French-style cream cheese is a soft and spreadable cheese with a slightly sweeter flavor than that of traditional cream cheese. This recipe also calls for less culture than usually required for making cream cheese. It's a delicious, creamy treat that can be mixed with herbs or fruit to make it a bit more interesting.
60 minutes
48 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$45.99
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Cheese Salt
Liquid Vegetable Rennet
Liquid Vegetable Rennet
$5.99
Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$14.99
From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.
INGREDIENTS:
- 2 cups heavy cream
- 2 cups whole milk
- 1 packet mesophilic starter
- 1 drop liquid rennet diluted in ¼ cup cool, unchlorinated water
- Cheese salt, herbs, and spices (optional)
Fresh Cheese Making Kit
INSTRUCTIONS:
- Mix cream and whole milk together in a large pot. Slowly warm the mixture to 70°F.
- Add the starter. Stir it in slowly, using steady up-and-down motions. Add the rennet in the same manner, making sure to mix it in well all the way down to the bottom of the pot.
- Cover the pot and allow the milk to set for 72 hours, undisturbed.
- Transfer the curds from the pot into a large bowl. Mill the curds until the consistency is pastelike. Add salt or other flavorings, to taste, at this point.
- Use a large tomme mold to press the curds all together, or spoon them into individual serving molds.
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Refrigerate as soon as possible, allowing the cheese to set for about 24 hours before serving. French-style cream cheese will keep in the refrigerator for up to 1 week.
