CREAM CHEESE
This recipe makes a lot of cream cheese, but it is great if you split it up and make some chive cream cheese for bagels, and save some of the cream cheese for a cheese cake! Once you try home-made cream cheese, you will have a hard time buying it ever again. It is so tasty, you can eat it with a spoon.
INGREDIENTS
2 Quarts pasteurized light cream or pasteurized half and half
1 packet direct set mesophilic starter
1 packet direct set mesophilic starter
Directions
Bring cream to room temperature (72 degrees) add the starter and mix thoughoughly
Cover and let stand for 12 hours.
Place in cheese cloth and hang for another 12 hours.
mix in salt and desired herbs
Cover and let stand for 12 hours.
Place in cheese cloth and hang for another 12 hours.
mix in salt and desired herbs
