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Making Homemade Cream Cheese
You can make cream cheese from scratch.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 2 quarts half and half
- 1 package mesophelic culture
Allow your half and half to reach room temperature, your cheese will set more quickly if it isn’t refrigerator chilled when you add the starter culture.
Pour half and half into a large flat container, like a 9 x 13 inch baking pan.
Sprinkle Mesophilic culture into half and half. Wait about two minutes for the culture to bloom, then stir in the culture.
Seal the baking dish with plastic wrap. Leave the milk mixture outside on the countertop for about 8 to 12 hours, or until it begins to set up.
The cream cheese has set up properly when it has the consistency of Greek yogurt.
You will want to fold over the butter cloth so there are fabric is double layered. Place the soft cheese into the butter cloth and hang the butter cloth so the whey drains out.
It may take up to 12 hours for the whey to drain out.
Store the cream cheese in an air tight container in the refrigerator.
Calories: 2461kcal | Carbohydrates: 81g | Protein: 56g | Fat: 218g | Saturated Fat: 135g | Cholesterol: 700mg | Sodium: 776mg | Potassium: 2461mg | Sugar: 3g | Vitamin A: 6700IU | Vitamin C: 17mg | Calcium: 1987mg | Iron: 1.3mg