raw milk home-made cream cheese E-Z

DSC00117Raw 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

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.


2 thoughts on “raw milk home-made cream cheese E-Z

  1. Pingback: Caramelized Onion & Bacon dip | Pam's Tactical Kitchen

  2. Pingback: Apple Cheese Pie | Pam's Tactical Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s