Comments on: How To Make Cream Cheese At Home – Uncooked Cheese https://curd-nerd.com Your Essential Home Cheese Making Resource Tue, 05 May 2020 06:17:20 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: Curd-Nerd https://curd-nerd.com/soft-cheese-recipes/cream-cheese-uncooked/#comment-8756 Mon, 15 Jul 2013 23:32:03 +0000 https://curd-nerd.com/?page_id=373#comment-8756 In reply to lou.

Hi Lou

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

]]> By: lou https://curd-nerd.com/soft-cheese-recipes/cream-cheese-uncooked/#comment-8699 Thu, 11 Jul 2013 07:01:11 +0000 https://curd-nerd.com/?page_id=373#comment-8699 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.

]]> By: curdnerd https://curd-nerd.com/soft-cheese-recipes/cream-cheese-uncooked/#comment-25 Sat, 04 Jun 2011 05:48:18 +0000 https://curd-nerd.com/?page_id=373#comment-25 In reply to cantabcook.

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

]]> By: cantabcook https://curd-nerd.com/soft-cheese-recipes/cream-cheese-uncooked/#comment-24 Sat, 04 Jun 2011 00:17:37 +0000 https://curd-nerd.com/?page_id=373#comment-24 How much cream cheese would the above recipe make please?

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