Starter Recipes > Cream Cheese
2 pints fresh full cream milk
1 tablespoons water
1 drop of rennet (if you use too much the cheese will be very dry)
salt
(see measure conversions for more information)
- Add the rennet to the water and stir this into the milk and cream mixture.
- Cover with a very clean cloth and leave at room temperature for 24 hours.
- It will thicken to the consistency of clotted cream.
- Line a large sieve with a piece of muslin or thin cotton cloth (again very clean).
- Place the sieve over a large bowl and using a slotted spoon put the curds into the cloth-lined sieve.
- Allow to drain for 24 hours.
- During the first two hours scrape the cheese away from the cloth a few time to aid drainage.
- After the 24 hours have elapsed add a little salt to the cheese, tasting it, and press the cheese into blocks of a convenient size.
- Wrap in greaseproof paper and keep in the fridge.
- Eat within 5 days.
- This cheese can also be flavoured with herbs like chives, garlic, sage, parsley etc.
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Comment Script
How to make cream cheese:
There is no reason why you can't make small amounts of cheese at home so give this a go and enjoy your own cream cheese.
Ingredients
1 pint cream2 pints fresh full cream milk
1 tablespoons water
1 drop of rennet (if you use too much the cheese will be very dry)
salt
(see measure conversions for more information)
Method
- Heat the milk and cream to 64 degrees Fahrenheit (see temperature conversions) and then pour it into a large, shallow basin.- Add the rennet to the water and stir this into the milk and cream mixture.
- Cover with a very clean cloth and leave at room temperature for 24 hours.
- It will thicken to the consistency of clotted cream.
- Line a large sieve with a piece of muslin or thin cotton cloth (again very clean).
- Place the sieve over a large bowl and using a slotted spoon put the curds into the cloth-lined sieve.
- Allow to drain for 24 hours.
- During the first two hours scrape the cheese away from the cloth a few time to aid drainage.
- After the 24 hours have elapsed add a little salt to the cheese, tasting it, and press the cheese into blocks of a convenient size.
- Wrap in greaseproof paper and keep in the fridge.
- Eat within 5 days.
- This cheese can also be flavoured with herbs like chives, garlic, sage, parsley etc.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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