We buy a good bit of Philadelphia Cream Cheese as we enjoy homemade cheesecake. Cream cheese is expensive, but what isn't? I don't know why we've never thought of making it. We make mozzarella and ricotta, so why not give cream cheese a try. We got out our cheesemaking book and found the recipe. Looks easy enough. So we mixed cream and milk according to the recipe below and warmed it to 70 on the stovetop. Then we added the starter and rennet and set it out for 24 hours.
The rennet causes curds to form. We spooned the curds into our cheese colander and allowed the whey to drip through for about 12 hours.
We scooped it all out. Yes, it has the consistency of cream cheese!
We deposited the cream cheese into a glass container where we'll store it in the fridge.
The glass container weighs one pound. So the recipe was right on target. It made 1 pound do cream cheese.
We snacked on some of it and determined it needed a little salt. Once that was added, we put some bagels in the toaster, pulled out some capers, and then I went out to the herb garden and harvested some fennel to put on top.
Sorry Philadelphia, homemade cream cheese is just better! We'll be making this over and over and over again.
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