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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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*Note: You will need some special ingredients if you are going to make homemade cheese. I'll make some notes below.* The recipe serving of one means one pound of cream cheese. This lasted in my refrigerator for nearly two weeks and had a wonderfully creamy consistency! Read more ! Ingredients:
2 quarts pasteurized light cream or pasteurized half and half (avoid ultra-pasteurized - i used half and half) |
1 packet direct set mesophilic starter (see notes below) |
butter muslin (not cheesecloth! see notes below) |
cheese salt (optional) |
herbs (optional) |
Directions:
1. Allow the cream to come to room temperature (72F). Pour into a pot or container (stainless steel or glass) . Add the starter and mix thoroughly.
2. Cover and let sit for 12 hours. A solid curd will form.
3. Pour the curd into a colander lined with butter muslin. Tie the corners of the muslin and hang over a bowl to drain. This will take 12 hours or until the desired consistency. Changing the muslin once or twice will help speed the draining process.
4. Place the cheese in a bowl. Add the salt and herbs, if desired.
5. Place the cheese in small molds or containers (I used Gladware) and cool in the refrigerator. The cheese will firm up as it gets colder.
6. Store in refrigerator for one to two weeks.
7. *Notes: Mesophilic starter is used to put friendly bacteria into the milk and aid coagulation and develop the flavor of the cheese.
8. You can order cheesemaking supplies online at a lot of sites. Try or .
9. You will need to use butter muslin, not cheesecloth, as the holes in cheesecloth are too big. Butter muslin is available at the cheesemaking sites as well.
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