Cream cheese is another very simple cheese that is worth making if you’re able to get your hands on some really good local cream.
We culture via the David Asher method of using kefir. A simple plop of our kefir into the cream and we’ll let it sit out for a day at room temperature and then strain the grains out before heating. This culturing makes sure that our pasteurized cream has strong populations of the beneficial microbes we need. And perhaps according to your taste preference you can let the culturing go a little longer, or not.
The next step is to warm up the cream gently to a temperature comfortably warm to your finger, or say around 80- 90 degrees. Heat slowly and carefully, then add a small dose of rennet. (Rennet is the curdling agent we need to make this cheese. Here’s a decent source for getting it either derived from animals or vegetables.) We use animal rennet, which is very effective and we use the smallest drop we can get for a pint of cream. The drop is mixed with a 1/4th cup of lukewarm water and then gently stir in and all around for 20 seconds or so. Let the cream settle for an hour or two and it should have a yogurt like consistency, after which we like to plop it in the fridge overnight as we feel it makes a very loose curd a tad firmer for when we get to straining. Is it true? Who knows but nonetheless has evolved into our cream cheese making process.
When you’re ready to start straining prepare your set-up such as laying a towel, or even just a ink-less t-shirt over a colander with a bowl underneath. After carefully ladling in the cream, pop it in the fridge to slowly strain to the thickness you desire while occasionally mixing to encourage an even strain. Often times we’ll let it strain for up to 3 days. As it thickens up you can ball up the cloth and hang it, up to you. Doing things as gently and gradually as possible feels good sometimes.
When the cream cheese is strained to your liking mix in salt to suit your tastes and pack away.