Seeking recipe inspiration for high cream content milk

[5ittingduck]

I received 5 litres of milk fresh from the farm yesterday, planning to make yogurt.
Imagine my disappointment when I instead realized I had 1 litre of milk and 4 litres of cream.
It seems wasteful to blow such bounty on yogurt, and I already have Cultured butter and Ice Cream in the fridge, so I was wondering if anyone had ideas for a nice cheese recipe which uses high cream percentage.
I had considered Cream cheese (duh) but I'm usually more of and aged hard cheese man myself, and I'm trying to think of something I can get some good flavor into.
Any ideas?

[Chetty]

I would say cream cheese with some funky flavoring added.  Caramel, strawberry, jalapeño, the choices are only limited by the imagination.  But I haven't had supper yet so it's probably just hunger talking. 

[SOSEATTLE]

Also mascarpone.



Susan

[Gregore]

It seems to me that most high fat cheeses are softer short aged . 

4 litters to 1 litter of milk would be extremely high fat .

I vote for more ice cream

[Gregore]

Or home made baileys type drink .  Yum

[5ittingduck]

I can hear my arteries tensing up from here!  LOL

[awakephd]

Wonder what a bloomy made with that much cream would do ... ??

[Chetty]

One thing to keep in mind with fat in milk for cheese you have to also know how much protein there is because if the fat to protein ratio is not right you will just loose all the fat in the whey.  Because when the milk sets the proteins link together and trap the fat globules if there is not enough proteins by by fat. 

[awakephd]

Good point.

I realize it is sacrilegious to suggest it, but ... if it were me, I'd add this to 3-4 gallons of other milk, even if it had to be store-bought P&H, and made a nice rich cheddar.

[John@PC]

Imagine my disappointment when I instead realized I had 1 litre of milk and 4 litres of cream.

I could use some disappointments like that every now and then .  I like Andy's idea to "stretch" your good fortune.

[5ittingduck]

I looked at your reply John, and had a shocking realization.
I have been making cheese here since September 2014, and never once have I bought commercial milk for cheesemaking.
I am truly privileged.
In an attempt to get some reasonable cream level, I got another 10 litres from my supplier.
I sat them together and measured the cream lines........  50%.
So I just went with it and made the creamiest yoghurt I have ever seen, and a batch of Frankenstein cream cheese, which is basically Marscapone (2.5kg yield from 10 litres, bright yellow).  I will use this as a butter substitute (it is lower fat.... just, I think) and for cooking.
It has a nice tang, and I have put some away in sterilized jars to see if it develops.
The only thing I was dissatisfied with was the texture.  It came out a little crumby when I was expecting it to be a bit creamier.

[awakephd]

John! It has been quite a while since I've seen you post. Welcome back! Are you settled in after your move?