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February 29, 2012 / E. M. Wynter

Cream Cheese (Fromage Blanc)

Ever consider making your own cream cheese? It’s easier than you think! All you need is whole milk, buttermilk, rennet solution (see below, you can order that online) and cheesecloth. So get them and let’s get started. By starting on Friday night, you can have fresh cheese by Saturday afternoon.

1 gallon whole milk (as fresh as you can find, not ultra pasteurized)
1/4 cup cultured buttermilk
1 tablespoon rennet solution (diluted per package directions)
1 1/2 teaspoon salt

On Friday night:
In a wide pot over low heat, warm the milk to 80 degrees. (You could also combine half cream and half whole milk)

Remove from heat and stir in buttermilk and the rennet solution. Use real rennet for cheese making, not that sold in health food stores.

Cover loosely and set aside for 8 to 12 hours overnight. It’s set when you can see the curds pull away from the whey.

On Saturday morning:
Line a colander with butter cloth (not cheese cloth). Gently transfer the curds to the colander. Gather the corners and tie into a knot and hang over the sink or a bowl for 6-8 hours.

On Saturday afternoon:
Once drained, open the bag and scrap the cheese into a plastic container. Mix in the salt and put in the fridge to chill and set up. Eat over the next two weeks. Cheese cannot be frozen.

Places to buy rennet:





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