To Make a Cream Cheese
Ingredients
Directions
Make the curd
Pour the milk into a pan.
Add the rennet and stir gently.
When the curd forms, break it down with a skimmer.
Drain and press
Place the curd in a cloth, tie it up, and put it on a plate.
Weigh it down with a stone and refrigerate on top of ice for 12 hours.
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
- Provides the milk proteins that coagulate and form the curd.
- Rennet
- An enzyme that clots the milk proteins, turning the liquid milk into solid curd.
The step that matters
Add the rennet and stir gently. Rennet clots milk over time, and the curd forms as a fragile network. Stirring gently keeps the mixture evenly distributed without breaking the forming curd into fine pieces, which would give a grainier, less uniform 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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