Foolproof Yummy Cream Cheese You Can Make at Home

Today, I'm going to show you how to make cream cheese, and not just any cream cheese, but raw cream cheese.

Before we get started, here are a couple of vital kitchen hygiene tips:

  • It's absolutely essential, when making any kind of cheese, that everything is kept spotlessly clean to avoid bacteria on surfaces you'll use. This means, very hot, soapy water, well rinsed in hot water and placed in warm oven to dry. Do not use a towel for drying, as it's not sanitary.
  • If you choose to use bleach, make very, very sure that it's rinsed extremely well.
  • Use stainless steel, glass or crockery (no plastic bowls), to avoid cheese reacting with plastic.

Kitchen Supplies:

  • 1 quart-sized, glass bowl (preferably with tight plastic lid)
  • 1 quart-sized, glass measuring cup or bowl for mixing
  • Whisk
  • Colander
  • Cheesecloth for lining colander

Ingredients:

  • 1 cup whole, raw milk (may use pasteurized milk, but will miss out on health benefits of raw milk)
  • 1 cup raw heavy cream
  • 1/8 packet of kefir starter (or mesophilic starter) to acidify cream
  • 2 drops animal rennet
  • Any of following seasonings: Salt, fresh-crushed garlic, Jamaican jerk seasoning, chives, scallions, dill, parsley, whatever you like.

Preparation (initial):

  1. Pour 1 cup whole raw milk and 1 cup raw cream in large measuring cup or mixing bowl.
  2. Sprinkle in1/8 packet (approx ¼ tsp) kefir starter or equivalent of mesophilic starter, and whisk very well until evenly blended.
  3. Add 2 drops animal rennet to solidify curds, and whisk very well for 30 seconds.
  4. Pour mixture into glass, quart-sized bowl and cover/seal with lid. (If you don't have a lid, you may use plastic wrap)
  5. Place in warm spot overnight (8-10 hours) May place in oven that's TURNED OFF and merely turn on oven light bulb to get right temperature of approx. 70° F.

Next Morning (or 8 hrs later, whichever comes first):

  1. Remove cream cheese mixture from oven (It should be in two layers, thick on top and jello-like on the bottom.
  2. Line a meticulously-clean colander with equally-clean cheesecloth, and place over sink.
  3. Pour mixture through cheesecloth, letting whey (liquid) drain off.
  4. Cover with clean plate at this point if you have a cat in your house.
  5. Leave cheese to drain for 8 hours.

8 Hours Later:

  1. Cream cheese should be firm and creamy by now.
  2. Place cream cheese back into freshly-cleaned glass bowl (one with lid)
  3. Mix in seasonings as you like, with any combination of the following: Sprinkle of salt, crushed fresh garlic, Jamaican jerk seasoning, chives, scallions, parsley, dill. Or, choose others if you like! Some like it with just salt, or plain.
  4. Cover tightly and refrigerate. Keeps for 4 to 5 days, refrigerated.

Serving Suggestions:

Absolutely delicious on raw carrots or celery, as a spread on crackers or sandwiches, however you fancy it. Enjoy!

Note: This type of cream cheese is not ideal for cooking or baking with, as it's softer than commercially-made cream cheese.