Better Than a Silver Packet: DIY Cream Cheese » Wonderland Kitchen

Step 1

In a pot (with a fitted lid for later steps), heat milk and cream to 75°F, stirring regularly.

Step 2

Remove pot from stove and add the buttermilk OR sprinkle the mesophilic starter culture over the surface of the milk and allow to dissolve for two minutes. Stir gently. Add diluted rennet mixture and combine using an up and down motion with your spoon under the surface of the milk just until evenly incorporated. Cover pot with lid, wrap in a few kitchen towels, and place in a warm location (70°F-75°F) to incubate, about 14 hours.

Step 3

When cheese is ready to be drained, it will resemble yogurt. Spoon into a strainer lined with a piece of butter muslin. Clip the corners of the muslin together and allow to drain over a bowl (cupboard handles and safety pins can come in handy here) until desired firmness is reached, 7-10 hours.

Step 4

Mix in a 1/4 teaspoon salt or other flavorings as desired. Transfer to a container with a tight-fitting lid and refrigerate.