Cream Cheese
Ingredients
Directions
Prepare the cheese
Let the cream stand for two days in a moderately warm place, stirring in the salt.
Place the cream in cheese cloth on a plate over a porcelain-lined colander, covering it with another plate and adding a weight.
Drain and finish
Leave it for 24 hours, then change the cloth and repeat this process a third time.
After the third time, the cream cheese will be ready to use.
Quicker version
For a quicker version, use sour cream that is 3 to 4 days old.
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
- Cream
- Its fat and proteins form a soft, spreadable curd as it sours and drains.
The step that matters
Letting the cream stand for two days. Souring lets bacteria thicken the cream and build its tangy flavour. Rushing this stage leaves a thin, bland curd that will not drain into a firm cheese.
“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.
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