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Cream Cheese

December 31, 2009
Soverign Morsels Cream Cheese

Soverign Morsels, one of the first cheeses I ever made

One of my early forays into cheese making was in the form of Cream Cheese – it’s a good place to start as the method is very straightforward and there’s no call for hard to find cultures or rennet.

There are plenty of books and websites out there with a basic Cream Cheese recipe; I have a great book in my cheese library called The Cheese Room by Patricia Michelson and I used her recipe for my first attempt. Make it and eat it fresh, it’s delicious!

You’ll need:

  • 1.5 litres of milk. Go for full-fat, organic and un-homogenised if you can find it
  • 3 tablespoons of organic yoghurt
  • Ovenproof bowl or saucepan
  • Large ceramic jug or bowl, sterilized
  • Large piece of muslin, sterilized


Set oven at 150ºC/300ºF. Pour the milk into the jug and mix in the yoghurt, place in the oven and leave until the milk is warm. Take the milk from the oven, cover it with a clean cloth and leave it to sit for 48 hours in a warm spot in the house. Make sure you don’t leave it somewhere that’s too hot, the temperature needs to be a ‘comfortable warmth’.

Once you’ve let the milk sit for a couple of days the cream will have started to sour and thicken – you need to skim this off, place on a dish, cover with clingfilm and place in the fridge. Now take the contents of the jug/bowl, pour into an ovenproof bowl or saucepan and place in the oven at 110ºC/225ºF. After about 15 to 30 minutes the curds and whey will have separated.

Place the muslin over a bowl and pour the contents of the bowl/saucepan into it. Gather up the ends of the muslin, tie with string then hang over a bowl and leave to drip.

After about 12 hours, the whey should have seeped through the muslin leaving you with a fresh lump of tasty Cream Cheese.


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