How To Make Cream Cheese

Sunday, January 29, 2012

As a spread, as a topping, or as an ingredient in many recipes cream cheese has many uses. Its ability to add that edge to any meal is one of its greatest qualities. Cream cheese is not only highly delightful in taste and texture, it is also easy to make. Cream cheese, however, must be given enough time to ripen and cure before serving.

Many people are starting to realize the ease of how to make cream cheese in their own kitchen with a little research and good discipline.

Ingredients

  • 3 cups of heavy cream
  • 2 to 3 cups of goat's milk, or whole milk
  • Mesophilic culture
  • Calcium chloride Liquid

Equipment Needed

  • Large Pot
  • Thermometer
  • Colander

Materials Needed

  • Cheesecloth

Instructions

  1. Let us begin with taking the large pot and mixing two to three cups of whole milk, or goat's milk with three cups of heavy cream.
  2. Place the pot with the mixed ingredients on a stove and apply heat. Use the thermometer to measure the temperature of the mixture.
  3. When the milk and cream mixture is heated to 72 degrees and 80 degrees Fahrenheit, or 22 degrees and 26 degrees Celsius, turn off the heat and remove the pot from the stove.
  4. Measure ¼ teaspoon of Mesophilic culture and stir it into the milk and cream mixture.
  5. Measure ¼ teaspoon of calcium chloride liquid with two teaspoons of rennet (tablets or liquid).
  6. Stir the mixture and add salt, to taste.
  7. Cover the pot and leave it to cure for 24 hours
  8. By this time, the mixture should have similar consistency to yogurt.
  9. Pour the, now, cream cheese onto the cheesecloth, inside a colander. Tie the ends of the cheesecloth to prevent any of the cheese mixture from leaking from any larger openings.
  10. With the cream cheese in the cheesecloth, suspended over the colander, drain the cream cheese through the cheesecloth until the mixture solidifies.
  11. Put the solid cream cheese into a container and stir until it becomes creamy.
  12. Cover the container and refrigerate the newly made cream cheese for about one to two weeks before serving it on your favorite foods.

Tips, Recommendations and Warnings

  • Mesophilic culture is a rare ingredient. It can be found in specialty food stores, cheese shops and online cheese stores and is usually packaged wrapped within foil.
  • Mesophilic culture is used in the making of cream cheese as it creates lactic acid which helps to preserve the cream cheese.
  • Before making cream cheese, ensure all utensils, containers and cloths are clean to prevent any contamination from bacteria.
  • Do not prematurely serve cream cheese as the bacteria from the culture are necessary for curing the cheese.
  • Goat's milk may be difficult to purchase, and is also more expensive than whole milk.
  • A pillowcase or cloth of similar thread count and material may be used instead of cheesecloth. When using another type of cloth, be sure to clean and disinfect it by soaking with hot soapy water. Rinse the material then soak it in bleach. Rinse thoroughly and then cut the material to fit the colander.

For more information on cheese, read The Best Baked Macaroni Cheese Recipe and Homemade Cheese.

1 comments:

Suburban Princess said...

Get out! I had no idea it could be made at home!

Post a Comment

One Butt Kitchen Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino