fromaggio

Cream cheese By Fromaggio

Cream cheese
This is a fun and easy cheese to make. After being drained, the final cheese will have a nice spreadable texture to enjoy on bagels, toast, and more!
Difficulty level: beginner
Type of milk: cow
Cheese type: cream-cheese
Cheese style: fresh-soft

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
250 ml of Cream at 38%
3. +Ingredients
Please add:
1 ml of Calcium Chloride
4. Mix
Time: 00:16:00
Temperature: 31 °C
Speed: 50 RPM
5. +Ingredients
Please add:
0.05 ml of Cream Cheese Starter Culture
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
7. +Ingredients
Please add:
0.8 ml of Rennet
Tip: mixed in 1/8 cup of cool water
8. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
9. Instructions
In the following 10 hours the curd will acidify, with a cutting step after 4 hours. Your intervention will only be required for the draining step.
10. Heat
Time: 04:00:00
Temperature: OFF
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Soft
12. Heat
Time: 08:00:00
Temperature: OFF
Speed: OFF
13. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 02:00:00
14. Instructions
Take off the drainer and remove the whey inside the heating pot.
15. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 10:00:00
16. Instructions
Transfer the cream cheese into a bowl and scrape it from the mesh strainer 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 evenly into the cheese.Then transfer into a container and refrigerate.
19. Instructions
Enjoy !