back to cookbook
Homemade Cream Cheese
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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)
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week