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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: levend on September 18, 2015, 03:48:38 PM

Title: Large Batch Cream Cheese
Post by: levend on September 18, 2015, 03:48:38 PM

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!

Title: Re: Large Batch Cream Cheese
Post by: Stinky on September 18, 2015, 07:38:46 PM

Amounts of ingredients scale with make size, yes.