Making Your Own Cream Cheese

Cream Cheese
Basic Fresh Soft Cheese Recipe

Excerpted from The Cheesemaker’s Apprentice Making cream cheese is incredibly easy and its flavor is so much better than the tin foil-wrapped supermarket version. It is a fantastic starting point for your adventure of transforming liquid milk into a solid. Making profits here on this trading field is very simple. Its just the beginning that takes a little time for any trader and once this happens there is absolutely no turning back for the traders. Suggested web page come pregnant with examples for this.

Furthermore, the same technique is used for nearly all fresh cheeses. Once you have mastered cream cheese, try the recipes for fresh chevre, fromage blanc, and mascarpone, which are simple modifications of this basic recipe.

You can flavor any of these fresh cheeses after they are complete by adding fresh minced herbs, spices, finely chopped nuts, honey, or maple syrup (the real stuff, please—not maple-flavored syrup). Add about a teaspoon (or more to taste) of these after mixing in the salt in step 7, then stir to combine.

Equipment
2-quart (2 L) saucepan
Dairy thermometer or instant-read thermometer that reads accurately in the 70°F to 100°F (21°C to 38°C) range
2-quart (2 L) glass or porcelain mixing bowl
Butter muslin cheesecloth
Colander or large sieve and a larger mixing bowl for draining

Ingredients
1 pint (500 ml) whipping cream
1 pint (500 ml) whole milk
1/8 teaspoon dried mesophilic culture
2 drops of liquid rennet or 1/4 of a dry rennet tablet
Bottled water
1/4 to 1/2 teaspoon of pickling salt

Procedure

1.     Sterilize all equipment that will come in contact with the milk or cheese.
2.      Combine the cream and the milk in a saucepan. Attach the thermometer and heat the milk mixture over low heat, stirring constantly, until it reaches 72°F (22°C). Transfer the milk mixture to the mixing bowl. Alternatively, combine the cold milk and cream in the mixing bowl and heat in a microwave for 1 minute. Stir the milk and check its temperature. If the temperature is less than 72°F (22°C), return it to the microwave, heat another 20 seconds, then stir and check again, repeating as necessary. Take note of the total microwave time used to heat the milk for the next time you make this recipe.
3.      Add the mesophilic culture to the milk and stir.
4.      Dilute 2 drops liquid rennet in 1 tablespoon (15 ml) of bottled water, or crush ¼ of a dry rennet tablet with the back of a spoon and then dissolve it completely in 2 tablespoons (28 ml) of bottled water. Add rennet to milk-and-cream mixture and stir well with a spoon for 1 minute.
5.      Cover the bowl with plastic wrap and place it in a warm (about 70°F, or 21°C) location for 12 to 16 hours. Do not disturb the cheese while it is ripening and coagulating or it will not set. The mixture will resemble thick yogurt when it is done.
6.      Empty the bowl into a cheesecloth-lined colander or sieve. Tie the corners of the cheesecloth together and suspend it over a sink or a large container. Allow to drain at room temperature for 4 to 6 hours or until the cheese is thick enough that it holds its shape when spread with a knife. Do not let draining whey accumulate and rise to the level of the cheesecloth or the cheese will not drain properly.
7.      Discard the whey and transfer the cheese to a clean bowl. Using a clean spoon, mix in ¼ teaspoon (0.5 g) of salt into the cheese until it is evenly distributed. Wait 5 minutes to allow it to incorporate and then taste the cheese to see if the salt level is to your liking. Add additional salt if necessary.
8.      Store the cheese in a sealed container in the refrigerator for up to 2 weeks. The flavor will continue to improve over the first few days.
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Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You’ll also find an array of mouthwatering homemade recipes that will help you apply these newly-gained tips and techniques

Sasha Davies is an author and cheesemonger in Portland, Oregon. She started her cheese career in New York City as an apprentice in the cheese caves of Artisanal Premium Cheese, going on to manage the caves at Murray’s Cheese, serve as a resident cheese expert for Marlow & Sons, and consult for cheese shops across America. Sasha serves on the board of the American Cheese Society. Her interest in cheese led her to embark on a tour of 45 American cheesemakers, a project documented at http://www.cheesebyhand.com. Her first book, The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington, was published in September 2010. Davies has taught classes at the French Culinary Institute and the Cheese School of San Francisco. Other food writing by Davies has appeared in Mix Magazine, the Diner Journal, and the cheese-focused magazine Culture.

David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. He teaches cheese making classes and writes freelance articles for Culture, and also maintains a blog and hosts a hobby cheese making podcast at his website, http://www.joyofcheesemaking.com.