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RECIPE: SWISS-STYLE CREAM CHEESE

Recipe: Swiss-Style Cream Cheese

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Rated 5.0 stars by 1 users

Make your own delicious cream cheese with a few simple steps.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fresh Cheese Making Kit

Cheese 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.


Mesophilic Direct-Set Starter Culture

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.


Liquid Vegetable Rennet








INGREDIENTS:

INSTRUCTIONS:

  1. In a medium-size non-reactive stockpot or double boiler, warm the cream up to 65°F over low heat. Once this temperature has been reached, add the starter and mix in slowly using steady up-and-down motions. Add the diluted rennet by pouring it through a cheese spoon and incorporate using the same up-and-down strokes for 1 minute.
  2. Cover the cream and allow to set at a constant 65°F for 24 hours.
  3. Line a colander with clean butter muslin and suspend it over a bowl. Pour in half of the cream cheese curd, then sprinkle the poured-out half with 1 tsp. of the cheese salt. Pour in the remaining curd and sprinkle with 1 more tsp. of salt.
  4. Fashion a draining sack with the butter muslin and hang the cheese to drain for 12 hours.
  5. Take the cheese out of the butter muslin sack and place into a cheese press lined with damp cheesecloth and press at 10 pounds of pressure for 5 hours.
  6. Remove the cheese from the mold and store in a covered bowl in the fridge until you are ready to eat/use it.

This cheese can be rolled in herbs, sugar, or peppercorns for added flavor.

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