Homemade Cream Cheese with Raw Milk
Delicious and creamy from scratch cream cheese. You can make this at home
Equipment
- 1 Heavy bottom saucepan
- 1 Digital Thermometer
- 1 whisk
- 1 Cheesecloth
- 1 Mesh Strainer
- 1 Mixing bowl
Ingredients
- 2 cups milk I use whole raw
- 2 cups heavy cream
- ⅛ tsp mesophilic starter
- ¼-½ tsp salt adjust to taste
Instructions
- Using clean sterilized equipment, heat the milk and cream in a large heavy-bottomed saucepan, combine the milk and cream. Heat over low to medium heat and stir to prevent scorching. Temperature should reach 85℉ (29℃). Remove from heat and add the mesophilic starter by sprinkling it over the surface.Allow it to rehydrate for a minute or two and then mix in with a whisk. Cover the saucepan and let it sit undisturbed at room temperature for 12-24 hours. 18 seems to work best for me. It looks like thick yogurt when it is ready.Drain the curds. Line a fine mesh strainer with cheesecloth or a floursack kitchen towel. Place it over a mixing bowl and carefully pour into the strainer. Let it drain: Tie up the ends with some string and hang it over a bowl to allow it to drain for at least 6 hours. I use an inexpensive cheese press and put it in the fridge to ensure it is very thick. Add salt: after it has reached the desired consistency, add the salt and mix with a fork. Enjoy!