Tom's Cheese #2 Cream Cheese #1
This is my second cheese -- cream cheese with the uncooked curd method, per Ricki's recipe.
2 quarts of half and half, pasteurized, Whole Foods
1 pkg direct-set mesophilic starter
I let that sit at room temp (71) for 14 hours -- 2 more than in the recipe, because I wasn't getting a clean break (wasn't sure if I was supposed to, anyway). As I poured it into the muslin, I saw that I had a very solid curd, so I wasn't concerned.
It hung for 24 hours, and the consistency is great. However, it has a slight sour taste to it, almost of yogurt. I'm not sure if I can pass it off as cream cheese, honestly. Maybe as Greek yogurt.
Yield: 1 lb 11 oz