Have you ever wanted to make delicious cream cheese at home, without all the additives in store bought? Today we compare 2 great recipes to see which is better…. One takes about an hour and the other takes 2 days? Is it really worth the wait and extra ingredients?
Share with us your favorite cream cheese recipe in the comments below!
Cream Cheese Recipe 1
1 Gallon of whole milk
1 packet of mesophilic cheese culture
5 drop of rennet
1 ½ Teaspoon of salt
¼ Cup of milk
Heat milk to 86 degrees then remove from the heat. Add and stir in the culture and the rennet. Cover and allow to sit at room temperature for 12 to 18 hours. Put the cheese curd in a cheese cloth and suspend over a bowl for 3 to 12 hours (or until desired dryness). Put curd into a bowl and add a 1 teaspoon of salt and blend with a wand mixer, food processor, blender, or by hand. If more salt is needed, add it then. Add the ¼ cup milk and do a final blend. Chill cream cheese and enjoy.
Cream Cheese Recipe 2
1 Gallon of whole milk
¾ Cup of Lemon Juice (vinegar or lime juice would work as well)
1 ½ Teaspoon of salt (basically to taste)
¼ Cup of milk
Heat milk until just starting to bubble. Add in the lemon juice a little at a time while stirring. Remove from heat and wait until the milk curdles. Remove the curd into a cheese cloth and allow to drain and cool 15 minutes. Put curd into a bowl and add a 1 teaspoon of salt and blend with a wand mixer, food processor, blender, or by hand. If more salt is needed, add it then. Add the ¼ cup milk and do a final blend. Chill cream cheese and enjoy.
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Amazon Affiliate Links from this video:
Cream Cheese Culture cheese starter (4 pk)
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Organic Unbleached Cotton Cheesecloth for Straining - 2 Reusable Hemmed Squares
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9” Fine Mesh Strainer
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Animal Rennet
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Citric Acid
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