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By February 25, 2013 3 Comments Read More →

Making Cream Cheese

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Faux Philly Cheese. Lovely, fresh and creamy.

Faux Philly Cheese. Lovely, fresh and creamy.

Ruth Tott looks at making cheese at home, without any really fancy equipment and makes a roule, a goats cheese and a ‘Philadelphia’ type cream cheese.

See also:

How to Make Marscarpone Cheese
How to Make Roule Cheese
How to Make Cottage Cheese
Home made Paneer

EQUIPMENT REQUIRED

You will already have most of what you need to make your first soft cheese, but I strongly recommend that you invest in a cheese thermometer – this is a damn handy thing to have and quite a revelation, as it doesn’t get steamed up so you can’t read the dial.

A good, clear thermometer is absolutely essential 2

A good, clear thermometer is absolutely essential

I don’t actually know if there is a difference between cheesecloth and muslin, but I got a couple of yards of muslin from the local market and cut it into large squares, then washed and dried it ready for use.

Kitchen cupboard handles are great for draining whey from cheeses

Kitchen cupboard handles are great for draining whey from cheeses

A stockpot or other flat-based, large (the larger, the better!) pan for heating up the milk is another essential item, together with knives, spoons, a colander, and finally, moulds – although at this stage these can be yoghurt pots or similar, with fancy ones acquired later if your cheese making becomes a regular occurrence.

CHEESE MAKING MYTH BUSTERS

Books say that you should add the rennet, wait twenty minutes, then cut the curds into 2cm shapes. Hmm, sometimes it takes longer, sometimes it takes more than they say.

Sometimes the curds never seem to set to be cut – instead they seem to float about in the whey. So don’t get disheartened if yours do the same. You’re not a failure and the end result will be just as good. Weak curds maybe because the milk wasn’t creamy enough – if you’ve got it out the freezer this can effect it. Or the rennet was passed it’s best.

At first I was nervous, not wanting to waste any milk or cream I had used by getting it wrong. I soon realised that whilst it may not necessarily make the exact same cheese you might have envisaged, it will soon become something else of equal use, so you will not have wasted anything.

HYGIENE

This is deadly important, so do make sure that you keep your working area and hands as clean as possible, and your equipment more so. Bacteria will breed quickly so don’t give it a head start. As you progress on to more ambitious cheese you will effectively be breeding bacteria, but by then your aim will be to breed the ‘right’ bacteria to achieve your desired cheese. Then you will be a real scientist!

SOFT GOAT’S CHEESE

My ultimate aim to make goat’s milk Brie is second only to my aim to keep the goats with which to do it. I confess that this first attempt didn’t taste particularly ‘goaty’, but I think it’s because I bought the milk in a carton from a supermarket. Perhaps if I bought it direct it would have had a ‘less tame’ taste, but as most supermarket goat’s milk cheese is tame I’m quite happy with the result. It was certainly pleasant enough, and this particular recipe does not need rennet, and although I used it this time I won’t bother next time.

Goats Cheese

Goats Cheese

INGREDIENTS
 
2.27 litres (4 pints) goat’s milk
25ml (1 fl oz) white vinegar, OR the juice of 2 whole lemons, OR 2–3 drops rennet (or all if you are becoming desperate) – if using rennet add the drops to a little cooled, boiled water first

METHOD

1              Heat your milk to 80°C (176°F) and add the vinegar, lemon or rennet. Stir it in and leave until the curds have formed (note that I am not telling you how long this could take – it is too variable). If no curds form (and yes, this can happen despite what all ‘the books’ tell you), gently reheat and add a bit more acid. It won’t do any harm.

2              If you’re lucky the curds will have formed a solid and you will be able to cut them up into small cubes. If they have ‘sort of formed’, don’t despair and consider yourself a failure – you can still make cheese from them. If you tip the pan slightly you should see the formed curds moving away from the sides. As long as solids have formed you are OK to proceed.

3              Whilst your curds are forming, line your colander with your cheesecloth/muslin, leaving a generous amount on all sides, as you will be tying this together in order to hang it.

4              Using a skillet, fish out the curds into the cheesecloth. Do keep the whey – pets adore it and you can use it in cooking.

