Post by bluebar23 on Jul 29, 2020 9:53:02 GMT -5
So, a second cow fresh equals sudden influx of milk; add to that my horror at dumping milk and subtract sufficient time for proper cheesemaking, and you get some interesting accidents!
The latest has a happy outcome, but I'm hoping someone can tell me more about what I did so I know how to most efficiently/effectively replicate it. Here's what happened:
Three gallons milk got started for a standard tomme cheese. I used 3/4 tsp powdered flora danica culture; after 30 minutes, I added rennet and stirred thoroughly. I then got interrupted and had to cover the pot and just walk away.
The cultured milk sat with the rennet in it, covered, for about 10 hours. When I returned to the pot, there was one giant curd settled in the bottom of the pot. I poured off most of the whey, and then cut the curd. The cut curd released much cloudier whey. I then dumped the cut curd into a colander to drain overnight.
The next morning, I dumped the drained curd mass into a big bowl and mixed in 1.5 Tbl kosher salt and about a cup of heavy cream. I then ran it (in batches, because there was a LOT) through the food processor and... voila! I had some SUPER tasty, rather nicely textured cream cheese.
Once it set up in the fridge, it becomes a perfect spreadable consistency. I do still detect a tiny bit of graininess to it if I taste a spoonful straight; however, once it's spread on bread, it feels perfectly smooth. The most amazing part to me is the FLAVOR!!! Oh my goodness, it is the most delicious spreadable dairy product I've ever had. I have a jarful in the freezer, too, to see how that works.
I know we are never going to replicate store-bought "cream cheese" at home, and I'm fine with that. But this works for me WAY better than the other homemade versions I've tried (especially because the kiddo loves it, too!). The other versions I've tried have been uncultured acid-curdled cheeses. What's making the most difference here? The addition of the culture, or the rennet, or both? And does anyone see any obvious steps that could be shortened or removed to still result in a similar outcome?
The latest has a happy outcome, but I'm hoping someone can tell me more about what I did so I know how to most efficiently/effectively replicate it. Here's what happened:
Three gallons milk got started for a standard tomme cheese. I used 3/4 tsp powdered flora danica culture; after 30 minutes, I added rennet and stirred thoroughly. I then got interrupted and had to cover the pot and just walk away.
The cultured milk sat with the rennet in it, covered, for about 10 hours. When I returned to the pot, there was one giant curd settled in the bottom of the pot. I poured off most of the whey, and then cut the curd. The cut curd released much cloudier whey. I then dumped the cut curd into a colander to drain overnight.
The next morning, I dumped the drained curd mass into a big bowl and mixed in 1.5 Tbl kosher salt and about a cup of heavy cream. I then ran it (in batches, because there was a LOT) through the food processor and... voila! I had some SUPER tasty, rather nicely textured cream cheese.
Once it set up in the fridge, it becomes a perfect spreadable consistency. I do still detect a tiny bit of graininess to it if I taste a spoonful straight; however, once it's spread on bread, it feels perfectly smooth. The most amazing part to me is the FLAVOR!!! Oh my goodness, it is the most delicious spreadable dairy product I've ever had. I have a jarful in the freezer, too, to see how that works.
I know we are never going to replicate store-bought "cream cheese" at home, and I'm fine with that. But this works for me WAY better than the other homemade versions I've tried (especially because the kiddo loves it, too!). The other versions I've tried have been uncultured acid-curdled cheeses. What's making the most difference here? The addition of the culture, or the rennet, or both? And does anyone see any obvious steps that could be shortened or removed to still result in a similar outcome?