Friday, 21 May 2010
Homemade cream cheese
I've just re-posted this on a forum, thought I'd share it here too.
4 pints full cream milk
1 /2 pint double cream
Warm the milk to just slightly warm to the touch, then add the rennet - a few drops. Cover and leave until the curd forms. Cut the curd and leave again until it sinks. Drain, and strain through musling. Beat the double cream into the strained curd.
You can add a little salt if you like; keep in the fridge.
That's the way I make mine, loosely based on a Katie Thear method.
You'll never buy Philadelphia again! This amkes a big quantity, so scale it down if needs be; it's really good with ramsons or Jack by the Hedge chopped into it, or mint, parsley, etc
Also, it makes the best cheesecake ever!
Posted by MrsL at 08:36