Those of you who have been reading my blog for a while should know by now that I am obsessed with homemaking everything possible!
I homemade ricotta cheese
My last challange was to homemake cream cheese, and I did it!
This recipe requires no special equipment, starter cultures or complicated ingredients. In fact, the only difficult thing is trying to plan it around your schedule because it takes about 5 days!
I did not take step-by-step pictures as I was not sure I was going to succed with this, but I will try to be as precise as possible in my instructions. Have fun people!
Ingredients (makes 250 g):
- 2 cups (475 ml) non-ultra pasteurized half and half
- 1/2 cup (117.5 ml) non-ultra pasteurized whipping cream
- 1 tablespoon (14 ml) buttermilk
- Salt to taste
Day 2: Pour the mixture into a colander lined with cheese cloth over a bowl. Allow it to drain for 15 minutes, then fold the cheese cloth over the cheese. Drain the whey out of the catch bowl and place the colander back over the bowl. Cover it with plastic and place it in the refrigerator for 12-14 hours.
Day 3: Remove the curd from the refrigerator and pour it into a mixing bowl. The cream cheese should be much firmer now. Stir in salt to taste. Line your colander with fresh cheese cloth. Pour the curd back into the colander. Wrap the colander with plastic wrap and place it back over your catch bowl. Place the cheese back in the refrigerator and let it sit for 36-48 hours, depending on the firmness you desire from your cream cheese.
Day 5: Place the finished cream cheese in a plastic or glass container and store in the refrigerator for up to two weeks.
This was yummi and so rewarding!