Making Triple Creme Cheese

Heat 4 liters of whole milk to 86°F.

Heat 1 pint of heavy cream to 100°F.

Combine the heated milk and cream together.

Add 1/4 teaspoon of calcium chloride mixed with 1/4 cup of dechlorinated water.

Add 1/4 teaspoon of buttermilk culture and let it hydrate for a couple of minutes.

Add a pinch of penicilium candidum and 1/64 teaspoon of geotrichum candidum, then stir them in.

Cover the mixture and let it ripen for 1 hour.

After 1 hour, add 1/4 teaspoon of 1% rennet mixed with 1/4 cup of dechlorinated water and stir for 1 minute.

Let the mixture sit undisturbed for 90 minutes.

Check the temperature and gently heat back to 86°F if it has dropped.

Cut the curd into a checkerboard pattern, approximately 1/2 inch apart.

Cooking Techniques

Equipment Needed

Allergens