Home-made Cream Cheese
Ingredients
Directions
Prepare
Mix the salt with the cream in a bowl until well combined.
Pour the mixture into a slop basin lined with a saturated cloth.
Drain and shape
Gather the cloth around the cream, tie it tightly, and hang it in a cool place to drip.
Once dripping stops, remove the cheese from the cloth and shape it into a circular or square form.
Serve on a dish garnished with green leaves and refrigerate until needed.
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.
Explore the science
What each ingredient does
- Rich cream
- Its fat and proteins set into a soft, spreadable curd as the whey drains away.
- Coarse sea salt
- Seasons the cheese and helps draw out moisture during draining.
The step that matters
Hanging the cloth to drip. The curd needs to drain slowly in a cool place. Too warm and it can spoil before the whey has separated; drained too little, the cheese stays loose and wet.
“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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