Glen Makes Cream Cheese From Scratch At Home Recipe

Glen Makes Cream Cheese At Home - Welcome Friends! Today we are going to continue our exploration of cheese making recipes, and we are going to make Cream Cheese at home from scratch. So if you've ever wondered how cream cheese is made, or what cream cheese is made out of - follow along.
Ingredients
3L whole milk (Not UltraPasteurised)
400 mL heavy / whipping cream 35%
1 mL (¼ Tsp) calcium chloride
1 packet C21 buttermilk culture
4-6 drops single strength liquid rennet
5 mL (1 tsp) salt, to taste

Method:
In a heavy pot, slowly heat the milk & cream to 86ºF.
When it reaches 86ºF, remove from the heat.
Stir in the calcium chloride.
Sprinkle the buttermilk culture over the milk, and let stand for 5 minutes.
Add the drops of rennet, and then stir to fully incorporate.
Cover and let stand at room temp for 12-24 hours to ripen.
The milk is 'ripe' when whey can be seen on the surface and the curd is pulling away from the pot.
(on a a pH meter, this will measure about 5.1-4.9 pH)
Transfer with a slotted spoon to a cheesecloth (butter muslin) lined colander set over a bowl.
Allow to drain like this for about 2 hours.
Hang the curds in the cheesecloth to drain for a further 10-20 hours.
During this time, stir the curds 3 or 4 times to help with the whey drainage.
When the cheese has drained and reached a consistency you like - stir and adjust the salt content.
Yields about 1Kg of cheese.
Store in a sealed container in the fridge, and should be eaten with a week.

*In this video I talk about ‘UHT’ milk… It seems this term has confused some people and they mistakenly think I’m talking about ‘Asepctic’ milk. Let me clear that up:

The ‘UHT’ milk and cream I’m referring to is pasteurised at a high temperature, and then packaged in the same way as ‘regular’ pastuerised milk and cream. It’s sold alongside all the other dairy products in the refrigerated case. This ‘UHT’ milk and cream must be kept under refrigeration at all times. Unless you read the small print on the label you are probably unaware that’s it’s treated with the higher temperature process.
Take a look at the labels next time you go to the supermarket, you may be surprised by how much of your milk is treated this way.


What people have come to associate with the term ‘UHT’ is actually properly called by the dairy industry - ‘Aseptic’ milk. But since from a consumer standpoint ‘aseptic’ sounds unappealing, the short form UHT has taken over. Aseptic milk is UHT treated; then it is packaged in a way (usually in Tetra Packs) that it doesn’t require refrigeration until it’s opened. So it’s shelf stable. So while it’s also called UHT - this isn’t what I was referring to.*

Cultures, Rennet, and Calcium Chloride: https://cheesemaking.com/

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