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Making Cream Cheese

28/01/2013 By Gavin Webber 9 Comments

Who loves cream cheese?  I like it with served with a drizzle of sweet chilli sauce or spread on crackers with some sliced heirloom tomato and a basil leaf.

Well curd nerds, you are going to love this version.  It is so tasty and is easy to make, with very few ingredients unlike processed cream cheese which has a list of ingredients as long as my arm.

Like any great cheese, making cream cheese takes a little bit of time.

This is a cheese that I have been meaning to make for a few months, but it has been just too hot here in South Eastern Australia.  Luckily, this weekend has been mild with temperatures in the low 20’s (C).

I managed to source a non-homogenised full cream milk at a local supplier in Bacchus Marsh (Jonesy’s Milk), which was just a delight to use for cheese making.

So on to the recipe and method.

 

Cream Cheese

Ingredients;

  • 4 litres (1 gallon) full cream (whole) milk
  • 1/8th teaspoon, (heaped smidgen) Mesophilic direct set culture type MA or MO30
  • 4 drops liquid rennet in 60 ml (1/4 cup) of non-chlorinated water
  • 2 teaspoons cheese salt
  • If using homogenised milk, add 1 ml of calcium chloride in 30 ml of non-chlorinate water.

Method;

Sanitise all equipment by boiling in hot water or a weak bleach (20 ml of bleach to 4 litres of cold water)

In a large pot, pour in the milk and add calcium chloride solution if necessary and stir thoroughly top to bottom for 30 seconds.  Warm the milk to 30°C (86°F).

Add the culture, stir well for one minute top to bottom.

Add 3 teaspoons of the rennet solution (discard remainder), and stir for two minutes.

Cover and allow to rest at room temperature (about 21°C or 70°F) for 18 hours.  After resting, it will have the appearance of a block of soft curd with whey.

Line a colander with cheesecloth (I doubled it over twice to make it four layers thick), or butter muslin.

Ladle the curds into the cheesecloth.

Making Cream Cheese - curds

Note the yoghurt like consistency.  It also tastes slightly sour, but not quite like a natural yoghurt.

Then form a bag and allow to drain for 12 hours.  Don’t forget to tie a double granny knot by gathering the opposite corners of the cloth, otherwise it may slip and fall.

After 12 hours, untie the cheesecloth, and remove the cheese from the bag.

Work in the cheese salt with a clean spoon, a little at a time until all used.

making cream cheese
Cream Cheese
 Refrigerate the cream cheese in an airtight container.  When chilled, you can make small logs, roll in finely chopped fresh herbs and slice, or just spread on bread or crackers.

Delicious.  Once you have tried fresh home made cream cheese, you will never eat the processed stuff again.  It is delightfully creamy with a slight tang.  Just perfect!

So, a show of hands please.  Who is going to give this cheese a go?

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Filed Under: Recipes Tagged With: Cream Cheese

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  • Perfect for Cheesemakers of all levels!
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    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
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    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

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    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

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    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

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    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

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    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

  • Outstanding Info on Cheesemaking!
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    If you are interested in anything to do with cheese, this is the podcast for you. Host Gavin Webber takes you through an aspect of cheese making, interviews with other people who are doing it, a current cheese-related news segment, and answers questions listeners have submitted in each episode. I've been quite amazed at his depth of knowledge, and he's provided answers to several problems I've encountered as well. Top rate!

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    Absolutely fantastic. My favourite cheesemaking resource out there. Listen from episode one, and by the time you’re done, you’ll have learned as much or more than you might at a professional cheesemaking intensive.

  • Fantastic podcast to compliment your YouTube videos and website
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    Thanks Gavin. I have learnt a lot about cheese making from your podcasts which compliment your YouTube Videos and cheese book. Thanks

  • Super interesting!
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    Gavin's podcast is so interesting and informative, he knows so much about home cheesemaking and he shares his knowledge with his listeners and answers listener questions on the show which is also extremely helpful! I am listening to them all for the second time and finding lots of new useful pieces of information. There are also interesting bits of cheese news from around the world. Thank you Gavin!

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