Homemade Cream Cheese
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 l milk (at least 3.5% fat content)
- 20 drops Rennet extract
- clean, coarse Linen cloth
- Sieve
- plastic basket (cheese mold)
Preparation steps
1.
Slowly heat the milk to 30°C (approximately 85°F) in a saucepan. Then add the Rennet extract and remove from the heat. Stir for 2-3 minutes.
2.
Cover and let sit in a warm place for about 4-6 hours. The temperature should be at a constant 30°C (approximately 85°F) or the process will take longer.
3.
Line the sieve with the linen cloth and pour in the cheese mixture. Drain the whey and then squeeze the curd.
4.
Transfer to a cheese mold (plastic basket) and chill in the refrigerator. If necessary, drain again. Turn the cheese out of the mold and serve as desired.
5.
Step 3:
6.
Line a colander with large-meshed linen cloth and pour in mass. Drain the whey and then easily express the curd.
7.
Step 4:
8.
In a cheese mold (plastic cups) fill and solidify in the refrigerator (form insinuate). If necessary, drain again remaining whey and overthrow the cheese out of the mold.
