milk
- 1 quart cream
- add milk and cream to pot
- bring temp to 70F
- add mesophyllic culture (1/8 tsp)
- add rennett (2 drops or 1/4 tablet)
- wait 12 hours
- strain in cheese cloth for 12 hours
- add up to 1 tsp of salt
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