Comments on: How to Make Real Cream Cheese

By: Jenny McGruther

Jenny McGruther — Wed, 17 Jan 2024 17:16:51 +0000

In reply to Debra M Ballou Goodrich. Hi Debra, I recommend following the recipe exactly as written with the ingredients written.

By: Debra M Ballou Goodrich

Debra M Ballou Goodrich — Wed, 17 Jan 2024 11:28:25 +0000

Ive been using keifr for cheese making, been making cheese for about 2 months now, I have read that keifer does the same as a culture or is it the same thing? If so it seems that I should use more keifeer than 1/4 teasp

By: Sheila D

Sheila D — Fri, 15 May 2020 21:30:08 +0000

I was unaware that I've been making yogurt cheese and calling it cream cheese. This recipe is the real deal. I have a good supply of raw cream and milk and this is the recipe that has converted my kids to abandon store cream cheese with all the gums and non-food ingredients. thank you for this.

By: Jenny

Jenny — Tue, 25 Jun 2019 00:25:50 +0000

In reply to Susan Woo. You could try and see how it goes.

By: Susan Woo

Susan Woo — Mon, 24 Jun 2019 00:50:01 +0000

My raw milk has a lot of cream in it, can i just use 2 quarts of raw milk instead of milk and cream. Its nearly 1/2 cream

By: Jenny

Jenny — Sun, 01 Jul 2018 13:43:03 +0000

In reply to K. Yes, you need to use rennet. I use animal rennet.

By: K

Sun, 01 Jul 2018 04:11:08 +0000

Hello, I have a gallon of raw milk, 1.5 pints of raw heavy cream and about 2 cups of raw buttermilk (the latter I'd like to include for flavor and for using what I have left). Received these all in my share a little over a week ago and need to use them ASAP. How would I adjust the recipe above for those quantities of ingredients? Also, all of the animal rennet I've come across so far contains chemical preservatives that I'd rather not use (in any quantity), but all of the vegetable rennet I've seen reviewed seemed to provide inconsistent results and flavors. It seems that some form of rennet is absolutely necessary and so, what type/source would you recommend? I appreciate your help with these questions.

By: Reale

Reale — Sat, 06 Jan 2018 01:34:45 +0000

Hi Jenny, I am curious if we need to use a certain type of rennet? I see options for vegetable and animal rennet, and I am not sure which would be best. Thank you!

By: Arina

Arina — Fri, 19 Aug 2016 19:56:11 +0000

In reply to Marilyn. Heavy cream = whipping cream and that should not contain any additives. Sour cream you buy in store usually contains added thickeners.

By: Sue W.

Sue W. — Tue, 19 Jul 2016 02:07:47 +0000

In reply to Annie. You can add a couple of table spoons organic dry milk powder and your yogurt will set up as firm as store bought. LOL just don't add too much or it will be more like a solid jello than a yogurt :-p That is a tip I learned watching Good Eats and it works like a charm