Post by lonestar on Nov 10, 2013 16:28:45 GMT -5
2 CUP YIELD
3 cups half-and-half
3/4 cup whipping cream
1-1/2 tablespoons cultured buttermilk
1/4 teaspoon plus
1/8 teaspoon salt
Combine half-and-half and whipping cream in a heavy saucepan. Cook over low heat until mixture is 90 degrees. Stir in buttermilk. Pour mixture into a large glass or ceramic bowl; cover with plastic wrap. Wrap a large towel around entire bowl, and place bowl in an unheated oven with light on or in a warm place, about 85 degrees, for 28 hours or until mixture is consistency of soft yogurt.
Cut several pieces of cheesecloth large enough to line a large colander and extend 4 inches over edges. Rinse cheesecloth, and squeeze out excess moisture; line colander with cheesecloth. Place colander in sink. Pour cream mixture into colander, and let drain 20 minutes.
Place colander in a container to drain completely. Cover colander and container tightly with enough plastic wrap to make an airtight seal. Refrigerate 12 hours or until well drained. Spoon cheese mixture into a bowl, and stir in salt. If the cheese is to be flavored and molded according to the recipes listed above, then do so at this point.
If cheese is to be molded unflavored, cut 4 (8-inch-square) pieces of cheesecloth; rinse cheesecloth, and squeeze out excess moisture. Smooth out wrinkles of cheesecloth, and stack layers on top of each other. Spoon cheese mixture in center of cheesecloth. Wrap cheesecloth around cheese mixture, and tie ends securely. Pat cheesecloth-wrapped cheese into an oval or round shape. (Cheese can also be shaped in desired mold. Line mold with cheesecloth, and spoon in cheese mixture, pressing with the back of a spoon to smoothly and firmly pack mixture.)
Place cheesecloth-wrapped cheese (or invert mold) over a wire rack in a shallow pan. Cover pan with enough plastic wrap to make an airtight seal. Refrigerate 1 to 2 days or until firm and well drained. Unmold cheese, and remove cheesecloth. Cheese will keep in refrigerator up to 5 days.
You can experience some of the skill involved in cheesemaking by making this Cream-Style Cheese at home. It is a somewhat complicated and time-consuming process, but the wonderfully fresh flavor of the end product will be worth the occasional effort. This homemade cheese tastes a lot like commercial cream cheese, but it tastes a whole lot fresher. You can use the end product to flavor and shape your own cream cheese blends for appetizers or dessert. See Garlic-Chive Cheese Mold, Blue Cheese Mold, and Heavenly Dessert Cheese Molds.
3 cups half-and-half
3/4 cup whipping cream
1-1/2 tablespoons cultured buttermilk
1/4 teaspoon plus
1/8 teaspoon salt
Combine half-and-half and whipping cream in a heavy saucepan. Cook over low heat until mixture is 90 degrees. Stir in buttermilk. Pour mixture into a large glass or ceramic bowl; cover with plastic wrap. Wrap a large towel around entire bowl, and place bowl in an unheated oven with light on or in a warm place, about 85 degrees, for 28 hours or until mixture is consistency of soft yogurt.
Cut several pieces of cheesecloth large enough to line a large colander and extend 4 inches over edges. Rinse cheesecloth, and squeeze out excess moisture; line colander with cheesecloth. Place colander in sink. Pour cream mixture into colander, and let drain 20 minutes.
Place colander in a container to drain completely. Cover colander and container tightly with enough plastic wrap to make an airtight seal. Refrigerate 12 hours or until well drained. Spoon cheese mixture into a bowl, and stir in salt. If the cheese is to be flavored and molded according to the recipes listed above, then do so at this point.
If cheese is to be molded unflavored, cut 4 (8-inch-square) pieces of cheesecloth; rinse cheesecloth, and squeeze out excess moisture. Smooth out wrinkles of cheesecloth, and stack layers on top of each other. Spoon cheese mixture in center of cheesecloth. Wrap cheesecloth around cheese mixture, and tie ends securely. Pat cheesecloth-wrapped cheese into an oval or round shape. (Cheese can also be shaped in desired mold. Line mold with cheesecloth, and spoon in cheese mixture, pressing with the back of a spoon to smoothly and firmly pack mixture.)
Place cheesecloth-wrapped cheese (or invert mold) over a wire rack in a shallow pan. Cover pan with enough plastic wrap to make an airtight seal. Refrigerate 1 to 2 days or until firm and well drained. Unmold cheese, and remove cheesecloth. Cheese will keep in refrigerator up to 5 days.
You can experience some of the skill involved in cheesemaking by making this Cream-Style Cheese at home. It is a somewhat complicated and time-consuming process, but the wonderfully fresh flavor of the end product will be worth the occasional effort. This homemade cheese tastes a lot like commercial cream cheese, but it tastes a whole lot fresher. You can use the end product to flavor and shape your own cream cheese blends for appetizers or dessert. See Garlic-Chive Cheese Mold, Blue Cheese Mold, and Heavenly Dessert Cheese Molds.