Cream Cheese – Uncooked Curd

A soft, sweet cheese made from cows cream or half and half cows cream and milk. Cream cheese is not aged, but instead eaten fresh.

  • 2 litres cream or half cream/half milk
  • 1/8 teaspoon mesophilic starter (I use Chr. Hansens R704)
  1. Bring cream (or half and half) to room temperature
  2. Add starter and mix well
  3. Leave to ripen and set up a curd for 12-16 hours
    Curd will not be a firm strong curd like the curd you get when using rennet, but should still be well set up
  4. Ladle into a fine weave cheese cloth (use 2 layers if necessary) and hang to drain for 12-24 hours
    Change the cloth a couple of times or gently turn the curd over to exposure soft curds to the cloth so they drain
  5. When the cheese has reached your desired consistency spoon it into a bowl and mix in flavouring
  6. Press cheese into containers and put it in the fridge to set

Storage: Will store for 2 weeks in the fridge

 

4 Comments

  1. cantabcook

    04/06/2011 at 12:17 pm

    How much cream cheese would the above recipe make please?

    • curdnerd

      04/06/2011 at 5:48 pm

      Depending on your yield you should get between 500 and 700 grams from this recipe.

  2. lou

    11/07/2013 at 7:01 pm

    I add 2 drops of rennet to your recipie and that makes for a thicker curd and easier to drain. Added at the same time as ripening .
    I also have the incubation temp at 20’C for 12 hours and drain in the fridge.

    • Curd-Nerd

      16/07/2013 at 11:32 am

      Hi Lou

      Thanks for the feedback. Other Curd-Nerds might be interested to try the same and see how they go.

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