Cream Cheese
Ingredients
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- 2 quarts whole milk
- 1 quart heavy cream
- 1/4 tsp mesophilic starter culture (direct-set)
- 2 drops vegetarian liquid rennet (single strength)
- 2 tbsp water – cool, non-chlorinated
- 1 tsp fine sea salt
Instructions
1. Clean and rinse all equipment well. Line a colander with a double layer of butter muslin (cheesecloth) and set it over a deep bowl; set aside.
2. In a nonreactive pot, combine the whole milk and heavy cream. Warm gently over low heat to 86°F, stirring slowly to avoid scorching, 10–15 minutes.
3. Sprinkle the mesophilic starter culture evenly over the surface. Let hydrate undisturbed for 2–5 minutes, then stir thoroughly with an up‑and‑down motion for 1 minute to distribute.
4. In a small cup, mix the water with the vegetarian liquid rennet. Drizzle the diluted rennet into the milk while stirring with the same gentle up‑and‑down motion for 30 seconds. Stop movement to allow the milk to still.
5. Cover the pot and let it sit undisturbed at room temperature (70–75°F) until set, 12–18 hours. The curd is ready when it looks like yogurt, jiggles as one mass when nudged, and a thin layer of clear, yellow‑green whey has formed on top.
6. Using a ladle, transfer the curd gently into the prepared muslin‑lined colander. Gather the cloth corners, tie into a pouch, and hang or leave to drain over the bowl until the cheese is very thick and spreadable, 6–12 hours. In warm kitchens, move the draining setup to the refrigerator after the first 2 hours.
7. Unwrap the cheese into a bowl. Add the fine sea salt and stir or beat vigorously with a spoon or spatula until smooth and glossy, 1–2 minutes. If too stiff, stir in a spoonful or two of reserved whey to adjust texture.
8. Pack the cream cheese into a covered container and chill until fully set and flavors meld, about 2 hours. Store refrigerated up to 1 week.
Cream cheese is a fresh, spreadable cheese with a gentle tang, a clean dairy sweetness, and a lush, velvety body. Its texture is dense yet yielding, making it equally at home on a bagel, in a frosting, or as the backbone of a cheesecake. Mild and versatile, it carries savory additions like herbs or smoked fish just as confidently as it enriches pastries and dips.
Born of cultured cream and milk, cream cheese showcases lactic acidity and careful draining rather than long aging. It took recognizable form in the United States in the late 19th century, with small dairies in New York state pioneering the style and refining it for broader sale. The name became intertwined with “Philadelphia” through savvy marketing, though the method is rooted in straightforward farmhouse cheesemaking. Today it remains a distinctly American contribution to the cheese world, standardized for moisture and fat but still easily crafted at home with time and gentle handling.