Silky and rich handmade cream cheese with two slices

★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

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★Instructions

1. 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.

1. 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.

1. Add the Rennet:

• Add the dissolved rennet mixture to the milk.
• Stir gently with an up-and-down motion for about 1 minute.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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:

1. Toast the bagel halves until golden brown.
2. Generously spread the handmade cream cheese on each bagel half.
3. Layer slices of smoked salmon over the cream cheese.
4. Top with red onion slices, capers, and fresh dill.
5. 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:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the handmade cream cheese with the chopped herbs, salt, and pepper.
3. Carefully cut a pocket into the side of each chicken breast.
4. Stuff each pocket with the cream cheese and herb mixture.
5. Secure the opening with toothpicks if necessary.
6. Heat a skillet over medium-high heat and add a bit of olive oil.
7. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
8. 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.
9. Let rest for a few minutes before serving.

Enjoy!