• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fermenters Kitchen

Fermenters Kitchen

Fermentation Recipes and more!

  • Home
  • Recipes
  • Blog
  • Mead
  • Sprouting
  • Shop
    • Fermented Foods
  • Salt Brine Calculator
Home / Fermented Food Recipes / Cultured Cream Cheese Recipe

Cultured Cream Cheese Recipe

cultured cream cheese on breadJump to recipe

Homemade Cultured Cream Cheese Recipe

Thinking of learning how to make cultured cream cheese? Look no further! Here are some easy steps you can follow. Check them out below.

Mildly tart, perfectly salted, rich, and creamy, homemade cream cheese is delicious. When you take the time to make it yourself, you get a higher quality product. This is especially true if you go the fermentation route.

Not only do you get cream cheese with divine flavor and texture, but you’ll find that homemade cream cheese melts well, incorporates into sauces without breaking, and, most importantly, can be made to your liking.

The process of making cream cheese is simple yet very hands-on and ends with a wonderful feeling of accomplishment. Everything from seeing the curds separate from the whey to the satisfaction of scraping the finished product from the cheesecloth is a rewarding experience that results in a greater appreciation for cream cheese.

cream cheese cultured
Homemade Cultured Cream Cheese

How To Make Cultured Cream Cheese From Scratch

Prep Time: 10 minutes
Cook Time: 15 minutes
Culture Time: 16 hours
Strain Time: 12 hours

Ingredients:

Yields 1 ½ pounds

1-quart whole milk, pasteurized or raw
1 quart pasteurized heavy cream or fresh raw cream
¼ teaspoon mesophilic starter culture
2 drops liquid rennet
Two tablespoons unchlorinated water, cool
½ teaspoon cheese salt, or sea salt

You will also need:

Large pot with lid
Large spoon
Cooking thermometer
Colander
Unbleached ultra-fine cheesecloth
Large bowl

Check out our complete list of cheese-making supplies.

Homemade Cheese Recipe - Sheri Ann ...

Please enable JavaScript

Homemade Cheese Recipe - Sheri Ann Richerson ExperimentalHomesteader.com

Directions

Step 1. Heat the Milk and Cream

Pour the milk and cream into a large pot over medium-low heat. Heat to 75 degrees Fahrenheit for about 15 minutes. You want to warm the milk and cream slowly.

Step 2. Remove from Heat

Remove the milk and cream from the heat.

Step 3. Add the Mesophilic Starter

Sprinkle the mesophilic starter culture on top of the dairy and let it dissolve and rehydrate. This will take about 2-3 minutes.

Then stir the mesophilic starter culture into the dairy with a large spoon. Make sure that it is fully incorporated.

Step 4. Add the Rennet

First, mix 2 drops of rennet with 2 tablespoons of water. Then add the mixed rennet to the milk. Gently incorporate the rennet into the dairy using up and down strokes. Do not stir in a circular motion.

Step 5. Culture the Dairy

Cover the pot and leave it to culture for 16 hours at room temperature (70 – 75 degrees Fahrenheit).

A folding fermentation box is handy when trying to ferment in colder temperatures, however, an exact temperature is not required. You can keep your curding milk warm by setting it on top of your fridge or next to a hot water heater.

Tip: Check the cultured dairy. It should look similar to Greek yogurt at this stage, and you will notice some curd and whey separation.

Step 6. Strain the Dairy

Line a colander with a large sheet of cheesecloth and spoon the cultured dairy into the cheesecloth. Then gather the ends and securely tie them.

Hang the cultured dairy and strain for 8-12 hours.

Tip: The easiest way to strain the cheese is to tie the cheesecloth to the handle of a kitchen cabinet and place a bowl underneath.

You can also use your kitchen faucet if it’s sturdy enough.

Step 7. Blend the Dairy with Salt

Scrape the homemade cream cheese out of the cheesecloth into a bowl, then stir in the salt. Taste and adjust the amount of salt if needed.

Step 8. Enjoy Your Cultured Cream Cheese

Enjoy.

