How to Make Cream Cheese from Raw Milk
Try making your own cream cheese at home! It's simple and so delicious! Although quick to whip up, this recipe requires time to set so plan to make it a day or two ahead of when you need it.
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Equipment
- Glass quart jar
- Measuring cups and spoons
- Cheesecloth
- Large bowl
Ingredients
- 2 cups Heavy cream
- 2 cups Whole milk
- 1/8 tsp Mesophilic culture
Instructions
- Measure cream and milk into a quart jar.
- Measure starter culture and sprinkle on top of milk/cream. Allow to sit for a few minutes to rehydrate. Stir in well.
- Cover the jar with a thin piece of fabric and a rubberband, not an airtight lid. Allow to sit on the counter for 12-24 hours or until it reaches a thick consistency.
- Lay cheesecloth in a large bowl and spoon cream cheese from the jar into the cheesecloth. Sprinkle with a little salt.
- Tie up the ends of the cheesecloth and hang over the bowl to drain for about 4 hours. Flip the cream cheese over, sprinkle with a little more salt, and allow to drain for about 4 more hours or longer, depending on the consistency you prefer.
- Store in an airtight container in the fridge for up to 10 days or freeze for later.
Notes
I have made this recipe using all whole milk or all cream instead of both and it still turned out great.
Servings: 2 cups