Homemade Cream Cheese

Homemade Cream Cheese

Ingredients:

• 1 gallon raw milk
• 1 quart raw milk
• 1 packet cream cheese culture (or mesophilic culture)
• Juice of 1 lemon

Instructions:

1. Prepare the Milk:
• In a large pot, combine the 1 gallon of raw milk and the quart of raw milk. Heat the milk gently over medium heat, stirring occasionally to prevent scorching. Heat the milk to about 85°F (29°C).
2. Add the Culture:
• Sprinkle the cream cheese culture over the surface of the milk and let it rehydrate for 1-2 minutes. Stir gently to incorporate the culture into the milk. Cover the pot and allow it to rest for 12-24 hours at room temperature to encourage the cultures to develop and acidify the milk.
3. Add the Lemon Juice:
• After the resting period, add the juice of one lemon to the milk. Stir well to mix the lemon juice into the milk, which will help with curd formation.
4. Heat the Milk and Coagulate:
• Slowly heat the milk again, this time to around 110°F (43°C), while gently stirring. The milk should begin to separate into curds and whey.
5. Cut the Curd:
• Once the curds have formed, use a long knife or a curd cutter to cut the curds into small cubes. Allow the curds to rest for 10-15 minutes to firm up.
6. Drain the Whey:
• Using a fine mesh strainer or cheesecloth, drain the whey from the curds. You can save the whey for other recipes or use it for baking.
7. Hang the Cheese:
• To make the cream cheese, transfer the curds into a cheesecloth bag and hang it over a bowl or sink to drain for 4-6 hours. This will help remove excess moisture and give your cream cheese a rich, creamy texture.
8. Finishing Touches:
• Once the cream cheese has reached your desired consistency, transfer it to a bowl. If desired, you can add a pinch of salt to taste for flavor. Mix it in thoroughly.
9. Store and Enjoy:
• Transfer the finished cream cheese to an airtight container and refrigerate. It should keep for up to a week.

Recipe Courtesy of Kendall Farris