Cream Cheese
A simple and easy cheese to make, this is a great cheese to add to your weekly cheesemaking routine.
Ingredients
- Lab
- Creme-Käse-Kultur
- Calciumchlorid
Steps
1. +MilkPlease add: 3.79 liter of pasteurized cow milk.
Note: 1 gallon (Not Ultra-Pasteurized)
2. +Milk
Please add: 0.47 liter of pasteurized fresh heavy cream milk.
Note: 1 pint heavy cream
3. +Ingredients
Please add:
0.25tsp of Rennet
0.25tsp of Cream Cheese Culture
0.25tsp of Calcium Chloride
4. Heat
Time: 00:00:00
Temperature: 86°F
Heat rate: 2.25°F/min
Speed: 1 RPM
Note: Pour the milk and cream into the Fromaggio. Heat slowly to 86F/30C.
5. Mix
Time: 00:00:00
Temperature: 86°F
Speed: 1 RPM
Note: Add the calcium chloride, culture, and rennet and mix slowly over 15 seconds. Let sit undisturbed for one hour. The curd will look like a block silky tofu floating in liquid whey.
6. Drain
Time: 00:00:00
Temperature: 77°F
Drain speed: 1PSI
Note: Drain the curd for 1 to 2 hours before adding salt.
7. +Ingredients
Please add:
0.5tsp of Salt
8. Mix
Time: 00:00:00
Temperature: 77°F
Speed: 1 RPM
Note: Mix in the salt