Homemade Cream Cheese
7,9 / 10
ready in 6 h. 30 min.
- 1 l milk (at least 3.5% fat content)
- 20 drops Rennet extract
- clean, coarse Linen cloth
- plastic basket (cheese mold)
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.
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.
Line the sieve with the linen cloth and pour in the cheese mixture. Drain the whey and then squeeze the curd.
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.
Line a colander with large-meshed linen cloth and pour in mass. Drain the whey and then easily express the curd.
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.