Thursday, 2 April 2009
How to make cream cheese
You'll never buy Philadelphia "cream cheese" again!
2 pints full cream milk
1 /4 pint double cream
Put the milk on to heat to blood heat, then add about 6 - 7 drops of rennet; I use Vegeren, which is a vegetarian rennet. Whisk into milk, and leave for the curds to set.
When set, it will look like this:
Drain the curd from the whey into scalded muslin, and leave hanging, to drip overnight, to leave the curd dryish:
Next, beat in the cream with a fork or whisk, adding salt to taste. At this stage, you can also add in flavourings if liked - black pepper, garlic, etc. For this one, I used wild garlic in the form of tri-cornered leek, which is at its peak in the garden just now.
This cheese is wonderful - the fresh taste is miles from anything you can buy - give it a try!
Posted by MrsL at 14:20