Cream cheese can be a great start for novice cheese makers. This cheese requires very few ingredients and effort. In fact, the process is so easy that you wonder why not make this cream cheese right away! To start your journey as a cheese maker, follow the steps below.
Ingredients
Easy Cream Cheese Ingredients
- 946, 4 ml light cream or half and half cream
- 1 package (1/8 teaspoon) mesophilic bacteria starter culture
- Sea salt to taste
Buttermilk Based Cream Cheese Ingredients
- 946, 4 ml milk
- 1419, 5 ml heavy whipped cream (at least 35% fat)
- 59, 2 ml buttermilk
- 2-3 drops of veal rennet liquid
- 1 tablespoon salt
Yogurt Based Cream Cheese Ingredients
946, 4 ml plain yogurt (from plain whole milk or low-fat milk)
Step
Method 1 of 3: Easy Cream Cheese
Step 1. Allow the cream (or half and half cream) to come to room temperature
You may need to leave it out of the fridge for a few hours. Once it reaches room temperature, pour the cream into a large bowl
Step 2. Add mesophyll bacteria starter
Sprinkle the mesophilic bacteria starter onto the cream and stir thoroughly to combine. Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for about 12 hours.
- A solid curd will form, resembling the texture of solid yogurt.
- Room temperature is assumed to be around 72°F (22°C). If your home is cooler, the cream cheese mixture will take a little longer to thicken.
Step 3. Drain the curd
Line a colander with butter muslin. Then pour the cream cheese mixture into the previously coated sieve. Gather the corners of the muslin together and tie them to form a pocket. Use some string to hang this pouch on the kitchen cupboard handles. Place a bowl under the bag hanger to catch any dripping whey.
If you don't have a cupboard handle suitable for hanging the pouch, try tying the pouch to the handle of a wooden spoon and balancing the spoon over a pitcher or bowl
Step 4. Allow the bag of cheese to drain for up to 12 hours
The length of time it takes to drain will determine the texture of your cream cheese. A shorter drain time will result in a softer, more tender cheese, while a longer drain time will result in a denser cheese. Find the cheese texture you want - it's just a matter of personal preference, there's no right or wrong.
- Use a shorter drain time to make a softer cream cheese suitable for spreads and as a dipping sauce, or use a longer drain time to make a denser cheese better suited for baking or cooking.
- Once the cream cheese is done, you can chill it in the refrigerator, which can also make it denser.
Step 5. Add salt or flavorings
Once the cream cheese has finished draining, remove it from the muslin bag and place in a bowl. Add a teaspoon of sea salt, if desired. At this stage you can also add flavors of your choice. Here are some ideas:
- Onions and chives.
- Roasted nuts and honey.
- Cinnamon and brown sugar.
- Homemade preserves and jams; strawberries, apricots, etc.
- Rosemary and garlic.
- Fried cutlets or minced ham.
Step 6. Save the cream cheese
Store your cream cheese in a sealed plastic container in the refrigerator. It can last up to two weeks.
Method 2 of 3: Buttermilk-Based Cream Cheese
Step 1. Heat the milk and cream
Pour the milk and cream into a large non-reactive saucepan and heat over low heat until it reaches 21°C.
- Do not allow milk and cream to boil.
- Use an instant thermometer to read the temperature exactly.
Step 2. Add buttermilk and rennet
Add the buttermilk to the milk and cream mixture and stir to combine. Then add the beef rennet.
Step 3. Leave it overnight
Cover the pan and leave the cream cheese mixture overnight, at room temperature. The next day, the mixture will have solidified.
Step 4. Add salt
Sprinkle salt all over the surface of the solidified mixture.
Step 5. Cut into curds
Using a large wire whisk, stir the thickened cream cheese mixture into small curd pieces.
Step 6. Drain the mixture
Line a large sieve with a butter muslin cloth. Place the strainer in a bowl large enough to hold the whey. Gently pour the cream cheese mixture into a colander and let the liquid drain for about 30 minutes.
Step 7. Remove the liquid (whey)
Gather the corners of the muslin and tie them together with an elastic band to form a pocket. Transfer the collected whey to a bowl.
Step 8. Cool
Place the cloth bag containing the cheese back into the sieve, and place the sieve back in the bowl. Place everything in the refrigerator and let the curds continue to drain overnight.
Step 9. The cream cheese is ready to use the next day
Use immediately or store in a plastic container in the refrigerator for two weeks.
Method 3 of 3: Yogurt-Based Cream Cheese
Step 1. Line a sieve with a clean butter muslin cloth
Place the strainer in a bowl large enough to hold it in.
Step 2. Add yogurt
Pour plain yogurt into a colander. Gather the corners of the muslin and tie it with a rubber band to form a pocket.
Step 3. Allow to drain
Allow the yogurt to drain for about 5 hours in the refrigerator. If you want a thicker texture, let it sit a little longer.
Step 4. Store your finished cream cheese in a resealable container in the refrigerator
Better yet, use clean old/used cream cheese packaging to store it!
Tips
- If you're adding flavorings to cream cheese, keep in mind that the flavor will get stronger the longer it's in the cheese, so don't add too much flavoring at first.
- Take advantage of the whey liquid that's been drained from the cheese by replacing the water in a leavened bread recipe with fresh whey (which is obtained within 24 hours of the cheese thickening) for an extra delicious bread.
- Butter muslin fabric is very reusable over and over again. Rinse the cloth, then boil it in water with a little washing soda. Rinse with fresh water, then hang to dry before using again.
- You can buy butter muslin, starters, and other ingredients and supplies from cheese-making supply companies. Just type "cheese making supply company" into a search engine like Google to find the one closest to your location.
- Changing the cheese bag several times or simply stirring the cream cheese mixture will speed up the draining process.
- Always use the freshest milk possible.
- Some other spices that go well with soft cheeses include: parsley, chives, basil, thyme, dill, garlic, oregano, and sage.
- Butter muslin has a tighter weave than cheesecloth, which is better for draining soft cheeses. You can find buttered muslin at a cheesemaking supply store or fabric store.
Warning
- Continue to carefully observe the temperature indicated on the thermometer. Temperatures that are too hot or too cold can spoil your cheese.
- Cleanliness is the most important thing in cheese making. Equipment must be cleaned before and after cheese making. Choose glass, stainless steel, or plastic utensils for food that can be sterilized. To sterilize a skillet that will be used to heat the milk, fill the pan with about 5 cm of water, place the lid on the pan and simmer for 10 minutes. Make sure all utensils that come into contact with milk are rinsed in cold water first and then washed in hot water. This is to prevent the formation of deposits or deposits in the milk.
Things You Need
- Measuring cup or cup (glass is preferred) and spoon (stainless steel)
- Large non-reactive pan, such as stainless steel. Avoid copper and aluminum pans
- Filter
- Big bowl
- Instant thermometer
- A muslin cloth (a cheesecloth or a bleach-washed pillowcase will also work).
- Rope
