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Farmhouse Cream Cheese

List of Ingredients

1/2 Gallon Fresh Cream
4 oz. Mesophilic Starter Culture
1/4 tab Rennet



Recipe

Mix 1/2 gallon fresh cream with 4 oz. of mesophilic starter.

Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.

Cover and set aside to ripen for about 12-15 hours at room temp (70 F / 21 C).

The milk should be a firm curd within 15 hours, however the full 12-15 hours is needed to develop the correct flavor.

After 12-15 hours, gently ladle the curds into a colander lined with a FINE cheese cloth.

Allow the curds to drain for awhile then tie the four corners of the cloth together. Hang it to drain 6-8 hours.

After the curds have drained, place the curds into a small bowl.

Mix by hand until pasty.

Add salt, herbs, etc. to taste.

Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.