Cream Cheese

Name: Cream Cheese
Yield: 12 servings
Ingredients: 4 cups whole milk; 2 cups heavy cream; ¼ cup cultured buttermilk; 1 drop liquid rennet; 1 tsp kosher salt

👥 12 servings

🗣️ English (detected)

category: Dressings & Dips

counters: Deli

aka: farmer style cream cheese, soft cheese, schmear base, fresh cream cheese, cheese spread

pairs-with: bagels, scallion-schmear, new-york-cheesecake

slack: narrow — above about 85°F the culture races and the curd goes sour and grainy, and a grainy curd beats out grainy

step: beat with salt

#cultured #fresh cheese #no-cook #spread #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

whole milk 4 cups
heavy cream 2 cups
cultured buttermilk ¼ cup
liquid rennet 1 drop
kosher salt 1 tsp

1

Warm whole milk and heavy cream together to 72°F (22°C), which is blood-warm to the back of a finger and no warmer.
2

Stir cultured buttermilk into @&( timer , cover it, and 12 hr on the counter until it has thickened to the texture of pourable yogurt and smells faintly of sour cream.
3

Set @&( timer with liquid rennet stirred in for exactly twenty seconds, then leave it undisturbed to 1 hr .
4

Ladle @&( timer into a doubled cloth over a bowl, tie it, and 12 hr in the fridge until the dripping has all but stopped.
5

Beat @&( timer with kosher salt until it turns glossy and takes a swirl.

Actions

📥 Download .cook File 🔗 View Original

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