How to Make Cream Cheese
- Yield: 1 1/2 to 2 cups of cream cheese 1x
Ingredients
- 2 cups cream
- 2 cups milk
- 1 package cream cheese starter culture OR (1/8 teaspoon) Mesophilic starter culture
- Fine cheesecloth or a tea towel
- Salt to taste (optional)
Instructions
- Use a glass container to hold your cream/milk and gently stir in the starter culture
- Loosely cover (not airtight!)
- Leave on countertop 8 to 12 hours to culture, time varies depending on temperature
- It’s ready when it somewhat resembles yogurt
- Dump thickened cream into cheesecloth and allow whey to drip out at least 12 hours (the longer it drips, the firmer your cheese will be)
- Scrape out of cheesecloth and lightly salt to taste (salt is optional, but it lasts longer)
- Store in an airtight container in fridge
Notes
It gets firmer as it chills
