Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
500 ml of Cream at 30 - 36%
3. Mix
Time: 00:06:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.25 ml of Calcium Chloride
5. +Ingredients
Please add:
0.13 ml of MM100 culture
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
0.25 ml of Rennet
Tip: mixed in 1/4 cup of cool water
8. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
9. Instructions
Cover the heating pot and set aside for ripening for 12 hours
10. Instructions
Open the heating pot, cover the drainer with the muslin cloth and tight with elastic around the pot
11. Instructions
Turn around the drainer for the draining to take place in the bottom of the heating pot
12. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 01:30:00
13. Instructions
Take off the drainer and remove the whey inside the heating pot
14. Instructions
Untight the muslin cloth, gather its 4 corners and hang it with the string bar on top of the heating pot to allow further draining
15. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 10:00:00
16. Instructions
Pass the cream cheese into a bowl and scrape from the cloth to ensure the best yield
17. +Ingredients
Please add:
1 ml of Salt
Tip: you can also add herbs and spices at this stage.
18. Instructions
With a table spoon mix the salt to have an homogen split into the cheese
19. Instructions
Enjoy !