Raw milk cream cheese is so easy to make, I’m ashamed of myself for not doing it sooner! The holidays are a perfect time to make it. Spreads, dips, logs, pies, or even cheese cakes rich a higher level of perfection using this lush creamy complex delight.
Raw Milk Cream Cheese
- 1 Qt. raw whole milk
- 1 packet cream cheese starter Cream Cheese Starter Culture from http://www.culturesforhealth.com/
Heat milk to 86°. Stir in starter for 15 seconds. Cover and put in a warm place for 12-18 hours. The whey should separate looking semi clear. Strain in double butter muslin. Hang 6-12 hours. Cream cheese is good for a week.