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I has been a while since I made cream cheese (well actually 3 liters of whole milk 3,5% and 1 liter of cream 38%). I found a place in France that sells a great mix of herbs and garlic.

I'm excited how it will turn out...

I found that if you place 1/4 tspn of Flora Danica into a half gallon container of heavy whipping cream, shake it up a bit, and let it sit on the countertop over night it makes great cream cheese.  Never made this type.  I'm interested to see how it turns out.

I used 0,2 grams of Flora Danica and 6 drops of rennet for 3 liters of 3.5% milk and 1 liter of 38% whipping cream. Organic and not homogenized. Based on a Caldwell recipe...

- Starttemp.: 30 C
- Flora Danica springled over milk
- Wait 2 minutes
- Rennet stirred in
- Left to ripen for 12-24 hours (until curd PH is 4.6-4.7) while maintaining 20 C
- Cut curd vertically 1/2"
- Draining in cheesecloth for around 4-6 hours at 22 C
- Blend with herbs

Danbo

Cool!  Whipping cream for cheese is getting very hard to find around here.  My "Everyday Essentials" brand from Albertsons has been replaced with some ultra-pasteurized stuff.   

Quote from: Al Lewis on December 03, 2016, 02:52:28 PM
I found that if you place 1/4 tspn of Flora Danica into a half gallon container of heavy whipping cream, shake it up a bit, and let it sit on the countertop over night it makes great cream cheese.  Never made this type.  I'm interested to see how it turns out.

Now that is a very temptingly easy recipe! One question - the only cream I can get my hands on is ultra-pasteurized. It sounds like, from your last post, that that won't work ... have you tried this recipe with UP cream, by any chance?

Thanks for commenting... :-)

I think that it is OK that the cream is ultra pasteurized as long as the milk is not... It is actually mentioned in this cream cheese recipe: https://www.cheesemaking.com/learn/cheese-making-recipes/cream-cheese.html.

Tomorrow I'll let you know how the cream cheese turns out...

Quote from: awakephd on December 03, 2016, 06:24:45 PMNow that is a very temptingly easy recipe! One question - the only cream I can get my hands on is ultra-pasteurized. It sounds like, from your last post, that that won't work ... have you tried this recipe with UP cream, by any chance?

Great news! Went to Albertsons today to get some milk and found this.  The red label is Ultra Pasteurized but the yellow label is not.

Draining after 17 hours...

PH was a bit low at 4.57.

Draining took 7 hours. The end PH was close to 4.4 - in the lower end for cream cheese but still OK (my ripening temperature was a bit over 20 C).

The cheese was mixed with the dried herbs (garlic, parsley, onion, salt and pepper and put in small jars.

The taste is great (also before adding the herbs). It's a bit airy a bit like whipped cream which is nice.

:-) Danbo

Wow! The cream cheese looks great! Love the jar idea too. Well done Danbo! 

Beautiful Danbo ! Great job. I may give that go, I have never made a fresh cheese of any sort

Great idea on the jars - is that to give as gifts, or just to make it convenient for storage? In either case, AC4U!

Thanks!

The jars are ment used small gifts... Most of the cheese I make are given away. I love to share my creations... IKEA has some very nice quality glass jars.

After cooling the cream cheese it has unfortunately become  grainy. It's still OK but not as smooth and delicious as I would have hoped... What a shame...

That may go away with time as the herbs rehydrate.  Awesome idea!!  AC4U!

Al, I hope so... :-)