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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


  1. Warm the milk to 32 deg.C.
  2. Add the culture and stir.
  3. Cover an leave for 24 hours.
  4. Spoon into some cheese cloth and hang to drain for 8 hours.
  5. Spoon into a container and refrigerate.