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1
Ensure that all equipment is sterilised before starting the recipe.
2
Heat the milk slowly to approximately 25°C that’s 77°F stirring continuously.
3
Try to use a double boiler, or heat the milk by placing the pan in a sink of hot water, don’t heat the milk directly on a gas flame or electric hob.
4
Once the temperature is reached, remove it from the heat source.
5
Add the cheese starter culture to the milk, and stir for 30 seconds (see the video on how to make up the cheese culture).
6
Cover the pan with the lid, and allow the milk to ripen for 1 hour.
7
Once the hour is up, add the rennet at this point, and gently stir it in for 30 seconds, cover the pan again, and let it sit at room temperature for 12 hours.
8
When the times up, strain the curds through a sterilised cheese cloth, tie the 4 corners of the cloth together and hang the cloth over a large bowl for a further 12 hours, (see the video for ideas on hanging the cloth).
9
After the 12 hour hang, turn out your now finished cream cheese into a large bowl, (see the video on how to flavour and salt your cheese).
10
Enjoy.
Method
Ingredients
4 Litres whole (full fat) Cows milk
1 tsp Rennet powder, or liquid rennet
2tbsp or 2 frozen cubes of the cheese starter culture
Cheese salt & flavourings to taste
Kirkwoods Coffee, Signature blend 500g
Silicone Utensil Holder & Drip Pad
Digital Kitchen Timer:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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