Homemade Cream Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Gal. skim milk at room temp. 70-80 degrees
1/2 C. cultured buttermilk
1/2 t. Rennet 6-9 crops or tablets found in jello section of store
Cheesecloth
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Directions: |
Directions:In non-metal bowl combine milk, buttermilk and Rennet, stir constantly for one minute. Cover the container with plastic wrap or cheese cloth and allow to stand at room temperature --70-80 degrees fir 16-24 hours. DO NOT stir again, this breaks the curs. The longer the mixture sits the firmer the cheese will be.
Carefully ladle the curds into cheese molds lined with cheesecloth. These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds. Place molds inside a baking pan to catch the excess whey that will drain off. Place molds in the refrigerator for at least 6-8 hours.Longer is fine as cheese will become firmer as more liquids drains. The cheese is now ready to eat and will keep refrigerated for at least 2 weeks. |
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Personal
Notes: |
Personal
Notes: I believe any milk would work. It's really fun to make and see what you can produce. This can also be used in place of plain yogurt. In times when we lived out in the country it was easier to make our own rather than make unessary long trip into town . We would make our own and have it on hand for whatever we planned to cook.
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