Regardless, by Sunday afternoon (I ended up starting on Saturday morning instead), Z and I had an impressive amount of homemade cream cheese to play with. And it took two easy steps over the course of 24 hours. The hardest part was the waiting.
I used this post as a guide, but it's a little too wordy for how easy making your own cream cheese really is. So, here's my version.
What you'll need:
-2 quarts light cream or half-and-half, at room temperature
-1 packet direct-set mesophilic starter (I got several packets at Modern Homebrew Emporium in Cambridge for under $6)
How to do it:
1.) Pour cream into a large bowl. Add packet of mesophilic starter and stir thoroughly. Cover, and let sit at room temperature for 12 hours. (72 degrees is an ideal temperature for this; if your house is warmer or colder, the time this mixture needs to sit may vary. When the cheese is ready, it should have the consistency of a smooth yogurt).
2.) Line a fine mesh strainer with cheese cloth. Once the cheese mixture is ready, pour it gently into the cheese cloth, then hang to dry for 9-12 hours, depending on how firm you like your cream cheese. To hang my cheese cloth, I simply tied the corners over my sink faucet and let it drain overnight.
Then, you'll have this:
1.) Pour cream into a large bowl. Add packet of mesophilic starter and stir thoroughly. Cover, and let sit at room temperature for 12 hours. (72 degrees is an ideal temperature for this; if your house is warmer or colder, the time this mixture needs to sit may vary. When the cheese is ready, it should have the consistency of a smooth yogurt).
2.) Line a fine mesh strainer with cheese cloth. Once the cheese mixture is ready, pour it gently into the cheese cloth, then hang to dry for 9-12 hours, depending on how firm you like your cream cheese. To hang my cheese cloth, I simply tied the corners over my sink faucet and let it drain overnight.
Then, you'll have this:
Simply put the cream cheese in a Tupperware container in the fridge to help it firm up even more. Or, do as I did and split the cream cheese into several containers to make several different flavors. Z and I went to the farmers' market on Sunday and picked up scallions, so one of our containers became scallion cream cheese. The other? Jalapeno. We also saved a little bit of the plain for good measure.
The cream cheese should last in the refrigerator for a couple of weeks, and this batch makes enough for a good 30+ servings.
In the words of Ina Garten...how easy is that?
That's awesome. I had no idea you could make your own cream cheese.
ReplyDeleteRight?! Me either!
DeleteI love this - I had no idea either. And after reading the chemistry-experiment list of weird additives in store bought cream cheese, I think this is the way to go. So easy.
ReplyDeleteI agree. I will definitely be making my own cream cheese again!
Deleteoh wow, that is awesome! didn't realize i could make my own cream cheese :) one to try!
ReplyDeleteI had no idea it was that easy to make cream cheese! And I LOVE cream cheese! Good job :)
ReplyDeleteThanks, Bianca! It was incredibly easy!
Deletewho knew! this looks so good!
ReplyDeletewoah who knew you could whip this up at home? love the flavors you made!
ReplyDeleteI think mozzarella is a similar process!
ReplyDelete