by kirra » Wed Apr 01, 2009 10:17 pm
Cream Cheese
Requires no Cooking
Ingredients:
1 gallon milk or cream
1/2 cup cultured buttermilk
1/2 rennet tablet dissolved in 1/4 cup cold water
Preparation:
Add buttermilk and rennet mixture to milk. Mix well, stirring approximately 10 minutes or until milk begins to clabber. Cover and keep at 70-80°F until whey separates from curd (up to 15 hours). Do not jiggle during this process.
Line colander with several layers of wet cheesecloth and set in bowl. Slice clabbered milk into 1-inch cubes; pour into colander. Let drip for several minutes.
Lift cheesecloth by 4 corners and tie together to form bag. Hang over bowl to drip until solid but gelatinous mass remains (8-10 hours or overnight). If the weather is warm, put the bag in a colander set into a bowl and place in the refrigerator. Squeeze bag occasionally. If necessary, change cheesecloth when it gets plugged.
As soon as cheese is desired consistency, pour from cheesecloth into bowl. Salt to taste (if desired), starting with 1/4 teaspoon. Some prefer no salt, though adding it will increase the cheese’s storage time. Pack into small bowls or wrap in greased paper and refrigerate for up to 5 days.
[b][size=150]Cream Cheese[/size][/b]
Requires no Cooking
[b]
Ingredients: [/b]
1 gallon milk or cream
1/2 cup cultured buttermilk
1/2 rennet tablet dissolved in 1/4 cup cold water
[b]
Preparation:[/b]
Add buttermilk and rennet mixture to milk. Mix well, stirring approximately 10 minutes or until milk begins to clabber. Cover and keep at 70-80°F until whey separates from curd (up to 15 hours). Do not jiggle during this process.
Line colander with several layers of wet cheesecloth and set in bowl. Slice clabbered milk into 1-inch cubes; pour into colander. Let drip for several minutes.
Lift cheesecloth by 4 corners and tie together to form bag. Hang over bowl to drip until solid but gelatinous mass remains (8-10 hours or overnight). If the weather is warm, put the bag in a colander set into a bowl and place in the refrigerator. Squeeze bag occasionally. If necessary, change cheesecloth when it gets plugged.
As soon as cheese is desired consistency, pour from cheesecloth into bowl. Salt to taste (if desired), starting with 1/4 teaspoon. Some prefer no salt, though adding it will increase the cheese’s storage time. Pack into small bowls or wrap in greased paper and refrigerate for up to 5 days.