Notes:

  • Ensure that the milk you use is pasteurized and not ultra-pasteurized.
  • For even more decadent cream cheese, increase the amount of cream. Want something lighter? Use more milk.
  • Always dilute rennet before use. Undiluted rennet will not distribute evenly.
  • The easiest way to strain the cheese is to tie the cheesecloth to the handle of a kitchen cabinet and place a bowl underneath.
straining cultured cream cheese
Strain the Cream Cheese

Cultured Cream Cheese

Print this recipe
September 23, 2021
by Katie
Category Fermented Food Recipes
Persons
4
Serving Size
2oz.
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
28 hours
Total Time
25 minutes
cultured cream cheese in bowl

Notes

Ensure that the milk you use is pasteurized and not ultra-pasteurized.
For even more decadent cream cheese, increase the amount of cream. Want something lighter? Use more milk.
Always dilute rennet before use. Undiluted rennet will not distribute evenly.
The easiest way to strain the cheese is to tie the cheesecloth to the handle of a kitchen cabinet and place a bowl underneath.
Leftovers can be stored in an airtight container and refrigerated for up to a week.

Ingredients

  • 1-quart whole milk, pasteurized or raw
  • 1 quart pasteurized heavy cream or fresh raw cream
  • ¼ teaspoon mesophilic starter culture
  • 3 drops liquid rennet
  • Two tablespoons unchlorinated water, cool
  • ½ teaspoon cheese salt, or kosher salt

Instructions

  1. Pour the milk and cream into a large pot over medium-low heat. Heat to 75 degrees Fahrenheit. You want to warm the milk and cream slowly.
  2. Remove the milk and cream from the heat.
  3. Sprinkle the mesophilic starter culture on top of the dairy and let it dissolve. This will take 2 – 3 minutes.
  4. Stir the mesophilic starter culture into the dairy with a large spoon. Make sure that it is fully incorporated.
  5. Mix 2 drops of liquid rennet with 2 tablespoons of water.
  6. Add the mixed rennet to the milk.
  7. Gently incorporate the rennet into the dairy using up and down strokes. Do not stir in a circular motion.
  8. Cover the pot and leave it to culture for 16 hours at room temperature (72 – 75 degrees Fahrenheit).
  9. Check the cultured dairy. It should look similar to Greek yogurt at this stage, and you will notice some curd and whey separation.
  10. Line a colander with a large sheet of cheesecloth and spoon the cultured dairy into the cheesecloth. Then gather the ends and tie them to secure.
  11. Hang the cultured dairy and strain for 8-12 hours.
  12. Scrape the homemade cream cheese out of the cheesecloth into a bowl, then stir in the salt.
  13. Taste and adjust the amount of salt if needed. Enjoy.
© 2022 Copyright Fermenters Kitchen

RELATED FERMENTATION GUIDES

Now that you’ve learned all about how to make cultured cream cheese, here are a few things that you might find interesting…

  • 11 Types of Cheese with Probiotics
  • Kefir Recipe
  • Sourdough Starter Recipe

Fermented Food Recipes

Previous Post: « Tepache Second Fermentation
Next Post: Brod and Taylor Folding Bread Proofer »

Primary Sidebar

  • use campden tablets mead making
    Campden Tablets
  • cheeses with probiotics
    11 Types of Cheese That Contain Probiotics
  • best brands of kimchi for gut health
    10 Best Kimchi Brands To Improve Gut Health
  • homemade-sauerkraut-recipe-cabbage-carrots-salt
    How To Make Homemade Sauerkraut
  • best sauerkraut for gut health
    Does Store Bought Sauerkraut Have Probiotics? (and the Best Brands To Buy)
  • how much alcohol is in mead
    How much alcohol is in mead?
  • About
  • Affiliate Disclaimer
  • FAQs
  • Privacy Policy
  • Write For Us

Legal Information

Fermenters Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, but in no way increases the cost to you if you opt to make a purchase from my links.
Any specific health claim or nutritional claims, or information provided on the website is for informational purposes only. Nothing on the website is offered to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment.

Copyright © 2022 · Fermenters Kitchen | ALL RIGHTS RESERVED