How to Make Cream Cheese

Just as there are several types of cream cheese, there are also several methods of making cream cheese at home.  This method is considered the best in terms of taste and ease.  Keep in mind though, that this will make "real cream cheese", so if you are considering the end result to taste like the foil bricks sold by Kraft, you may be disappointed!  Also, because this homemade cream cheese is soft and delicate, it's best to not use it as an ingredient in other recipes.  Rather, try spreading it on a bagel, use it as a base for dip or any other method where a spread-on cream cheese is required.

Before you get started, you will have to source two key ingredients that may require a bit of searching to find.  You will need a starter culture to acidify the cream and some rennet to set the curd.  You should be able to use a search engine to find a supplier near you.  Usually if you find a supplier for one they will also carry the other. (Note: If you plan on storing some of the rennet for later use go with the liquid form, rather than tablets.  They store forever in the fridge).

Cream Cheese Recipe 

You will need the following:

• Whole Milk (2 cups)
• Heavy Cream (2 cups_
• Mesolithic Starter (1 oz)  -- OR --  Instant Starter (1/8th of a packet)
• Rennet (1 drop, if using liquefied)
• Butter Muslin

Pour in the cream and milk into a stainless steel or plastic bowl and add the starter (mesophillic or instant).  Stir well.  Add the one drop of liquid Rennet and stir for around 30 seconds and cover lid with a small sheet of plastic wrap.  Keep overnight somewhere were the temperature is around 70F.

The mixture should then set and will wiggle a bit.  Pour the contents into a butter-muslin lined colander and drain into the sink to allow the whey to drain out.   Allow it to drain until it is firm and nothing drips any longer.  This often takes a few hours.

When finished add salt to taste.  Eat and Enjoy!