Home Made Cream Cheese!

My first cheese! Isn’t it beautiful! Im so proud of my creamy little baby!

Its a perfect spreadable texture. Look how it held the texture from the tea towel it was wrapped in! It tastes creamy and the salt & vinegar give it so much tastiness. Also leaving it out at room temperature for a day gives it an extra little background flavour of cheesy funk that sounds gross in words but is super delicious. Yay! I made a cheese!

I was really excited when I smelled the 2L bottle of cream I bought and it was starting to have that almost off smell 3 days before its expiry date. BECAUSE it was an excuse to try cheese making, to try to preserve it longer. *dance dance*

When you heat the cream, you have to bring it up to 180F. Which was kind of exhilarating in a geeky way, because I thought any second now its going to burn, or boil, and Ive ruined it. But if you do it gently and patiently wait the 8-10 minutes it takes to get there, it’ll get there, safe and sound.

I was pleasantly surprised when I unwrapped the cheese to find at least a pound in there! I was making it so I didnt have to throw 2L of cream I didn’t think it would turn out even remotely economical. But I bought my cream for $5.99 and I got over 500g of cheese from it, which is a dollar or two savings if you compare it to 500g of store bought cream cheese. Awesome socks, never buying cream cheese again.

If I can find some herbs growing around the garden I’m going to chop some up and mix it in. I think chives would be killer, or dill. Yum!

Also, make sure to save your whey. Its full of good stuff. I added a bit of milk to mine and am currently marinating some chicken in it for Fried Chicken tomorrow. But you can use it in recipes that call for buttermilk, or add it to soup!

Home Made Cream Cheese

Yield: 300g+
Time: 2 days, 20 minutes of actual work
Cost: $3-4

1 1/2 litre of cream
1/3 or more white vinegar
Splash of balsamic vinegar
2 tsp salt

Heat cream + salt  in a clean, heavy bottomed sauce pan on medium heat until it reaches 180F on a thermometer. Stir it gently so it doesn’t burn on the bottom.

If you dont have a thermometer, you want it to be just near boiling, bubbling slightly, with steam coming off the top. It will be hot to the touch, but try not to bring it to a full boil.

Once it reaches 180F, pull it off the heat and let it cool 5-10 minutes. Add in your vinegar. Taste it with a spoon, if its not tangy enough, add more vinegar. If it’s not salty enough, add more salt!

Leave in the pot with a tea towel over top over night, or at least 8 hours.

Youll notice that the cream begins to separate. You’ll have a thick layer of cream “curd” on top and a yellowy water underneath, that’s the whey.

Line a bowl with 4x layer of cheese cloth or a very clean tea towel. Pour in cream. Neatly tie the edges of the cloth together to make a sturdy pouch, and knot it well. Tie it to the handle of a wooden spoon and hang it in a tall jar. Make sure to leave atleast a couple of inches for the whey to drip into, without it building up and soaking the pouch. Or if your jar isnt tall enough, just drain off the whey into a separate container. Leave in fridge overnight.

In the morning, give your pouch a squeeze (teehee). If its nice and firm and not much more whey is going to be coming out of it, you can unbundle it! You should have a nice, spreadable cream cheese inside. Philly’s got nothing on this bad boy!


Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

6 thoughts on “Home Made Cream Cheese!”

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