Creamy Cheese


Creamy Cheese

Yield: About 2 cups

Creamy Cheese

A set it and forget it cheese that rivals store-bought cream cheese.


  • 1/2 gallon goat or cow milk (pasteurized all right, but not ultrapasteurized)
  • 1 drop liquid rennet (or 1/2 tablet)
  • 1/4 cup nonchlorinated water
  • 1/8 teaspoon mesophilic culture, or 1 tablespoon cultured buttermilk with active cultures
  • 1/3 to 1/2 teaspoon sea salt
  • herbs of choice (optional)


  1. Pour the milk into a 1 gallon jar.
  2. Sprinkle the culture over the top, and let rehydrate for 3-5 minutes. Stir it thoroughly.
  3. Dissolve the rennet in the water. Add 1 tablespoon of the mixture. (The rest can be stored in the refrigerator.)
  4. Stir in the rennet.
  5. Top with a paper towel, secured by a rubber band, and set aside for 24 hours.
  6. After 24 hours, pour the curds into a cheesecloth-lined nonreactive culture set over a large pot. Tie the ends of the cheese cloth together.
  7. Let set 24 hours.
  8. Remove the cheese to a bowl. Add the salt and any desired herbs or spices. Refrigerate.


This cheese is great using whole cow milk. Just make certain it is not ultrapasteurized.

The cheese can be frozen. Do not add the salt and herbs before freezing. Wrap in plastic and seal in an airtight container. A vacuum sealer works great for this.


© Copyright The Enabling Cook 2011. All rights reserved. | Powered by Wordpress | Designed by ThemesGuy