★Ingredients
1 quart (4 cups) whole milk
1 pint (2 cups) heavy cream
1/4 teaspoon mesophilic culture
1/2 teaspoon calcium chloride (optional, for pasteurized milk)
1/4 rennet tablet or 1/4 teaspoon liquid rennet dissolved in 1/4 cup cool, non-chlorinated water
1/2 teaspoon salt (optional, to taste)
Equipment:
Large pot
Thermometer
Colander
Cheesecloth or butter muslin
Large bowl
Slotted spoon or ladle
Quick and delicious chocolate fudge
★Instructions
- Heat the Milk and Cream:
- In a large pot, combine the milk and cream.
- Slowly heat the mixture to 86°F (30°C), stirring occasionally to prevent scorching.
- Add the Mesophilic Culture:
- Sprinkle the mesophilic culture over the surface of the warmed milk mixture.
- Let it rehydrate for a minute or two, then stir thoroughly to distribute the culture.
- Add the Rennet:
- Add the dissolved rennet mixture to the milk.
- Stir gently with an up-and-down motion for about 1 minute.
- Let the Milk Set:
- Cover the pot and let it sit undisturbed in a warm place (about 70°F/21°C) for 12-18 hours, or until the curd has formed and has a custard-like consistency.
- Cut the Curd:
- Once the curd is set, use a long knife to cut it into 1/2-inch cubes.
- Let the curds rest for 5-10 minutes to firm up.
- Cook the Curds:
- Heat the curds slowly to 105°F (40°C), stirring gently to prevent matting.
- Maintain this temperature for about 30 minutes, continuing to stir occasionally.
- Drain the Curds:
- Line a colander with cheesecloth or butter muslin and place it over a large bowl.
- Ladle the curds into the colander to drain the whey.
- Let the curds drain for 4-6 hours, or until they reach your desired consistency.
- Salt and Store:
- If desired, add salt to taste and mix thoroughly.
- Transfer the cream cheese to a container and refrigerate.
- The cream cheese will keep for about 1-2 weeks in the refrigerator.
Two Dishes to Pair with Handmade Cream Cheese
1. Bagels with Cream Cheese and Smoked Salmon
Ingredients:
- Fresh bagels, sliced in half
- Handmade cream cheese
- Smoked salmon slices
- Red onion, thinly sliced
- Capers
- Fresh dill
- Lemon wedges
Instructions:
- Toast the bagel halves until golden brown.
- Generously spread the handmade cream cheese on each bagel half.
- Layer slices of smoked salmon over the cream cheese.
- Top with red onion slices, capers, and fresh dill.
- Serve with a lemon wedge on the side for squeezing over the top.
2. Cream Cheese and Herb Stuffed Chicken Breast
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup handmade cream cheese
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the handmade cream cheese with the chopped herbs, salt, and pepper.
- Carefully cut a pocket into the side of each chicken breast.
- Stuff each pocket with the cream cheese and herb mixture.
- Secure the opening with toothpicks if necessary.
- Heat a skillet over medium-high heat and add a bit of olive oil.
- Sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- Let rest for a few minutes before serving.
Enjoy!