Home-made Cream Cheese

Ingredients

• Rennet extract (or prepared rennet)
• Milk (6 to 8 gallons)
• Annatto (optional, for coloring)
• Hot water (1 cup)

Directions

1. If using rennet extract, follow the package directions. If using prepared rennet, steep a clean piece in weak brine for 2 days and rub it well before use.

2. Stir enough rennet into the milk to start coagulation within 12 to 15 minutes.

3. Prepare a draining box with a slat division or use a basket for draining the curd.

4. If desired, dissolve a piece of annatto the size of a hickory nut in 1 cup of hot water for coloring.

5. Keep the milk cool overnight, then skim the cream in the morning.

6. Strain the warm morning milk through the strainer to dissolve the cream and mix it with the night's milk.