Homemade Cream Cheese

Name: Homemade Cream Cheese
Total time: 2880 min
Yield: 6
Ingredients: Cream Cheese — ½ gal Whole Pasteurized Milk (Not Ultra Pasteurized); Cream Cheese — 1 pt Heavy Whipping Cream (Ultra Pasteurized is OK); Cream Cheese — ⅛ tsp Flora Danica Cultures; Cream Cheese — ⅛ tsp Calcium Chloride diluted in 2 Tbsp Purified Water; Cream Cheese — 3-4 drops Animal Rennet diluted in 2 Tbsp Purified Water; Cream Cheese — 2-3 tsp Kosher Salt

Cultured cream cheese made with milk, cream and Flora Danica cultures.

Ingredients

Cream Cheese — ½ gal Whole Pasteurized Milk (Not Ultra Pasteurized)
Cream Cheese — 1 pt Heavy Whipping Cream (Ultra Pasteurized is OK)
Cream Cheese — ⅛ tsp Flora Danica Cultures
Cream Cheese — ⅛ tsp Calcium Chloride diluted in 2 Tbsp Purified Water
Cream Cheese — 3-4 drops Animal Rennet diluted in 2 Tbsp Purified Water
Cream Cheese — 2-3 tsp Kosher Salt

Method

HEAT: Combine the milk and cream in a heavy-bottomed, nonreactive pot. Heat over medium-low to 86–90°F, stirring occasionally. Remove completely from the heat.
CULTURE: Sprinkle the Flora Danica cultures over the surface and let hydrate for 2–3 minutes. Add the diluted rennet and diluted calcium chloride. Stir for 30 seconds. Cover and leave undisturbed for 13–15 hours, wrapping the pot in a towel or blanket to retain warmth. The curds should thicken to a yogurt-like texture and aroma.
DRAIN: Transfer to a cheesecloth-lined strainer set over a pot to catch the whey. Drain for 30 minutes. Gather and tie the cheesecloth, then hang to drain for at least 12 hours. Every few hours, gently move the curds in the cloth to encourage draining; if draining overnight, do this a few times in the morning.
SEASON AND CHILL: Transfer the drained cheese to a bowl and mix in the salt. Add any optional flavorings at this stage. Cover and refrigerate for a few hours to develop the cream cheese texture.