Cream cheese is one of the most decadent soft cheeses and is so easy to make. It has so many uses from icing a carrot cake and making a cheese cake to topping on bagels or mixed in mashed potato for that extra creamy taste
1 – 2 litres raw milk cream
1/4 tsp mesophillic culture
- Warm the milk to 32 deg.C.
- Add the culture and stir.
- Cover an leave for 24 hours.
- Spoon into some cheese cloth and hang to drain for 8 hours.
- Spoon into a container and refrigerate.