Author Topic: Raw cream. Rennet or no for cream cheese?  (Read 386 times)

Offline laurensinthegarden

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Raw cream. Rennet or no for cream cheese?
« on: February 23, 2013, 07:58:42 AM »
At the moment I have an excess of raw cream (cow) that I'd like to make into cream cheese.  I've read various recipes, some calling for rennet, some without.  A good quality "store-bought" buttermilk or yogurt are the meso or thermophilic culture source that I use.  I realize that the addition of a small amount of rennet will give the cheese more body, but other than that what effect does the addition of rennet have on the cream cheese?  I'd rather try it without the rennet, just some buttermilk for the meso, but I'd still like to be able to use it successfully in cooking, so that it does not curdle when heated, but behaves in a cheese-like fashion rather than like sour cream.

As an aside, I've had an excess of cream for a while and haven't had time to do anything but skim it from the raw milk and put it in the freezer in quart jars.  I figured if nothing else, I can make butter, but once thawed, would this cream be suitable for cheese making as well?

Any thoughts?  I'm still fairly novice so appropriate detail would be greatly appreciated!
laurensinthegarden


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Online WovenMeadows

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Re: Raw cream. Rennet or no for cream cheese?
« Reply #1 on: February 23, 2013, 01:18:57 PM »
Whether I was going to cook with it, or just use it as a spread, I would want it on the thicker side, and so I'd go with 2-4 drops of single strength rennet per gallon of milk or cream. I find the whey separates better with that touch of rennet.

Offline debdp

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Re: Raw cream. Rennet or no for cream cheese?
« Reply #2 on: April 09, 2013, 12:36:05 AM »
I know it's been awhile since you posted, but I've just made cream cheese using cream that was frozen and fresh milk.  All the milk I get is raw milk.  I didn't have any issues.  I also get raw goat milk and freeze it. I've made chevre from the frozen milk with no problems as well.