Traditional Homemade Soft/Cream Cheese Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Sterilize all equipment using boiling water.

Heat 4 L of whole milk in a saucepan on medium heat until it reaches 90° C (195° F), stirring occasionally, which takes about 20 minutes.

Once at temperature, turn off the heat and stir the milk quickly.

Cool the milk down by placing the pan in a sink filled with cold water and adding ice cubes, aiming for a target temperature of around 22° C (70° F). This cooling process takes about 30 minutes.

Once cooled to around 20° C (68° F), add 2 ice cube cheese cultures and stir until melted.

Sprinkle 1 teaspoon of rennet powder over the milk and stir gently for about 30 seconds.

Let the mixture sit at room temperature for 24 hours to allow the curds to form.

After 24 hours, check if the milk has set and then spoon the curds and whey into a lined colander.

Tie the corners of the cheesecloth together and hang it for 24 hours to drain.

After 24 hours, transfer the cheese to a clean bowl and mix with 1 teaspoon of cheese salt, adjusting to taste.

Add 2 teaspoons of dried chives and mix well.

Divide the cheese into five ramekins, each holding 200 grams (7 oz), totaling 1 kilogram (35 oz).

For the remaining cheese, mix in 1/2 teaspoon each of paprika, chili, and garlic granules, then fill the last two ramekins with this mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens