It’s so easy to make your own cream cheese at home, and it tastes so much better than store-bought! All you need is raw milk and a little bit of time.
Cream cheese is a delicious, versatile cheese that can be used in a variety of recipes. It’s also easy to make at home with just a few simple ingredients. Here’s a step-by-step guide to making cream cheese from raw milk.
- Start with raw milk. You’ll need about 1 ½ quarts of milk for every pound of cream cheese you want to make.
- Heat the milk to about 86 degrees Fahrenheit. This can be done on the stovetop or in a slow cooker.
- Add culture to the milk. This can be either a store-bought culture or a homemade culture made from buttermilk or yogurt.
- Let the milk sit for 12-24 hours to culture.
- Add rennet to the milk and let it sit for another 12-24 hours.
- Once the milk has thickened, cut it into small cubes and then drain it in a cheesecloth-lined colander.
- Hang the cheesecloth-lined colander over a bowl or pot to catch the whey as it drains.
- After 12-24 hours, the cream cheese will be finished draining and will be ready to use.
CREAM CHEESE IF YOU HAVE SOURED RAW MILK
1½ CUPS (375 ML) RAW MILK OR PASTEURIZED WHOLE MILK
1 CUP (250 ML) FRESH CREAM (OR ONE PART RAW CREAM, ONE PART WHOLE MILK)
½ CUP (125 ML) FRESH BUTTERMILK
1 TEASPOON (5 ML) SEA SALT
Place the cream cheese in a mixing bowl. Pour in the milk and buttermilk, whisking well to combine. Add the salt and whisk again.
Cover and leave to stand at room temperature for 24 hours. When ready to continue, place the mixing bowl on a kitchen scale and weigh the mixture. For every 4 pounds (1.8 kg) of the mixture, add 2 tablespoons (30 ml) of fresh cream.
This will help the cheese to become more solid. Place the mixture in a clean cloth, tie the cloth securely and hang it over a bowl or other container to catch the whey as it drains. Leave to drain for 24 hours.
When ready to continue, place the cheese in a clean bowl with a pinch of salt, and stir until it is smooth. Place in an airtight container and refrigerate until required.
Read: How to Make Lemon Curd
Cream Cheese From Raw Milk Tips For Success
If you have never made cream cheese from raw milk before, here are a few tips to help you succeed:
- Use milk that is at least 2% fat. The higher the fat content, the richer and creamier your cheese will be.
- Use a thermometer to heat the milk to the correct temperature. The milk should be heated to between 86-88 degrees Fahrenheit.
- Do not stir the milk while it is heating. Stirring will cause the milk to curdle.
- Once the milk has reached the correct temperature, add the culture and rennet. Stir gently to combine.
- Allow the mixture to sit undisturbed for 30-60 minutes, or until the milk has thickened and formed a solid mass
- Cut the solid mass into small cubes using a sharp knife.
- Place the cubes into a cheesecloth-lined colander and drain for 24 hours.
- Once the cheese has drained, transfer it to a clean bowl. Add the salt and stir to combine.
- Place the cream cheese into a clean glass jar and store it in the refrigerator for up to 2 weeks.