Oh after gardening, making cheese has got to be one of the things I love to do on the homestead. We have made homemade chevre cheese, from goat milk in the past and a few other cheeses from cow’s milk. Today it is time to make homemade cream cheese in your kitchen.

You can use fresh raw cream from your own cows or pasteurized cream for this recipe, it does not really matter. They are indeed many different ways to make your cream cheese, the method below is probably one of the easiest ones.

Here’s What You’ll Need:

• fresh cream or half & half
• mesophilic starter culture
• fine cheesecloth
• sea salt (optional)
• air tight container
• large bowl
• glass container
• wooden spoon

The first thing you will need to do is mix your culture into your cream. It is important that your cream is kept in a glass container. You then cover the lightly and leave it culture for up to 12 hours. It is ready when it resembles yogurt.

Next it is now time to remove the whey, you do this by putting the thickened cream mixture in a cheesecloth and allow it to drip over a bowl for another 12 hours. When you get the consistency you want, remove from cheesecloth and sprinkle some sea salt if you like. Place your cream cheese in the air tight container and store away in your fridge. This recipe makes 1 1/2 to 2 cups of cream cheese.

You can follow step by step instructions on the Praire Homestead blog, here…

Homemade Cream Cheese Recipe

You can watch the video below on how to make cream cheese…

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