Cream Cheese
Ingredients
Directions
Make the curd
In a pot, combine the milk, salt, and rennet.
Allow the mixture to solidify.
Drain and press
Once solid, transfer it to a bag and let it drip until well drained, which may take over a day; change the bag after 12 hours if needed.
Chop the drained curd finely.
Place the curd into a cheese box and press for 2 hours.
Wrap
Wrap the cheese in tissue paper or tinfoil to exclude air.
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
- Rich milk
- Provides the proteins and fat that form the curd and give the cheese its body.
- Rennet
- Enzyme that clots the milk proteins into a solid curd.
The step that matters
Drain until well drained. Draining removes liquid whey, which controls the cheese's moisture and texture. If the curd is not drained enough, the cheese stays soft and watery and can spoil more quickly.
“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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