Homemade Cream Cheese
This homemade cream cheese recipe is so easy to make! Here's step by step directions on how to make fabulous, flavorful cream cheese from scratch.
Equipment
- butter muslin
- large non-reactive pot
- colander
Ingredients
- 1/2 gallon whole milk not ultra-high pasturized
- 2 quarts heavy cream
- 1 package cream cheese starter culture
- pinch sea salt
- fresh herbs optional
Instructions
- Put the milk and cream into the pot. Cover the pot and heat the milk to 86°. Then remove from heat.
- Sprinkle the cream cheese starter culture over the top and allow to rehydrate for a minute or so.
- Stir the culture into the mixture with an up and down motion to make sure it is disbursed through out. Don’t stir longer than 30 seconds.
- Cover the pot and let it sit in a warmish (70° – 75°) spot to culture for 12 to 18 hours.
- After culturing, ladle or pour the cheese and whey into the butter muslin lined colander.
- Pick up the corners of the muslin and carefully tie them in knots, then hang drain.
- Let the cream cheese drain for 6 to 9 hours. The longer it drains, the drier it gets.
- Once it’s to the consistency that you like in your cream cheese, put it into a bowl and add salt to taste.
- It you are using fresh herbs like basil, mix them in now. For a whole recipe, start with a teaspoon and add more from there.
- Store, covered, in the fridge for a week.
Nutrition
Serving: 1ozCalories: 473kcalCarbohydrates: 9gProtein: 7gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 148mgSodium: 77mgPotassium: 290mgSugar: 9gVitamin A: 1931IUVitamin C: 1mgCalcium: 224mgIron: 1mg
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