Cream cheese is one of the easiest cheeses to make, and there are different variations to it. One delectable type is the soft and spreadable French style cream cheese. Traditional cream cheese is made of pure milk. The French style cream cheese, on the other hand, is made of milk and a large amount of cream, making it really rich and creamy. It also has a slightly sweeter tone compared to traditional cream cheese.

Here’s how you can make French style cream cheese.

Yield

Approximately 1.8 kg of French style cream cheese

Aging Time

None

Ingredients

 3L milk (Don’t use ultra pasteurized or UHT milk)

 1L whipping cream

 ⅛ teaspoon Flora Danica

0.2 ml or 4 drops of single strength liquid rennet dissolved in 1 tablespoon of non chlorinated water.

0.2 ml or 4 drops of Calcium Chloride (Dissolve in ¼ cup of non chlorinated water)

Cheese salt

Equipment

 A large pot and a good thermometer

Curd knife or curd cutter

 Slotted ladle

Large colander

Cheese cloth or butter muslin

Large bowl

Instructions:

Reminder: Make sure all your equipment is sanitized before cheese making.

1. Combine the milk and cream in the pot. Mix well.

2. Heat the mixture to 21⁰ C (70⁰ F). Stir continuously. Add the calcium chloride while you continue to heat the milk and cream mixture.

3. Remove the pot from the heat once you’ve reached the target temperature.

4. Sprinkle the Flora Danica starter culture on the surface of the milk. Allow it to rehydrate for 5 minutes. After 5 minutes, stir gently but thoroughly in an up and down stroke to mix the culture well.

5. Add the rennet and stir again for 1 minute in an up and down stroke.

6. Cover the pot and allow the milk to set at 20⁰ C to 22⁰ C (68⁰ F to 71⁰ F) for 36 to 72 hours. You will notice a clot of cream on the surface after this process, but the milk has already coagulated.

7. Cut the curds into horizontal strips and allow to heal for 5 minutes.

8. Line a colander with cheese cloth or butter muslin.

9. Ladle the curds into the colander and allow to drain for 30 minutes.

10. Pull up the corners of the cheese cloth and tie it into a bag. Hang the curds for 12 to 18 hours.

11. Take the curds out of the cheese cloth and put it in a large bowl.

12. Add salt and mix well with the cream cheese.

13. Place it in separate containers and refrigerate. Allow the cheese to set in the fridge for at least 24 hours before serving.

Use it as a spread or as an ingredient for making pastry. Consume the cream cheese within a week.