by The Beverage People
Cream Cheese is an easy and fast cheese that is good for beginners, and will be familiar to anyone with experience in chevre, creme fraiche, fromage blanc, mascarpone, or even yogurt. It is an acid coagulated cheese with a small addition of rennet to help with firmness. The thickness of the cheese can be changed according to your desire by adjusting the milk/cream ratio. Use of only Half & Half gives a much softer spread than commercial cream cheese, while adding cream or using only cream will create a firmer paste.
1 quart Half & Half (not ultrapasteurized)
1 cup Whipping Cream (not ultapasteurized)
1/4 tsp. Mesophillic Aroma B Culture
1/4 tsp. Calcium Chloride, dissolved in a tablespoon of non-chlorinated water
1/16 tsp Rennet, dissolved in 1/4 cup non-chlorinated water
1 to 2 tsp. Salt
Sanitized Kitchen Pot of non reactive metal (at least 2 quarts with lid)
Optional but recommended: Sous Vide Immersion Heater/Circulator provides an ideal heat source. Click for discussion.
Cheesecloth for Cheese
Note: The colander needs to set atop a pot for draining and be sealed by a lid or plastic wrap.
Yield: 1 Quart
Time Required: 2-3 days
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