Altered John's Cream Cheese Recipe and had major success!

[drjillian]

Thank you John for posting this recipe. I had very good success at making cream cheese.

INGREDIENTS

    * 1/2 US Gallon / 1.8 liters Fresh Cream
    * 4 oz. Mesophilic Starter Culture
    * 1/4 tab Rennet (I used 1/2 tab of Junkett Rennet dissolved in 2 tbs of water)

I used a half gallon of Snowville Cream which is non homogenized and lightly pasteurized to less than 170 degrees.

I let it ripen for 24 hours and drained it for 24 hours. It has a great creamy texture and thickened up nicely.

I split it into three servings and am currently debating on flavorings. I flavored one chocolate + xylitol (healthy sugar alcohol that's great for your teeth) and it is scrumptious. Thinking about making the other two more on the savory side. We shall see   

If you are in the Ohio area and have access to Snowville milk- I would definitely recommend using it.

[Sailor Con Queso]

Snowville is by far the best store bought milk that I have used. They have a Jersey herd which makes it even better.