Homemade cheese
Description
Perfect for the table and for pairing with drinks. To make real Philadelphia-style cream cheese, you will need rennet and a thermometer to measure the milk temperature. Both are easy to find in online stores. Use whole milk for the cheese, and even better — plain cow’s milk. But you must be completely confident in its quality. The cheese should be 65–70% fat. Store it in the refrigerator, wrapped tightly in plastic wrap. It holds its shape well when sliced and spreads easily on bread. Use it for cheesecakes, desserts, and cream cheese spreads. If you plan to eat it simply as cheese, salt the top of the curd before placing the weight. As the whey passes through the cheese, it will develop a slightly salty taste.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Combine the milk and cream and mix. Heat to t=35-36.
- 3
Step 3
Add the sour cream and mix until smooth. Let rest for 30 minutes.
- 4
Step 4
Dissolve the rennet in a small amount of warm water; leave it for 30 minutes as well.
- 5
Step 5
Pour the ferment into the milk mass, stir slowly. Leave undisturbed for 7–10 hours.
- 6
Step 6
Carefully transfer the formed cheese curd into a cloth-lined mold and let it stand for 3 hours.
- 7
Step 7
Hang the cheese preparation for 3-4 hours.
- 8
Step 8
Transfer the mixture with the cloth back into the mold, place a weight on top, and leave for 3–4 hours.
- 9
Step 9
Remove from the mold and cloth, and serve.
- 10
Step 10
The appetizer is ready. Serve at the table.