Make Your Own Cream Cheese

To make cream cheese you will need:

2 cups whole milk

2 cups heavy cream

1/8 packet Instant Starter

1 drop rennet

Muslin (butter muslin if you can find it-usually at a kitchen supply store)

Put the milk into a stainless bowl. Add the instant starter and the stir well. Add the drop of rennet and stir for 30 seconds then cover with plastic wrap. Set the bowl where it will stay at about 70 degrees overnight.

The next day the mixture should be set and like milk jello. Carefully pour the mixture into a colander lined with the butter muslin, and allow all the excess liquid to pour into the sink. Allow the cheese to drain until fairly firm and no longer dripping; this may take a few hours. When no longer dripping, turn the cheese into a bowl and add salt to taste. Now it’s ready to eat. This cream cheese isn’t recommended for baking, but mix in your favorite spices or veggies and it makes a great spread or dip. Of coarse if homemade cream cheese isn’t your forte; Philadelphia makes a variety of delicious cream cheese spreads that are ready at the blink of an eye.