Cream Cheese

Yesterday, I whetted your appetite for homemade cream cheese, didn't I?  It is easy to make, as long as you have patience, and tastes WONDERFUL.  I learned how to make this at the Kitchen Shoppe in Carlisle.  If possible, used non ultra pasteurized products.

Make a 10% bleach solution and sanitize all tools to be used.  Air Dry.

1 Quart Half and Half
1 Cup Whipping Cream
1/4 Tsp Calcium Chloride
1 Tbl Non Chlorinated Water
1/4 Tsp Mesophilic Aroma B Culture
1/8 Tsp Rennet
1/4 Cup Non Chlorinated Water


Pour the half and half and whipping cream into a sanitized pot on the stove.  Turn on the burner to a very low heat and begin bringing the temperature up to 90 degrees Fahrenheit.

While it is coming to temperature, mix calcium Chloride and 1 tablespoon water, add to pot and stir up and down for 20 strokes.

Sprinkle Calcium Chloride on top of milk, allow to hydrate for a couple of minutes.  Stir another 20 strokes, top to bottom.

When 90 degrees, turn off heat and stir.  Add Rennet to 1/4 cup water and add to pot.  Stir for NO MORE THAN one minute.  Place pot in a warm area where it will not drop below 79 degrees and allow it to sit until liquid whey appears - 12 to 24 hours.

Prepare to drain cheese in a Cuispro Yogurt Cheese drainer OR by lining a colander with cheesecloth or muslin and placing over a pot.  Spoon curd into bottom of the container and allow to sit at 65 to 80 degrees for 24 hours.  Remove it to a storage container.  Enjoy.