How to Make Cream Cheese



  1. Combine milk and cream in a stainless pot.
  2. Gently warm to 70 F (21 C), stir regularly.
  3. Mix buttermilk thoroughly into the warmed milk-cream mixture; cover.
  4. Let sit 15 minutes.
  5. Dissolve 1/4 tablet of Junket rennet in 1/4th cup cool water (30 mL).
  6. Stir solution of rennet thoroughly into inoculated milk/cream; cover again.
  7. Allow to sit overnight at warm room temperature (70-75 F).
  8. The mixture should have gelled by the next morning.
  9. Sprinkle 1/2 - 1 tsp salt on the surface.
  10. Stir briefly and gently with a whisk to produce pieces about the size of a pea.
  11. Line a large strainer with the sterile cheese cloth. Pour the semi-liquid product gently into the cloth.
  12. Let drain for 30 minutes.
  13. Pick up the corners of the cloth, wrap corners in a looped thick rubber band, hang over a bowl to drain. Hang in refrigerator turning solidifying mass in the cloth to hasten drainage. Use within a week or so.


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