Raw Milk Cream Cheese (Thick & Spreadable)
Ingredients
- 1 quart raw cream or whole raw milk for lighter cheese
- 2 tablespoons mesophilic starter culture or 2 tablespoons buttermilk
- 2 drops liquid rennet optional, for firmer texture
- 1/2 teaspoon cheese salt optional
Instructions
- Heat cream gently to 75–80°F in a clean pot.
- Stir in mesophilic starter or buttermilk. Add rennet if using.
- Cover and culture at room temperature for 12–18 hours, until thickened like yogurt.
- Pour curd into a cheesecloth-lined strainer over a bowl and drain 6–12 hours, until desired thickness.
- Mix in salt and whip with a spoon, food processor, or hand mixer until smooth.