Description
Learn how to make real cream cheese at home with this easy recipe. This traditional cultured cream cheese is tangier and richer than store-bought versions, perfect for spreading on bagels or using in recipes.
Ingredients
Scale
Cream Cheese:
- 1 quart heavy cream (preferably not ultra-pasteurized)
- 1/4 cup whole milk
- 1/8 teaspoon mesophilic culture (such as MA4001 or MA4002)
- 2 drops liquid rennet diluted in 1 tablespoon water
- 1/2 teaspoon sea salt
Instructions
- Prepare the Cream Mixture: Warm cream and milk, add mesophilic culture, and diluted rennet. Let it sit for 12-18 hours.
- Drain the Curds: Ladle the curds into a colander lined with muslin and let drain for 12-24 hours.
- Finish the Cream Cheese: Stir in salt until smooth and creamy. Store in the refrigerator.
Notes
- Use high-quality cream for the best results.
- Experiment with adding herbs, garlic, or honey for different flavors.
- Prep Time: 30 minutes (active), plus 12-18 hours for culturing and 12-24 hours for draining
- Cook Time: 0 minutes
- Category: Condiment
- Method: Culturing
- Cuisine: American, Traditional
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
