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 MM100 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 operation after 4 hours. Your intervention will only be requested after this time for the draining.
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
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: 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
Pass the cream cheese into a bowl and scrape 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 to have an homogen split into the cheese Then transfer into a container and refrigerate
19. Instructions
Enjoy !