5              Leave to drain for a while, then pull the cloth together to hang it up to drain fully – gravity does a wonderful job here. I simply hook the string over a cupboard door handle in the kitchen and leave it to drain overnight with the whey dropping into a bowl below. Beware of absent-mindedly opening the cupboard though, or you will have a trail of whey across the work surface and on the floor – and yes, you’ve guessed it, this did happen.

6              When you think you have extracted as much whey as possible, empty the cheese onto a plate and you can mix in a little salt together with pepper, herbs and garlic.

7              You can place it in a suitable pot as a mould and store it in the fridge.

BOURSIN CHEESE

The first time I made this I left it to drain for too long and the result was a very soft cheese that was almost like Caerphilly. I therefore added a bit of chopped ginger and coated it with toasted almonds, making it out to be intended as a ginger/Caerphilly combo. And that’s the thing – once you get over any initial fears you won’t mind experimenting and even allowing yourself to make mistakes. I found that I could easily recover from them by simply reheating or adding an extra ingredient.

Put the drained cheese on a plate and add salt or any preferred flavourings

Put the drained cheese on a plate and add salt or any preferred flavourings

INGREDIENTS
 
2.27 litres (4 pints) milk (the creamier the better)
100ml (3½ fl oz) crème fraiche or buttermilk
2 drops rennet in 1 tbsp of cooled, boiled water
Salt
Horseradish and garlic (the quantities are down to preference)

METHOD

1              Heat the milk to 30°C (86°F) and add the starter (crème fraiche or buttermilk).

2              Leave for 1 hour, then add the rennet, stirring it in well. Cover the pot and leave it to stand at room temperature for at least 12 hours. This not only makes the curds set but also gives them a rich flavour.

3              Put the curds into a colander lined with cheesecloth/muslin and place over a pan as before (see Soft Goat’s Cheese recipe). Let it drip for a while, then move to your hook on the cupboard.

4              Leave to drip until as much liquid as possible has been extracted, then empty out onto a plate.

5              Mix in some salt (this brings out the flavour as well as helping to keep the cheese for longer), horseradish and garlic for a traditional Boursin taste, or experiment by trying chilli, pepper or herbs. Mix it all in well and pop into an improvised mould then chill, remove and serve.

PHILADELPHIA – TYPE CREAM CHEESE

This started out as a traditional roulé but turned into one of those happy accidents that can happen in the kitchen. In this particular case the curds just refused to form. I waited and waited, adding more rennet till the result became an elastic rubber. Then, I thought what the hell, put it back to reheat gently and added a little white vinegar (I didn’t measure it, I just added it) and BAM! – immediate separation.

Faux Philly Cheese. Lovely, fresh and creamy.

Faux Philly Cheese. Lovely, fresh and creamy.

INGREDIENTS
 
2.27 litres (4 pints) full cream milk
300ml (10½ fl oz) crème fraiche
4 drops of rennet in cooled, boiled water
White vinegar

METHOD

1              Gently heat the milk to 35°C (95°F), remove from the heat and gently stir in the crème fraiche.

2              Cover and keep to one side for 4 hours (or more), allowing the mixture to ‘mature’.

3              Add the rennet and leave to stand for about 4 hours. It should take on a slightly ‘rubbery’ elastic texture.

4              Gently reheat and add the white vinegar. It will almost immediately start to form curds. In the first batch I made I added half a cup. If you don’t add enough you will get cream cheese but not with that ‘Philly’ clean taste.

5              Leave to settle for 2 hours before straining, then hang up in cheesecloth/muslin, as before, to drain.

6              Leave to drip overnight. If you taste it at this point you will recognise a vinegar aftertaste. This will go by the time it has been strained off.

7              Once drained, put the lovely fresh-tasting cream cheese onto a plate and add any flavours – I used garlic and chives, but you could use dried herbs and/or horseradish to enhance the flavour.

8              Pop in the fridge and it will firm up beautifully.

 

 

 

 

 

Posted in: Making Cheese, Recipes

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

3 Comments on "Making Cream Cheese"

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  1. Lin Forsyth says:

    So easy to understand! I am off to experiment as I write. You have taken all the “mystery” out of cheese making. Any ideas who sells “green” milk in the Monmouthshire area???

  2. Veronica Bamfield says:

    I think the reason you are not having much luck with the rennet is because you are not adding enough. I think you need a few teaspoons rather than a few drops.

  3. Ian Davies says:

    Thanks for wonderfully and simply de-mystifying soft cheese-making. I am really encouraged by it.

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