To Make Cream Cheese
Ingredients
Directions
Make the curd
Dissolve the rennet in the milk and stir lightly.
Pour the mixture into a cloth placed over a sieve.
Let it drain until dry.
Shape and salt
Break the cheese.
Cut it.
Turn it in a clean cloth.
Return it to the sieve.
Place a 2-pound weight on top.
Sprinkle with a little salt.
Let it stand overnight.
Dry and ripen
After it dries, place it on a rack to dry further.
Cover with strawberry leaves.
Ripen between two dishes in a warm place.
Turn daily.
Add fresh leaves.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Forms the body of the cheese as its proteins set into curd.
- Rennet
- Causes the milk to coagulate, separating it into curds and whey.
- Coarse sea salt
- Seasons the cheese and helps draw out moisture as it dries.
The step that matters
Let it drain until dry. If the curd keeps too much whey, the cheese stays wet and may spoil or ripen unevenly. Draining fully before shaping gives a firmer, more stable texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cream cheese recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.