Author Topic: No Curd Cream Cheese  (Read 203 times)

Offline Lady Susan

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No Curd Cream Cheese
« on: November 15, 2013, 01:49:14 AM »
I tried to make a cream cheese yesterday and followed the directions in the book carefully. It called for goats milk and heavy cream.  I heated it to 40C and then let it drop slowly to 30C before adding the starter.  It sat for 45 minutes, as instructed, and then I added 2T of lemon juice.  Nothing happened - 12 hours later - still nothing.  So I added two drops of rennet and am letting it sit undisturbed now - but nothing seems to be happening - again.   :P  I guess there's no cheese for me.


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Offline steffb503

  • Catskill Mts, NY State, USA
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Re: No Curd Cream Cheese
« Reply #1 on: November 15, 2013, 05:28:03 AM »
I make goat milk cream cheese often. I follow this recipe
goat milk
heavy  cream

warm to 72 F, add meso and rennet let sit 18-24 hours.
Hang to drain, refrigerate overnight, cream cheese.

Offline Lady Susan

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Re: No Curd Cream Cheese
« Reply #2 on: November 15, 2013, 07:10:10 AM »
Thank you!  There's a top layer that is pretty thick, and then there's the 'baby sick' below it.  I think I'll let it sit until tomorrow morning.  You helped me build my confidence now that I know I did the right thing - sorta!   :D