Author Topic: Large Batch Cream Cheese  (Read 192 times)

Offline levend

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Large Batch Cream Cheese
« on: September 18, 2015, 10:48:38 AM »
Hello,

I've been successful at making smaller batches of cream cheese using 1 gallon of milk and around 1/2 gallon of cream.  I heat to 77 degrees, add Danisco Direct Set Mesophilic Culture MA 4000 Series, let it dissolve for a few minutes, add approx half tab of vegetable rennet, set for 12 hours and strain for 12 hours. 

I'm going to start making larger batches of approximately 7-8 gallons, do I multiply the culture and rennet by the same amount, or will I not need that much?  Any help would be appreciated!

Online Stinky

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Re: Large Batch Cream Cheese
« Reply #1 on: September 18, 2015, 02:38:46 PM »
Amounts of ingredients scale with make size, yes.
It's probably a pathogen.